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Buttermilk Pancakes

cafedelites.com · 2019 · 12 pancakes

Against 802 pancake recipes

More sugar than 91% of recipes and more fat than 89%.

See how all 802 pancake recipes compare →

Get the method at cafedelites.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.

  • More sugar than 91% of recipes: 40% of the flour weight against the typical recipe's 16%, about 2.5 times as much.
  • More fat than 89% of recipes: 30% of the flour weight against the typical recipe's 16%.
Liquid: 146%, 42nd percentileEgg: 40%, 48th percentileSugar: 40%, 93rd percentileFat: 30%, 90th percentileLeavening: 6.1%, 63rd percentileSalt: 1.2%, 63rd percentileLiquidEggSugarFatLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (9)

  • 2 cups all purpose (or plain flour)≈ 250 g
  • 1/2 cup granulated sugar≈ 100 g
  • 2 teaspoons baking powder≈ 9 g
  • 1 teaspoon baking soda≈ 6 g
  • 1/2 teaspoon salt≈ 3 g
  • 1 1/2 cups buttermilk (plus up to 1/4 cup extra if needed)≈ 366 g
  • 1/3 cup unsalted butter (melted)≈ 76 g
  • 2 teaspoons pure vanilla extract≈ 8 g
  • 2 large eggs≈ 100 g

flour 250 gbatter 918 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.

  • Liquid146% · 42nd percentile
  • Egg40% · 48th percentile
  • Sugar40% · 93rd percentile
  • Fat30% · 90th percentile
  • Leavening6.1% · 63rd percentile
  • Salt1.2% · 63rd percentile

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