Know what’s on your plate
Plain pancakes
Calories & nutrition facts
prepared from recipe
Nutrition facts
Per 100 g% DV- Calories 227 kcal —
- Protein 6.4 g 13%
- Carbohydrate 28 g 10%
- Fat 9.7 g 12%
- Saturated fat 2.1 g 11%
- Sodium 439 mg 19%
- Cholesterol 59 mg 20%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 54 µg 6%
- Vitamin C 0.3 mg 0%
- Thiamin (B1) 0.2 mg 17%
- Riboflavin (B2) 0.28 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 0.22 µg 9%
Minerals
- Calcium 219 mg 17%
- Iron 1.8 mg 10%
- Magnesium 16 mg 4%
- Phosphorus 159 mg 13%
- Potassium 132 mg 3%
- Zinc 0.56 mg 5%
- Copper 0.05 mg 5%
- Manganese 0.2 mg 9%
- Selenium 14.9 µg 27%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 227 | 6.4 g | 28 g | 9.7 g |
| 1 × oz | 28.4 g | 64 | 1.8 g | 8 g | 2.7 g |
| 1 × pancake (4" dia) | 38 g | 86 | 2.4 g | 11 g | 3.7 g |
| 1 × pancake (6" dia) | 77 g | 175 | 4.9 g | 22 g | 7.5 g |
| 2 × oz | 56.7 g | 129 | 3.6 g | 16 g | 5.5 g |
| ½ × oz | 14.2 g | 32 | 0.9 g | 4 g | 1.4 g |
| 3 × oz | 85.1 g | 193 | 5.4 g | 24 g | 8.2 g |
| 4 × oz | 113.4 g | 257 | 7.3 g | 32 g | 11 g |
Similar foods
- Pancakeplain, pan-fried without oil176 kcal / 100 g
- Crêpeplain, homemade224 kcal / 100 g
- Buttermilk pancakesprepared from recipe227 kcal / 100 g
- Blueberry pancakesprepared from recipe222 kcal / 100 g
- Plain crepe or pancakehomemade214 kcal / 100 g
- Pancake doughprepared, without stuffing, with salt263 kcal / 100 g
- Plain waffleprepared from recipe291 kcal / 100 g
- Pikeletplain, pan-fried without oil, home-made220 kcal / 100 g
- Whole-wheat pancakesdry mix, incomplete, prepared208 kcal / 100 g
- Wholemeal pancakehomemade, prepared with margarin180 kcal / 100 g
Questions about Plain pancakes
Should you rest pancake batter before cooking?
Yes: leave it for about 20–30 minutes so the flour hydrates and the pancakes cook more evenly. If it thickens too much, stir in a splash of milk.
How do you cook plain pancakes without burning them?
Heat a lightly buttered or oiled frying pan over a medium heat. Pour in a thin layer of batter; cook until the surface looks set and the edges lift, then flip and cook the other side until golden.
How can you tell when a pancake is ready to flip?
Flip it when bubbles appear across the surface, some begin to pop, and the edges look dry. If the underside is already dark, lower the heat before cooking the next one.
Can you make plain pancakes ahead and freeze them?
Yes. Cool them completely, stack with baking paper between each pancake, and freeze in a sealed container; reheat from frozen in a toaster or frying pan until hot.
What do plain pancakes go well with?
For a sweet topping, try lemon juice and sugar, golden syrup, jam or sliced fruit. For a savoury meal, fill them with cheese and spinach, mushrooms, or ham and cheese.
What is the difference between plain pancakes and crêpes?
Crêpes are usually thinner and more flexible, while plain pancakes are often thicker and softer. Crêpe batter is typically spread thinly in the pan; pancake batter is poured in a thicker pool.
Can you make pancakes without eggs?
Yes: replace each egg with about 60 g of mashed banana or 60 g of plain yoghurt. The pancakes may be softer and more delicate, so turn them carefully.
How should you store leftover pancakes?
Let them cool, then refrigerate in a covered container and eat within two days. Reheat until steaming hot, or freeze them if you want to keep them longer.
Source: USDA FoodData Central 175009 · per 100 g · carbohydrate per EU label, fibre excluded
