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Low Salt Fluffy Pancakes

Low Salt Diet Fluffy Pancakes

This low salt diet pancake recipe is just right, tall, tender and fluffy. Topped with strawberries and whipped cream, they are impossible to resist

  Total Time: 25 Min 

  Yield: Serves 8 Pancakes


  • 1 large egg
  • 2 tablespoons vegetables oil
  • 1 cup milk see note
  • 1 teaspoon vinegar or lemon juice

How to Make It:

Step 1:


Preheat griddle 350°F or heat frying pan over medium heat until a fleck of water “dances” in the pan.

Step 2:


Baking soda substitute: Mix together 1 teaspoon potassium bicarbonate, 1 teaspoon cornstarch and 2 teaspoon cream of tartar.

Step 3:


If using milk, add vinegar or lemon juice to the milk and let it sit while you whisk the dry ingredients.

Step 4:


Whisk flour, sugar, salt, baking powder, and baking soda. 

Step 5:


Add egg, lemon juice, milk (or buttermilk), and oil. Whisk until combined (batter may be slightly lumpy). Cook pancakes immediately so the bubbles created by the baking soda don't dissipate.

Step 6:

You'll know your pan is hot when the water dances: flick a bit of water on the pan. If it dances around (i.e. boils), your pan is ready. If it sits, let it heat up a bit longer.

Step 7:


Cook pancakes, flipping halfway, on griddle or in pan greased with cooking spray. You know they're ready to flip when the bubbles form on the top and start to pop and the bottom is golden. Serve warm with syrup.

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