Yield: 8 pancakes

Is Baking Soda Bad for a Low Sodium Diet? 48 mg Pancakes

Baking soda adds about 1,260 mg of sodium per teaspoon. Here is that against the 2,300 and 1,500 mg limits, plus a pancake recipe with no soda and about 48 mg of sodium per serving, worked out from USDA values.

Prep Time10 minutes

Cook Time15 minutes

Total Time25 minutes

Ingredients

Reduced-sodium pancakes (no salt, no baking soda)

• 1 cup all-purpose flour, 125 g; spoon in and level
• 1 tbsp granulated sugar, 12.6 g
• 2 tsp low-sodium baking powder, 10 g; level spoons; the USDA entry is generic, so follow your own label
• 1 large egg, 50 g
• 1 cup whole milk, 244 g
• 2 tbsp unsalted butter, melted, 28.4 g

Instructions

1. Whisk the dry mix. Whisk 1 cup (125 g) flour, 1 tablespoon (12.6 g) sugar and 2 teaspoons (10 g) low-sodium baking powder in a bowl. Add no salt and no baking soda.
2. Mix the wet ingredients. In a second bowl, whisk 1 large egg (50 g), 1 cup (244 g) whole milk and 2 tablespoons (28.4 g) melted unsalted butter until smooth.
3. Combine. Pour the wet mix into the dry and stir just until the flour is wet.
4. Heat and grease the pan. Heat a skillet or griddle and grease it lightly. This page has no sourced pan temperature, so judge the heat by how the batter behaves when it hits the pan.
5. Pour 8 pancakes. Pour the batter in 8 equal rounds, using the same scoop each time so the servings stay even.
6. Cook until set, then flip. Cook until bubbles hold on the surface and the edges look set, flip, and cook until the second side is browned. No sourced minutes per side.
7. Serve. Serve 2 pancakes per person. The sodium figure on this page is for that serving of 2, with nothing added on top.

Notes

Our recipe, calculated and untested. No one at SodaRecipe has cooked this exact formula, and no taste or texture result is claimed. The sodium and nutrition figures are our arithmetic on USDA FoodData Central values.

The 2 tsp of powder per 1 cup of flour is our own ratio. No source gives it, so follow your product label if it says otherwise.

The prep and cook times on the card are planning placeholders that the recipe format requires. They are not sourced or measured, so cook by the visual cues in the steps.

Sodium by ingredient, from the USDA lines: flour 2.5 mg, sugar 0.1, low-sodium powder 9.0, egg 71, milk 104.9, butter 3.1. That is about 191 mg per batch and about 48 mg per serving of 2.

Nutrition is per serving of 2 pancakes (1 of 4), estimated from typical USDA FoodData Central values. Fiber counts the flour only. Saturated fat is left off because we did not pull a USDA saturated-fat value for the milk or the egg.