Low Sodium Sourdough Pancakes
Start your morning on a wholesome note with these light and fluffy Low Sodium Sourdough Pancakes! Perfect for anyone watching their salt intake, this recipe combines the tangy depth of an active sourdough starter with simple, pantry-friendly ingredients like all-purpose flour, milk, and unsalted butter. The batter comes together quickly, with an optional hint of natural sweetness from honey or maple syrup and a subtle touch of vanilla. Using low-sodium or sodium-free leavening agents ensures these pancakes remain heart-healthy without compromising on texture or taste. Serve them golden and warm, topped with fresh fruit or a drizzle of pure syrup for a breakfast that’s both nourishing and utterly satisfying. Quick to prepare and versatile to customize, these pancakes are your new go-to for a guilt-free, savory start to the day!
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Ingredients
- 1 cup sourdough starter (active and bubbly)
- 1 cup all-purpose flour
- 1 cup milk (or unsweetened non-dairy milk, such as almond or oat milk)
- 1 large egg
- 2 tablespoons unsalted butter (melted) or neutral oil
- 1.5 teaspoons baking powder (low sodium or sodium-free, if available)
- 0.5 teaspoon baking soda
- 1 tablespoon honey or maple syrup (optional, for a hint of sweetness)
- 1 teaspoon vanilla extract (optional)
- 0 fresh fruit or syrup (optional, for serving)
Directions
Step 1
In a medium mixing bowl, whisk together the sourdough starter, milk, egg, melted unsalted butter or oil, honey (if using), and vanilla extract until well combined.
Step 2
In a separate bowl, sift together the all-purpose flour, baking powder, and baking soda.
Step 3
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix; it's okay if the batter is slightly lumpy.
Step 4
Heat a non-stick skillet or griddle over medium heat. Lightly grease with a small amount of butter or oil if needed.
Step 5
Scoop about 1/4 cup of the pancake batter onto the skillet for each pancake. Cook until bubbles appear on the surface and the edges look set, about 2-3 minutes.
Step 6
Flip the pancakes and cook for another 2-3 minutes, or until golden brown and cooked through. Adjust the heat as needed to prevent burning.
Step 7
Repeat with the remaining batter, greasing the skillet as necessary between batches.
Step 8
Serve warm with your favorite low-sodium toppings, such as fresh fruit, syrup, or a dollop of unsalted yogurt.
Nutrition Facts
| Serving size | (816.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1022.3 |
| Total Fat 35.6g | 0% |
| Saturated Fat 17.4g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 282.4mg | 0% |
| Sodium 898.0mg | 0% |
| Total Carbohydrate 150.0g | 0% |
| Dietary Fiber 6.9g | 0% |
| Total Sugars 28.3g | |
| Protein 24.2g | 0% |
| Vitamin D 153.8IU | 0% |
| Calcium 367.1mg | 0% |
| Iron 7.7mg | 0% |
| Potassium 574.5mg | 0% |
Source of Calories