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Low Sodium Pancakes

Going low on sodium doesn't mean saying goodbye to fluffy pancakes. These low sodium pancakes get their lift from baking powder and milk — no added salt needed — and come in at under 140mg of sodium per serving. They're a breakfast anyone managing high blood pressure, heart failure, or a DASH diet c
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Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 200 All-purpose flour
  • 2 tsp Sodium-free baking powder
  • 1 tbsp Granulated sugar
  • 1 Egg large
  • 240 Milk (1 cup)
  • 2 tbsp Melted butter

Method
 

  1. Step 1: Whisk Dry Ingredients: In a large bowl, whisk together flour, sodium-free baking powder, and sugar until evenly combined. Mixing the dry ingredients first prevents lumps of baking powder or flour from showing up in the cooked pancakes.
  2. Step 2: Mix Wet Ingredients: In a separate bowl, beat the egg, then stir in milk and melted butter until smooth. The mixture should be lukewarm — too hot and the egg will scramble.
  3. Step 3: Combine and Rest: Pour the wet ingredients into the dry ingredients. Fold with a spatula just until no streaks of flour remain — a few small lumps are fine. Let the batter rest for 5 minutes so the baking powder activates and the batter thickens slightly.
  4. Step 4: Cook: Heat a nonstick skillet or griddle over low heat and lightly grease. Pour about 1/4 cup of batter per pancake. Cook until bubbles form around the edges and the surface looks set, then flip and cook 1 more minute until golden brown. Low heat is key — high heat burns the outside before the center cooks through.
  5. Step 5: Serve: Stack on a plate and top with maple syrup or fresh fruit. These are best served warm. If they've cooled, steam for 1 minute to restore fluffiness. Pair with coffee and you've got a solid morning.