Buttermilk Pancakes

Nutrition Facts

Serving Size 2 PANCAKES
Calories 218
Calories from Fat 0
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 6.3g
10%
Sat. Fat 2.7g
- - -%
Trans Fat 0g
Cholesterol 105.3mg
- - -%
Sodium 919.4mg
40%
Tot. Carb. 31.7g
10%
Dietary Fiber 1.1g
3%
Sugars 7.5g
   Includes 0g Added Sugars
0%
Protein 6.7g
Vitamin D - 0.9mcg - 0%
Calcium - 50mg - 5%
Iron - 0.6mg - 8%
Potassium - 80.7mg - 2%
INGREDIENTS: SELF-RISING FLOUR (enriched bleached wheat flour (contains bleached wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), leavening (contains sodium aluminum phosphate, sodium bicarbonate, monocalcium phosphate), salt, calcium sulfate. contains: wheat), EGGS (whole egg, citric acid, 0.15% water added as a carrier for citric acid. citric acid added to preserve color. contains: eggs ), BUTTERMILK (cultured milk, modified corn starch, salt, carrageenan, pectin, vitamin d3), SUGAR (sugar), MARGARINE (vegetable oil blend (palm oil, soybean oil), water, contains 2% or less of: salt, soybean lecithin (soy), vegetable monoglycerides, citric acid (preservative), beta carotene (color), natural flavor, and vitamin a palmitate added. contains: soy.), BAKING SODA (sodium bicarbonate), SALT (salt, calcium silicate, dextrose, potassium iodide.), VANILLA FLAVORING (water, caramel color (gluten free), vanillin, ethyl vanillin and 0.1% potassium sorbate (added as a preservative).), VEGETABLE PAN SPRAY (water, soybean oil*, soy lecithin, potassium sorbate and sorbic acid (preservatives) contains: soy)
ALLERGENS: Milk, Eggs, Wheat, Soybeans, Gluten
Virginia Tech Dining Services makes every effort to label food allergens on the online menu webpage; however manufacturers may change their product formulation or consistency of ingredients without our knowledge and product availability may fluctuate. Please be aware that food items are prepared in a shared kitchen space and do pose a risk for cross-contact. Also, be advised that any bakery item on campus may also be produced in a shared facility. The food allergic guest must be their own advocate and exercise caution at all times. In the event an in-house substitution has been made, please see signage at point of service as changes may not be made to the online menu. Utilizing the online menu webpage, Hokie Dining App and asking appropriate questions will assist guests to help meet their needs. For questions or concerns, please consult a Dining Services manager or Chef or contact the Registered Dietitian's office at yes@vt.edu.