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The Best Homemade Pancakes

thefirstyearblog.com · 2024

Against 802 pancake recipes

Less egg than 87% of recipes and more leavening than 83%.

See how all 802 pancake recipes compare →

Get the method at thefirstyearblog.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 87% of recipes: 21% of the flour weight against the typical recipe's 40%, about half as much.
  • More leavening than 83% of recipes: 7.7% of the flour weight against the typical recipe's 5.4%.
Liquid: 153%, 46th percentileEgg: 21%, 12th percentileSugar: 10%, 30th percentileFat: 18%, 55th percentileLeavening: 7.7%, 84th percentileSalt: 1.3%, 71st percentileLiquidEggSugarFatLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (8)

  • 2 cups (240g) all-purpose flour240 g
  • 2 Tbsp granulated sugar≈ 25 g
  • 4 tsp baking powder≈ 18 g
  • ½ tsp salt≈ 3 g
  • 1 ½ cups (354ml) milk (I used whole milk)≈ 366 g
  • 1 large large egg≈ 50 g
  • 3 Tbsp (43g) unsalted butter (melted & cooled)43 g
  • 1 tsp vanilla extract≈ 4.2 g

flour 240 gbatter 750 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.

  • Liquid153% · 46th percentile
  • Egg21% · 12th percentile
  • Sugar10% · 30th percentile
  • Fat18% · 55th percentile
  • Leavening7.7% · 84th percentile
  • Salt1.3% · 71st percentile

Keep exploring

Recipes most like this one

Nearest by baker's percentages: liquid, egg, sugar, fat, leavening, salt.

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