Low Sodium Fluffy Pancakes with Berries
Start your day on a deliciously wholesome note with these Low Sodium Fluffy Pancakes with Berries—a perfect balance of light, airy textures and natural sweetness. Crafted with heart-healthy ingredients and a sodium-conscious approach, these pancakes feature a blend of all-purpose flour, creamy milk, and a touch of vanilla, delivering irresistible fluffiness without compromising flavor. Topped with a medley of fresh mixed berries and a drizzle of pure maple syrup, this breakfast recipe is bursting with vibrant colors and fruity goodness. Quick to prepare and ideal for anyone seeking a low-sodium alternative, these pancakes make a delightful centerpiece for weekend brunch or a cozy weekday morning.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 tablespoon Baking powder
- 1 tablespoon Sugar
- 1.25 cups Milk
- 2 Large eggs
- 2 tablespoons Unsalted butter, melted
- 1 teaspoon Vanilla extract
- 1 cup Fresh mixed berries (e.g., blueberries, strawberries, raspberries)
- 1 tablespoon Unsalted butter or vegetable oil for cooking
- 0.25 cup Maple syrup
Instructions
In a large bowl, whisk together the all-purpose flour, baking powder, and sugar until well combined.
In a separate medium bowl, whisk together the milk, eggs, melted unsalted butter, and vanilla extract until the mixture is smooth and creamy.
Pour the wet ingredients into the dry ingredients and gently stir with a spatula until just combined. Do not over-mix; some small lumps are okay.
Heat a non-stick skillet or griddle over medium heat and lightly coat it with unsalted butter or vegetable oil.
Pour approximately 1/4 cup of the pancake batter onto the skillet for each pancake. Use the back of a spoon to spread the batter slightly if needed.
Cook until bubbles form on the surface of the pancake and the edges begin to look set, about 2-3 minutes.
Flip the pancakes with a spatula and cook until the other side is golden brown, about 2 more minutes.
Repeat this process with the remaining batter, adding more butter or oil to the skillet as necessary.
Serve the pancakes warm with fresh mixed berries and a drizzle of maple syrup.
Nutrition Facts
Calories |
1655 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.7 g | 69% | |
| Saturated Fat | 29.0 g | 145% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 492 mg | 164% | |
| Sodium | 1619 mg | 70% | |
| Total Carbohydrate | 255.4 g | 93% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 98.3 g | ||
| Protein | 42.8 g | 86% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 505 mg | 39% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 1079 mg | 23% | |
*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.
