Pancakes Lab802 recipes

Pancakes Lab · Calculator

Design your own pancakes

The sliders start at the typical batch: the median of 802 recipes for each ingredient, in grams per 100 g of flour. Move any of them within the range that 90% of recipes use (the 5th to the 95th percentile) and the grams update, with where your choice sits among the recipes and what that ingredient does.

This scales ratios; it is not a tested recipe. Each ingredient moves on its own against the flour, and a combination no recipe uses may not cook the way you expect. For the method, pan and heat, follow the real recipes nearest your numbers.

Flour

250 g, about 2 cups, makes one typical batch.

Start from a recipe

Grams per 100 g of flour

  1. 400 g · 160%about 1 2/3 cups

    In the middle: 49% of recipes use more, 50% less.

    Milk or buttermilk sets how thick the batter is: less spreads less and cooks up thicker and fluffier.

  2. 100 g · 40%about 2 large eggs

    In the middle: 40% of recipes use more, 36% less.

    Egg adds structure and richness; separating and whipping the whites is the fluffiest route.

  3. 40 g · 16%about 3 tbsp

    In the middle: 48% of recipes use more, 49% less.

    A little sugar helps browning. Much more and the pancake burns before the middle sets.

  4. 41 g · 17%about 3 tbsp

    In the middle: 49% of recipes use more, 50% less.

    Melted butter or oil in the batter gives a tender, less rubbery pancake.

  5. 14 g · 5.4%

    In the middle: 48% of recipes use more, 49% less.

    Baking powder does most of the lifting. Buttermilk recipes add baking soda to use its acid.

  6. 2.5 g · 0.9%

    In the middle: 49% of recipes use more, 49% less.

    Salt keeps the batter from tasting flat under syrup.

Your pancakes

Your pancakes in grams, with approximate volumes
IngredientGrams
Flour250 gabout 2 cups
Liquidmilk, buttermilk, yogurt, cream and water400 gabout 1 2/3 cups
Eggwhole eggs, yolks and whites100 gabout 2 large eggs
Sugarwhite sugar, brown sugar, honey and syrups40 gabout 3 tbsp
Fatbutter, oil and shortening41 gabout 3 tbsp
Leaveningbaking soda and baking powder14 g
Salt2.5 g
Total848 g

848 g in all from 250 g of flour, counting only the groups above.

Closest real recipe: Buttermilk Pancakes (livewellbakeoften.com).

The 3 real recipes nearest your numbers

Measured on liquid, egg, sugar, fat, leavening and salt at once. These are published, tested recipes: follow one for its method, pan and timing, or load its percentages and adjust from there.

  1. 1

    Buttermilk Pancakes · livewellbakeoften.com

    liquid 171% · egg 40% · sugar 16% · fat 16% · leavening 6.1% · salt 1.2%

  2. 2

    Pumpkin Pancakes Recipe · bakingamoment.com

    liquid 167% · egg 34% · sugar 13% · fat 20% · leavening 5% · salt 0.7%

  3. 3

    Pumpkin Pancakes · twopeasandtheirpod.com

    liquid 156% · egg 32% · sugar 18% · fat 18% · leavening 5.9% · salt 0.6%

How the calculator works

Every recipe is reduced to baker's percentages: grams of each ingredient group per 100 g of flour. The starting point is the median of all 802 recipes for each group separately, so no single recipe is exactly the starting batch. Grams are your flour weight times each percentage, rounded to the nearest 5 g above 50 g and the nearest gram or half gram below.

“More than 80% of recipes” counts the recipes with strictly less of that ingredient per gram of flour. The nearest recipes are measured on every ingredient at once, each scaled by how much recipes vary on it, so a wide-ranging ingredient does not outweigh a narrow one.

Only the groups listed are counted. Vanilla, spices, mix-ins and toppings are left out unless they have their own slider. Volumes are approximate: flour at 125 g a cup, sugar 200 g, butter or oil 225 g, milk and other liquids 240 g, a large egg 50 g.