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Lemon Poppy Seed Pancakes

Tessa Arias · handletheheat.com · 2019 · 12 pancakes

Against 802 pancake recipes

Less leavening than 87% of recipes.

See how all 802 pancake recipes compare →

Get the method at handletheheat.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%.
  • Salt in the middle half of recipes: 0.2% of the flour weight against the typical recipe's 0.9%.
Liquid: 192%, 69th percentileEgg: 39%, 35th percentileSugar: 20%, 60th percentileFat: 11%, 35th percentileLeavening: 3%, 11th percentileSalt: 0.2%, 25th percentileLiquidEggSugarFatLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (13)

  • 2 cups (254 grams) all-purpose flour254 g
  • 1 teaspoon baking powder≈ 4.6 g
  • 1/2 teaspoon baking soda≈ 3 g
  • 1/4 cup (50 grams) granulated sugar50 g
  • Pinch fine sea salt≈ 0.4 g
  • 1/3 cup (50 grams) poppy seeds50 g
  • 2 tablespoons lemon zest ((from about 2 medium lemons))≈ 12 g
  • 2 cups buttermilk≈ 488 g
  • 2 large eggs≈ 100 g
  • 2 tablespoons (28 grams) butter, melted, plus more for frying28 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 6 tablespoons powdered sugar≈ 45 g
  • 2 tablespoons fresh lemon juice≈ 30 g
  • Fresh blueberries or other berries for serving, if desiredn/a

flour 254 gbatter 990 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.

  • Liquid192% · 69th percentile
  • Egg39% · 35th percentile
  • Sugar20% · 60th percentile
  • Fat11% · 35th percentile
  • Leavening3% · 11th percentile
  • Salt0.2% · 25th percentile

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