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Banana Pancakes

bakingamoment.com · 2026 · 6 servings

Against 802 pancake recipes

Less egg than 91% of recipes.

What the 51 “banana” pancake recipes do differently →

Get the method at bakingamoment.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.

  • Less egg than 91% of recipes: 16% of the flour weight against the typical recipe's 40%, about half as much.
  • Leavening in the middle half of recipes: 4% of the flour weight against the typical recipe's 5.4%.
Liquid: 160%, 50th percentileEgg: 16%, 9th percentileSugar: 16%, 52nd percentileFat: 8.9%, 29th percentileLeavening: 4%, 26th percentileSalt: 0.7%, 43rd percentileLiquidEggSugarFatLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (11)

  • 1 ¼ cups whole wheat flour 150g150 g
  • 1 ¼ cups all-purpose flour 156g156 g
  • ¼ cup brown sugar (packed 50g)50 g
  • 2 teaspoons baking powder≈ 9 g
  • ½ teaspoon baking soda≈ 3 g
  • ½ teaspoon kosher salt≈ 2 g
  • 1 banana (mashed medium size 7-8”)≈ 118 g
  • 1 large egg≈ 50 g
  • 2 tablespoons oil (canola or vegetable)≈ 27 g
  • 1 teaspoon vanilla≈ 4.2 g
  • 2 cups milk 473mL≈ 488 g

flour 306 gbatter 1058 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.

  • Liquid160% · 50th percentile
  • Egg16% · 9th percentile
  • Sugar16% · 52nd percentile
  • Fat8.9% · 29th percentile
  • Leavening4% · 26th percentile
  • Salt0.7% · 43rd percentile

Keep exploring

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