The Recipe Critic · by Alyssa Rivers★ 5.0 (2)
Whole Wheat Pancakes
NUTRITION · PER SERVING20M COOK
CAL 24%·PRO 34%
CARBS 58G49% OF CAL
6G FIBER36G OTHER17G TOTAL SUGAR
FAT 19G37% OF CAL
3G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fluffy whole wheat pancakes that are hearty yet light. A simple breakfast main that's satisfying and ready in 20 minutes.
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Nutrition & ingredients
Ingredients
serves 4- 2 cups whole wheat flour
- 3 tablespoons granulated sugar
- ½ teaspoon baking soda
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 2 ¼ cups buttermilk
- 2 large eggs
- ¼ cup canola oil (or vegetable oil)
At a glance
PER SERVING · TIME 20M
CAL 24%·PRO 34%
CARBS 58G49% OF CAL
6G FIBER36G OTHER17G TOTAL SUGAR
FAT 19G37% OF CAL
3G SAT17G 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
- 610mg
- Total sugar
- 17g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 477mg
- Calcium
- 201mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 610MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.