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Multigrain Pancakes

Charlotte Rutledge · kingarthurbaking.com · 15 / fifteen 4 1 / 2" to 5" pancakes

Against 802 pancake recipes

Less liquid than 81% 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 81% of recipes: 119% of the flour weight against the typical recipe's 159%.
  • Egg in the middle half of recipes: 35% of the flour weight against the typical recipe's 40%.
Liquid: 119%, 19th percentileEgg: 35%, 27th percentileSugar: 15%, 47th percentileFat: 20%, 59th percentileLeavening: 4.8%, 39th percentileSalt: 1%, 52nd percentileLiquidEggSugarFatLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (9)

  • 3/4 cup (103g) sorghum flour103 g
  • 3/4 cup (99g) whole cornmeal99 g
  • 3/4 cup (85g) King Arthur Golden Wheat Flour85 g
  • 1 tablespoon baking powder≈ 14 g
  • 1/2 teaspoon table salt≈ 3 g
  • 4 tablespoons (57g) melted butter or 1/4 cup (50g) vegetable oil57 g
  • 1 1/2 cups (340g) milk340 g
  • 2 large eggs≈ 100 g
  • 2 to 3 tablespoons (43g to 64g) maple syrup43 g

flour 287 gbatter 844 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.

  • Liquid119% · 19th percentile
  • Egg35% · 27th percentile
  • Sugar15% · 47th percentile
  • Fat20% · 59th percentile
  • Leavening4.8% · 39th percentile
  • Salt1% · 52nd percentile

Keep exploring

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