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Blueberry Yogurt Pancakes

norecipes.com · 2013 · 3 servings

Against 802 pancake recipes

More liquid than 98% of recipes.

See how all 802 pancake recipes compare →

Get the method at norecipes.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 liquid than 98% of recipes: 244% of the flour weight against the typical recipe's 159%.
  • Sugar in the middle half of recipes: 10% of the flour weight against the typical recipe's 16%.
  • Fat in the middle half of recipes: 23% of the flour weight against the typical recipe's 16%.
Liquid: 244%, 98th percentileEgg: 40%, 48th percentileSugar: 10%, 25th percentileFat: 23%, 75th percentileLeavening: 4.9%, 42nd percentileSalt: 1.2%, 63rd percentileLiquidEggSugarFatLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (11)

  • 1 cup all-purpose flour≈ 125 g
  • 1 tablespoon granulated sugar≈ 13 g
  • 1 teaspoon baking powder≈ 4.6 g
  • 1/4 teaspoon baking soda≈ 1.5 g
  • 1/4 teaspoon salt≈ 1.5 g
  • 2 tablespoons cultured unsalted butter≈ 28 g
  • 3/4 cup whole milk≈ 183 g
  • 1/2 cup plain yogurt≈ 123 g
  • 1 large egg≈ 50 g
  • 3/4 cup fresh blueberries ((washed and dried))≈ 111 g
  • vegetable oiln/a

flour 125 gbatter 640 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.

  • Liquid244% · 98th percentile
  • Egg40% · 48th percentile
  • Sugar10% · 25th percentile
  • Fat23% · 75th percentile
  • Leavening4.9% · 42nd percentile
  • Salt1.2% · 63rd percentile

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