Tastes Better From Scratch · by Lauren Allen★ 5.0 (152)
Buttermilk Pancakes
NUTRITION · PER SERVING20M COOK
CAL 6%·PRO 10%
CARBS 18G56% OF CAL
2G FIBER0G ADDED0G INTRINSIC12G OTHER4G TOTAL SUGAR
FAT 4G25% OF CAL
2G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Classic buttermilk pancakes from scratch, light and fluffy with optional chocolate chips. A breakfast favorite that beats any mix.
mainamericanbaked goodeggs🍳 skilletvegetarian
View the full recipe on Tastes Better From Scratch →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 2 cups all-purpose flour
- 2 Tablespoons granulated sugar
- 1½ teaspoons baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 2 cups buttermilk
- 2 large eggs (, beaten)
- 2 Tablespoons melted butter
- 2 Tablespoons milk (, to thin batter)
- blueberries or chocolate chips, for topping before flipping (, optional)
At a glance
PER SERVING · TIME 20M
CAL 6%·PRO 10%
CARBS 18G56% OF CAL
2G FIBER0G ADDED0G INTRINSIC12G OTHER4G TOTAL SUGAR
FAT 4G25% OF CAL
2G SAT2G 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
- 10m
- Cook
- 10m
- Sodium
- 240mg
- Total sugar
- 4g
- Added sugar
- ≥2g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 149mg
- Calcium
- 63mg
- Iron
- 0.88mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 240MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.