Know what’s on your plate
Plain pancakes
Calories & nutrition facts
dry mix, complete, prepared
Nutrition facts
Per 100 g% DV- Calories 194 kcal —
- Protein 5.2 g 10%
- Carbohydrate 35 g 13%
- Fat 2.5 g 3%
- Saturated fat 0.5 g 3%
- Fibre 1.3 g 5%
- Sodium 628 mg 27%
- Cholesterol 12 mg 4%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 10 µg 1%
- Vitamin C 0.2 mg 0%
- Thiamin (B1) 0.21 mg 18%
- Riboflavin (B2) 0.22 mg 17%
- Niacin (B3) 1.7 mg 11%
- Pantothenic acid (B5) 0.24 mg 5%
- Vitamin B6 0.09 mg 5%
- Folate (B9) 37 µg 9%
- Vitamin B12 0.2 µg 8%
- Choline 19.2 mg 3%
Minerals
- Calcium 126 mg 10%
- Iron 1.6 mg 9%
- Magnesium 20 mg 5%
- Phosphorus 334 mg 27%
- Potassium 175 mg 4%
- Zinc 0.39 mg 4%
- Copper 0.09 mg 10%
- Manganese 0.27 mg 12%
- Selenium 13.5 µg 25%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 194 | 5.2 g | 35 g | 2.5 g |
| 1 × oz | 28.4 g | 55 | 1.5 g | 10 g | 0.7 g |
| 1 × pancake (4" dia) | 38 g | 74 | 2 g | 14 g | 1 g |
| 1 × pancake (6" dia) | 77 g | 149 | 4 g | 27 g | 1.9 g |
| 2 × oz | 56.7 g | 110 | 2.9 g | 20 g | 1.4 g |
| ½ × oz | 14.2 g | 27 | 0.7 g | 5 g | 0.4 g |
| 3 × oz | 85.1 g | 165 | 4.4 g | 30 g | 2.1 g |
| 4 × oz | 113.4 g | 220 | 5.9 g | 40 g | 2.8 g |
Similar foods
- Plain crepe or pancakedry mix363 kcal / 100 g
- Whole wheat pancakedry mix, incomplete, unprepared350 kcal / 100 g
- Pancake doughprepared, without stuffing, without salt263 kcal / 100 g
- Pancake bakery mix332 kcal / 100 g
- Special dietary pancakesdry mix349 kcal / 100 g
- Plain crepeprepacked, room temperature389 kcal / 100 g
- Mixed pancake pastawithout sauce, homemade, with salt239 kcal / 100 g
- Buckwheat pancakesdry mix, incomplete340 kcal / 100 g
Questions about Plain pancakes
How do you stop plain pancakes sticking to the pan?
Use a well-seasoned or non-stick frying pan over medium heat and wipe it with a little oil or butter before the first pancake. Flip when bubbles appear on top and the edges look set, usually after 1–2 minutes; cook the other side for about a minute.
Should you rest pancake batter before cooking?
Yes: leave it for about 10 minutes so the flour can absorb the liquid. Stir gently before cooking, but don’t beat it smooth if a few small lumps remain.
Can you make plain pancakes ahead and reheat them?
Yes. Cool them, stack with baking paper between each pancake and keep them covered in the fridge for up to 2 days. Reheat in a dry frying pan over a low heat, or in a toaster until hot through.
Can you freeze plain pancakes?
Yes. Freeze them in a sealed container or bag with baking paper between each one, then thaw in the fridge or reheat from frozen in a toaster or frying pan.
What goes well with plain pancakes?
For a sweet topping, try lemon and sugar, jam, berries with yoghurt, or maple syrup. They also work with savoury toppings such as cheese and cooked mushrooms, or as a base for filled crêpe-style dishes.
How are plain pancakes different from crêpes?
Plain pancakes are usually thicker and softer, while crêpes are thin and flexible. Crêpe batter is spread in a thin layer across the pan, making it easier to roll or fold around a filling.
Can you use wholemeal flour for plain pancakes?
Yes. Replace some or all of the plain flour with wholemeal flour; the pancakes will be denser and have a nuttier flavour. If the batter becomes too thick, loosen it with a little milk.
Is it safe to eat plain pancake batter raw?
No. Raw flour and eggs can carry harmful germs, so cook the batter until the pancakes are set all the way through and no wet batter remains in the centre.
Source: USDA FoodData Central 175006 · per 100 g · carbohydrate per EU label, fibre excluded
