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Perfect Pumpkin Pancakes

thesaltymarshmallow.com · 2018 · 12 Pancakes

Against 802 pancake recipes

More sugar than 94% of recipes and more salt than 89%.

What the 52 “pumpkin” pancake recipes do differently →

Get the method at thesaltymarshmallow.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 94% of recipes: 42% of the flour weight against the typical recipe's 16%, about 2.5 times as much.
  • More salt than 89% of recipes: 2.4% of the flour weight against the typical recipe's 0.9%, about 2.5 times as much.
  • 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: 42%, 95th percentileFat: 23%, 75th percentileLeavening: 5.5%, 53rd percentileSalt: 2.4%, 92nd percentileLiquidEggSugarFatLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (13)

  • 2 Cups All Purpose Flour≈ 250 g
  • 3 Teaspoons Baking Powder≈ 14 g
  • 1 Teaspoon Salt≈ 6 g
  • 1 1/2 Teaspoons Ground Cinnamon≈ 3.9 g
  • 1/2 Teaspoon Ground Ginger≈ 1.3 g
  • 1/2 Teaspoon Ground Nutmeg≈ 1.3 g
  • 1/4 Cup Brown Sugar≈ 55 g
  • 1/4 Cup Granulated Sugar≈ 50 g
  • 1 Teaspoon Vanilla Extract≈ 4.2 g
  • 1 Cup Pumpkin Puree≈ 245 g
  • 2 Large Eggs≈ 100 g
  • 4 Tablespoons Butter (Melted)≈ 57 g
  • 1 1/2 Cups Milk≈ 366 g

flour 250 gbatter 1153 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
  • Sugar42% · 95th percentile
  • Fat23% · 75th percentile
  • Leavening5.5% · 53rd percentile
  • Salt2.4% · 92nd percentile

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