Low Sodium Blueberry Pancakes
Start your day on a flavorful yet heart-healthy note with these Low Sodium Blueberry Pancakes—soft, fluffy, and packed with juicy blueberries in every bite. Perfectly crafted for those watching their sodium intake, this recipe swaps the typical pinch of salt for the natural sweetness of ripe blueberries and a touch of vanilla. Made with simple pantry staples like low-fat milk, unsalted butter, and all-purpose flour, these pancakes are ready in just 30 minutes, making them an ideal choice for a wholesome weekday breakfast or relaxed weekend brunch. Serve them warm with fresh fruit, a drizzle of honey, or your favorite sugar-free syrup for a guilt-free treat that’s light on sodium but big on flavor. Whether you’re hosting guests or treating yourself, these low-sodium pancakes are sure to become a new breakfast favorite!
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Ingredients
- 1.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 2 tablespoons Granulated sugar
- 1 cup Milk, low-fat
- 1 unit Large egg
- 2 tablespoons Unsalted butter, melted
- 1 teaspoon Vanilla extract
- 1 cup Blueberries, fresh or frozen
- 1 tablespoon Cooking spray or oil
Directions
Step 1
In a large bowl, whisk together the flour, baking powder, and sugar until well combined.
Step 2
In a separate medium bowl, beat the egg and then add the milk, melted butter, and vanilla extract, whisking until the mixture is smooth.
Step 3
Pour the wet ingredients into the dry ingredients and stir gently until just combined; it's okay if the batter is slightly lumpy. Do not overmix.
Step 4
Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
Step 5
Heat a non-stick griddle or frying pan over medium heat and lightly coat with cooking spray or oil.
Step 6
Pour about 1/4 cup of batter onto the griddle for each pancake, spreading slightly into a circle shape if needed.
Step 7
Cook on one side until small bubbles appear on the surface and the edges look set, about 2-3 minutes.
Step 8
Flip the pancakes and cook for another 1-2 minutes on the second side, until golden brown and cooked through.
Step 9
Remove the pancakes from the griddle and keep warm. Repeat with the remaining batter.
Step 10
Serve the blueberry pancakes warm with your choice of toppings such as fresh fruit, honey, or a light drizzle of syrup.
Nutrition Facts
| Serving size | (693.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1268.1 |
| Total Fat 35.8g | 0% |
| Saturated Fat 18.0g | 0% |
| Cholesterol 258.0mg | 0% |
| Sodium 1082.7mg | 0% |
| Total Carbohydrate 201.2g | 0% |
| Dietary Fiber 8.4g | 0% |
| Total Sugars 53.3g | |
| Protein 34.4g | 0% |
| Vitamin D 161.0IU | 0% |
| Calcium 373.0mg | 0% |
| Iron 9.7mg | 0% |
| Potassium 756.9mg | 0% |
Source of Calories