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Blueberry Pancakes

feelgoodfoodie.net · 2020 · 4 servings

Against 802 pancake recipes

More leavening than 75% of recipes.

See how all 802 pancake recipes compare →

Get the method at feelgoodfoodie.net →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.

  • Egg in the middle half of recipes: 53% of the flour weight against the typical recipe's 40%.
  • More leavening than 75% of recipes: 7.4% of the flour weight against the typical recipe's 5.4%.
Liquid: 130%, 29th percentileEgg: 53%, 77th percentileSugar: 15%, 44th percentileFat: 15%, 47th percentileLeavening: 7.4%, 79th percentileSalt: 0.8%, 46th percentileLiquidEggSugarFatLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (9)

  • 1 ½ cup all-purpose flour≈ 188 g
  • 2 tablespoons packed light brown sugar≈ 28 g
  • 1 tablespoon baking powder≈ 14 g
  • ¼ teaspoon salt≈ 1.5 g
  • 2 large eggs≈ 100 g
  • 1 cup milk≈ 244 g
  • 2 tablespoons unsalted butter (melted)≈ 28 g
  • ½ cup fresh blueberries≈ 74 g

Toppings and extras

Listed, but not counted in the percentages below.

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

flour 188 gbatter 677 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.

  • Liquid130% · 29th percentile
  • Egg53% · 77th percentile
  • Sugar15% · 44th percentile
  • Fat15% · 47th percentile
  • Leavening7.4% · 79th percentile
  • Salt0.8% · 46th percentile

Keep exploring

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