Pancakes are a delicacy that every housewife gets in her own way. Despite the fact that the recipes indicate how much yeast, what kind of milk or kefir, and so on, the taste is sometimes completely different.

But in most cases, if you take the ingredients, wheat flour is used for the dough.

I suggest you bake rye pancakes. How do they differ from traditional ones, except for the color?

They have more sweet taste, they are more tender with a beautiful golden crust. Let's try.

Pancakes with rye flour and yeast

This recipe involves kneading dough in milk. Flour is taken only rye, not a mixture. In principle, the technology differs slightly from pancakes on ordinary flour, but the taste of such pancakes is really different.

In order to prepare such pancakes, you need to take the following set of products:

rye flour - 500 g; 1/2 l of milk; 50 ml sunflower oil; 4 eggs; 50 g of granulated sugar; yeast.

  1. In 0.4 l of milk warmed to a warm state, I dissolve the yeast with granulated sugar. I add a little.
  2. In small portions add the flour sifted in advance and knead until smooth.
  3. I let the dough rest for 20 minutes.
  4. I break the eggs and separate the yolks. Whisk with sunflower oil.
  5. I add this yolk mass to the remaining milk, also heated to a warm state. I leave the resulting mass for 30 minutes.
  6. Beat the egg whites with a mixer until fluffy. I add to the dough, mixed first. Gently shift the protein mass with the help of a spatula and interfere with movements from the bottom to the top.
  7. Add the egg yolk mixture and mix thoroughly until smooth.
  8. Pancakes from rye flour I fry in milk in the usual way in a hot and pre-greased frying pan.

The taste of these pancakes is quite independent and does not require additional fillings. When serving, you can serve such appetizing rye pancakes with honey, jam or jam.

Pancakes on rye flour without the use of yeast

Faster, but no less tasty way cooking pancakes on two types of flour allows you to bake beautiful, fluffy and very tender pancakes. And with the addition of cocoa, they can be turned into a chocolate treat.

In order to prepare such pancakes from rye flour and wheat flour, you need to take the following set of products:

1 glass of milk; 0.5 cups of rye and wheat flour; egg; cocoa - 75 g; 0.5 tsp baking soda; 2 tbsp honey.

  1. Both types of flour are mixed and sifted.
  2. I add cocoa, add salt.
  3. In a separate container, crack the egg, add milk room temperature and honey. Whisk until smooth. I add baking soda.
  4. I mix both masses and knead a homogeneous dough. It should turn out thick, similar to homemade sour cream.
  5. After 10 minutes, you can start frying delicious rye pancakes. I do this on a hot and oiled pan.

Pancakes made from rye flour without yeast are an excellent delicacy that can be made in just half an hour. And the kids will be delighted with their brown color and chocolate flavor.

Yeast-free milk pancakes: the second recipe

This is a simpler traditional way of baking pancakes on a mixture of two types of flour. Only flour is taken in slightly different proportions.

In order to bake such pancakes, you need to take the following set of products:

2 glasses of milk; 2 eggs; rye flour - 0.2 kg; wheat flour - 2 tbsp. spoons; sunflower oil.

The cooking option looks like this:

  1. I mix flour and sift. I add salt.
  2. In slightly warmed milk to room temperature, I crack the eggs.
  3. I introduce flour in small portions and stir until smooth. The dough should be sparse.
  4. I fry rye quick pancakes in the usual way in a hot and slightly greased pan. Pancakes are tender and fluffy.

They can be served with tea or juice both hot and chilled. Fresh berries, sour cream, condensed milk or jam will emphasize the unusual taste of these pancakes.

I want to note that this recipe for rye flour pancakes in milk is the fastest and easiest. Even a novice hostess can master it.

And if you make this dish with your children, you get a real family holiday and a good time together.

Pancakes with milk-kefir mixture

An unusual combination of products can turn ordinary pancakes into a real culinary masterpiece. This dish is prepared as quickly as in the previous recipe.

So you can master the baking of these pancakes from these two recipes.

In order to bake such pancakes on a mixture of milk and kefir, you need to take the following set of products:

180 ml of kefir; 70 ml of milk; 3 eggs; rye flour - 125 g; wheat flour - 3 tablespoons; 75 g of granulated sugar.

