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Best Buttermilk Pancakes Recipe

sugarspunrun.com · 2021 · 8 8" pancakes

Against 802 pancake recipes

More liquid than 89% of recipes.

See how all 802 pancake recipes compare →

Get the method at sugarspunrun.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 89% of recipes: 220% of the flour weight against the typical recipe's 159%.
  • Fat in the middle half of recipes: 23% of the flour weight against the typical recipe's 16%.
Liquid: 220%, 90th percentileEgg: 40%, 48th percentileSugar: 15%, 47th percentileFat: 23%, 75th percentileLeavening: 4.9%, 42nd percentileSalt: 1.2%, 63rd percentileLiquidEggSugarFatLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (9)

  • 2 cups all-purpose flour≈ 250 g
  • 3 tablespoons sugar≈ 38 g
  • 2 teaspoons baking powder≈ 9 g
  • ½ teaspoon baking soda≈ 3 g
  • ½ teaspoon salt≈ 3 g
  • 2 ¼ cups buttermilk¹ ((see note) )≈ 549 g
  • 2 large eggs (lightly beaten, room temperature preferred)≈ 100 g
  • 1 teaspoon vanilla extract≈ 4.2 g
  • 4 Tablespoons unsalted butter (melted and cooled )≈ 57 g

flour 250 gbatter 1013 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.

  • Liquid220% · 90th percentile
  • Egg40% · 48th percentile
  • Sugar15% · 47th percentile
  • Fat23% · 75th percentile
  • Leavening4.9% · 42nd percentile
  • Salt1.2% · 63rd percentile

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