18 Low Sodium Pancake Recipes

This low sodium crepe recipe is delicious! It has 119 mg of sodium, which is healthy for you too. Mix the flour, sugar, eggs, milk, and vanilla to make the batter. Skip out on the salt for this one! Cook your crepes in a non-stick pan, and flip halfway through cooking. The fillings for these crepes are berries and Greek yogurt. I love serving this with mixed berries specifically; it is so yummy! The texture of the crepes is soft and light, which is the perfect contrast to crisp berries like blueberries. I love Greek yogurt too because it packs in the protein!

With just three ingredients, these low sodium crepes are tasty as ever. Combine the flour, milk, and eggs until smooth. Preheat your cooking pan and grease it to prepare. Cook your crepes one by one. Once the eight crepes are done, fill them with fresh fruits. I also love adding some cool whip as the filling too. My kids enjoy these for brunch on the weekend! They can be filled with savory ingredients as well. This recipe is versatile since the crepes are plain in flavor, it is a great canvas for different types of fillings. There really is no limit to what you can create with this recipe!

If you're looking for low-sodium blueberry pancakes, you’ve come to the right place! This recipe only has 113 mg of sodium, which is why I love it so much. Combine the dry ingredients first before adding the oat milk, vanilla, and apple cider vinegar. Add the berries. Heat your pan, then pour the batter into it, flipping the pancake once the edges are starting to set. For garnish, I suggest topping it with pure maple syrup, which has little to no sodium at all. Pure maple syrup is plenty flavorful too, which is fantastic. You will be pleasantly surprised when putting pairing it with these pancakes.

Here is another fantastic low-sodium blueberry pancake recipe. I like this recipe because it contains no baking powder or salt and uses unsalted butter. Mix all of the ingredients, making it as smooth as you can. Add in your blueberries last before cooking the pancakes. Cook the pancakes until lightly golden. I love these pancakes because of how thick they turn out! I garnished it with additional blueberries and whipped cream when I served this. Enjoy this alongside a nice glass of orange juice to start your morning off right. You certainly won’t regret it!

These Homemade low-sodium pancakes are heavenly.  This recipe is simply excellent because each pancake only contains 51 mg of sodium, which is almost unheard of! Start by combining milk and vinegar to create buttermilk. Next, add the liquid ingredients to the dry ingredients. Whisk the batter until smooth and heat your pan. Cook your pancakes accordingly! I topped this with unsalted butter and natural honey for a simple yet delicious treat. Natural honey is rich in flavor, so you won’t feel like you are missing out on anything at all! Sprinkle on some cinnamon to elevate it even more.

This low sodium pancake recipe from scratch is straightforward to make and tastes lovely. It uses sodium-free baking powder, where most of the sodium in pancakes lies. First, whisk the egg until smooth. Next, add the rest of your ingredients to create your batter. Lastly, heat your pan and start cooking! Once the pancakes are done, you can garnish them however you like. I personally love spreading peanut butter on these! If you put the peanut butter on when it's still warm, it will slightly melt. The gooey peanut butter is the perfect addition to these homemade pancakes.

If you're on the lookout for a low sodium pancake mix, the brand Sturdiwheat is amazing. You can follow the recipe on the bag, which calls for just adding water. I enjoy spicing it up a bit and adding cinnamon and nutmeg to my mix to give it a bit more flavor. There is approximately 59 mg of sodium per pancake, so you can even have two. Pure maple syrup is my best friend with these pancakes. It pairs perfectly with the baking spices. Sturdiwheat has proven itself in my household! Using low sodium products can be nerve-wracking at first since you don’t know if they will have a funky flavor. However, this brand is incredible and has become my go-to.

These Sturdiwheat peach pancakes are to die for. To make them, follow the Sturdiwheat recipe on the bag. The secret here is to add diced peaches right into the mix. Cook the pancakes in a hot pan but be careful not to burn them. I love these pancakes because you can garnish my peaches on top! My family enjoys this for a nice and healthy breakfast. You can also put some whipped cream on top if you want something sweeter. Homemade whipped cream is a great low sodium topping that brings a lovely texture and taste to these pancakes. Combined with the peaches, you will surely be in heaven.

