How to Make Buttermilk Pancakes
Ashley Manila · bakerbynature.com · 2026 · 14 large pancakes
Get the method at bakerbynature.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 fat at all, where 74% of recipes use some (most of those 14 to 23% of the flour weight).
- Egg in the middle half of recipes: 37% of the flour weight against the typical recipe's 40%.
Ingredients (10)
- 2 and 1/4 cups (270g) all-purpose flour270 g
- 1/4 cup (50g) granulated sugar50 g
- 1 and 1/2 teaspoons baking powder≈ 7 g
- 1 teaspoon baking soda≈ 6 g
- 1/2 teaspoon salt≈ 3 g
- 1/4 teaspoon ground nutmeg (optional, but recommended )≈ 0.7 g
- 2 large eggs (room temperature)≈ 100 g
- 2 cups (454ml) full-fat buttermilk≈ 488 g
- 2 teaspoons pure vanilla extract≈ 8 g
Toppings and extras
Listed, but not counted in the percentages below.
- Maple syrup and butter, for servingn/a
flour 270 gbatter 933 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.
- Liquid181% · 63rd percentile · median 159%
- Egg37% · 31st percentile · median 40%
- Sugar19% · 57th percentile · median 16%
- Fat0% · 13th percentile · median 16%
- Leavening4.8% · 39th percentile · median 5.4%
- Salt1.1% · 54th percentile · median 0.9%
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