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Pumpkin Pancakes

tasteandtellblog.com · 2019 · 4 servings

Against 802 pancake recipes

Less egg than 91% of recipes and less liquid than 81%.

What the 52 “pumpkin” pancake recipes do differently →

Get the method at tasteandtellblog.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 egg than 91% of recipes: 16% of the flour weight against the typical recipe's 40%, about half as much.
  • Less liquid than 81% of recipes: 117% of the flour weight against the typical recipe's 159%.
Liquid: 117%, 18th percentileEgg: 16%, 9th percentileSugar: 18%, 55th percentileFat: 8.7%, 29th percentileLeavening: 4.4%, 33rd percentileSalt: 0.5%, 38th percentileLiquidEggSugarFatLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (9)

  • 2 1/2 cups all-purpose flour≈ 313 g
  • 1/4 cup brown sugar≈ 55 g
  • 1 tablespoon baking powder≈ 14 g
  • 1 1/2 teaspoons pumpkin pie spice≈ 3.9 g
  • 1/4 teaspoon salt≈ 1.5 g
  • 1 1/2 cups milk≈ 366 g
  • 1 cup pumpkin puree (homemade or store bought)≈ 245 g
  • 1 large egg≈ 50 g
  • 2 tablespoons vegetable oil≈ 27 g

flour 313 gbatter 1075 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.

  • Liquid117% · 18th percentile
  • Egg16% · 9th percentile
  • Sugar18% · 55th percentile
  • Fat8.7% · 29th percentile
  • Leavening4.4% · 33rd percentile
  • Salt0.5% · 38th percentile

Keep exploring

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