Crunch Buttermilk Pancakes

Crunch Buttermilk Pancakes
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15 min.
25 min.
20 Servings

This is a fun variation to try out on your pancake-loving kids. Crunch Buttermilk Pancakes are ready in minutes and taste great served warm with maple syrup.


  • 2 cups all-purpose flour
  • 2 tablespoons light brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 large eggs
  • 2 cups buttermilk
  • 1/4 cup butter, melted and cooled
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped NESTLÉ CRUNCH Candy Bars
  • Nonstick cooking spray
  • Maple syrup
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WHISK together flour, brown sugar, baking powder, baking soda, cinnamon and salt in a large bowl. Set aside. Whisk together eggs, buttermilk, butter and vanilla extract in small bowl. Pour buttermilk mixture over flour mixture; mix until the ingredients are incorporated (batter will be thick and slightly lumpy). Fold in chopped Crunch.

HEAT griddle or large skillet over medium heat; spray with nonstick cooking spray. Pour 1/4 cup batter onto hot griddle; cook until bubbles begin to pop. Turn and continue cooking for 1 to 2 minutes or until pancakes are golden brown. Repeat with remaining batter. Serve warm with maple syrup.

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Nutrition Facts

Serving Size: 1/20 of Recipe

Servings Per Recipe: 20

  • Amount Per Serving
  • Calories: 170
  • Calories from Fat: 40
  • Total Fat: 4.5g (7% of DV)
  • Saturated Fat: 2.5g (13% of DV)
  • Cholesterol: 30mg (10% of DV)
  • Sodium: 210mg (9% of DV)
  • Carbohydrates: 29g (10% of DV)
  • Dietary Fiber: 0g (0% of DV)
  • Sugars: 17g
  • Protein: 3g
  • Vitamin A: 2% of DV
  • Vitamin C: 0% of DV
  • Calcium: 8% of DV
  • Iron: 6% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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