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Whole Wheat Pancakes

livewellbakeoften.com · 2019 · 16 pancakes

Against 802 pancake recipes

More sugar than 90% of recipes.

See how all 802 pancake recipes compare →

Get the method at livewellbakeoften.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 sugar than 90% of recipes: 35% of the flour weight against the typical recipe's 16%, about twice as much.
  • Salt in the middle half of recipes: 1.3% of the flour weight against the typical recipe's 0.9%.
Liquid: 178%, 62nd percentileEgg: 42%, 62nd percentileSugar: 35%, 90th percentileFat: 17%, 53rd percentileLeavening: 6.3%, 68th percentileSalt: 1.3%, 71st percentileLiquidEggSugarFatLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (9)

  • 2 cups (240 grams) white whole wheat flour or whole wheat flour240 g
  • 2 teaspoons baking powder≈ 9 g
  • 1 teaspoon baking soda≈ 6 g
  • ½ teaspoon salt≈ 3 g
  • 1 ¾ cups (420 ml) buttermilk ((I used low-fat))≈ 427 g
  • ¼ cup (85 grams) honey85 g
  • 3 tablespoons (45 ml) oil ((canola, vegetable, or melted coconut oil))≈ 41 g
  • 2 large eggs≈ 100 g
  • 2 teaspoons pure vanilla extract≈ 8 g

flour 240 gbatter 919 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.

  • Liquid178% · 62nd percentile
  • Egg42% · 62nd percentile
  • Sugar35% · 90th percentile
  • Fat17% · 53rd percentile
  • Leavening6.3% · 68th percentile
  • Salt1.3% · 71st percentile

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