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Pumpkin Pancakes Recipe

natashaskitchen.com · 2024 · 6 people (makes 12 pancakes)

Against 802 pancake recipes

More leavening than 92% of recipes and more egg than 86%.

What the 52 “pumpkin” pancake recipes do differently →

Get the method at natashaskitchen.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 leavening than 92% of recipes: 8.8% of the flour weight against the typical recipe's 5.4%.
  • More egg than 86% of recipes: 64% of the flour weight against the typical recipe's 40%.
Liquid: 156%, 48th percentileEgg: 64%, 87th percentileSugar: 16%, 51st percentileFat: 17%, 54th percentileLeavening: 8.8%, 93rd percentileSalt: 1%, 52nd percentileLiquidEggSugarFatLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (9)

  • 2 large eggs≈ 100 g
  • 2 Tbsp granulated sugar≈ 25 g
  • 1 cup pumpkin puree ((I used Libby's 100% Pure Pumpkin))≈ 245 g
  • 1 cup low-fat buttermilk (or kefir*)≈ 244 g
  • 2 Tbsp extra light olive oil (or vegetable oil)≈ 27 g
  • 1/4 tsp salt≈ 1.5 g
  • 1 1/4 cups all-purpose flour≈ 156 g
  • 1 Tbsp baking powder≈ 14 g
  • 1 tsp ground cinnamon≈ 2.6 g

flour 156 gbatter 815 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.

  • Liquid156% · 48th percentile
  • Egg64% · 87th percentile
  • Sugar16% · 51st percentile
  • Fat17% · 54th percentile
  • Leavening8.8% · 93rd percentile
  • Salt1% · 52nd percentile

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