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Buttermilk Banana Pancakes

savorthebest.com · 2025 · 12 pancakes

Against 802 pancake recipes

Less liquid than 81% of recipes and more sugar than 76%.

What the 51 “banana” pancake recipes do differently →

Get the method at savorthebest.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.

  • Less liquid than 81% of recipes: 118% of the flour weight against the typical recipe's 159%.
  • More sugar than 76% of recipes: 25% of the flour weight against the typical recipe's 16%.
Liquid: 118%, 19th percentileEgg: 42%, 62nd percentileSugar: 25%, 77th percentileFat: 18%, 54th percentileLeavening: 5.1%, 48th percentileSalt: 1.3%, 71st percentileLiquidEggSugarFatLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (10)

  • 2 cups all-purpose flour (240 grams)240 g
  • 2 teaspoons baking powder≈ 9 g
  • ½ teaspoon baking soda≈ 3 g
  • 1 teaspoon ground cinnamon≈ 2.6 g
  • ½ teaspoon salt≈ 3 g
  • 2 to 3 bananas (very ripe; 1 cup mashed; 227 grams)227 g
  • 1¼ cups buttermilk (284 grams)284 g
  • 2 large eggs≈ 100 g
  • 3 tablespoons maple syrup≈ 60 g
  • 3 tablespoons butter (melted, or olive oil)≈ 43 g

flour 240 gbatter 971 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.

  • Liquid118% · 19th percentile
  • Egg42% · 62nd percentile
  • Sugar25% · 77th percentile
  • Fat18% · 54th percentile
  • Leavening5.1% · 48th percentile
  • Salt1.3% · 71st percentile

Keep exploring

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