Pancakes, buttermilk, prepared from recipe

86 calories in 1 pancake (4" dia)

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Calories in Pancakes, buttermilk, prepared from recipe
Pancakes, buttermilk, prepared from recipe Suggest a better name
86 calories in 1 pancake (4" dia)
1 pancake = 38g ≈ 0.084lb ≈ 1.34oz
2.27 calories / gram
2 Weight Watchers points
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Calorie Sources:51% carbohydrates; 37% fats; 12% proteins
Fats:3.53 g (32 calories, 9% by weight)
Carbohydrates:10.91 g (44 calories, 29% by weight)
Proteins:2.58 g (10 calories, 7% by weight)
Alcohol:~
Water:19.95 g (53% by weight)
Fat Composition:52% polyunsaturated; 27% monounsaturated; 21% saturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:22.04 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:40 IU
Retinol:11.02 mcg
Retinol Activity Equivalent:11.40 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:76 mcg
Vitamin B-2:110.20 mcg
Vitamin B-3:596.60 mcg
Vitamin B-5:152 mcg
Vitamin B-6:15.20 mcg
Vitamin B-9:14.44 mcg
Food folate:4.94 mcg
Dietary Folate Equivalent:21.28 mcg
Folic acid:9.50 mcg
Vitamin B-12:0.07 mcg
Added Vitamin B-12:~
Choline:~
Vitamin C:152 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):59.66 mg
Copper (Cu):19 mcg
Fluoride (F):~
Iron (Fe):646 mcg
Magnesium (Mg):5.70 mg
Manganese (Mn):76 mcg
Phosphorus (P):52.82 mg
Potassium (K):55.10 mg
Selenium (Se):5.74 mcg
Sodium (Na):0.20 g
Zinc (Zn):235.60 mcg
Cholesterol:22.04 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:10.91 g
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:2.58 g
Essential amino acids
Phenylalanine:0.13 g
Leucine:0.21 g
Methionine:57 mg
Lysine:0.13 g
Isoleucine:0.12 g
Valine:0.14 g
Threonine:95 mg
Tryptophan:30.40 mg
Histidine:60.80 mg
Arginine:0.11 g
Non-essential amino acids
Alanine:95 mg
Aspartic acid:0.17 g
Betaine:~
Cystine:45.60 mg
Glutamic acid:0.62 g
Glycine:76 mg
Hydroxyproline:~
Proline:0.23 g
Serine:0.14 g
Tyrosine:91.20 mg
Fats Total:3.53 g
Saturated fatty acids:0.70 g
Monounsaturated fatty acids:0.90 g
Polyunsaturated fatty acids:1.70 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:3.80 mg
Hexanoic/Caproic [6:0]:3.80 mg
Octanoic/Caprylic [8:0]:2.66 mg
Decanoic/Capric [10:0]:3.80 mg
Dodecanoic/Lauric [12:0]:3.80 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:22.80 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.46 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.17 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]:22.80 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:0.86 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:3.80 mg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:1.50 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.19 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]:3.80 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]:1.90 mg
Ash:0.84 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
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Did you know?...Popcorn pops because water is stored in a small circle of soft starch in each kernel. As the kernel is heated, the water heats, the droplet of moister turns to steam and the steam builds up pressure until the kernel finally explodes to many times its original volume.
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