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Whole Wheat Pancakes Recipe

Hina Gujral · funfoodfrolic.com · 2024 · 6

Against 802 pancake recipes

Less leavening than 87% of recipes.

See how all 802 pancake recipes compare →

Get the method at funfoodfrolic.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.

  • Less leavening than 87% of recipes: 3% of the flour weight against the typical recipe's 5.4%.
  • Sugar in the middle half of recipes: 11% of the flour weight against the typical recipe's 16%.
Liquid: 191%, 68th percentileEgg: 39%, 34th percentileSugar: 11%, 30th percentileFat: 22%, 65th percentileLeavening: 3%, 11th percentileSalt: 1.2%, 63rd percentileLiquidEggSugarFatLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (11)

  • 1 Cup Whole Wheat Flour≈ 128 g
  • 1 egg, (at room temperature)≈ 50 g
  • 1/4 teaspoon salt≈ 1.5 g
  • 1/2 teaspoon baking powder≈ 2.3 g
  • 1/4 teaspoon baking soda≈ 1.5 g
  • 1 tablespoon olive oil≈ 14 g
  • 1 tablespoon brown sugar≈ 14 g
  • 1 teaspoon vanilla extract≈ 4.2 g
  • 1 Cup buttermilk (see recipe notes)≈ 244 g
  • Organic honeyn/a
  • 1 tablespoon butter≈ 14 g

flour 128 gbatter 473 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.

  • Liquid191% · 68th percentile
  • Egg39% · 34th percentile
  • Sugar11% · 30th percentile
  • Fat22% · 65th percentile
  • Leavening3% · 11th percentile
  • Salt1.2% · 63rd percentile

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