Buttermilk Pancakes
thebakingexplorer.com · 2021 · 4
Against 802 pancake recipes
No fat, unlike 74% of recipes and no salt, unlike 80%.
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).
- No salt at all, where 80% of recipes use some (most of those 0.6 to 1.6% of the flour weight).
- Less liquid than 82% of recipes: 114% of the flour weight against the typical recipe's 159%.
- Less sugar than 80% of recipes: 8.6% of the flour weight against the typical recipe's 16%, about half as much.
Ingredients (10)
- 145 g Plain flour145 g
- 1 tsp Bicarbonate of soda≈ 6 g
- 1/2 tsp Baking powder≈ 2.3 g
- 1 tbsp Caster sugar (optional - don't use if serving with savoury options like eggs etc.)≈ 13 g
- 1 Egg (large)≈ 50 g
- 1 tsp Vanilla extract≈ 4.2 g
- 120 ml Buttermilk≈ 124 g
- 40 ml Milk≈ 41 g
Toppings and extras
Listed, but not counted in the percentages below.
- Maple syrup, Nutella, Biscoff, whipped cream...n/a
- Fresh berries/fruitn/a
flour 145 gbatter 385 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.
- Liquid114% · 18th percentile · median 159%
- Egg35% · 27th percentile · median 40%
- Sugar8.6% · 20th percentile · median 16%
- Fat0% · 13th percentile · median 16%
- Leavening5.7% · 56th percentile · median 5.4%
- Salt0% · 10th percentile · median 0.9%
Keep exploring
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Nearest by baker's percentages: liquid, egg, sugar, fat, leavening, salt.
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