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Buttermilk Blueberry Pancake Squares

theviewfromgreatisland.com · 2013 · 4

Against 802 pancake recipes

More sugar than 83% of recipes and more leavening than 75%.

See how all 802 pancake recipes compare →

Get the method at theviewfromgreatisland.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 83% of recipes: 30% of the flour weight against the typical recipe's 16%.
  • More leavening than 75% of recipes: 7.4% 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: 30%, 84th percentileFat: 23%, 75th percentileLeavening: 7.4%, 79th percentileSalt: 1.2%, 63rd percentileLiquidEggSugarFatLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (8)

  • 3/4 cup buttermilk≈ 183 g
  • 2 Tbsp melted butter≈ 28 g
  • 1 large egg≈ 50 g
  • 3 Tbsp sugar≈ 38 g
  • 1 cup flour≈ 125 g
  • 2 tsp baking powder≈ 9 g
  • 1/4 tsp salt≈ 1.5 g
  • 1 cup fresh blueberries≈ 148 g

flour 125 gbatter 583 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
  • Sugar30% · 84th percentile
  • Fat23% · 75th percentile
  • Leavening7.4% · 79th percentile
  • Salt1.2% · 63rd percentile

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