Diethood · by Katerina Petrovska★ 4.8 (22)
Buttermilk Pancakes Recipe
NUTRITION · PER SERVING35M COOK
CAL 24%·PRO 30%
CARBS 54G44% OF CAL
6G FIBER0G ADDED0G INTRINSIC36G OTHER12G TOTAL SUGAR
FAT 22G41% OF CAL
11G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Thick, soft, and fluffy buttermilk pancakes made from scratch in about 20 minutes. A classic breakfast that's satisfying and comforting.
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Nutrition & ingredients
Ingredients
serves 4- 2 large eggs (at room temperature)
- 2 cups buttermilk (at room temperature (you can also use low-fat buttermilk))
- 4 tablespoons butter (melted)
- ½ teaspoon pure vanilla extract
- 2 cups all-purpose flour (or whole wheat pastry flour)
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon ground cinnamon
- 1 teaspoon salt
- 1 tablespoon vegetable oil
At a glance
PER SERVING · TIME 35M
CAL 24%·PRO 30%
CARBS 54G44% OF CAL
6G FIBER0G ADDED0G INTRINSIC36G OTHER12G TOTAL SUGAR
FAT 22G41% OF CAL
11G SAT11G 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
- 15m
- Sodium
- 1147mg
- Total sugar
- 12g
- Added sugar
- ≥6g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 420mg
- Calcium
- 175mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1147MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.