The cooking method is as follows:

  1. I mix milk and kefir in one container. Both liquids should be at room temperature.
  2. I crack the eggs, remove one protein. Add to the milk-kefir mixture and beat.
  3. I sift two types of flour. Salt and add granulated sugar.
  4. Add flour in small portions and knead the dough until a homogeneous consistency.
  5. I fry rye milk-kefir pancakes in the usual way in a hot and greased pan. I recommend adding oil to the pan after each pancake.

My video recipe

Do you want to help your body with vitamins and at the same time please your stomach? You can start with the simplest and oldest dish - pancakes. But instead of wheat flour, take rye flour. It differs not only in color, but also in taste, composition and texture. It is also versatile and goes well with sweet and savory fillings.

Is it possible to bake pancakes from rye flour, what will they turn out to be?

Although rye flour is an infrequent guest on the tables, pancakes made from it are surprisingly tender and not dry. They are full of amino acids, trace elements and fiber, and this is very important for dietary and diabetic types of nutrition.

The dough is easily kneaded, forming much fewer lumps, and is kneaded on any liquid: kefir, whey, milk, water, yogurt, etc. Ready-made pancakes are denser than those cooked on wheat flour.

Unsweetened fillings make wonderful snacks, they can also be served with alcoholic drinks. And sweet pancakes go well with both jam and fresh fruit and vegetables. You can serve with ice cream or cream, but even better - with sour cream and sugar.

A little about the benefits and possible harms of rye flour

Many people think that rye flour is healthier than wheat flour. And this is no accident: baking from this flour retains softness and freshness much longer.

The product helps to reduce cholesterol in the blood, stimulates the metabolism in the body, supports the work of the heart. In addition, it is recommended to include diabetics in the diet: this type of flour cleanses toxins and removes excess fluid. It is also useful during pregnancy to avoid swelling.

Rye flour improves immunity in general. Athletes try to use it, as it contains much more amino acids and proteins than wheat. Interestingly, there are practically no contraindications. The only people who should be careful are ulcers and those with high stomach acid. Those who are allergic to gluten are also at risk.

The Right Recipe


How to bake pancakes from rye flour on water:


Lean pancakes made from rye flour on the water without eggs

  • 7 g salt;
  • 220 g rye flour;
  • 30 g of sugar;
  • 220 g wheat flour;
  • 3 g of soda;
  • 440 ml of water;
  • 8 ml of vinegar 9%;
  • 60 ml oil.

Cooking time: 50 min.

Calories: 206.

Pancake baking:

  1. Both types of flour should be sifted. It can be at the same time, it can be separately. There must be an equal number of them;
  2. Then add salt and, to taste, sugar. These pancakes are usually served with savory filling, but if it is still for the sweet tooth, the amount of sugar can be increased by two or three spoons;
  3. Pour the oil here and add half the water at room temperature. It can be slightly heated, up to no more than 30 degrees, stir;
  4. Leave the dough for ten minutes so that the gluten swells, and then pour in a second glass of water of the same temperature, stir;
  5. Add soda slaked with a small amount of vinegar here, stir it in, wait until the reaction is over;
  6. Each pancake takes about four minutes to cook. They come out darker than regular pancakes and quite wet.

Pancakes from rye flour with milk

  • 2 g of soda;
  • 0.5 l of milk;
  • 40 g of sugar;
  • 220 g rye flour;
  • 6 g salt;
  • 30 ml of oil;

Cooking time: 40 min.

Calories: 176.

Pancake frying:

  1. Flour must be sifted with sugar and salt;
  2. Soda extinguish with boiling water or vinegar, add to the flour mixture;
  3. Pour a glass of milk here, mix, then beat in the egg and beat the whole mass again with a whisk;
  4. Then pour in the rest of the milk and add the butter, stir again;
  5. Leave to stand at room temperature for twenty minutes;
  6. Heat a skillet over high heat, then reduce it to medium. Fry pancakes in butter.

Recipe for pancakes from peeled rye flour in milk without yeast

  • 680 ml of milk;
  • 35 ml of oil;
  • 680 ml of water;
  • 3 eggs;
  • 270 g of peeled rye flour;
  • 15 g of sugar;
  • oil.

Cooking time: 1 hour

Calories: 102.

Baking steps:

  1. Using a whisk, mix milk with eggs. Salt and sugar;
  2. Then carefully introduce the flour, and to kill all the lumps, you can mix with a mixer;
  3. Heat the vegetable oil in a frying pan and pour it into the total mass together with boiling water, mix;
  4. Add a pinch of soda, stir again;
  5. Fry pancakes in butter and in a hot pan until golden brown.

