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Pancakes, buttermilk, prepared from recipe

64 calories in 1 oz

Calories in Pancakes, buttermilk, prepared from recipe
Pancakes, buttermilk, prepared from recipe Suggest a better name
64 calories in 1 oz
1 oz = 28g ≈ 0.063lb ≈ 1.00oz
2.27 calories / gram
2 Weight Watchers points
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Calorie Sources:51% carbohydrates; 37% fats; 12% proteins
Fats:2.64 g (24 calories, 9% by weight)
Carbohydrates:8.14 g (33 calories, 29% by weight)
Proteins:1.93 g (8 calories, 7% by weight)
Alcohol:~
Water:14.88 g (53% by weight)
Fat Composition:52% polyunsaturated; 27% monounsaturated; 21% saturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:16.44 mg
Caffeine:~
Serving Sizes: 100 g
1 oz
1 pancake (4" dia)
1 pancake (6" dia)
Food Group:Baked Products
USDA #:18390
Tags: pan cake; pancake; pancakes;
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Vitamin A:30 IU
Retinol:8.22 mcg
Retinol Activity Equivalent:8.51 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:56.70 mcg
Vitamin B-2:82.22 mcg
Vitamin B-3:445.10 mcg
Vitamin B-5:113.40 mcg
Vitamin B-6:11.34 mcg
Vitamin B-9:10.77 mcg
Food folate:3.69 mcg
Dietary Folate Equivalent:15.88 mcg
Folic acid:7.09 mcg
Vitamin B-12:0.05 mcg
Added Vitamin B-12:~
Choline:~
Vitamin C:113.40 mcg
Vitamin D:~
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:~
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:~
Calcium (Ca):44.51 mg
Copper (Cu):14.18 mcg
Fluoride (F):~
Iron (Fe):481.95 mcg
Magnesium (Mg):4.25 mg
Manganese (Mn):56.70 mcg
Phosphorus (P):39.41 mg
Potassium (K):41.11 mg
Selenium (Se):4.28 mcg
Sodium (Na):0.15 g
Zinc (Zn):175.77 mcg
Cholesterol:16.44 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:8.14 g
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:1.93 g
Essential amino acids
Phenylalanine:93.56 mg
Leucine:0.15 g
Methionine:42.53 mg
Lysine:96.39 mg
Isoleucine:87.89 mg
Valine:0.10 g
Threonine:70.88 mg
Tryptophan:22.68 mg
Histidine:45.36 mg
Arginine:82.21 mg
Non-essential amino acids
Alanine:70.88 mg
Aspartic acid:0.12 g
Betaine:~
Cystine:34.02 mg
Glutamic acid:0.46 g
Glycine:56.70 mg
Hydroxyproline:~
Proline:0.17 g
Serine:0.10 g
Tyrosine:68.04 mg
Fats Total:2.64 g
Saturated fatty acids:0.52 g
Monounsaturated fatty acids:0.67 g
Polyunsaturated fatty acids:1.27 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:2.84 mg
Hexanoic/Caproic [6:0]:2.84 mg
Octanoic/Caprylic [8:0]:1.98 mg
Decanoic/Capric [10:0]:2.84 mg
Dodecanoic/Lauric [12:0]:2.84 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:17.01 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.35 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.12 g
Eicosanoic/Arachidic [20:0]:~
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:17.01 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:0.64 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:2.84 mg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:1.12 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.14 g
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:2.84 mg
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:1.42 mg
Ash:0.62 g
Caffeine:~
Theobromine:~
Product Type:Pancakes
Weight Watchers Points:2 point(s)
Atkins Diet (Induction) Rating:3 / 10
Atkins Diet (Maintanence) Rating:6 / 10
Zone Diet Rating:5 / 10
Shorter URL for this page:http://calobonga.com/_1fT
Did you know?...Frying French fries in beef tallow, the traditional but recently discarded McDonald's recipe, adds saturated fat to the diet. Replacing tallow with tropical oils such as palm oil simply substitutes one saturated fat for another. Replacing tallow with partially hydrogenated oil reduces cholesterol but adds trans fat.
Related: Muffins, wheat bran, toaster-type with raisins, toasted
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