Pancakes, plain, cooked

Plain cooked pancakes are fluffy griddle cakes with mild sweetness.

Serve with syrup, fruit, nut butter, or use as a base for sandwiches and desserts.

Quick convert

  • US cup = 236.588 mL
  • 1 tbsp = 14.787 mL
  • 1 tsp = 4.929 mL
Density source:USDA FoodData Central

Pancakes, plain, cooked — Cup → g

Cupsg
1/8 cup17
1/4 cup33
1/3 cup44
1/2 cup66
2/3 cup88
3/4 cup99
1 cup132
1 1/2 cups199
2 cups265

Pancakes, plain, cooked — Tbsp → g

Tbspg
18
217
325
433
541
650
758
866
975
1083
1191
1299
13108
14116
15124
20166
25207
30248

Pancakes, plain, cooked — g → Cups

gCups
500.4
1000.8
1501.1
2001.5
2501.9
3002.3
3502.6
4003.0
4503.4
5003.8
6004.5
7005.3
8006.0
9006.8
10007.5

Pancakes, plain, cooked — mL → g

mLg
106
2514
5028
7542
10056
12570
15084
200112
250140
500280
750420
1000560

Pancakes, plain, cooked — Tsp → g

Tspg
13
26
38
411
514
617
719
822
925
1028
1130
1233
1336
1439
1541
2055
2569
3083

Pancakes, plain, cooked — oz → g

ozg
128
257
385
4113
5142
8227
10283
12340
15425
20567
25709
30850
401134
501417

Cups-to-Grams Printable Chart

100+ ingredients with exact gram weights per cup, tbsp and tsp. The reference card every cook needs.

Grains

Rice, oats, quinoa, couscous and similar grains hydrate based on precise ratios. Volume is skewed by kernel size and air gaps. Weighing both dry and cooked grains keeps texture predictable.

Why weigh dry grains?Cup measures change with grain size and packing. Weight guarantees the right water ratio for fluffy, non-gummy results.

Storage & tools

  • Store in a cool, dry pantry (under 21 °C / 70 °F) away from direct sunlight.
  • Use airtight containers to keep humidity out — dry ingredients gain 1–2 % mass in humid air.
  • Rotate stock: first in, first out, even when the product looks unchanged.
  • Check best-by dates; potency can fade before the product looks old.

Refrigerate leftovers and use within 3–4 days, or freeze with parchment between.

Sources: CDC · FDA

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