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Whole Wheat Buttermilk Banana Pancakes Recipes

Archana Doshi · archanaskitchen.com · 2015 · 4

Against 802 pancake recipes

No egg, unlike 92% of recipes and no sugar, unlike 92%.

What the 51 “banana” pancake recipes do differently →

Get the method at archanaskitchen.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.

  • No egg at all, where 92% of recipes use some (most of those 37 to 53% of the flour weight).
  • No sugar at all, where 92% of recipes use some (most of those 11 to 25% of the flour weight).
Liquid: 143%, 38th percentileEgg: 0%, 4th percentileSugar: 0%, 4th percentileFat: 11%, 32nd percentileLeavening: 5.4%, 50th percentileSalt: 1.2%, 63rd percentileLiquidEggSugarFatLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (8)

  • 1 Ripe Bananas chopped≈ 118 g
  • 1 cup Whole Wheat Flour≈ 128 g
  • 1 1/2 teaspoons Baking powder≈ 7 g
  • 1/4 teaspoon Salt≈ 1.5 g
  • 3/4 cup Buttermilk≈ 183 g
  • 1 Whole Egg or Flax meal Egg Replacer≈ 50 g
  • 1/2 teaspoon Vanilla Extract≈ 2.1 g
  • 1 tablespoon Oil≈ 14 g

flour 128 gbatter 503 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.

  • Liquid143% · 38th percentile
  • Egg0% · 4th percentile
  • Sugar0% · 4th percentile
  • Fat11% · 32nd percentile
  • Leavening5.4% · 50th percentile
  • Salt1.2% · 63rd percentile

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