Rye Flour Pancakes
These simple rye flour pancakes are made without wheat flour and have a soft, fluffy texture. Serve them with jam, honey, sour cream, sweet sauce, fresh berries or fruit.
Updated : 07 October, 2026
Easy
About 20 min.
Ingredients
240 milliliters
Milk
130 grams
Rye flour
35 milliliters
Vegetable oil
1
Eggs
3 teaspoon
Sugar
0.5 teaspoon
Citric acid
0.5 teaspoon
Baking soda
0.2 grams
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. The milk should be at room temperature, so take it out of the refrigerator beforehand. Use any suitable vegetable oil; the original recipe uses refined sunflower oil.
Step 2
Sift the rye flour into a bowl. Add the sugar, baking soda, salt and citric acid and mix thoroughly with a whisk. If using liquid citric acid, add it later with the wet ingredients. You can replace the baking soda and citric acid with 1 teaspoon of baking powder.
Step 3
Pour half of the room-temperature milk into the flour mixture and whisk until smooth, breaking up any lumps. Then pour in the remaining milk.
Step 4
Add the egg and vegetable oil and mix thoroughly again.
Step 5
The batter should be thick and smooth. Leave it to rest for 5–7 minutes; it will thicken slightly. If it is still too runny, add a little more flour. If it becomes too thick to flow, thin it with a little more milk.
Step 6
Heat a little vegetable oil in a frying pan over low heat. Spoon some batter into the center and shape it into a neat small pancake.
Step 7
Cook for approximately 3–4 minutes per side, until golden. The remaining pancakes can be cooked in a dry pan without adding more oil if desired.
Step 8
Transfer the cooked rye flour pancakes to a plate and serve.
Author note
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