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Pumpkin Buttermilk Pancakes Recipe

biggerbolderbaking.com · 2021 · 9 pancakes

Against 802 pancake recipes

Less egg than 80% of recipes and more salt than 80%.

What the 52 “pumpkin” pancake recipes do differently →

Get the method at biggerbolderbaking.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 80% of recipes: 28% of the flour weight against the typical recipe's 40%.
  • More salt than 80% of recipes: 1.7% of the flour weight against the typical recipe's 0.9%.
Liquid: 138%, 34th percentileEgg: 28%, 20th percentileSugar: 12%, 34th percentileFat: 7.9%, 29th percentileLeavening: 4.7%, 37th percentileSalt: 1.7%, 81st percentileLiquidEggSugarFatLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (13)

  • 2 cups (16floz/480ml) buttermilk≈ 488 g
  • 1 cup (8oz/225g) pumpkin puree225 g
  • 2 large eggs ((at room temperature))≈ 100 g
  • 2 teaspoons vanilla extract≈ 8 g
  • 2 tablespoons (1oz/28g) butter, melted28 g
  • 2 cups (10oz/284g) all-purpose flour284 g
  • ½ cup (2½oz/71g) whole wheat flour71 g
  • ¼ cup (1½oz/43g) dark brown sugar43 g
  • 1 tablespoon baking powder≈ 14 g
  • 2 teaspoons pumpkin pie spice≈ 5 g
  • 1 teaspoon salt≈ 6 g
  • ½ teaspoon baking soda≈ 3 g

Toppings and extras

Listed, but not counted in the percentages below.

  • Butter and maple syrup ((for serving))n/a

flour 355 gbatter 1275 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.

  • Liquid138% · 34th percentile
  • Egg28% · 20th percentile
  • Sugar12% · 34th percentile
  • Fat7.9% · 29th percentile
  • Leavening4.7% · 37th percentile
  • Salt1.7% · 81st percentile

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