Easy Low-Sodium Buttermilk Pancakes

Start your day right with these Fluffy Low Sodium Buttermilk Pancakes! 🥞💕 Made with simple ingredients and bursting with flavor, they’re the perfect breakfast treat to kickstart your morning!

Servings: Makes 8 pancakes

Sodium per pancake for this recipe: 98 mg

HOW DO I MAKE MY BUTTERMILK PANCAKES?

1. In a large bowl, mix the flour, sugar, baking powder, baking soda, and salt together. Stir well to blend.

2. In another bowl, whisk together the buttermilk, egg, and melted butter until smooth.

3. Blend the wet ingredients with the dry ingredients.

4. Stir just until the dry ingredients are moistened, being careful not to overmix. Some small lumps are okay.

5. Over medium heat, heat a non-stick skillet or griddle.

6. Lightly coat with non-stick cooking spray or a small amount of butter.

7. For each pancake, pour about 1/4 cup of the batter onto the hot skillet.

8. Cook until bubbles form on the surface of the pancake and the edges look set, about 2 to 3 minutes.

9. Flip the pancake and cook it for another 2 minutes or until it turns golden brown.

10. Serve the pancakes hot with your choice of toppings such as fresh fruits, yogurt, or a drizzle of maple syrup.

Low-Sodium Buttermilk Pancakes Ingredients

INGREDIENTS

• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder (aluminum-free and low-sodium)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt (optional, can be omitted for lower sodium)
• 1 cup low-fat buttermilk
• 1 large egg
• 2 tablespoons unsalted butter, melted
• Non-stick cooking spray or a small amount of butter for cooking

INSTRUCTIONS

1. In a large bowl, mix the flour, sugar, baking powder, baking soda, and salt together. Stir well to blend.
2. In another bowl, whisk together the buttermilk, egg, and melted butter until smooth.
3. Blend the wet ingredients with the dry ingredients.
4. Stir just until the dry ingredients are moistened, being careful not to overmix. Some small lumps are okay.
5. Over medium heat, heat a non-stick skillet or griddle.
6. Lightly coat with non-stick cooking spray or a small amount of butter.
7. For each pancake, pour about 1/4 cup of the batter onto the hot skillet.
8. Cook until bubbles form on the surface of the pancake and the edges look set, about 2 to 3 minutes.
9. Flip the pancake and cook it for another 2 minutes or until it turns golden brown.
10. Serve the pancakes hot with your choice of toppings such as fresh fruits, yogurt, or a drizzle of maple syrup.

Tips:

For Fluffier Pancakes: Make sure your baking powder is fresh as it loses effectiveness over time.
Adjustments: If you’re looking to reduce sodium further, omit the salt entirely. You can also use a salt substitute if preferred.
Buttermilk Substitute: If you don’t have buttermilk, you can make your own by adding 1 tablespoon of vinegar or lemon juice to a cup of milk and letting it sit for 5 minutes before use.

Yield: 8

Easy Low-Sodium Buttermilk Pancakes

Print

Fluffy Low Sodium Buttermilk Pancakes! 🥞💕 Made with simple ingredients and bursting with flavor, they're the perfect breakfast morning!

Prep Time 15 minutes

Cook Time 30 minutes

Resting Time 10 minutes

Total Time 55 minutes

Ingredients

• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder (aluminum-free and low-sodium)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt (optional, can be omitted for lower sodium)
• 1 cup low-fat buttermilk
• 1 large egg
• 2 tablespoons unsalted butter, melted
• Non-stick cooking spray or a small amount of butter for cooking

Instructions

1. In a large bowl, mix the flour, sugar, baking powder, baking soda, and salt together. Stir well to blend.
2. In another bowl, whisk together the buttermilk, egg, and melted butter until smooth.
3. Blend the wet ingredients with the dry ingredients.
4. Stir just until the dry ingredients are moistened, being careful not to overmix. Some small lumps are okay.
5. Over medium heat, heat a non-stick skillet or griddle.
6. Lightly coat with non-stick cooking spray or a small amount of butter.
7. For each pancake, pour about 1/4 cup of the batter onto the hot skillet.
8. Cook until bubbles form on the surface of the pancake and the edges look set, about 2 to 3 minutes.
9. Flip the pancake and cook it for another 2 minutes or until it turns golden brown.
10. Serve the pancakes hot with your choice of toppings such as fresh fruits, yogurt, or a drizzle of maple syrup.

Notes

Servings: Makes 8 pancakes

Sodium per pancake for this recipe: 51 mg

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving:Calories: 123Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 36mgSodium: 98mgCarbohydrates: 15gFiber: 0gSugar: 3gProtein: 3g