The pancake blueprint

Understand the component ratios of a pancake batter.

4 servings

Time: 30 mins

Ethan ChlebowskiBy Ethan Chlebowski
Photography by Ethan Chlebowski

This blueprint is based on the information in Ratio by Michael Ruhlman, which teaches basic ratios and techniques of baked goods to free yourself from recipes.

Ethan Chlebowski

Ethan Chlebowski



  • Base ratios

    • flour
      2 parts~227 g
    • milk
      2 parts~227 g
    • eggs
      1 part~113 g (2 eggs)
    • butter
      , melted
      1/2 part~56 g
    • sugar
      1/4 part~28 g
  • Leavener & flavor adjusters

    • baking powder
      5% of flour~10 g
    • vanilla extract
      a splash~10 g
    • salt
      a sprinkle~5 g


Step 1: Combine the wet ingredients

Combine and whisk all wet ingredients (milk, egg, melted butter, and vanilla) in a bowl until thoroughly combined.

Step 2: Sift the dry ingredients

In a separate bowl, combine the dry ingredients (flour, sugar, baking powder, salt). Optionally sift out any big clumps.

Step 3: Mix the wet & the dry

Combine the wet and dry ingredients together and stir until the batter has mostly hydrated and is smooth and light.

  • Do not over mix it or the batter can become tough.

Adjust the batter as needed: if you want it thinner, add more milk.

  • You can do a “test” poker-chip-sized pancake by cooking a small spoonful on the griddle, and then adjusting the texture or seasoning of the batter if needed.

Step 4: Cook the pancakes

Optional: If using, add any whole ingredients like nuts, chocolate, or fruit to the batter at this stage.

Cook the pancakes on an oiled griddle or pan over medium heat. You know how.

  • Enjoy with toppings of choice.


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