If you love pancakes AND have kidney disease, you’re probably wondering if pancakes are good for your kidneys or not? And the answer to that question would be “Usually not”, but if you keep reading, I’ll show you how you can incorporate them into your meal plan in the best possible way. Pancakes and pancake syrup are typically high on phosphorus additives, high in sodium, low in fiber, and high in sugar.
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Table of contents
- Are pancakes high in phosphorus?
- Are pancakes high in potassium?
- Are pancakes high in sodium?
- Kidney Friendly Pancake Recipe – Lower Sodium, Lower Phosphorus
- How to Make It More Kidney-Friendly
- What to look for in a kidney friendly pancake mix
- What to look for in a kidney friendly pancake syrup
- Kidney Friendly Pancake Mix
- Kidney Friendly Pancake Syrup
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Are pancakes high in phosphorus?
Your average stack of pancakes is often considered a high-phosphorus food—mainly due to the additives found in store-bought mixes and common baking ingredients.
Most boxed pancake mixes contain phosphorus additives, which are especially harmful for people with kidney disease. These additives are absorbed much more efficiently by the body—up to 90–100%, compared to only 30–60% from natural food sources. Even small amounts can contribute to phosphorus overload.
When phosphorus builds up in the blood, it can lead to serious complications over time, including bone weakening, blood vessel calcification, and increased risk of heart disease. That’s why minimizing phosphorus additives is so important for people with CKD.
Much like other fluffy baked goods, pancakes rely on baking powder as the primary leavening agent—and most commercial baking powders are a concentrated source of added phosphorus. For example, one popular online pancake recipe includes 4 teaspoons of baking powder in a batch that makes 12 pancakes. That works out to about 152 mg of phosphorus per pancake—and most people eat more than one. Yes, your average stack of pancakes are going to be considered a high phosphorus food. Almost all pancake mixes on the market include phosphorus additives, which are not good for people with kidney disease.
A kidney friendly pancake will contain no phosphorus additives. Always check the ingredient list to verify that none of the ingredients contain the letters “PHOS”. If you want to make your own pancakes from scratch, be sure to substitute the baking powder for a kidney friendly baking powder. You can make your own low phosphorus baking powder by mixing 1 part baking soda and 2 parts cream of tartar.
In addition to the pancakes themselves, pancake syrups often contain phosphorus additives as well (although we have found several options that don’t!)
Low Phosphorus Frozen Pancakes
There are no low phosphorus frozen pancakes on the market in the US (at least not at this time). If you prefer the convenience of frozen pancakes, I would recommend selecting one of the low phosphorus pancake mixes listed below, or adjusting a pancake recipe to substitute the baking powder. Cook as directed, and then freeze your pancakes for future use. It is a bit more time consuming than buying a box of frozen pancakes, but they will be drastically lower in phosphorus. Just be sure to use a low phosphorus syrup or topping!
Are pancakes high in potassium?
Most pancakes made from all-purpose flour are considered low in potassium. A typical homemade or boxed pancake usually contains well under 200 milligrams of potassium per serving, making it a reasonable option for many people with kidney disease.
However, some newer pancake mixes on the market are made with alternative flours like almond flour, coconut flour, or whole grain blends. These flours tend to be higher in potassium, which can increase the overall potassium content of the pancake. That doesn’t necessarily mean they’re off-limits—but it does mean portion size and what you serve with them matter more.
If you keep the rest of your meal low in potassium, you may still end up with a potassium-friendly breakfast—even if the pancake mix is on the higher side. In fact, in our Kidney-Friendly Pancakes with Syrup recipe, we used a mix that was moderately high in potassium but still ended up with a meal that was low in potassium overall.
If you’re not sure whether you need to monitor your potassium intake, check with your doctor or dietitian. Potassium levels can be affected by many things, many of which are not related to the potassium content of the food that you eat.
If you want help learning how to manage potassium, I offer a free 5-day email course called 5 Ways to Control Potassium… Without Avoiding High Potassium Foods. It’s designed specifically for people with kidney disease who are not on dialysis. The course walks you through simple, practical steps you can take to keep potassium levels in a safe range, without overanalyzing every food that you think about eating.
Are pancakes high in sodium?
