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No Milk No Eggs Pancakes

brooklynfarmgirl.com · 2020 · 4

Against 802 pancake recipes

No egg, unlike 92% of recipes and more fat than 87%.

What the 11 “eggless” pancake recipes do differently →

Get the method at brooklynfarmgirl.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).
  • More fat than 87% of recipes: 28% of the flour weight against the typical recipe's 16%.
  • More leavening than 75% of recipes: 7.4% of the flour weight against the typical recipe's 5.4%.
Liquid: 142%, 38th percentileEgg: 0%, 4th percentileSugar: 20%, 65th percentileFat: 28%, 87th percentileLeavening: 7.4%, 79th percentileSalt: 1.2%, 63rd percentileLiquidEggSugarFatLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (8)

  • 2 cups all purpose flour≈ 250 g
  • 1/4 cup sugar≈ 50 g
  • 4 teaspoons baking powder≈ 18 g
  • 1/2 teaspoon salt≈ 3 g
  • 1/4 cup butter (melted)≈ 57 g
  • 1 1/2 cup water≈ 356 g
  • 1 tablespoon vanilla≈ 13 g
  • 1 tablespoon vegetable oil≈ 14 g

flour 250 gbatter 760 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.

  • Liquid142% · 38th percentile
  • Egg0% · 4th percentile
  • Sugar20% · 65th percentile
  • Fat28% · 87th percentile
  • Leavening7.4% · 79th percentile
  • Salt1.2% · 63rd percentile

Keep exploring

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Nearest by baker's percentages: liquid, egg, sugar, fat, leavening, salt.

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