Know what’s on your plate
Buttermilk pancake
Calories & nutrition facts
homemade
Nutrition facts
Per 100 g% DV- Calories 227 kcal —
- Protein 6.8 g 14%
- Carbohydrate 28 g 10%
- Fat 9.3 g 12%
- Saturated fat 1.8 g 9%
- Fibre 1 g 3%
- Sodium 522 mg 23%
- Cholesterol 58 mg 19%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 30 µg 3%
- Vitamin C 0.4 mg 0%
- Vitamin D 0.68 µg 3%
- Thiamin (B1) 0.2 mg 17%
- Riboflavin (B2) 0.29 mg 22%
- Niacin (B3) 1.6 mg 10%
- Pantothenic acid (B5) 0.41 mg 8%
- Vitamin B6 0.05 mg 3%
- Folate (B9) 38 µg 10%
- Vitamin B12 0.18 µg 8%
Minerals
- Calcium 157 mg 12%
- Iron 1.7 mg 9%
- Magnesium 15 mg 4%
- Phosphorus 139 mg 11%
- Potassium 145 mg 3%
- Zinc 0.62 mg 6%
- Copper 0.05 mg 6%
- Manganese 0.2 mg 9%
- Selenium 15.1 µg 27%
Similar foods
- Blueberry pancakehomemade222 kcal / 100 g
- Plain pancakehomemade227 kcal / 100 g
- Sweet pancakesmade with skimmed milk, homemade234 kcal / 100 g
- Buckwheat pancakedry mix, incomplete, prepared (with egg, oil, milk)178 kcal / 100 g
- Pancakehomemade, prepared with margarin206 kcal / 100 g
- Buttermilk biscuitplain or, refrigerated dough, lower fat, baked319 kcal / 100 g
- Gluten free pancakehomemade171 kcal / 100 g
Questions about Buttermilk pancake
How do you cook buttermilk pancakes so they turn fluffy?
Whisk the dry ingredients separately, then stir them into the wet ingredients just until combined; a few lumps are fine, and overmixing makes the pancakes tough. Cook spoonfuls on a lightly greased pan over medium heat for about 2–3 minutes per side.
How can you tell when a buttermilk pancake is ready to flip?
Wait until bubbles form across the top and the edges look set and slightly dry, usually after about 2 minutes. Flip once and cook the other side until golden; pressing it down with the spatula can make it dense.
What can you use instead of buttermilk in pancake batter?
For each 250 ml of buttermilk, stir 1 tablespoon of lemon juice or vinegar into 250 ml of milk and leave it for 5–10 minutes. The acidity helps react with bicarbonate of soda, so plain milk alone may give a flatter pancake.
Can you make buttermilk pancake batter ahead of time?
It is best cooked soon after mixing, while the raising agents are active. You can measure the dry ingredients ahead, then combine them with the wet ingredients just before cooking.
How do you store and reheat cooked buttermilk pancakes?
Cool them, stack with baking paper between each pancake, and refrigerate in a covered container for up to 3–4 days or freeze for up to 2 months. Reheat from chilled in a toaster or in a pan over low heat until hot throughout.
What do buttermilk pancakes go well with?
Serve them with butter and maple syrup, or add fresh berries and yoghurt. They also work with savoury toppings such as fried eggs and crisp bacon.
Are buttermilk pancakes different from plain pancakes?
Buttermilk gives the batter a tangy flavour and, when paired with bicarbonate of soda, helps make the pancakes tender. Buckwheat pancakes have a nuttier flavour and contain 178 kcal per 100 g, compared with 227 kcal per 100 g in buttermilk pancakes.
Source: Canadian Nutrient File 4022 · per 100 g · carbohydrate per EU label, fibre excluded
