Rye Pancakes

Rye Pancakes

(4 servings)    Printable Version
  • 1 cup rye flour
  • 1/2 cups all-purpose flour
  • 1 large egg - beaten
  • 1 cup milk
  • 1 Tablespoon shortening - melted
  • 3 teaspoons baking powder
  • 1 pinch salt
In a large mixing bowl, sift together the two flours with the baking powder and salt.

In a separate bowl, stir together milk, egg and shortening until well combined.

Add wet ingredients to dry ingredients and stir until well mixed.

Heat a skillet or large frying pan to medium-high heat. Spray with a generous coating of cooking spray.

Dollop batter in 1/3 cup portions to make pancakes. Cook until bubbles appear on uncooked side and edges start to look dry. Flip and cook other side until golden brown.

Enjoy with butter and maple syrup. The rye flour gives these pancakes a great unique flavor.

Mr Breakfast would like to thank MellonHead for this recipe.

Comments About This Recipe
What do you think of Rye Pancakes?
Overall Average Rating = 5 (out of 5)
Based on 3 votes.

From Kate
Rating (out of 5):  

These are great pancakes. I have made them several times and they are always very fluffy. I like to add cinnamon, nutmeg and a touch of sugar.

Comment submitted: 7/26/2012 (#14192)

From B. Alexander
Rating (out of 5):  

I loved it. Kids not so much. The rye flour has a distinct taste that you either like or don't like. Made fluffy pancakes.

Comment submitted: 5/9/2010 (#10471)

From pancanuck
Rating (out of 5):  

This recipe makes nice fluffy pancakes, even fluffier (over 1") if you whip the eggs whites separately and fold them in.

Comment submitted: 8/4/2007 (#3315)

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