Pancakes from rye flour on kefir

  • 260 ml of water;
  • 0.5 l of kefir;
  • 240 g rye flour;
  • 3 eggs;
  • 240 g wheat flour;
  • 30 ml of vodka;
  • 65 ml of oil;
  • 40 g sugar.

Cooking time: 30 min.

Calories: 183.

We bake pancakes:

  1. Crack the eggs into a bowl and add the sugar to it. It can be put less if the filling is savory. Salt and beat with a mixer;
  2. Then add kefir and mix again;
  3. Heat the water, but not to a state of boiling water, otherwise the eggs will curdle. Pour into the total mass and mix again, the main thing is to move quickly;
  4. Pour in a glass of vodka. It will not be felt, it will all evaporate, but at the same time the pancakes will be more magnificent;
  5. In this mixture, add both types of flour at once and literally a pinch of soda, mix. It is better to first do this with a wooden spatula, and then continue with a mixer;
  6. When the lumps have dissolved, it is necessary to pour in the oil, stir. The dough will turn out thicker than on ordinary pancakes, it will drain in a thick stream from a spoon;
  7. On a fairly high heat, ignite the pan and fry pancakes on it, while you can not add oil.

How to cook custard pancakes

  • 30 ml sour cream 20%;
  • 10 g of salt;
  • 480 ml of milk;
  • 60 g sugar;
  • 90 ml of oil;
  • 180 g rye flour;
  • 280 g wheat flour;
  • 0.5 l of water;
  • 2 yolks.

Cooking time: 50 min.

Calories: 172.

Baking principle:

  1. In a bowl, beat the yolks with a mixer, add salt and sugar;
  2. Next, pour half the milk here, be sure to warm it up. Pour in a thin stream;
  3. Add both types of flour in parts, constantly mixing everything so that there are no lumps;
  4. Then add the second part of the milk, also hot, mix intensively, add sour cream;
  5. Boil water and pour oil into it, pour this mixture into the rest of the products and mix very quickly. Get a thick uniform dough;
  6. Next, bake pancakes on a drop of oil, as usual.

Yeast rye pancakes

  • 0.5 l of water;
  • 2 eggs;
  • 450 g rye flour;
  • 6 g dry yeast;
  • 45 ml of oil;
  • 15 g sugar.

Cooking time: 1 hour 50 minutes

Calories: 182.

Baking process:

  1. Heat water to 35 degrees. It can be replaced with both milk and kefir, they also need to be warmed up a little;
  2. Pour half the water to the side and pour sugar into one part, stir, and then add the yeast and stir again. Leave for ten minutes;
  3. Then pour all the flour here, stir and leave for an hour in the room;
  4. Knead the resulting dough;
  5. In a separate bowl, beat eggs with salt, you can add a little sugar;
  6. Add here the second part of warm water and all the oil, mix;
  7. Next, pour this mixture into the dough and knead everything again;
  8. Fry pancakes over moderate heat, greasing the pan with either lard or oil.

Rye flour pancakes for diabetics

  • 30 g fat-free margarine;
  • 1 grapefruit;
  • 230 g rye flour;
  • 220 ml soy or skim milk;
  • 220 ml vanilla yogurt;
  • 30 g stevia;
  • olive oil.

Cooking time: 1 hour 20 minutes

Calories: 118.

How to bake:

  1. Beat rye flour together with eggs, then pour in milk, stevia powder;
  2. Melt the margarine, it should not be hot, pour it into the rest of the ingredients;
  3. Mix everything and let stand for ten minutes;
  4. Bake pancakes according to the standard: in a hot pan and a small amount of olive oil;
  5. After the pancakes are ready, it's time to start making the filling. Peel off the grapefruit, remove its white fibers and seeds;
  6. Cut the resulting slices in half;
  7. On one pancake, put a couple of pieces of citrus right in the center, pour over a small amount of yogurt and sprinkle with a gram of cinnamon;
  8. Wrap everything in an envelope and do the same with the rest of the pancakes until the filling is gone.

Options for pancake fillings allowed for diabetics

As sweet stuffing you can use any allowed fruit. For example, apples. They must be peeled from the skin and cores, cut into small pieces. After that, transfer to a saucepan and add about 25 g of butter substitute here. Stew the fruits until they are soft, then put on pancakes and wrap.

