Brown Eyed Baker · by Michelle Lettrich★ 5.0 (1)
Instant Pancake Mix for Buttermilk Pancakes
NUTRITION · PER SERVING30M COOK
CAL 19%·PRO 26%
CARBS 61G64% OF CAL
7G FIBER49G OTHER5G TOTAL SUGAR
FAT 8G19% OF CAL
3G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Homemade buttermilk pancakes made from a dry mix, light and fluffy with optional blueberries. A classic American breakfast that cooks quickly on the griddle or skillet.
mainamericanbaked goodeggs🍪 sheet pan🍳 skillet🔥 ovenvegetarian
View the full recipe on Brown Eyed Baker →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 6 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 3 teaspoons baking powder
- 1 tablespoon kosher salt
- 2 tablespoons sugar
- 2 eggs (separated)
- 2 cups buttermilk
- 4 tablespoons melted butter
- 2 cups "Instant" Pancake Mix
- 1 stick butter (for greasing the pan)
- 2 cups fresh fruit such as blueberries (if desired)
At a glance
PER SERVING · TIME 30M
CAL 19%·PRO 26%
CARBS 61G64% OF CAL
7G FIBER49G OTHER5G TOTAL SUGAR
FAT 8G19% OF CAL
3G SAT5G 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
- 1007mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 305mg
- Calcium
- 84mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1007MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.