Homemade blueberry buttermilk pancakes? Yes, please! Buttermilk pancakes with low sodium? Yes, YES – please!! These homemade pancakes will not only melt in your mouth, but they’ll also be good for your health. Keep reading to learn the “science” behind these pancakes and how to whip up your own batch for a breakfast everyone will love.
Why is buttermilk so important in pancakes?
First and foremost, buttermilk adds a tangy flavor to pancakes. However, the science lies in what it does when combined with baking soda (or baking powder). When these are mixed and stirred together, you’ll end up with tender, fluffy, moist, and thick pancakes. You can’t go wrong with that!
Can I make my own buttermilk?
Absolutely! Some people don’t like the taste or store-bought buttermilk. If that’s your case, you can make your own with just two ingredients: milk and vinegar. You can also get a similar taste and consistency with milk and fresh lemon juice. Basically, you’re looking to add an acidic substance to the milk in order to get the buttermilk consistency.
How to make Homemade Buttermilk Blueberry Pancakes (low-sodium)
What makes them low in sodium?
Low-fat, cultured buttermilk will typically have 260mg of sodium; however, when it comes to baking powder and baking soda, you can decrease the amount of extra sodium you take in by getting the no salt and sodium kind.
No salt baking soda can be substituted at a 1:1 ration because the only thing it lacks is the sodium. Some people may prefer to add a little extra salt to offset the taste, but with these homemade blueberry pancakes, you won’t even notice the difference.
Hain’s offers a no-sodium baking powder that is made with monocalcium phosphate, potato starch, and potassium bicarbonate. This helps keep the overall sodium levels of the pancakes very low.
How to make the batter
- Grab a medium-sized bowl and combine the eggs, milk, buttermilk, and vanilla. Give it a good whisk until completely combined. Typically this only takes about 1-2 minutes.
- Afterward, sift the dry ingredients into a separate bowl. Mix them until they are well combined and add the mix to the wet ingredients.
- Add the blueberries to the pancake batter and let the pancake batter sit for 5 minutes.
Cook the Pancakes
Now that you have your yummy batter made, it’s time to make these fluffy, moist, melt-in-your-mouth pancakes!
- Start by heating a skillet on medium flame. While it’s heating up, lightly grease the skillet with cooking spray and pour ¼ cup of pancake batter.
- Once it starts bubbling, flip it to the other side and cook for about one minute.
- Repeat the same with the remaining batter and serve immediately. Consider adding some toppings like blueberries, honey, chocolate, and almonds.
I’d love to hear from you!
Did you make the delicious recipe? Let me know in the comments below!Print
- 2 Cups Flour
- 1 Tbsp. Sugar
- 3 teaspoons Hains No Sodium Baking powder
- 1 teaspoon No Salt Baking soda
- ¼ teaspoon Salt
- 2 Large Eggs
- ¾ Cup Milk
- 1 Cup Buttermilk
- 1 teaspoon Vanilla extract
- 1 teaspoon Fresh Lemon zest
- 1– 2 cups Fresh Blueberries (if using frozen be sure to thaw first)
- Almonds, chocolate, honey to garnish (optional)
- In a medium bowl combine the eggs, milk, buttermilk and vanilla and whisk until completely combined, 1-2 minutes.
- Sift the dry ingredients into a separate bowl (flour, sugar, baking powder, baking soda, lemon zest, salt) and mix it until well combined. Add to the wet ingredients.
- Add the blueberries to the pancake batter. Let the pancake batter for 5 minutes.
- Heat a skillet on medium flame, lightly grease and pour ¼ cup of pancake batter. Flip to the other side once it started bubbling up and cook for another minute.
- Repeat the same with the remaining batter and serve immediately by topping some blueberries, honey, chocolate, almonds (optional).