And you can cook a similar fruit and berry filling. All products must be grated or mashed, then mixed and added to taste with a sweetener. It can be stewed, or it can be served fresh as a filling.

For cooking vegetable filling need fresh cabbage, onion, greens, eggplant. Finely chop the cabbage and send to stew. Finely chop the onion along with the herbs. Eggplant soaked in salt water should be cut into cubes. Add these three ingredients to the cabbage and simmer until fully cooked, after which you can immediately distribute over pancakes.

You can add a little sweetener or fructose to the cottage cheese. Need a product with a low percentage of fat content. Serve immediately, or you can add nuts, berries or fruits.

From meat it is worth giving preference to beef or poultry. A piece of meat should be washed and cut into small pieces, sent to the pan to stew. Add finely chopped herbs and onions here, stir. You can lightly salt and simmer until it is fully cooked.

Low-fat fish you just need to boil, then add a little salt and a couple of drops lemon juice. Disassemble with your hands into small fibers, pull out all the bones, serve with pancakes.

Purely nut filling don't cook it, it's too high in calories. It is better to dilute it with permitted berries and fruits. To make the mass homogeneous, you can puree the fruit part, and grind the nuts in a blender or meat grinder.

Serve with low-percentage yogurt, caviar, herbs, lemon juice. It is important to eat no more than three pancakes at a time, it is better to start eating in several doses. Before use, it is advisable to calculate the total calories of pancakes and toppings.

For the splendor of pancakes, you can use several methods at once. Someone adds soda, someone adds yeast, someone cooks with highly carbonated mineral water, and someone pours in vodka. There is one more option. It consists in magnificently whipped proteins.

Steep protein foam should be introduced at the very end when kneading the dough, when all the ingredients are already mixed. Using a spoon, not a whisk, mix the foam into the total mass and immediately start baking. In this way, pancakes are thin, airy.

Also, when cooking, you can use not only ordinary sunflower oil. It is enough to take a piece of unsalted bacon and chop it on a fork. Before you pour the pancake into the pan, you need to grease it with this piece, on the sides too. Then the pancakes will not have dry crispy edges.

In addition, you can use different types oils: olive, peanut, hemp, pumpkin, mustard, corn. Coconut oil can be used by diabetics. But on sesame oil cooking is not advised, as it is not intended for high temperatures.

In order for rye flour pancakes to turn out the first time, it is very important to ignite the pan well. It should be very hot, so you need to put it on a strong fire in advance, at least for five minutes.

All ingredients for the dough should have the same room temperature, unless the nuances are provided for in the recipe itself. That is, eggs, butter, even flour should be at room temperature. You can simply pull out the ingredients on the table in advance, and after half an hour start cooking.

Rye pancakes- it's delicious, unusual and healthy. This type of flour is sold in many stores and at an affordable price, and therefore there will be no problems finding the main product. But the whole family will enjoy!

Rye flour is rich in amino acids, fiber and mass useful substances. Rye flour pancakes are healthy and diet dish. The dough based on rye flour is easy to knead, it has no lumps. For baking pancakes, the dough can be kneaded in different ways: with kefir, milk, yeast, etc. We will tell you about this.

Cooking option with no sugar in the composition, so the pancakes are dietary and low-calorie.

Time consumption - 1 hour.
Servings - 8.

Composition of the product for pancakes made from rye flour:

  • 1. 1 cup rye flour.
  • 2. 2 cups of kefir.
  • 3. Several eggs.
  • 4. 1 st. l. oils.
  • 5. Soda.
  • 6. Coriander - 1 tsp
  • 7. 1 tsp cumin seed.

First you need to beat the eggs. They are filled with kefir and salted. Using a frying pan, we pierce spices (coriander and cumin) to reveal their aroma. And sprinkle over the rest of the ingredients.


Flour is also added to them, and the dough is kneaded. It should be infused for half an hour. With a high density of the dough, it can be diluted with boiled water. Slaked soda is added to the dough with the help of vinegar. The frying pan is oiled and heated. Fry each side of the pancakes.
Thanks to fragrant spices, the taste of pancakes becomes unusual. Pancakes can be stuffed with slightly salted fish, caviar or cheese, as well as other products to taste.

Cooking time - half an hour.
Number of servings - 15.

