Low Sodium Buttermilk Pancakes Recipes

LOW SODIUM PANCAKES

Steps:

• Beat egg in a medium sized bowl.
• Add the rest of the ingredients and mix well.
• Pour small amounts onto a flat griddle. I like to make them about 5 inches in diameter.
• Cook until light golden brown depending on your heat setting and top with I Can't Believe it's Not Butter(it's no salt).
• I use pure maple syrup because of the whole no salt thing. They also make flavored syrup that is incredible that has no salt. Enjoy!

LOW-SODIUM BUTTERMILK PANCAKES

Steps:

• Mix milk and vinegar and set aside for 10 to 15 minutes.
• Melt the butter and set aside to cool slightly.
• Whisk together the flour, baking powder, sugar and in a large bowl.
• In small mixing bowl, whisk together the buttermilk substitute, eggs, and vanilla extract.
• Add the liquid to the dry mix and starting lightly mixing together till just wet and no large lumps but not smooth. The secret to thick, fluffy pancakes is not to over mix.
• Slowly drizzle in the cooled butter and stir in as little as possible.
• Put in the fridge for at least 10 minutes. This helps the butter to chill and bubbles to form in your batter for a fluffy cake.
• Put a heavy bottom frying pan or a griddle on medium heat, allow to fully heat! (Cast Iron)
• With a touch of melted butter spread on the pan, use a big ladle, to pour batter into a roughly 6" cake. Spread out gently into a round shape if needed with bottom of ladle.
• Cook for about 4 minutes on one side. Turn them over when you see bubbles forming on the top of the pancake and the edges turn color. Do not lift until then.
• Flip and cook on the other side until golden brown.
• Enjoy with unsalted butter and natural maple syrup.

MOM'S BUTTERMILK PANCAKES

Steps:

• Preheat and lightly grease a large skillet or electric griddle.
• Mix the flour, salt, and baking soda together in a bowl. Add the egg, buttermilk, and butter; stir together lightly, but keep it lumpy. The batter should look thick, spongy, and puffy.
• Drop 1/3 cup of the batter onto the cooking surface, spreading lightly with the bottom of the cup. Cook until lightly-browned on each side, 1 to 2 minutes per side.

LOW-FAT BUTTERMILK PANCAKES

Steps:

• Place all ingredients in a food processor work bowl and mix well.
• Pour pancake batter to form pancakes in hot skillet coated with cooking spray. (On our electric stove, we set it to medium heat -- around 5 or 6) Brown lightly on both sides.
• Serve topped with butter spray or margarine, if desired, and maple syrup.

OLD-FASHIONED BUTTERMILK PANCAKES

Steps:

• Preheat a griddle to medium heat, according to manufacturer's instructions.
• Mix flour, sugar, baking powder, baking soda, and salt together in a large mixing bowl. Add buttermilk, eggs, and butter; stir together until well blended but do not stir out all of the small lumps. Overmixing the batter will make the pancakes tough and rubbery.
• Pour oil on a paper towel and spread over the griddle to grease lightly. Test the griddle with a few drops of water; water should dance across the surface and not instantly steam and evaporate.
• Working in batches, drop 1/4 to 1/3 cupfuls batter for each pancake onto the hot griddle. Cook until the sides start to shine and look stiff, 3 to 5 minutes. Flip and cook until golden on the other side, about 2 more minutes. Repeat to make remaining pancakes.

CRACKER BARREL BUTTERMILK PANCAKES COPYCAT RECIPE

Steps:

• In a large mixing bowl, mix together flour, sugar, baking soda, salt, and baking powder.
• In another mixing bowl, beat eggs and buttermilk together until well blended.
• Stir wet ingredients into dry ingredients until they are just combined (be sure to not overmix).
• Pour batter onto hot griddle (you may want to add a little bit of oil or non-stick cooking spray to the griddle first if it is not a non-stick griddle).
• Flip over pancake when bubbles form on the top and then cook for a few more minutes until the other side is golden brown.
• Serve with your favorite toppings and syrups and serve.