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Whole Wheat Pancakes

tastesbetterfromscratch.com · 2024 · 12

Against 802 pancake recipes

More egg than 99% of recipes and more leavening than 99%.

See how all 802 pancake recipes compare →

Get the method at tastesbetterfromscratch.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 egg than 99% of recipes: 117% of the flour weight against the typical recipe's 40%, about 3 times as much.
  • More leavening than 99% of recipes: 12% of the flour weight against the typical recipe's 5.4%, about twice as much.
  • More fat than 96% of recipes: 43% of the flour weight against the typical recipe's 16%, about 2.5 times as much.
Liquid: 191%, 68th percentileEgg: 117%, 99th percentileSugar: 16%, 52nd percentileFat: 43%, 97th percentileLeavening: 12%, 99th percentileSalt: 1.2%, 63rd percentileLiquidEggSugarFatLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (8)

  • 1 cup whole wheat flour≈ 128 g
  • 1 cup milk≈ 244 g
  • 3 large eggs≈ 150 g
  • 1/4 teaspoon salt≈ 1.5 g
  • 1 Tablespoon honey≈ 21 g
  • 2 teaspoons baking powder≈ 9 g
  • 1 teaspoon baking soda≈ 6 g
  • 1/4 cup oil≈ 55 g

flour 128 gbatter 614 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.

  • Liquid191% · 68th percentile
  • Egg117% · 99th percentile
  • Sugar16% · 52nd percentile
  • Fat43% · 97th percentile
  • Leavening12% · 99th percentile
  • Salt1.2% · 63rd percentile

Keep exploring

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