Lemon Ricotta Pancakes
tastesbetterfromscratch.com · 2025 · 16
Against 802 pancake recipes
More egg than 95% of recipes and more liquid than 92%.
How it compares
Against the typical batch: the median of 802 pancake recipes, per 100 g of flour.
- More egg than 95% of recipes: 80% of the flour weight against the typical recipe's 40%, about twice as much.
- More liquid than 92% of recipes: 229% of the flour weight against the typical recipe's 159%.
- More fat than 95% of recipes: 38% of the flour weight against the typical recipe's 16%, about 2.5 times as much.
- Salt in the middle half of recipes: 1.6% of the flour weight against the typical recipe's 0.9%.
Ingredients (11)
- 5 Tablespoons butter ((71g))71 g
- 1 cup milk ((240ml))≈ 244 g
- 1 1/2 cups all-purpose flour ((187g))187 g
- 2 teaspoons baking powder≈ 9 g
- 1/2 teaspoon salt≈ 3 g
- 3 large eggs (, yolks and whites separated)≈ 150 g
- 2 Tablespoons granulated sugar≈ 25 g
- zest from 1 lemon ((about 1 Tablespoon))n/a
- 1 teaspoon vanilla extract≈ 4.2 g
- 3/4 cup ricotta cheese* ((185g), homemade recipe in notes)185 g
Toppings and extras
Listed, but not counted in the percentages below.
- fresh berries (, for serving)n/a
flour 187 gbatter 878 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.
- Liquid229% · 93rd percentile · median 159%
- Egg80% · 96th percentile · median 40%
- Sugar13% · 41st percentile · median 16%
- Fat38% · 96th percentile · median 16%
- Leavening4.9% · 42nd percentile · median 5.4%
- Salt1.6% · 78th percentile · median 0.9%
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