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Banana Pancakes

spendwithpennies.com · 2024 · 4

Against 802 pancake recipes

Less leavening than 87% of recipes.

What the 51 “banana” pancake recipes do differently →

Get the method at spendwithpennies.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 leavening than 87% of recipes: 3% of the flour weight against the typical recipe's 5.4%.
  • Liquid in the middle half of recipes: 195% of the flour weight against the typical recipe's 159%.
Liquid: 195%, 76th percentileEgg: 40%, 48th percentileSugar: 11%, 31st percentileFat: 11%, 37th percentileLeavening: 3%, 11th percentileSalt: 0.6%, 41st percentileLiquidEggSugarFatLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (11)

  • 2 cups all purpose flour≈ 250 g
  • 1 teaspoon baking powder≈ 4.6 g
  • ½ teaspoon baking soda≈ 3 g
  • 1 teaspoon cinnamon≈ 2.6 g
  • ½ teaspoon vanilla extract≈ 2.1 g
  • ¼ teaspoon salt≈ 1.5 g
  • 2 eggs≈ 100 g
  • 2 tablespoons brown sugar≈ 28 g
  • 2 tablespoons melted butter≈ 28 g
  • 2 cups buttermilk (or as needed, see notes for substitute)≈ 488 g
  • 1 cup mashed bananas (about 3 medium bananas)≈ 225 g

flour 250 gbatter 1133 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.

  • Liquid195% · 76th percentile
  • Egg40% · 48th percentile
  • Sugar11% · 31st percentile
  • Fat11% · 37th percentile
  • Leavening3% · 11th percentile
  • Salt0.6% · 41st percentile

Keep exploring

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