Easy Low Sodium Pancakes

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Nothing says “weekend” like homemade blueberry pancakes. This recipe for low sodium pancakes is easy and requires only a few pantry ingredients. Making pancakes from scratch is so simple, you’ll wonder why you haven’t done it sooner!

The only ingredients that contain any sodium are eggs and milk. Everything else is sodium-free! This recipe should yield approximately 8-10 pancakes, which means each pancake will be less than 30 mg of sodium per cake. If you opt for some bigger pancakes, the individual sodium content will obviously increase but will still be minuscule compared to a boxed pancake mix.

Don’t want blueberries in your pancakes? Leave them out! This batter is excellent plain. But you could also add a different fruit like apples. Make this recipe your own.

You can use fresh blueberries or frozen blueberries, it doesn’t matter. If you opt for frozen, I would recommend letting them thaw a bit first. Then gently blot them with paper towels to absorb some of the extra water.

Easy Low Sodium Pancakes

Easy Low Sodium Pancakes

Yield: 8 pancakes

Making low sodium pancakes from scratch is so simple, you’ll wonder why you haven’t done it sooner!

Ingredients

  • 1 1/2 cup of all-purpose flour
  • 1 tablespoon of granulated sugar
  • 1 tablespoon of Hain Pure Foods Sodium Free Baking Powder
  • 1 3/4 cup of milk
  • 1 large egg
  • 1 teaspoon of vanilla extract
  • 3 tablespoons of unsalted butter, melted
  • 1 cup of blueberries

Instructions

  1. In a large mixing bowl, place your dry ingredients and whisk them together.
  2. Add your wet ingredients to a small bowl and stir until combined.
  3. Make a well in your dry ingredients and add your wet ingredients. Stir until everything is completely combined.
  4. Gently fold blueberries into batter.
  5. Heat a lightly oiled griddle or frying pan to medium heat and cook your pancakes until they are golden brown.

Notes

  • Enjoy with pure maple syrup. If it doesn't say "pure" on the bottle then it probably has ingredients you don't want. All you need is the sweet stuff directly from the tree!
  • If you are making breakfast for 1-3 people, you can use a regular griddle pan. But if you are cooking for a crowd, consider upgrading to a big electric griddle. It will help you crank out more pancakes in less time. This will help you prevent the first few pancakes from becoming cold pucks by the time you finish the last batch. I've provided links below to help you out.

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Nutrition Information
Yield 8 Serving Size 1 pancake Amount Per Serving Calories 178Total Fat 6gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 2gCholesterol 39mgSodium 28mgCarbohydrates 25gFiber 1gSugar 6gProtein 5g

Nutritional information is provided as an estimate. Nutritional content may vary due to several factors such as how much of an ingredient is used vs. how much will actually be eaten, brand differences, and more. To ensure the most accurate nutritional information, the reader should make calculations based on the ingredients actually used, using their own preferred method, or consulting with a licensed nutritional expert. This Website is not intended as a source of nutritional or food safety advice, and its readers assume full responsibility for any decisions made regarding their own health and safety. Nutritional information calculated by Nutritionix

Did you make this low sodium recipe?

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Join the Conversation

  1. Thank you for this great no salt recipe because it’s a struggle to find packaged no salts foods for my 85 year old mom. Her doctor recently told her not to use salt anymore due right heart failure.

    1. Thanks for stopping by Monica! I’m glad this is a good resource for your mom. I’m going to continue to add more low salt recipes so I hope this will be a great tool for you. I wish your mom good health!

  2. Delicious and easy. I subbed rice milk for regular milk for even lower sodium.

    1. That’s a great idea JoAnn! I will have to try rice milk next time.

  3. So delicious! I’m just a month into a new low sodium lifestyle and your blog is a Godsend!

    1. Thank you for taking the time to write that note, Gretchen. I wish you all the best on your low sodium lifestyle!

  4. I almost like these better than regular pancakes. I like the texture. I was trying to make these from memory and added too much sugar and then they were really a treat. I want to try adding bananas to them and possibly peanut butter or use peanut butter to drizzle over them.

    1. Hi Kathy,
      I have added some peanut butter flavored protein powder to add some protein and some PB flavor. They came out pretty good! I recently bought dehydrated no-added-sugar blueberries from Trader Joe’s specifically to add them to these pancakes. The result was awesome. Based on your suggestion, I’m going to try some bananas and peanut butter drizzle. It sounds amazing.
      Mike

  5. Yummy! I double the batch and freeze them for faster breakfast! Thanks for the recipe!

    1. Great idea!!

  6. Jane Schroter says:

    Thankful for finding a no salt recipe! I substituted almond milk, egg whites, stevia and they came out great. Sifted the flour and they were light and fluffy. How can I adjust for muffins?

    1. Hi Jane,
      First, I’m so glad you like the muffins. And I applaud for you tweaking the recipe to make it your own! That’s the best part of cooking. Your muffin question is intriguing. I’ll have to think about that one.
      Mike

  7. Karen Wentworth says:

    I am happy to find this recipe! I have a question – Is the melted butter for use on the griddle or does it get added to the pancake batter?

    1. Hi Karen,
      The melted butter is part of the ingredients. It would get added to the bowl of wet ingredients.
      Enjoy!
      Mike

  8. My husband is only 5 days into a low sodium diet and he wanted pancakes. I did use unsweetened coconut milk to help more with sodium. He said they were really good and I ate 2 and enjoyed. Thank you and I will be looking for more recipes from you.

  9. Thanks for this recipe! Changed only 2 things. Used unsweetened coconut milk and no sodium unsalted butter. Will look forward to finding more recipes.

    1. That’s awesome Linda! Glad you enjoyed them.

  10. I was wondering if there was a lower sodium flour that can be substituted instead this will be my 1st time trying to make pancakes from scratch.

    1. Hi Sarah,
      All-purpose Flour contains a trace amount of sodium. I believe it is only about 2 mg of sodium per cup. But Self-Rising has a good amount of salt. So, if you are looking at your bag of flour and it contains a lot of sodium, chances are you have the self-rising kind. Swap that for All-Purpose Flour and you should be good to go!
      Mike

  11. Can you use whole wheat flour? How much if so?

    1. Hi Amy,
      I think substituting whole wheat flour is a great idea. The question regarding the amount is the tricky part because using whole wheat flour could result in a very dense pancake. In looking at a couple of different sources, the main guidance I can give is to do a 50/50 split. Use 50% whole wheat flour and 50% all-purpose flour. This should prevent it from becoming a super dense inedible pancake. Hope that helps!

  12. My husband is on a low sodium diet and the pancakes were heaven to him. Looking for more low sodium foods. Thank you for making my day a little easier.

    1. I’m glad I could help out your family Peggy!

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