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Fluffy Banana Pancakes

lecremedelacrumb.com · 2023 · 4 servings

Against 802 pancake recipes

More egg than 91% of recipes and no salt, unlike 80%.

What the 51 “banana” pancake recipes do differently →

Get the method at lecremedelacrumb.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.

  • More egg than 91% of recipes: 80% of the flour weight against the typical recipe's 40%, about twice as much.
  • No salt at all, where 80% of recipes use some (most of those 0.6 to 1.6% of the flour weight).
  • More leavening than 75% of recipes: 7.4% of the flour weight against the typical recipe's 5.4%.
Liquid: 131%, 30th percentileEgg: 80%, 94th percentileSugar: 11%, 30th percentileFat: 16%, 50th percentileLeavening: 7.4%, 79th percentileSalt: 0%, 10th percentileLiquidEggSugarFatLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (9)

  • 1 cup flour≈ 125 g
  • 2 teaspoons baking powder≈ 9 g
  • 1 teaspoon cinnamon≈ 2.6 g
  • 2 bananas (one mashed and one sliced)≈ 236 g
  • 2 large eggs≈ 100 g
  • ⅔ cup plain yogurt or buttermilk≈ 163 g
  • 1 ½ tablespoons olive oil≈ 20 g
  • 2 teaspoons maple syrup (plus more for serving)≈ 13 g
  • ½ teaspoon vanilla≈ 2.1 g

flour 125 gbatter 672 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.

  • Liquid131% · 30th percentile
  • Egg80% · 94th percentile
  • Sugar11% · 30th percentile
  • Fat16% · 50th percentile
  • Leavening7.4% · 79th percentile
  • Salt0% · 10th percentile

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