The Pancake Princess

A baking blog curating internet recipes.

“Every day I would go home and bake, because that’s what you do when you love to bake–you bake.”

Christina Tosi

About the bake off blog

Ever wondered which of the 100,000,000 chocolate chip cookie recipes online–half of them claiming to be the best–is TRULY the best? Me too.

That’s what inspired the bake offs featured on this blog–a strenuous testing (with data-driven feedback) of some of the most popular internet recipes in a side-by-side comparison to find the best.

Basically, I got tired of sifting through hundreds of gorgeous recipes on Pinterest in hopes of finding a recipe that tasted as good as it looked.

In each bake off, I test anywhere from 8-16 recipes against each other (yes, usually I make all or most of the recipes myself on the same day!) and invite as many people as possible over to be my taste testers to judge and rank each recipe. Then I analyze the data to determine the crowd favorite.

So far, I’ve tested chocolate chip cookies, pumpkin bread, pumpkin pie, and brownies, and many more. If you’d like to see a specific bake off subject in the future, drop me a line at erika at thepancakeprincess dot com or via instagram!

CHECK OUT THE BAKE OFFS
cookie

Erika

I started The Pancake Princess in 2012, right after I graduated from college. Originally from near San Francisco, I moved to Houston for school and never left–I’ve been here for almost 10 years! I was an English major in undergrad, received my MBA from Rice University in 2016 and have enjoyed applying my skills to baking spreadsheets ever since. I also do freelance food writing for Houston Press on the side!

My dessert of choice? Any Milk Bar layer cake. My pancake of choice? I’m still on the hunt for the perfect recipe!

Thanks for visiting!!

spotted in

Buzzfeed | Houston Press | Huffington Post | The Kitchn | Yummly | Daily Burn | Fitness Magazine

Reader Interactions

Comments

  1. Mike Sr

    Of all the blogs I follow, I like yours the best. It’s very educational and I get a lot more out of it than a recipe. The comparisons of the recipes from various blogs/books are very helpful in determining the differences between them side by side. Maybe one day we will see a Rugelach bake-off (hint, hint)

    Reply

  4. Amy

    In regards to your chocolate cake bake-off, was your Gold Medal AP flour bleached or unbleached? Also in you Ina Garten cake recipe how did you measure the flour – dip and sweep or spooned into a cup. Or if you have the weight that is even better.
    Thank You : )

    Reply

  5. Allie Wist

    Can’t find a direct email for you, but I’m reaching out from Bon Appétit about photos you may have from House of Pies. Please email me to chat more!

    Thank you!

    Reply

  6. Sophie

    Out of curiosity, what is your favorite pancake to make and could you provide me the instructions in incredible detail?? Thanks so much!! I love you!!

    Reply

  7. Joanne

    Thanks for all your work on CCC! Amazing data and I like your winner in the first list. I think tastebuds mature over time and become more discerning of flavors over time.

    Reply

    • erika

      Joanne, I completely agree! It was really interesting to see actual data that potentially showcases this difference in tastebuds.

      Reply

  8. Christine Myres

    Just discovered you and very interested in reading about your results … you will save me lots of time & disappointment, not to mention raising the enjoyment quotient. Thanks for what you do!

    Reply

  9. Peggy Koskiniemi

    Enjoyed reading about your pumpkin bread comparisons. I’ve done the same for blondies! After reading your post, I tried Tartine’s recipe to see if it was better than the one I’ve used for 45 years. It was first published in the Oregonian newspaper in 1978 and contributed by Pat Straub, wife of the Oregon State Governor. Her recipe still reigns supreme. It has no eggs, milk, or cream and 1/3 less fat than Tartine’s. I’ve made a few small changes, but is still the best recipe with the best pumpkin flavor. It makes 3 loaves so you best have two large bowls and mix it by hand because it is too much batter for the stand mixer.
    5 cups flour, 4-1/2 tsp baking powder, 1-1/2 baking soda, 2 tsp. Ground cloves, 1T salt, 1 T. Cinnamon, mix these dry ingredients in a large bowl. In another bowl mix 4 cups sugar, 1 cup vegetable oil, and 4 cups Libby’s canned pumpkin purée. Gradually mix in the dry ingredients. Blend well but don’t over mix. (Optional add-ins are 1 cup chopped pecans, toasted, 1 cup chopped crystallized ginger, 1 cup raisins or currants that have soaked in bourbon overnight.) the last add-in makes them drunken pun’kin loaves! Divide batter between 3 9×5 loaf pans that have been sprayed with cooking oil and lined with parchment. Sprinkle the tops with 1 cup chopped pecans and 6 Tablespoons Swedish pearl sugar or Demerara sugar. Bake at 350 F for metal pans or 325 F for glass pans for 1 hour. Test for doneness with toothpick or at 195-200 F internal temperature.

