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Almond Flour Pancakes

Alyssa Rimmer · kingarthurbaking.com · 12 / 10 to 12 pancakes

Against 802 pancake recipes

Less liquid than 88% of recipes.

See how all 802 pancake recipes compare →

Get the method at kingarthurbaking.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 liquid than 88% of recipes: 98% of the flour weight against the typical recipe's 159%.
  • Leavening in the middle half of recipes: 4% of the flour weight against the typical recipe's 5.4%.
Liquid: 98%, 12th percentileEgg: 43%, 63rd percentileSugar: 11%, 30th percentileFat: 12%, 40th percentileLeavening: 4%, 26th percentileSalt: 1.3%, 71st percentileLiquidEggSugarFatLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (9)

  • 2 cups (192g) King Arthur Almond Flour192 g
  • 1/4 cup (39g) King Arthur Gluten-Free All-Purpose Flour39 g
  • 2 teaspoons baking powder≈ 9 g
  • 1/2 teaspoon table salt≈ 3 g
  • 2 tablespoons (25g) granulated sugar25 g
  • 2 large eggs≈ 100 g
  • 2 tablespoons (28g) melted butter or 2 tablespoons (25g) vegetable oil*28 g
  • 1 cup (227g) milk227 g
  • 1 teaspoon King Arthur Pure Vanilla Extract≈ 4.2 g

flour 231 gbatter 627 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.

  • Liquid98% · 12th percentile
  • Egg43% · 63rd percentile
  • Sugar11% · 30th percentile
  • Fat12% · 40th percentile
  • Leavening4% · 26th percentile
  • Salt1.3% · 71st percentile

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