Buttermilk Pancakes
Charlotte Rutledge · kingarthurbaking.com · 7 / 14 to 16 medium (4”) pancakes
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 egg than 87% of recipes: 21% of the flour weight against the typical recipe's 40%, about half as much.
- Salt in the middle half of recipes: 1.3% of the flour weight against the typical recipe's 0.9%.
Ingredients (9)
- 2 cups (240g) King Arthur Unbleached All-Purpose Flour240 g
- 3 tablespoons (35g) granulated sugar35 g
- 1 teaspoon baking powder≈ 4.6 g
- 1 teaspoon baking soda≈ 6 g
- 1/2 teaspoon table salt≈ 3 g
- 1 large egg≈ 50 g
- 2 cups (454g) buttermilk454 g
- 2 tablespoons (28g) melted butter or 2 tablespoons (25g) vegetable oil28 g
- 1 1/2 teaspoons King Arthur Pure Vanilla Extract, optional≈ 6 g
flour 240 gbatter 827 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.
- Liquid189% · 66th percentile · median 159%
- Egg21% · 12th percentile · median 40%
- Sugar15% · 43rd percentile · median 16%
- Fat12% · 39th percentile · median 16%
- Leavening4.4% · 33rd percentile · median 5.4%
- Salt1.3% · 71st percentile · median 0.9%
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