Best Ever Buttermilk Pancakes
12tomatoes.com · Serves 4-6
Get the method at 12tomatoes.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.How it compares
Against the typical batch: the median of 802 pancake recipes, per 100 g of flour.
- More fat than 97% of recipes: 45% of the flour weight against the typical recipe's 16%, about 3 times as much.
- Liquid in the middle half of recipes: 195% of the flour weight against the typical recipe's 159%.
- Sugar in the middle half of recipes: 10% of the flour weight against the typical recipe's 16%.
Ingredients (8)
- 2 cups buttermilk≈ 488 g
- 2 cups all-purpose flour≈ 250 g
- 1/2 cup butter, melted≈ 114 g
- 2 eggs≈ 100 g
- 2 tablespoons granulated sugar≈ 25 g
- 2 teaspoons baking soda≈ 12 g
- 1/2 teaspoon salt≈ 3 g
Toppings and extras
Listed, but not counted in the percentages below.
- Butter and maple syrup, for servingn/a
flour 250 gbatter 992 g
≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.
Baker's percentages
Grams per 100 g of flour, and where that falls among all 802 recipes. Shaded: the middle half. Tick: the median.
- Liquid195% · 76th percentile · median 159%
- Egg40% · 48th percentile · median 40%
- Sugar10% · 25th percentile · median 16%
- Fat45% · 98th percentile · median 16%
- Leavening4.8% · 39th percentile · median 5.4%
- Salt1.2% · 63rd percentile · median 0.9%
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