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Buttermilk Pancakes

Julianne Dell · beyondfrosting.com · 2024 · 4-6 servings (12 pancakes)

Against 802 pancake recipes

Less leavening than 90% of recipes and less egg than 79%.

See how all 802 pancake recipes compare →

Get the method at beyondfrosting.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 leavening than 90% of recipes: 2.9% of the flour weight against the typical recipe's 5.4%, about half as much.
Less egg than 79% of recipes: 29% of the flour weight against the typical recipe's 40%.
More sugar than 78% of recipes: 25% of the flour weight against the typical recipe's 16%.

Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (10)

2 ½ cups (350g) All-purpose flour350 g
1 ½ teaspoons (6g) Baking powder6 g
1 teaspoon (4g) Baking soda4 g
½ teaspoon Salt≈ 3 g
2 ½ cups (591ml) Buttermilk≈ 610 g
2 Large eggs≈ 100 g
2 tablespoons (28g) Light brown sugar28 g
¼ cup (56g) Salted butter, melted and cooled56 g
3 tablespoons (45ml) Pure maple syrup, optional≈ 60 g
2 teaspoons (10ml) Pure vanilla extract≈ 8 g

flour 350 gbatter 1225 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.

Liquid174% · 61st percentile · median 159%
Egg29% · 20th percentile · median 40%
Sugar25% · 78th percentile · median 16%
Fat16% · 48th percentile · median 16%
Leavening2.9% · 9th percentile · median 5.4%
Salt0.9% · 50th percentile · median 0.9%

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