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Pumpkin Pancakes

hungryhuy.com · 2012 · 4

Against 802 pancake recipes

Less egg than 87% of recipes.

What the 52 “pumpkin” pancake recipes do differently →

Get the method at hungryhuy.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 egg than 87% of recipes: 20% of the flour weight against the typical recipe's 40%, about half as much.
  • Fat in the middle half of recipes: 11% of the flour weight against the typical recipe's 16%.
Liquid: 146%, 42nd percentileEgg: 20%, 11th percentileSugar: 17%, 52nd percentileFat: 11%, 34th percentileLeavening: 6.1%, 63rd percentileSalt: 1.2%, 63rd percentileLiquidEggSugarFatLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (12)

  • 2 cups all-purpose flour≈ 250 g
  • 2 teaspoons baking powder≈ 9 g
  • 1 teaspoon baking soda≈ 6 g
  • 1 teaspoon ground allspice≈ 2.6 g
  • 1 teaspoon ground cinnamon≈ 2.6 g
  • 1/2 teaspoon salt≈ 3 g
  • 1 1/2 cups milk≈ 366 g
  • 1 cup pumpkin puree≈ 245 g
  • 1 egg≈ 50 g
  • 2 tablespoons vegetable oil≈ 27 g
  • 2 tablespoons vinegar≈ 30 g
  • 3 tablespoons brown sugar≈ 41 g

flour 250 gbatter 1033 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.

  • Liquid146% · 42nd percentile
  • Egg20% · 11th percentile
  • Sugar17% · 52nd percentile
  • Fat11% · 34th percentile
  • Leavening6.1% · 63rd percentile
  • Salt1.2% · 63rd percentile

Keep exploring

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