Whole Wheat Buttermilk Pancakes with Berry Compote
Tender, fluffy pancakes made low-sodium-friendly with sodium-free baking powder and topped with a bright homemade berry compote.
Sodium note
Standard baking powder is a notable sodium source in pancakes; using sodium-free baking powder keeps this stack around 45 mg per serving. Regular pancake mixes can have 400+ mg per serving.
Ingredients
- 1 1/2 cups whole wheat flour
- 2 teaspoons sodium-free baking powder
- 1 tablespoon sugar
- 1 1/4 cups low-sodium buttermilk
- 1 large egg
- 2 tablespoons unsalted butter, melted, plus more for cooking
- 1 teaspoon vanilla extract
- 1 1/2 cups mixed fresh or frozen berries
- 2 tablespoons pure maple syrup
- 1 teaspoon lemon zest
Method
- 1
In a small saucepan over medium heat, combine the berries, maple syrup, and lemon zest. Simmer for 8-10 minutes, mashing gently, until thickened into a compote. Set aside.
- 2
In a large bowl, whisk together the whole wheat flour, sodium-free baking powder, and sugar.
- 3
In a separate bowl, whisk the buttermilk, egg, melted butter, and vanilla extract until smooth.
- 4
Pour the wet ingredients into the dry ingredients and stir just until combined; a few lumps are fine and keep the pancakes tender.
- 5
Heat a nonstick griddle or skillet over medium heat and lightly butter it. Pour 1/4 cup of batter per pancake and cook for 2-3 minutes until bubbles form on the surface.
- 6
Flip and cook for another 1-2 minutes until golden brown. Repeat with remaining batter.
- 7
Serve the pancakes warm topped with the berry compote.
Nutrition (estimated, per serving)
- Calories
- 310
- Protein
- 9 g
- Carbs
- 48 g
- Fat
- 9 g
- Sodium
- 45 mg per serving
Nutrition and sodium information is an estimate only and will vary based on ingredients, brands, serving sizes and preparation methods. Always check the labels on the products you buy.
Substitutions
- Use all-purpose flour in place of whole wheat for a lighter texture.
- Swap buttermilk for unsweetened plant milk mixed with 1 tablespoon lemon juice.
- Use honey instead of maple syrup in the compote.
Tips
- Sodium-free baking powder is available at most grocery stores or online and works exactly like regular baking powder.
- Let the batter rest for 5 minutes before cooking for extra-fluffy pancakes.
- Freeze leftover pancakes between sheets of parchment and reheat in the toaster.
New to cooking without salt? Start with our beginner guide and 25 ways to add flavor without salt.
