Barefeet in the Kitchen · by Mary Younkin★ 4.5 (13)
Buttermilk Pancakes
NUTRITION · PER SERVING20M COOK
CAL 6%·PRO 8%
CARBS 14G45% OF CAL
2G FIBER0G ADDED0G INTRINSIC9G OTHER3G TOTAL SUGAR
FAT 6G41% OF CAL
3G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Light and fluffy pancakes with a slight tangy flavor from buttermilk. Classic diner-style breakfast that works any morning with maple syrup and butter.
mainamericanegg disheggs🍳 skilletvegetarian
View the full recipe on Barefeet in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- ½ teaspoon kosher salt
- 2½ cups store-bought buttermilk ((not a buttermilk substitute))
- 2 eggs
- ¼ cup butter, melted
- vegetable or coconut oil for the pan
At a glance
PER SERVING · TIME 20M
CAL 6%·PRO 8%
CARBS 14G45% OF CAL
2G FIBER0G ADDED0G INTRINSIC9G OTHER3G TOTAL SUGAR
FAT 6G41% OF CAL
3G SAT3G 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
- 5m
- Cook
- 15m
- Sodium
- 287mg
- Total sugar
- 3g
- Added sugar
- ≥1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 64mg
- Calcium
- 56mg
- Iron
- 0.66mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 287MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.