🥞 Pancake Calorie Calculator
Enter your pancake details and toppings to get an accurate calorie & nutrition breakdown
| Pancake Type | 3" Silver | 4" Small | 5" Medium | 6" Large | 7" X-Large |
|---|---|---|---|---|---|
| Buttermilk | 45 | 86 | 124 | 175 | 238 |
| Plain (All-Purpose) | 41 | 80 | 115 | 162 | 220 |
| Whole Wheat | 38 | 74 | 106 | 149 | 203 |
| Blueberry | 50 | 98 | 141 | 198 | 269 |
| Protein (Powder) | 48 | 95 | 136 | 192 | 261 |
| Banana & Oat | 44 | 87 | 125 | 176 | 239 |
| Keto (Almond Flour) | 55 | 108 | 155 | 218 | 296 |
| Buckwheat | 40 | 78 | 112 | 157 | 214 |
| Topping | Serving Size | Calories | Fat (g) | Carbs (g) | Protein (g) |
|---|---|---|---|---|---|
| Butter | 1 tsp (5g) | 34 | 3.8 | 0 | 0 |
| Butter | 1 tbsp (14g) | 102 | 11.5 | 0 | 0.1 |
| Maple Syrup | 1 tbsp (20ml) | 52 | 0 | 13.4 | 0 |
| Maple Syrup | 2 tbsp (40ml) | 104 | 0 | 26.8 | 0 |
| Whipped Cream | 2 tbsp (14g) | 46 | 4.6 | 0.8 | 0.3 |
| Strawberries | 100g | 32 | 0.3 | 7.7 | 0.7 |
| Blueberries | 75g | 43 | 0.3 | 10.8 | 0.6 |
| Banana | 1 medium (118g) | 89 | 0.3 | 23 | 1.1 |
| Peanut Butter | 1 tbsp (16g) | 94 | 8 | 3.1 | 4 |
| Nutella | 1 tbsp (19g) | 100 | 6 | 11 | 1 |
| Honey | 1 tbsp (21g) | 64 | 0 | 17.4 | 0.1 |
| Chocolate Chips | 1 tbsp (14g) | 70 | 4 | 9 | 0.7 |
| Size Name | Diameter (in) | Diameter (cm) | Approx Weight (oz) | Approx Weight (g) |
|---|---|---|---|---|
| Silver Dollar | 3 in | 7.5 cm | 0.9 oz | 25 g |
| Small | 4 in | 10 cm | 1.5 oz | 43 g |
| Medium | 5 in | 12.5 cm | 2.2 oz | 62 g |
| Large | 6 in | 15 cm | 3.1 oz | 88 g |
| X-Large (Diner) | 7 in | 17.5 cm | 4.2 oz | 119 g |
A pancake is slim, round kind of fried bread, made from starch-based batter with eggs, milk and butter, that cooks on warm griddle or frying pan. It is also called a hotcake. Simply said, it is flat cake from light batter, fried on both sides
Home made fluffy pancakes from scratch are genuinely simple, using basic ingredients that probably already sit in the pantry. The secret effect is mixing baking soda, baking powder and milk. That mix causes chemical reaction that forms bubbles and lifts the batter…
How to Make Fluffy Pancakes
Everything to reach the ideal height. Baking powder must be fresh, because it lasts only three months after purchase, otherwise the pancakes fail.
Sugar keeps the moisture in cake batter, helps the Maillard reaction for caramel flavor and balances the bitterness of buttermilk. Even so, it should not too sweeten them. Buttermilk itself gives the batter delicious balance and light make-up.
For prepare, mix the dry ingredients in big bowl and set it aside. In second bowl, beat the eggs, add the milk and oil. Add the wet above the dry and stir only until uniform.
Little lumps stay reasonable. Too much blending makes the pancakes tough. Resting the batter before frying helps to relax the glutens for softer results.
Many recipes suggest to beat egg whites especially. But even a bit of egg yolks can turn everything, because the fat in them stops the whites from keeping air and expanding the volume.
Electric griddle at 375°F works well for frying pancakes. Put some oil on it. Turn them when the bottom becomes nice golden and the top bubbles but is no longer liquid.
Griddle that covers two burners can cook six to eight pieces at once.
Japanese raise pancakes to new levels by means of soufflé pancakes, that are high, soft and extremely airy. English pancakes differ from American. Some variants use only eggs and cream cheese; without flour or leavening, although they do not really rise.
Oatmeal pancakes use oats or oat flour with binders as eggs, banana or cream cheese. Pancakes work also for savory sides together with soup, beans or stew.
Standard serving is two to three medium pancakes. Three cups of batter give around four four-inch pieces. Patience and love are inherent for reaching delicious, fluffy pancakes.
