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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
- In a large bowl, mix the flour, sugar, baking powder, baking soda, and salt together. Stir well to blend.
- In another bowl, whisk together the buttermilk, egg, and melted butter until smooth.
- Blend the wet ingredients with the dry ingredients.
- Stir just until the dry ingredients are moistened, being careful not to overmix. Some small lumps are okay.
- Over medium heat, heat a non-stick skillet or griddle.
- Lightly coat with non-stick cooking spray or a small amount of butter.
- For each pancake, pour about 1/4 cup of the batter onto the hot skillet.
- Cook until bubbles form on the surface of the pancake and the edges look set, about 2 to 3 minutes.
- Flip the pancake and cook it for another 2 minutes or until it turns golden brown.
- 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.
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Yield: 8
Easy Low-Sodium Buttermilk Pancakes
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
- In a large bowl, mix the flour, sugar, baking powder, baking soda, and salt together. Stir well to blend.
- In another bowl, whisk together the buttermilk, egg, and melted butter until smooth.
- Blend the wet ingredients with the dry ingredients.
- Stir just until the dry ingredients are moistened, being careful not to overmix. Some small lumps are okay.
- Over medium heat, heat a non-stick skillet or griddle.
- Lightly coat with non-stick cooking spray or a small amount of butter.
- For each pancake, pour about 1/4 cup of the batter onto the hot skillet.
- Cook until bubbles form on the surface of the pancake and the edges look set, about 2 to 3 minutes.
- Flip the pancake and cook it for another 2 minutes or until it turns golden brown.
- 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:
8Serving Size:
1Amount Per Serving: Calories: 123Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 36mgSodium: 98mgCarbohydrates: 15gFiber: 0gSugar: 3gProtein: 3g
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