Ingredients for pancakes made from peeled rye flour:

  • 1. Milk - 3 cups.
  • 2. Eggs - 3 pcs.
  • 3. Peeled rye flour - 300 gr.
  • 4. Sugar - 1 tbsp. l.
  • 5. Boiling water - 3 cups.
  • 6. 6 tsp oils.
  • 7. Soda.
  • 8. Butter.

Preparation of pancakes from peeled rye flour

Milk is mixed with eggs, salt, powdered sugar and flour in a deep container. To destroy lumps, you can do this with a mixer. Pour the mixture with boiling water, hot oil in a pan, and add soda. Mix the mixture until smooth.
The frying pan is lubricated with oil, heated over low heat. Fry each side of the pancakes over moderate heat.


Pancakes need to be turned over with great care so that they do not tear, since their dough is not as elastic as with wheat flour.
Pancakes can be served with any product of your choice.

Pancakes on rye flour with egg and salmon

Time consumption - 2 hours.
Number of servings - 15.

Ingredients for pancakes on rye flour with egg and salmon:

1. 1/3 cup of rye flour.
2. 1/3 cup of wheat flour.
3. Salt.
4. Cumin - 1 tsp.
5. 8 eggs.
6. Beer - 1 glass.
7. Butter- 2 tbsp. l.
8. 180 grams of salmon.
9. 1 red onion.
10. Greens.

Cooking pancakes from rye flour with egg and salmon

The flour is sifted. Salt and ground cumin are added to it. Half of the eggs are beaten in a separate container. A glass of beer is added to them. The resulting liquid is slowly poured into the flour, and the dough is kneaded. It should be infused in a cold place for about an hour. The pan is oiled and heated. Fry each side of the pancakes.

Baking from rye flour has an amazing taste, completely different from that of wheat. And the taste, and the consistency of the dough, and its texture. In theory, rye pastries are healthier, but I usually bake from wheat flour, and therefore working with rye is even more unusual for me 🙂

Rye pancakes turned out unexpectedly: it just suddenly ended white flour, and when the dough for pancakes on kefir is already kneaded, you won’t run to the store, the dough in the meantime can be overdone. And I have had rye flour ever since I baked homemade bread and rye muffins. The solution was found, and now rye flour was added to the dough for pancakes, it turned out about 1: 1, that is, wheat and rye in half. Then it turned out that this is the best combination. The dough turned out very nice looking, so colorful!

And pancakes made from rye flour are ruddy, more “swarthy” than usual, with a pleasant brownish-golden hue. And they turned out to be unusual in taste, very tender and, as it were, a little sweet. The kids tried it and said they liked white flour pancakes better, but as they said that, they kept on eating rye pancakes! 🙂

And one more thing, I want to note that the rye flour pancake, although very tender, is perfectly removed from the pan! Unlike wheat, cooked using the same technology, there were absolutely no problems with sticking and turning over. And this despite the fact that I forgot to add vegetable oil to the dough.

Ingredients:

I don’t remember exactly how many things there were, I wasn’t going to take a picture at first. But I think aiming accuracy in proportion is not needed, these pancakes are such that they will succeed in any way.

  • 2-3 eggs;
  • 3 tablespoons of sugar;
  • about 2 cups of kefir and 1 cup of milk;
  • 0.5 teaspoon of soda;
  • flour - how much is needed for a normal consistency for pancakes, so that the dough is not too liquid, but pours well: about 1-1.5 cups;
  • 1-2 tablespoons of sunflower oil.

How to bake:

Eggs well, fluffy beat with sugar with a mixer. Pour in kefir, pour in soda and mix. Sift the flour into the dough - not all at once, but gradually, stirring and observing whether it is enough or more to add. If you overdo it and the dough is thick, don't worry - we still have milk according to the plan. Pour it into the dough and beat with a mixer, this the best way get pancake batter without lumps.

You can also add vegetable oil to the dough so that pancakes are better removed - if you bake from wheat flour, this is a must, but from rye flour, surprisingly, forgotten oil did not affect the ease of removing pancakes.

If the dough is still thick, you can add a little water. If watery, add flour and beat again.
Heat up the frying pan and grease with a thin layer vegetable oil using cotton wool wrapped in gauze.

Pour the batter into the pan with a ladle and rotate it slightly so that it is evenly distributed. We bake a pancake on high heat for 20-30 seconds.

Flip the pancake with a spatula and bake on the other side.

Ready pancakes are removed on a dish.

Try it, we liked the rye pancakes!