Banana Pancakes
Jeanine Donofrio · loveandlemons.com · 2024 · 4
Against 802 pancake recipes
Less liquid than 93% of recipes and no salt, unlike 80%.
How it compares
Against the typical batch: the median of 802 pancake recipes, per 100 g of flour.
- Less liquid than 93% of recipes: 87% of the flour weight against the typical recipe's 159%, about half as much.
- No salt at all, where 80% of recipes use some (most of those 0.6 to 1.6% of the flour weight).
- Less egg than 81% of recipes: 27% of the flour weight against the typical recipe's 40%.
Ingredients (13)
- 1½ cups all-purpose flour (spooned and leveled*)≈ 188 g
- 2 tablespoons cane sugar≈ 25 g
- 2 teaspoons baking powder≈ 9 g
- ½ teaspoon baking soda≈ 3 g
- Heaping 1 teaspoon cinnamonn/a
- Heaping ¼ teaspoon sea saltn/a
- ¼ teaspoon ground nutmeg≈ 0.7 g
- 1 cup mashed ripe banana (about 2 medium bananas)≈ 225 g
- 1 large egg≈ 50 g
- ⅔ cup milk≈ 163 g
- 2 tablespoons neutral oil or avocado oil (plus more for brushing)≈ 27 g
- 1½ teaspoons vanilla extract≈ 6 g
Toppings and extras
Listed, but not counted in the percentages below.
- Maple syrup (for serving)n/a
flour 188 gbatter 697 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.
- Liquid87% · 7th percentile · median 159%
- Egg27% · 17th percentile · median 40%
- Sugar13% · 38th percentile · median 16%
- Fat15% · 46th percentile · median 16%
- Leavening6.5% · 70th percentile · median 5.4%
- Salt0% · 10th percentile · median 0.9%
Keep exploring
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