Know what’s on your plate
Buttermilk pancakes
Calories & nutrition facts
prepared from recipe
Nutrition facts
Per 100 g% DV- Calories 227 kcal —
- Protein 6.8 g 14%
- Carbohydrate 29 g 10%
- Fat 9.3 g 12%
- Saturated fat 1.8 g 9%
- 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%
- 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%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 227 | 6.8 g | 29 g | 9.3 g |
| 1 × oz | 28.4 g | 64 | 1.9 g | 8.1 g | 2.6 g |
| 1 × pancake (4" dia) | 38 g | 86 | 2.6 g | 11 g | 3.5 g |
| 1 × pancake (6" dia) | 77 g | 175 | 5.2 g | 22 g | 7.2 g |
| 2 × oz | 56.7 g | 129 | 3.9 g | 16 g | 5.3 g |
| ½ × oz | 14.2 g | 32 | 1 g | 4.1 g | 1.3 g |
| 3 × oz | 85.1 g | 193 | 5.8 g | 24 g | 7.9 g |
| 4 × oz | 113.4 g | 257 | 7.7 g | 33 g | 11 g |
Similar foods
- Blueberry pancakesprepared from recipe222 kcal / 100 g
- Plain pancakesprepared from recipe227 kcal / 100 g
- Plain or buttermilk biscuitprepared from recipe353 kcal / 100 g
- Buttermilk biscuitplain or, refrigerated dough, lower fat270 kcal / 100 g
- Pancakesunsweetened, with milk 3.5 % fat, fried in butter255 kcal / 100 g
- Buttermilk wafflefrozen, ready-to-heat273 kcal / 100 g
- Sweet pancakesmade with skimmed milk, homemade234 kcal / 100 g
- Whole-wheat pancakesdry mix, incomplete, prepared208 kcal / 100 g
- Buckwheat pancakesdry mix, incomplete340 kcal / 100 g
Questions about Buttermilk pancakes
How do you stop buttermilk pancakes sticking to the pan?
Heat a non-stick frying pan over medium heat, then wipe it with a little butter or oil rather than leaving a pool. Wait until bubbles appear and the edges look set before flipping; the first side usually takes about 2–3 minutes.
Can you make buttermilk pancakes without buttermilk?
For each 250 ml buttermilk, stir 1 tablespoon of lemon juice or vinegar into 250 ml milk and leave it for 5–10 minutes, until slightly thickened. It gives the batter acidity, though the pancakes may be a little less tangy.
Can you make the batter ahead of time?
It is best to cook the batter soon after mixing: the buttermilk reacts with the raising agent, and a long rest can leave the pancakes flatter. You can mix the dry ingredients ahead and add the buttermilk, eggs and melted butter just before cooking.
Can you freeze buttermilk pancakes?
Cool them completely, separate each pancake with baking paper and freeze in a sealed container. Reheat from frozen in a toaster or in a single layer in a 180 °C oven for about 8–10 minutes.
What do you serve with buttermilk pancakes?
Maple syrup and butter are classic; sliced banana, berries, yoghurt or stewed fruit also work well. For a savoury plate, try crisp bacon and a fried egg, or serve them alongside fried chicken.
What is the difference between buttermilk pancakes and plain pancakes?
Buttermilk gives the batter a mild tang and helps make the pancakes tender; plain pancakes are usually made with ordinary milk. Their energy is similar: buttermilk pancakes have 227 kcal per 100 g, while plain pancakes have 227 kcal.
How many buttermilk pancakes is a serving?
One medium pancake, about 15 cm across, weighs roughly 77 g; two make a substantial breakfast serving. Toppings such as syrup, butter or fruit add to the meal.
Can you eat buttermilk pancake batter raw?
It is safer not to: raw flour can carry harmful germs, and the batter may contain uncooked egg. Cook the pancakes until the centres are set, with no wet batter remaining.
Source: USDA FoodData Central 175047 · per 100 g · carbohydrate per EU label, fibre excluded
