Pancake batter

Pancake batter is a liquid or semi-liquid mixture used as the base for making pancakes, crepes, and similar flatbreads. Its core ingredients are flour, a liquid (like milk or water), eggs, and a leavening agent such as baking powder. While its origins are tied to ancient flatbreads, the modern, fluffy version is a staple of American breakfast cuisine.

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🍽️ Nutrition at a glance

As a raw mixture, pancake batter is primarily a source of carbohydrates from the flour, with additional protein and fat from the eggs and milk. A typical serving of the cooked pancake provides around 200-300 calories, along with some B vitamins and minerals like iron from the enriched flour.

Nutrition breakdown

Calories	227 kcal
Protein	6.4 g
Carbs	32.5 g
Fat	8.2 g
Fiber	1 g
Sugar	4.5 g
Sodium	520 mg
Calcium	115 mg
Iron	1.8 mg
Potassium	150 mg
Phosphorus	130 mg
Thiamin (B1)	0.2 mg
Riboflavin (B2)	0.1 mg
Niacin (B3)	1.5 mg
Folate	45 mcg

Per 1 cup (240 g) · estimated, varies by recipe

💡 What's interesting

Culturally, pancake batter is a versatile canvas, adaptable to countless regional variations, from French crêpes to Ethiopian injera. Nutritionally, it's interesting that the batter's raw state is unsafe to eat due to potential bacteria in raw eggs and flour, yet it transforms into a beloved comfort food through simple cooking.