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Lemon Pancakes

Ree Drummond · thepioneerwoman.com · 2016 · 4 serving(s)

Against 802 pancake recipes

Less egg than 81% of recipes and more leavening than 75%.

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.

  • Less egg than 81% of recipes: 27% of the flour weight against the typical recipe's 40%.
  • More leavening than 75% of recipes: 7.4% of the flour weight against the typical recipe's 5.4%.
Liquid: 146%, 42nd percentileEgg: 27%, 17th percentileSugar: 13%, 38th percentileFat: 15%, 47th percentileLeavening: 7.4%, 79th percentileSalt: 0.4%, 37th percentileLiquidEggSugarFatLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (9)

  • 2 whole Lemonsn/a
  • 2 1/4 c. 2% Milk≈ 549 g
  • 1 tbsp. Vanilla≈ 13 g
  • 3 c. Flour≈ 375 g
  • 1/4 c. Sugar≈ 50 g
  • 2 tbsp. Baking Powder≈ 28 g
  • 1/4 tsp. Salt≈ 1.5 g
  • 2 whole Eggs, Beaten≈ 100 g
  • 1/4 c. Butter, Melted≈ 57 g

flour 375 gbatter 1173 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
  • Egg27% · 17th percentile
  • Sugar13% · 38th percentile
  • Fat15% · 47th percentile
  • Leavening7.4% · 79th percentile
  • Salt0.4% · 37th percentile

Keep exploring

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