    Reply

    • erika

      Peggy, thanks so much for the comment! I am so excited to try this (particularly since I prefer baking without dairy when possible)–thanks so much for sharing!! (Also: have you had luck cutting down this recipe to smaller proportions? I think I may give that a try unless you don’t recommend it…)

      Reply

  11. Pang

    What a wonderful blog you have!!!! I am glad I found it.
    Can’t wait to see more & more. 🙂

    “Two Red Bowls” mentioned you on her FB, and it led me here 🙂

    Reply

  15. Alyson

    Definitely my favorite blog name I’ve stumbled on in ages.. and that’s before I read any post! Just love it.. you had me at “cake.” Look forward to reading more!

    Reply

  16. Rebecca @ To Bloom Happiness

    Hi Erika! I’m new to blogging and while browsing, I came across your blog (love the blog name!). I’m loving all of the high quality pictures you have and I’m going to make the pickled onion salsa tomorrow! I can’t wait to read more 🙂

    Reply

  17. Bubblybaker

    Hey Erika, Just wanted to let you know how quickly I’ve fallen in love with your blog already haha! Love every part of it – the name, the piccies, the words! Looking forward to many more posts from you 🙂

    Reply

  18. skybunnies

    Beautiful, I LOVE your updated profile photo! Keep up the fantastic yummy recipes and I’ll send through that gluten free brownie recipe through Tweet Tweet Twitter xx

    Reply

    • erika

      Awww thanks Sky! What a compliment, coming from miss fitness model…you are unbelievably toned!! Thanks for the recipe–it’s on my list! 🙂

      Reply

  20. Lianna

    Okay, so can we please be friends?! I’m in love with everything about your blog, the layout, the photography, your writing style, I’m obsessed! Can’t wait to follow through more of your adventures and of course see all of the drool-worthy recipes you share 🙂

    Reply

    • erika

      Omg! I didn’t want to say anything right off the bat buttt…that is exactly what I was thinking when I visited your blog! So um yes, blog friends most def 🙂

      Reply

  24. Katie @ Oh Shine On

    Just happened to stumble upon this little gem of a site this morning as I was making pancakes — WHAT?! Rad. I totally love this blog — and you. Is that weird? So sorry (not sorry).

    And girl, I love everything you said on your other “About Page” about your view on food and nutrition… You’re preaching to the choir and I totally agree with you 100%.

    Keep rocking and detoxing and cooking pancakes. And invite me over so I can have some 🙂

    Katie

    Reply

    • erika

      Katie, you totally made my day! Thanks for the super sweet, totally awesome comment. I’m so glad we have agreeable food views 🙂 And the fact that you stumbled across my blog while making pancakes? I think this means we’ll have to be friends 🙂

      Reply

  25. Heather

    I love the idea behind your blog! I just made some cupcakes last night that called for 1.5 cups of olive oil… whaaat?! One of future conquests is to discover some new ways that I can slim down my desserts. I completely agree that a little less butter isn’t going to make or break a recipe!

    Reply

    • erika

      Aww thank you so much! You are too kind 🙂 Do let me know if you try any of the recipes out, would love to hear from you! Can’t wait to check out your blog 🙂

      Reply

    • erika

      Thank you, Ms. Perky Poppy Seed! Funny thing–I’m really not THAT organized of a person, but I love to make lists. I often make lists of things to do and get a quarter or half-way through before getting bored/distracted and misplacing the list!

      Anyway, thanks for stopping by 🙂

      Reply

  37. checy16

    That’s awesome that you co-taught a baking class and even wrote some food articles! I’m so impressed! My back-up plan for grad school is to open a bakery. Btw, your glasses are so cute!

    Reply

  39. Anuja

    Hi Erika,
    Thanx a lot for stopping by my blog and a very encouraging comment. Love your space and your style. Totally going to follow from now on 😀

    Reply

    • erika

      Thank YOU Anuja! I really enjoyed your blog post and will definitely be reading more from you as well! You have so many interesting recipes on your site 🙂

      Reply

  42. Mich - Piece of Cake

    Hello Erika, I was just checking out your blog and noticed you are from TX! Years ago, I studied in Austin, so TX is always close to my heart. We drove 3 hours from Austin to Houston so that we can get decent Chinese food, so that’s how desperate we were.

    Reply

    • erika

      That is so funny! Were you at UT? Austin is SUCH a cool city. Well, that makes me feel better about living in Houston–I guess we do have pretty decent Chinese food! But I’ve always been envious of people who got to go to school in Austin!! Are you in Cali now? (I was checking Daiso locations to see if they have locations in Houston…no go 🙁 )

      Reply

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