Whole Wheat Pancake Recipe
feelgoodfoodie.net · 2026 · 2 servings
Against 802 pancake recipes
More leavening than 96% of recipes and more sugar than 85%.
How it compares
Against the typical batch: the median of 802 pancake recipes, per 100 g of flour.
- More leavening than 96% of recipes: 11% of the flour weight against the typical recipe's 5.4%, about twice as much.
- More sugar than 85% of recipes: 32% of the flour weight against the typical recipe's 16%, about twice as much.
- Liquid in the middle half of recipes: 195% of the flour weight against the typical recipe's 159%.
- Fat in the middle half of recipes: 23% of the flour weight against the typical recipe's 16%.
Ingredients (10)
- 1 cup whole-wheat flour≈ 125 g
- 1 tablespoon baking powder≈ 14 g
- ¼ teaspoon salt≈ 1.5 g
- 2 tablespoons unsalted butter≈ 28 g
- 1 large egg≈ 50 g
- 1 cup whole milk≈ 244 g
- 2 tablespoons maple syrup≈ 40 g
- 1 teaspoon lemon juice≈ 4.9 g
- ½ teaspoon vanilla extract≈ 2.1 g
Toppings and extras
Listed, but not counted in the percentages below.
- Butter (maple syrup, and berries, for serving)n/a
flour 125 gbatter 510 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.
- Liquid195% · 76th percentile · median 159%
- Egg40% · 48th percentile · median 40%
- Sugar32% · 86th percentile · median 16%
- Fat23% · 75th percentile · median 16%
- Leavening11% · 98th percentile · median 5.4%
- Salt1.2% · 63rd percentile · median 0.9%
Keep exploring
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