Greek Yogurt Pancake Recipe
feelgoodfoodie.net · 2023 · 4 servings
Against 802 pancake recipes
More liquid than 98% of recipes and more egg than 91%.
How it compares
Against the typical batch: the median of 802 pancake recipes, per 100 g of flour.
- More liquid than 98% of recipes: 245% of the flour weight against the typical recipe's 159%.
- More egg than 91% of recipes: 80% of the flour weight against the typical recipe's 40%, about twice as much.
- More leavening than 99% of recipes: 13% of the flour weight against the typical recipe's 5.4%, about 2.5 times as much.
- No fat at all, where 74% of recipes use some (most of those 14 to 23% of the flour weight).
Ingredients (10)
- 1 cup all-purpose flour≈ 125 g
- 2 tablespoons packed light brown sugar≈ 28 g
- 1 tablespoon baking powder≈ 14 g
- ½ teaspoon baking soda≈ 3 g
- ¼ teaspoon salt≈ 1.5 g
- 2 large eggs≈ 100 g
- 1 cup Stonyfield Greek yogurt≈ 245 g
- ¼ cup milk≈ 61 g
- 1 teaspoon vanilla extract≈ 4.2 g
Toppings and extras
Listed, but not counted in the percentages below.
- Maple syrup (and berries, for serving)n/a
flour 125 gbatter 581 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.
- Liquid245% · 99th percentile · median 159%
- Egg80% · 94th percentile · median 40%
- Sugar22% · 73rd percentile · median 16%
- Fat0% · 13th percentile · median 16%
- Leavening13% · 100th percentile · median 5.4%
- Salt1.2% · 63rd percentile · median 0.9%
Keep exploring
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Nearest by baker's percentages: liquid, egg, sugar, fat, leavening, salt.
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