Low Sodium Blueberry Pancakes
Start your mornings with a wholesome twist on a breakfast classic—these Low Sodium Blueberry Pancakes are fluffy, flavorful, and easy to prepare in under 30 minutes! Perfect for those watching their sodium intake, these pancakes replace salt with the natural sweetness of plump blueberries and a hint of vanilla. Made with simple ingredients like low-fat milk, unsalted butter, and fresh or frozen blueberries, this recipe ensures a satisfying stack that's light yet indulgent. With golden-brown edges and a soft, tender interior, these pancakes pair beautifully with a drizzle of honey or fresh fruit. Whether for a family breakfast or a cozy brunch, this low-sodium option is a delicious, heart-healthy way to kickstart your day!
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Recipe Information
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
Instructions
In a large bowl, whisk together the flour, baking powder, and sugar until well combined.
In a separate medium bowl, beat the egg and then add the milk, melted butter, and vanilla extract, whisking until the mixture is smooth.
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.
Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
Heat a non-stick griddle or frying pan over medium heat and lightly coat with cooking spray or oil.
Pour about 1/4 cup of batter onto the griddle for each pancake, spreading slightly into a circle shape if needed.
Cook on one side until small bubbles appear on the surface and the edges look set, about 2-3 minutes.
Flip the pancakes and cook for another 1-2 minutes on the second side, until golden brown and cooked through.
Remove the pancakes from the griddle and keep warm. Repeat with the remaining batter.
Serve the blueberry pancakes warm with your choice of toppings such as fresh fruit, honey, or a light drizzle of syrup.
Nutrition Facts
Calories |
1268 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.8 g | 46% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 258 mg | 86% | |
| Sodium | 1083 mg | 47% | |
| Total Carbohydrate | 201.2 g | 73% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 53.3 g | ||
| Protein | 34.4 g | 69% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 373 mg | 29% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 757 mg | 16% | |
*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.
