Buckwheat Pumpkin Pancakes

wellplated.com · 2021 · 12 5-inch pancakes

Against 802 pancake recipes

More egg than 91% of recipes and less leavening than 93%.

How it compares

Against the typical batch: the median of 802 pancake recipes, per 100 g of flour.

More egg than 91% of recipes: 80% of the flour weight against the typical recipe's 40%, about twice as much.
Less leavening than 93% of recipes: 2.4% of the flour weight against the typical recipe's 5.4%, about half as much.
More sugar than 85% of recipes: 32% of the flour weight against the typical recipe's 16%, about twice as much.
Liquid in the middle half of recipes: 195% of the flour weight against the typical recipe's 159%.

Percentile on each ingredient. Shaded ring: the middle half of recipes.

1 cup buckwheat flour≈ 125 g
1 cup pumpkin puree (not pumpkin pie filling)≈ 245 g
1 cup milk (of choice, I used unsweetened vanilla almond milk)≈ 244 g
2 large eggs≈ 100 g
2 tablespoons canola oil≈ 27 g
2 tablespoons pure maple syrup≈ 40 g
2 teaspoons pure vanilla extract≈ 8 g
1/2 teaspoon apple cider vinegar (or substitute 1 tablespoon lemon juice, do not omit!)≈ 1.3 g
1/2 teaspoon baking soda≈ 3 g
1/2 teaspoon kosher salt≈ 2 g
1 teaspoon ground cinnamon≈ 2.6 g
1/2 teaspoon ground ginger*≈ 1.3 g
1/4 teaspoon ground nutmeg (freshly grated if possible*)≈ 0.7 g
1/4 teaspoon ground cloves*≈ 0.7 g

Listed, but not counted in the percentages below.

For serving: pure maple syrup (or apple or pumpkin butter, butter (regular or vegan), toasted pecans; whipped cream)n/a

flour 125 gbatter 801 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Grams per 100 g of flour, and where that falls among all 802 recipes. Shaded: the middle half. Tick: the median.