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Blueberry Pancakes

shugarysweets.com · 2023 · 6 servings

Against 802 pancake recipes

More fat than 99% of recipes and more liquid than 88%.

See how all 802 pancake recipes compare →

Get the method at shugarysweets.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 fat than 99% of recipes: 52% of the flour weight against the typical recipe's 16%, about 3 times as much.
  • More liquid than 88% of recipes: 217% of the flour weight against the typical recipe's 159%.
  • Less leavening than 81% of recipes: 3.5% of the flour weight against the typical recipe's 5.4%.
Liquid: 217%, 89th percentileEgg: 46%, 67th percentileSugar: 11%, 32nd percentileFat: 52%, 99th percentileLeavening: 3.5%, 18th percentileSalt: 0.9%, 50th percentileLiquidEggSugarFatLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (12)

  • 1 3/4 cup all-purpose flour≈ 219 g
  • 2 Tablespoons granulated sugar≈ 25 g
  • 1 teaspoon baking powder≈ 4.6 g
  • 1/2 teaspoon baking soda≈ 3 g
  • 1/2 teaspoon kosher salt≈ 2 g
  • 2 large eggs≈ 100 g
  • 1 cup milk≈ 244 g
  • 1 cup sour cream (or Greek yogurt)≈ 230 g
  • 1/2 teaspoon vanilla extract≈ 2.1 g
  • 1/2 cup unsalted butter (melted, divided)≈ 114 g
  • 1 1/2 cups blueberries (fresh or frozen)≈ 222 g
  • 1/2 teaspoon lemon zest≈ 1 g

flour 219 gbatter 1166 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.

  • Liquid217% · 89th percentile
  • Egg46% · 67th percentile
  • Sugar11% · 32nd percentile
  • Fat52% · 99th percentile
  • Leavening3.5% · 18th percentile
  • Salt0.9% · 50th percentile

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