Pancake & waffle batter

Pancake and waffle batter is a versatile, pourable mixture primarily used to make fluffy pancakes or crispy waffles. It typically consists of flour, eggs, milk or buttermilk, a leavening agent like baking powder, and a sweetener such as sugar. While the core recipe is Western in origin, variations exist globally, from French crêpe batter to Japanese soufflé pancakes.

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🍽️ Nutrition at a glance

This batter is generally high in carbohydrates from flour and sugar, with moderate fat from eggs and milk, and some protein. A standard serving of cooked pancakes or waffles (about 4-5 inches in diameter) can range from 150 to 300 calories, depending on added fats and toppings.

Nutrition breakdown

Calories	290 kcal
Protein	7 g
Carbs	42 g
Fat	10 g
Fiber	1.5 g
Sugar	12 g
Sodium	450 mg
Calcium	150 mg
Iron	2.5 mg
Potassium	180 mg
Phosphorus	120 mg
Vitamin A	90 mcg
Vitamin D	1.0 mcg
Thiamin (B1)	0.3 mg
Riboflavin (B2)	0.2 mg

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

💡 What's interesting

Culturally, it's a breakfast staple that has evolved into a canvas for global flavors, from matcha in Japan to dulce de leche in Latin America. Nutritionally, its simplicity allows for easy modifications, like using whole-grain flour or plant-based milks, to boost fiber or accommodate dietary preferences.