Easy Low-Sodium Buttermilk Pancakes

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

Easy Low-Sodium Buttermilk Pancakes

Servings: Makes 8 pancakes

Sodium per pancake for this recipe: 51 mg

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HOW DO I MAKE MY BUTTERMILK PANCAKES?

1. Mix milk and vinegar and set aside for 15 minutes.

2. Melt the butter and set aside to cool slightly.

3. Mix flour, baking powder, and sugar in a large bowl.

4. In a small mixing bowl, whisk together the buttermilk substitute, eggs, and vanilla extract.

5. Add the liquid to the dry mix and start lightly mixing till just wet and no large lumps but not smooth.

6. Gradually add the cooled butter and stir with minimal effort.

Put in the fridge for at least 10 minutes.

7. This aids in the chilling of the butter and the formation of bubbles in your batter, leading to a fluffy cake.

8. On medium heat put a heavy bottom frying pan or a griddle, and allow to fully heat! (Cast Iron)

9. Spread a little melted butter on the pan and pour the batter into a roughly 6″ cake.

10. Spread out gently into a round shape if needed with the bottom of the ladle.

11. Cook for 4 minutes on one side.

12. Turn your pancakes over when you see bubbles forming on the top.

13. Flip your pancakes and cook them on the other side until golden brown.

14. Enjoy with unsalted butter and natural maple syrup.

Continue to the next page for the list of ingredients and print the recipe!

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