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Butternut Squash Pancakes

Erica Kastner · thepioneerwoman.com · 2019 · 6 serving(s)

Against 802 pancake recipes

More sugar than 85% of recipes and more leavening than 86%.

See how all 802 pancake recipes compare →

Get the method at thepioneerwoman.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 sugar than 85% of recipes: 32% of the flour weight against the typical recipe's 16%, about twice as much.
  • More leavening than 86% of recipes: 8% of the flour weight against the typical recipe's 5.4%.
  • Fat in the middle half of recipes: 23% of the flour weight against the typical recipe's 16%.
Liquid: 146%, 42nd percentileEgg: 40%, 48th percentileSugar: 32%, 86th percentileFat: 23%, 75th percentileLeavening: 8%, 87th percentileSalt: 1.2%, 63rd percentileLiquidEggSugarFatLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (13)

  • 1 c. Butternut Squash Puree (See Note)≈ 237 g
  • 4 tbsp. Butter, Melted And Cooled, Plus Extra For The Skillet Or Griddle≈ 57 g
  • 4 tbsp. Maple Syrup≈ 80 g
  • 1 1/2 c. Whole Milk≈ 366 g
  • 2 Large Eggs≈ 100 g
  • 2 c. All-purpose Flour≈ 250 g
  • 4 tsp. Baking Powder≈ 18 g
  • 1/4 tsp. Baking Soda≈ 1.5 g
  • 2 tsp. Cinnamon≈ 5 g
  • 1/4 tsp. Nutmeg≈ 0.7 g
  • 1/4 tsp. Ginger≈ 0.7 g
  • 1/8 tsp. Cloves≈ 0.3 g
  • 1/2 tsp. Salt≈ 3 g

flour 250 gbatter 1120 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.

  • Liquid146% · 42nd percentile
  • Egg40% · 48th percentile
  • Sugar32% · 86th percentile
  • Fat23% · 75th percentile
  • Leavening8% · 87th percentile
  • Salt1.2% · 63rd percentile

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