Shugary Sweets · by Aimee Shugarman
Buttermilk Pancakes
NUTRITION · PER SERVING40M COOK
CAL 4%·PRO 5%
CARBS 10G53% OF CAL
1G FIBER0G ADDED0G INTRINSIC6G OTHER3G TOTAL SUGAR
FAT 3G30% OF CAL
1G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Light and fluffy buttermilk pancakes served with berry syrup and warm butter. Sweet and tender with berry notes. A classic American breakfast.
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View the full recipe on Shugary Sweets →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 24- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 2 tablespoons sugar
- 2 cups buttermilk
- 4 tablespoons melted butter (plus more for cooking)
- 2 eggs
- 1 teaspoon vanilla extract
- ½ cup frozen berries
- 2 tablespoons water
- 2 tablespoons maple syrup
At a glance
PER SERVING · TIME 40M
CAL 4%·PRO 5%
CARBS 10G53% OF CAL
1G FIBER0G ADDED0G INTRINSIC6G OTHER3G TOTAL SUGAR
FAT 3G30% OF CAL
1G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 25m
- Sodium
- 165mg
- Total sugar
- 3g
- Added sugar
- ≥2g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 83mg
- Calcium
- 33mg
- Iron
- 0.47mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 165MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.