Pancakes (buttermilk, prepared from recipe) nutrition facts
100 grams of pancakes, buttermilk, prepared from recipe contain 227 calories, 6.8 g of protein, 29 g of carbohydrates and 9.3 g of fat. It is an excellent source of selenium (27% DV) and riboflavin (B2) (22% DV). Most of its calories (51%) come from carbs.
* The % Daily Value tells you how much a nutrient in a serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Calorie breakdown
Values shown for 100 g.
Rich in
- Selenium27%
- Riboflavin (B2)22%
- Thiamin (B1)17%
- Protein14%
- Folate14%
- Calcium12%
% Daily Value per 100 g
Full nutrient profile
Amounts per 100 g. Change the serving size in the label above.
Vitamins
| Nutrient | Amount | % DV |
|---|---|---|
| Vitamin A | 30 µg | 3% |
| Vitamin C | 0.4 mg | 0% |
| Thiamin (B1) | 0.2 mg | 17% |
| Riboflavin (B2) | 0.29 mg | 22% |
| Niacin (B3) | 1.58 mg | 10% |
| Pantothenic acid (B5) | 0.41 mg | 8% |
| Vitamin B6 | 0.05 mg | 3% |
| Folate | 56 µg | 14% |
| Vitamin B12 | 0.18 µg | 8% |
Minerals
| Nutrient | Amount | % DV |
|---|---|---|
| Calcium | 157 mg | 12% |
| Iron | 1.7 mg | 9% |
| Potassium | 145 mg | 3% |
| Magnesium | 15 mg | 4% |
| Phosphorus | 139 mg | 11% |
| Zinc | 0.62 mg | 6% |
| Copper | 0.05 mg | 6% |
| Manganese | 0.2 mg | 9% |
| Selenium | 15.1 µg | 27% |
Fats
| Nutrient | Amount | % DV |
|---|---|---|
| Saturated fat | 1.83 g | 9% |
| Monounsaturated fat | 2.36 g | - |
| Polyunsaturated fat | 4.49 g | - |
Other
| Nutrient | Amount | % DV |
|---|---|---|
| Water | 52.5 g | - |
How it compares to other baked products
| Per 100 g | Pancakes (buttermilk, prepared from recipe) | Category average | Difference |
|---|---|---|---|
| Calories | 227 | 360 | -37% |
| Protein | 6.8 g | 6.92 g | -2% |
| Total carbohydrate | 28.7 g | 56.1 g | -49% |
| Total fat | 9.3 g | 12.3 g | -25% |
| Sodium | 522 mg | 570 mg | -8% |
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Source: USDA FoodData Central, SR Legacy, FDC ID 175047. Daily Values are based on FDA reference amounts for a 2,000 calorie diet. Nutrient content can vary by variety, growing conditions and preparation.