Greek Yogurt Pancakes
lecremedelacrumb.com · 2024 · 4 servings
Against 802 pancake recipes
More liquid than 81% of recipes.
How it compares
Against the typical batch: the median of 802 pancake recipes, per 100 g of flour.
- More liquid than 81% of recipes: 196% of the flour weight against the typical recipe's 159%.
- Egg in the middle half of recipes: 53% of the flour weight against the typical recipe's 40%.
- Salt in the middle half of recipes: 1.6% of the flour weight against the typical recipe's 0.9%.
Ingredients (10)
- 1 ½ cups all purpose flour ((or whole wheat flour))≈ 188 g
- 2 teaspoons baking powder≈ 9 g
- 2 tablespoons sugar (see note)≈ 25 g
- ½ teaspoon salt≈ 3 g
- 2 tablespoons oil≈ 27 g
- 2 eggs≈ 100 g
- 1 teaspoon vanilla ((or ½ teaspoon almond extract))≈ 4.2 g
- ¾ cup plain greek yogurt ((or vanilla greek yogurt))≈ 184 g
- ¾ cup milk ((I used fat free half & half))≈ 183 g
Toppings and extras
Listed, but not counted in the percentages below.
- topping suggestions: syrup, powdered sugar, honey, fruit, etcn/a
flour 188 gbatter 723 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.
- Liquid196% · 82nd percentile · median 159%
- Egg53% · 77th percentile · median 40%
- Sugar13% · 38th percentile · median 16%
- Fat15% · 46th percentile · median 16%
- Leavening4.9% · 42nd percentile · median 5.4%
- Salt1.6% · 78th percentile · median 0.9%
Keep exploring
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