Low Sodium Sourdough Pancakes
Start your morning on a deliciously healthy note with these Low Sodium Sourdough Pancakes, a light and fluffy treat crafted to suit low-sodium diets without compromising on flavor. This recipe leverages the natural tanginess of an active, bubbly sourdough starter for a unique depth of flavor, complemented by a touch of honey or maple syrup (optional) for subtle sweetness. Made with low-sodium baking powder and baking soda, these pancakes are whipped up in just 10 minutes of prep time and require minimal effort, ensuring a quick and wholesome breakfast. Perfectly golden and tender, they pair beautifully with fresh fruit, unsalted yogurt, or a drizzle of syrup for a customizable and heart-healthy stack. Whether you're managing sodium intake or simply looking for a nutritious twist on weekend brunch favorites, this recipe will impress your taste buds and meet your dietary needs!
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Recipe Information
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)
- fresh fruit or syrup (optional, for serving)
Instructions
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.
In a separate bowl, sift together the all-purpose flour, baking powder, and baking soda.
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.
Heat a non-stick skillet or griddle over medium heat. Lightly grease with a small amount of butter or oil if needed.
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.
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.
Repeat with the remaining batter, greasing the skillet as necessary between batches.
Serve warm with your favorite low-sodium toppings, such as fresh fruit, syrup, or a dollop of unsalted yogurt.
Nutrition Facts
Calories |
1022 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.6 g | 46% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 282 mg | 94% | |
| Sodium | 898 mg | 39% | |
| Total Carbohydrate | 150.0 g | 55% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 28.3 g | ||
| Protein | 24.2 g | 48% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 367 mg | 28% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 574 mg | 12% | |
*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.
