Fluffy Greek Yogurt Blueberry Pancakes

Kim Lange · thebakingchocolatess.com · 2014 · 12 Servings

Against 802 pancake recipes

No fat, unlike 74% of recipes.

How it compares

Against the typical batch: the median of 802 pancake recipes, per 100 g of flour.

No fat at all, where 74% of recipes use some (most of those 14 to 23% of the flour weight).
Egg in the middle half of recipes: 53% of the flour weight against the typical recipe's 40%.

Percentile on each ingredient. Shaded ring: the middle half of recipes.

1 1/2 cups all-purpose flour (can use gluten free flour, like Bob's Red Mill or for super healthy, go with whole wheat flour)≈ 188 g
1 teaspoon baking powder≈ 4.6 g
1/2 teaspoon baking soda≈ 3 g
1/4 teaspoon salt≈ 1.5 g
2 tablespoons granulated sugar (I used healthy sugar, Lakanto )≈ 25 g
2 large eggs≈ 100 g
1 teaspoon vanilla extract≈ 4.2 g
3/4 cup plain Greek yogurt (I used The Greek Gods)≈ 184 g
2/3 cup milk of choice or buttermilk can be used (I used almond milk)≈ 163 g
1 cup blueberries (fresh or frozen)≈ 148 g

flour 188 gbatter 820 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Grams per 100 g of flour, and where that falls among all 802 recipes. Shaded: the middle half. Tick: the median.