Buttermilk Pancake Recipe
Dassana Amit · vegrecipesofindia.com · 2025 · 6 pancakes
Against 802 pancake recipes
More liquid than 99% of recipes and no egg, unlike 92%.
How it compares
Against the typical batch: the median of 802 pancake recipes, per 100 g of flour.
- More liquid than 99% of recipes: 254% of the flour weight against the typical recipe's 159%.
- No egg at all, where 92% of recipes use some (most of those 37 to 53% of the flour weight).
- More sugar than 94% of recipes: 42% of the flour weight against the typical recipe's 16%, about 2.5 times as much.
- More fat than 94% of recipes: 35% of the flour weight against the typical recipe's 16%, about twice as much.
Ingredients (9)
- 1 cup (120 grams) cup whole wheat flour120 g
- 4 tablespoons raw sugar (or regular sugar, add according to taste)≈ 50 g
- 1 teaspoon baking powder≈ 4.6 g
- 1 pinch salt≈ 0.4 g
- 1¼ cups buttermilk (or as required)≈ 305 g
- 1 teaspoon vanilla extract (or ½ teaspoon vanilla essence)≈ 4.2 g
- 1 tablespoon butter (– unsalted and softened, for batter)≈ 14 g
- 1 teaspoon apple cider vinegar≈ 2.6 g
- 6 teaspoons butter (– unsalted, for cooking pancakes)≈ 28 g
flour 120 gbatter 529 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.
- Liquid254% · 99th percentile · median 159%
- Egg0% · 4th percentile · median 40%
- Sugar42% · 94th percentile · median 16%
- Fat35% · 95th percentile · median 16%
- Leavening3.8% · 24th percentile · median 5.4%
- Salt0.3% · 33rd percentile · median 0.9%
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