Low Sodium Chocolate Chip Pancakes

Fluffy, delicious, and heart-healthy, these Low Sodium Chocolate Chip Pancakes are the perfect way to start your day without sacrificing flavor. Made with low-sodium baking powder and mini chocolate chips, this recipe offers a lighter twist on a classic breakfast favorite while keeping the sodium in check. The batter comes together in just minutes with pantry staples like all-purpose flour, granulated sugar, and 2% milk, creating irresistibly soft pancakes with a golden crust. A hint of vanilla extract and rich, melted unsalted butter enhance the flavor profile, while gooey chocolate chips add pockets of sweetness to every bite. These pancakes are ideal for anyone wanting to reduce their sodium intake without giving up indulgence. Easy to make and ready in under 30 minutes, they’re perfect for weekend brunches or quick weekday mornings. Top with fresh fruit, maple syrup, or a dusting of powdered sugar for a customizable, guilt-free breakfast treat!

Nutriscore Rating: 59/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1.5 cups All-purpose flour
• 1.5 teaspoons Baking powder (low sodium)
• 2 tablespoons Granulated sugar
• 1 large Egg
• 1.25 cups 2% milk
• 3 tablespoons Unsalted butter, melted
• 1 teaspoon Vanilla extract
• 0.5 cup Mini chocolate chips (low sodium)
• 2 tablespoons Vegetable oil or additional melted unsalted butter (for cooking)

Directions

Step 1

In a large mixing bowl, whisk together the all-purpose flour, low sodium baking powder, and granulated sugar until well combined.

Step 2

In another bowl, beat the large egg with the 2% milk, melted unsalted butter, and vanilla extract until the mixture is smooth.

Step 3

Pour the wet ingredients into the bowl of dry ingredients and stir gently until just combined. Lumps are okay, do not overmix.

Step 4

Gently fold in the mini low sodium chocolate chips until they are evenly distributed throughout the batter.

Step 5

Heat a non-stick skillet or griddle over medium heat and lightly grease it with vegetable oil or melted unsalted butter.

Step 6

For each pancake, pour a scant 1/4 cup of the batter onto the hot skillet and spread it into a round shape.

Step 7

Cook for 2-3 minutes or until bubbles form on the surface and the edges appear set, then flip the pancake over.

Step 8

Cook for an additional 1-2 minutes on the other side until golden brown and fully cooked through.

Step 9

Repeat with the remaining batter, greasing the skillet again if necessary, to make approximately 10-12 pancakes.

Step 10

Serve the pancakes warm with your choice of toppings or syrups.

Nutrition Facts

Serving size	(762.7g)

Amount per serving	% Daily Value*
Calories	2120.0

Total Fat 110.3g	0%
Saturated Fat 51.9g	0%
Polyunsaturated Fat 2.0g
Cholesterol 336.5mg	0%
Sodium 350.5mg	0%
Total Carbohydrate 243.1g	0%
Dietary Fiber 12.9g	0%
Total Sugars 87.8g
Protein 43.6g	0%

Vitamin D 179.8IU	0%
Calcium 514.8mg	0%
Iron 13.2mg	0%
Potassium 601.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.4%

Protein: 8.2%

Carbs: 45.4%