Pancakes plain, frozen, ready-to-heat (includes buttermilk)
Whole food · Baked Products
Photo: Wikipedia
These are pre-made, frozen pancakes, often buttermilk-based, designed for a quick reheat on a griddle or in a microwave. They offer a soft, fluffy interior with a slightly crisp, golden-brown exterior when properly heated. Nutritionally, they are a moderate source of carbohydrates for energy, with a small amount of protein from the flour and buttermilk.
💚 Why it's loved
People love them for their nostalgic, comforting flavor and the sheer convenience of having a hot, homemade-style breakfast ready in minutes. Their neutral taste makes them a perfect canvas for everything from classic maple syrup to savory fried chicken.
⚠️ Watch-outs & how to enjoy it better
They can be high in refined carbohydrates and added sugars, potentially leading to blood-sugar spikes if eaten alone. Some brands may contain significant sodium or allergens like wheat, eggs, and milk. To counteract this, pair them with a protein (like eggs or Greek yogurt) and healthy fat (like nut butter or avocado) to slow digestion and increase satiety.
Key benefits
- Extremely convenient for a fast breakfast or snack
- Provides a quick source of energy from carbohydrates
- Consistent texture and size for portion control
- Long freezer shelf life reduces food waste
- A familiar, comforting base for both sweet and savory toppings
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The modern American pancake's fluffiness is largely due to the chemical reaction between acidic buttermilk and a basic leavener like baking soda, a technique popularized in the 19th century.
Full nutrition (scales with serving)
| Water | 48.4 g |
| Energy | 233 kcal |
| Energy | 977 kj |
| Protein | 5.2 g |
| Total lipid (fat) | 6.8 g |
| Ash | 1.8 g |
| Carbohydrate, by difference | 37.8 g |
| Fiber, total dietary | 1.0 g |
| Total Sugars | 8.3 g |
| Sucrose | 0.00 g |
| Glucose | 4.6 g |
| Fructose | 3.7 g |
| Lactose | 0.00 g |
| Maltose | 0.00 g |
| Galactose | 0.00 g |
| Starch | 25.2 g |
| Calcium, Ca | 78.0 mg |
| Iron, Fe | 5.7 mg |
| Magnesium, Mg | 14.0 mg |
| Phosphorus, P | 215 mg |
| Potassium, K | 90.0 mg |
| Sodium, Na | 461 mg |
| Zinc, Zn | 0.40 mg |
| Copper, Cu | 0.07 mg |
| Manganese, Mn | 0.28 mg |
| Selenium, Se | 10.8 ug |
| Vitamin C, total ascorbic acid | 0.30 mg |
| Thiamin | 0.70 mg |
| Riboflavin | 0.38 mg |
| Niacin | 6.4 mg |
| Pantothenic acid | 0.34 mg |
| Vitamin B-6 | 0.52 mg |
| Folate, total | 71.0 ug |
| Folic acid | 57.0 ug |
| Folate, food | 14.0 ug |
| Folate, DFE | 110 ug |
| Choline, total | 14.6 mg |
| Betaine | 36.3 mg |
| Vitamin B-12 | 2.8 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 453 ug |
| Retinol | 453 ug |
| Carotene, beta | 1.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 1511 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 59.0 ug |
| Vitamin E (alpha-tocopherol) | 0.62 mg |
| Vitamin E, added | 0.00 mg |
| Tocopherol, beta | 0.20 mg |
| Tocopherol, gamma | 3.6 mg |
| Tocopherol, delta | 1.3 mg |
| Tocotrienol, alpha | 0.07 mg |
| Tocotrienol, beta | 0.68 mg |
| Tocotrienol, gamma | 0.03 mg |
| Tocotrienol, delta | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 0.00 iu |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 6.5 ug |
| Vitamin K (Dihydrophylloquinone) | 3.5 ug |
| Fatty acids, total saturated | 1.2 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.01 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.00 g |
| SFA 15:0 | 0.00 g |
| SFA 16:0 | 0.83 g |
| SFA 17:0 | 0.01 g |
| SFA 18:0 | 0.27 g |
| SFA 20:0 | 0.02 g |
| SFA 22:0 | 0.02 g |
| SFA 24:0 | 0.01 g |
| Fatty acids, total monounsaturated | 1.6 g |
| MUFA 14:1 | 0.00 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.01 g |
| MUFA 16:1 c | 0.01 g |
| MUFA 17:1 | 0.00 g |
| MUFA 18:1 | 1.5 g |
| MUFA 18:1 c | 1.5 g |
| MUFA 20:1 | 0.02 g |
| MUFA 22:1 | 0.00 g |
| MUFA 22:1 c | 0.00 g |
| MUFA 24:1 c | 0.00 g |
| Fatty acids, total polyunsaturated | 3.8 g |
| PUFA 18:2 | 3.6 g |
| PUFA 18:2 n-6 c,c | 3.6 g |
| PUFA 18:2 CLAs | 0.01 g |
| PUFA 18:3 | 0.19 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.18 g |
| PUFA 18:3 n-6 c,c,c | 0.01 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.00 g |
| PUFA 20:3 | 0.00 g |
| PUFA 20:3 n-3 | 0.00 g |
| PUFA 20:3 n-6 | 0.00 g |
| PUFA 20:4 | 0.01 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:4 | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 0.03 g |
| Fatty acids, total trans-monoenoic | 0.01 g |
| TFA 18:1 t | 0.01 g |
| TFA 22:1 t | 0.00 g |
| TFA 18:2 t not further defined | 0.02 g |
| Fatty acids, total trans-polyenoic | 0.02 g |
| Cholesterol | 18.0 mg |
| Tryptophan | 0.05 g |
| Threonine | 0.15 g |
| Isoleucine | 0.20 g |
| Leucine | 0.36 g |
| Lysine | 0.20 g |
| Methionine | 0.08 g |
| Cystine | 0.10 g |
| Phenylalanine | 0.21 g |
| Tyrosine | 0.10 g |
| Valine | 0.24 g |
| Arginine | 0.17 g |
| Histidine | 0.11 g |
| Alanine | 0.15 g |
| Aspartic acid | 0.24 g |
| Glutamic acid | 1.3 g |
| Glycine | 0.14 g |
| Proline | 0.50 g |
| Serine | 0.21 g |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
FAQ
How do I get crispy edges on frozen pancakes?
Heat a lightly oiled skillet or griddle over medium heat. Cook the pancakes for 1-2 minutes per side until golden brown and crisp, rather than using a microwave which yields a softer texture.
Are frozen buttermilk pancakes a good source of protein?
They provide a modest amount (about 5g per 100g), but are not considered a high-protein food. For a protein boost, serve them with eggs, sausage, or a dollop of Greek yogurt.
Can I refreeze pancakes after cooking?
Yes, you can. Let them cool completely, then layer them with parchment paper in a freezer bag. They will keep for 1-2 months. Reheat directly from frozen.