When going through my favorite recipes, these low-sodium potato pancakes are always at the top of my list. In each serving, you will only find 60 mg of sodium. To prep, grate and finely dice all of the vegetables accordingly. Next, whisk the eggs and milk before adding the dry ingredients. Add in the vegetables and seasonings to complete the mixture. Finally, press the mixture down into your baking dish! Bake the potato pancakes for 40 minutes before cutting them into squares. I personally love garnishing this with homemade salsa! I like making my salsa with tomatoes, onions, garlic, jalapenos, cilantro, and spices; yum!

Who said you couldn’t have a traditional potato pancake that is low in sodium? This recipe is noteworthy because each serving only has 17 mg of sodium. Grate the onion and potatoes first. Next, add in the other ingredients until everything is evenly distributed. I like to season the mixture with low sodium spices such as parsley and oregano.  I typically fry the potato pancakes in a greased skillet until they're crunchy. Garnish with sour cream! You can also serve these alongside different sauces for dipping.

These no-salt, no-sugar pancakes are so yummy! With just two ingredients, this recipe is easier than ever. Simply combine one mashed banana with two eggs. You can also add in cinnamon or other baking spices to sweeten it more. Heat your skillet and cook the pancakes as you would with any other pancake. I made this recipe for breakfast one day, and my kids devoured it! We garnished it with homemade whipped cream. It is unbelievable how this recipe is so light and delicious while only being a couple of ingredients. It is a major score!

Here is another pancake recipe that is no salt and no sugar. The batter consists of one banana, milk, and rolled oats. You can also add in other things such as fresh berries or vanilla extract. Make sure the mixture is smooth before pouring and cooking it. I love these pancakes because you would never guess that they don’t have any salt or sugar at all! They’re also nice and fluffy if cooked right. Garnish with additional banana pieces or even organic honey. Everyone knows how well honey and bananas complement each other! You surely won’t regret doing so.

I love making this recipe because it's not every day that you can make a low-sodium waffle! This recipe specifically only has 32mg per serving, which is unbeatable. The batter is made out of flour, sodium-free baking powder, milk, eggs, vanilla, and unsalted butter. Heat your waffle iron before pouring the batter into it. I personally love to make my waffles a bit crunchy on the edges, but you can cook them as light or dark as you want. Even if they’re crunchy on the outside, the middle still remains soft. It is incredibly scrumptious. I suggest serving them with peanut butter and a drizzle of pure maple syrup; yum!

Here is a unique recipe for low sodium waffles. This recipe is one of my favorites because although it only contains 66mg of sodium, it has a whopping 11g of protein which is great! All you need to do is make a dry ingredient mix, then add the wet ingredients to it. Whisk until there are no lumps. Cook the batter in a waffle iron until nice and crispy on the outside. I love to garnish this with mixed berries and a dash of powdered sugar! If you slightly warm the berries in the microwave, it makes it even better. My kids love to enjoy the berries warm, it's like taking a bite of nature’s candy.

I love making these low-sodium and low-potassium old-fashioned pancakes because they only have 40mg of sodium and 112mg of potassium! To bring the recipe to life, add the whisked wet ingredients to the dry ingredients. Mix until smooth. Heat your pan, then cook each side of the pancakes until golden. I made these for a pancake breakfast, and they were a hit! Serving them topped with low-sodium pancake syrup and strawberries is perfect. Who could resist such a treat? Slice the strawberries thinly and layer them on for a beautiful presentation.

Have you found that pancake syrups are typically high in sodium? This recipe for homemade low-sodium syrup will save the day. All you need to do is simmer the brown sugar, white sugar, corn syrup, and water. To make it have a maple flavor, you can add maple extract. Allow it to stop bubbling and cool down for a bit. I typically serve this on top of waffles, pancakes, or even french toast. After making this recipe, you won’t want to go back to using store-bought dressings. There is something so great about homemade.

Here is another great recipe for pancakes that are low-sodium and low-potassium. It is unique because the pancake is baked rather than fried. I usually make this for my kids to split because it makes two servings and is enormous! Simply whisk your wet ingredients before adding them to the dry. Grease your large skillet before pouring the batter into it. Bake the airy pancake for 20 minutes. It should be lightly golden when done. I garnished this with a sprinkle of powdered sugar and sliced bananas.

Here is another low-sodium syrup recipe that I love. It involves Splenda, brown sugar, maple extract, and water. All you need to do is bring the water to a simmer before adding it to the other ingredients. The combination of these ingredients will leave you with less than 5 mg of sodium; how fantastic is that? I personally allow the mixture to cool down for a bit before using it. The syrup will thicken this way, which is better because you don’t want syrup that is too runny. Pour on your pancakes and enjoy.