Total Time
25mins
Prep 10 mins
Cook 15 mins

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

Ingredients Nutrition

Directions

  1. In a large mixing bowl, sift together the two flours with the baking powder and salt.
  2. In a separate bowl, stir together milk, egg and shortening until well combined.
  3. Add wet ingredients to dry ingredients and stir until well mixed.
  4. Heat a skillet or large frying pan to medium-high heat. Spray with a generous coating of cooking spray.
  5. 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.

Reviews

(4)
Most Helpful

These were great! The batter is very thick, but the pancakes turned out nice and fluffy. The rye flour gave them a great flavor. My kids liked them too.

pansregnig September 16, 2010

The pancakes taste great, nice texture and nuttiness from the rye. I added nearly a whole extra 1/2 cup of milk because the batter was so thick it wasn't spreading properly into pancakes in the pan.

Bec V. February 04, 2017

This recipe should be called "Sugar-free Rye Pancakes". I didn't realize until halfway through making the recipe that there was no sugar in these pancakes. They need it.

Ayala C. April 20, 2016

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