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Red Velvet Pancakes

recipesfromapantry.com · 2024 · 4

Against 802 pancake recipes

More egg than 96% of recipes and more fat than 82%.

See how all 802 pancake recipes compare →

Get the method at recipesfromapantry.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 96% of recipes: 83% of the flour weight against the typical recipe's 40%, about twice as much.
  • More fat than 82% of recipes: 24% of the flour weight against the typical recipe's 16%.
Liquid: 153%, 46th percentileEgg: 83%, 96th percentileSugar: 21%, 70th percentileFat: 24%, 82nd percentileLeavening: 6.3%, 68th percentileSalt: 1.3%, 71st percentileLiquidEggSugarFatLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (12)

  • 1 cup (120g) all-purpose flour120 g
  • 2 tablespoons granulated sugar≈ 25 g
  • 1 tablespoon cocoa powder≈ 5 g
  • 1 teaspoon baking powder≈ 4.6 g
  • ½ teaspoon baking soda≈ 3 g
  • ¼ teaspoon salt≈ 1.5 g
  • ¾ cup (177ml) buttermilk≈ 183 g
  • 2 large eggs≈ 100 g
  • 2 tablespoons melted butter≈ 28 g
  • 1 teaspoon vanilla extract≈ 4.2 g
  • 1-2 tablespoons red food coloring≈ 22 g

Toppings and extras

Listed, but not counted in the percentages below.

  • sprinkles and whipped cream (for topping)n/a

flour 120 gbatter 497 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.

  • Liquid153% · 46th percentile
  • Egg83% · 96th percentile
  • Sugar21% · 70th percentile
  • Fat24% · 82nd percentile
  • Leavening6.3% · 68th percentile
  • Salt1.3% · 71st percentile

Keep exploring

Recipes most like this one

Nearest by baker's percentages: liquid, egg, sugar, fat, leavening, salt.

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