Low Sodium Classic Buttermilk Pancakes

Total time35 min

Prep time10 min

Cook time20 min

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Ingredients

4 servings

2 cups 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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2 tbsp granulated sugar
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2 cups buttermilk, shaken
2 large eggs
3 tbsp unsalted butter, melted and slightly cooled
1 tsp vanilla extract

For the pan

1–2 tsp unsalted butter oil or neutral oil, for the pan

For serving

maple syrup, for serving (optional)
fresh berries, for serving (optional)

Instructions

1
Whisk together the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl until evenly combined.
2
In a small mixing bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until smooth.

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