Low Sodium Delightfully Fluffy Cheese Pancakes
Indulge in the irresistible charm of these Low Sodium Delightfully Fluffy Cheese Pancakes, a breakfast favorite that combines light, airy textures with a savory twist. Perfect for those mindful of their sodium intake, this recipe uses low-sodium shredded cheddar cheese to deliver a comforting depth of flavor without compromising health goals. A clever homemade buttermilk substitute, made with 2% milk and white vinegar, ensures these pancakes stay tender and moist. With minimal prep time and a quick cook, these golden beauties are ready to brighten up your morning in just 25 minutes! Serve warm with fresh fruit, unsweetened yogurt, or a drizzle of honey for a perfectly balanced meal. Whether you're hosting brunch or treating yourself, this recipe is a winning way to enjoy cheese pancakes without the guilt.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1 tablespoon Baking powder
- 1 tablespoon Sugar
- 1 large Egg
- 1 cup 2% Milk
- 2 tablespoons Unsalted butter, melted
- 1 cup Low-sodium shredded cheddar cheese
- 1 teaspoon Vanilla extract
- 1 tablespoon White vinegar
- 1 as needed Cooking spray or additional melted unsalted butter for greasing
Instructions
In a small bowl, combine the milk and white vinegar, stir, and set aside for 5 minutes to create a low-sodium buttermilk substitute.
In a large mixing bowl, whisk together the flour, baking powder, and sugar until combined.
In another bowl, beat the egg, then add the melted unsalted butter and vanilla extract. Mix well.
Slowly pour the milk mixture into the dry ingredients, stirring gently until just combined.
Fold in the low-sodium shredded cheddar cheese, ensuring an even distribution within the batter. Be careful not to overmix, to keep the pancakes fluffy.
Preheat a griddle or non-stick frying pan over medium heat, and lightly coat with cooking spray or melted unsalted butter.
Pour 1/4 cup of batter onto the griddle for each pancake, and spread gently to about 4 inches in diameter.
Cook until bubbles form on the surface and the edges appear slightly dry, about 2-3 minutes.
Flip the pancakes carefully and cook for another 2 minutes, until both sides are golden brown.
Repeat with the remaining batter, re-greasing the griddle as necessary. Serve immediately with your choice of toppings such as fresh fruit, unsweetened yogurt, or a drizzle of honey.
Nutrition Facts
Calories |
1380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.2 g | 94% | |
| Saturated Fat | 43.8 g | 219% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 421 mg | 140% | |
| Sodium | 1781 mg | 77% | |
| Total Carbohydrate | 126.5 g | 46% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 24.5 g | ||
| Protein | 55.2 g | 110% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 1150 mg | 88% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 305 mg | 6% | |
*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.
