Low Sodium Blender Pancake Batter

Total time30 min

Prep time5 min

Cook time20 min

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Ingredients

4 servings

1 cup all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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1 tbsp granulated sugar
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 cup buttermilk
1 large egg
2 tbsp unsalted butter, melted
1 tsp vanilla extract

For cooking

unsalted butter oil or neutral oil, for the pan

Instructions

1
Add the flour, sugar, baking powder, baking soda, and salt to the blender, followed by the buttermilk, egg, melted butter, and vanilla extract. Blend on low speed for 10–15 seconds, just until the batter is smooth and no dry streaks remain — do not over-blend.
2
Let the batter rest in the blender for 5 minutes while you heat the pan. This allows the leaveners to activate and the flour to hydrate fully.

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