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Pumpkin Pancake Recipe

feelgoodfoodie.net · 2022 · 4 servings

Against 802 pancake recipes

More leavening than 92% of recipes and more sugar than 78%.

What the 52 “pumpkin” pancake recipes do differently →

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.

  • More leavening than 92% of recipes: 8.8% of the flour weight against the typical recipe's 5.4%.
  • More sugar than 78% of recipes: 26% of the flour weight against the typical recipe's 16%.
  • Less egg than 75% of recipes: 32% of the flour weight against the typical recipe's 40%.
Liquid: 156%, 48th percentileEgg: 32%, 23rd percentileSugar: 26%, 79th percentileFat: 18%, 56th percentileLeavening: 8.8%, 93rd percentileSalt: 1%, 52nd percentileLiquidEggSugarFatLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (10)

  • 1 ¼ cup all–purpose flour≈ 156 g
  • 1 tablespoon baking powder (aluminium-free)≈ 14 g
  • 1 ½ teaspoon pumpkin spice blend (homemade blend)≈ 3.9 g
  • ¼ teaspoon salt≈ 1.5 g
  • 1 cup milk≈ 244 g
  • ⅓ cup pumpkin purée≈ 82 g
  • 1 large egg≈ 50 g
  • 2 tablespoons maple syrup≈ 40 g
  • 2 tablespoon butter (melted plus more for cooking)≈ 28 g
  • ½ teaspoon vanilla extract≈ 2.1 g

flour 156 gbatter 622 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.

  • Liquid156% · 48th percentile
  • Egg32% · 23rd percentile
  • Sugar26% · 79th percentile
  • Fat18% · 56th percentile
  • Leavening8.8% · 93rd percentile
  • Salt1% · 52nd percentile

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