Many pancake mixes on the market are moderately high in sodium. While they’re not among the saltiest foods out there, they can still contribute a meaningful amount—especially if you eat several pancakes at once.
For people with kidney disease, the general recommendation is to limit sodium to no more than 2,300 milligrams per day. One simple guideline is to look for packaged foods where the sodium content is lower than the number of calories per serving.
That said, pancakes can absolutely be part of a lower sodium meal with a few smart choices. One of the best ways to keep sodium in check is to make your pancakes from scratch. In the recipe share later in this article, we eliminated the added salt and reduced the amount of baking powder—resulting in pancakes that had just 216 milligrams of sodium per serving, without sacrificing taste or texture.
You can also balance your plate by choosing low sodium sides and toppings, such as:
- Fresh fruit
- A low sodium, kidney-friendly yogurt
- Unsalted nuts or nut butter
- A pat of unsalted butter
- Homemade fruit compote or low-sodium syrups
The bottom line: pancakes don’t have to push you over your sodium limit. Whether you’re starting from a mix or making them from scratch, what matters most is the full meal. With a few simple adjustments, pancakes can fit comfortably into a kidney-friendly eating pattern.
Kidney Friendly Pancake Recipe – Lower Sodium, Lower Phosphorus
Making pancakes from scratch is the best way to create a kidney-friendly version. It gives you full control over the ingredients, allowing you to avoid unnecessary sodium and phosphorus additives, and to adjust potassium content if needed.
The good news? Almost any pancake recipe can be modified to be more kidney-friendly. For example, here’s the first recipe that came up when I searched for “pancake recipe” online:
Original Recipe:
- 1½ cups all-purpose flour (187g)
- 3½ teaspoons baking powder
- 1 tablespoon sugar
- ¼ teaspoon salt
- 1¼ cups milk
- 3 tablespoons melted butter
- 1 egg
Instructions:
Sift the dry ingredients into a bowl. Add the remaining ingredients and mix until smooth. Spoon ~¼ cup of batter per pancake onto a non-stick griddle over medium-high heat. Cook until bubbles form and the edges look dry. Flip and cook until golden brown on the other side. Repeat with remaining batter.
The nutrition information for this recipe is as follows for 1/6 of the recipe (the full recipe should make 12 pancakes, so the serving size is 2 pancakes):
| Calories | 210 |
| Fat (g) | 7.7 |
| Cholesterol (mg) | 50 |
| Sodium (mg) | 417 |
| Carbohydrates (g) | 29 |
| Fiber (g) | 0.9 |
| Sugar (g) | 4.9 |
| Protein (g) | 6.6 |
| Calcium (mg) | 233 |
| Potassium (mg) | 136 |
| Phosphorus (mg) | 164 |
This original version is quite high in sodium and phosphorus—primarily due to the baking powder, which often contains phosphorus additives.
How to Make It More Kidney-Friendly
To make this recipe better suited for someone with kidney disease, I made a few simple adjustments:
- Use a kidney-friendly baking powder
Most standard baking powders contain phosphorus. Swapping in a phosphorus-free version significantly reduces the total phosphorus. - Remove the added salt
Pancake recipes often call for salt even though the pancakes are typically topped with something sweet. I found the salt completely unnecessary and removed it. - Reduce the baking powder
Even after eliminating the salt, the sodium was still on the higher side because baking powder contains sodium too. I reduced the amount from 3½ teaspoons to 2½ teaspoons, which still resulted in fluffy, delicious pancakes. - Swap dairy milk for plant-based milk
I used Califia Unsweetened Almond Milk, which helped reduce potassium slightly, lowered protein, and bumped up calcium thanks to fortification.
Here is the final list of ingredients:
- 1.5 cups of all purpose flour (187g)
- 3.5 teaspoons of kidney friendly baking powder
- 1 tablespoon of sugar
- 1.25 cups of Califia unsweetened almond milk
- 3 tablespoons of melted butter
- 1 egg
And the final nutrition for 1/6 of the recipe:
| Almond Milk, Kidney Friendly Baking Powder (2.5 teaspoons) | |
| Calories | 197 |
| Fat (g) | 7.8 |
| Cholesterol (mg) | 48 |
| Sodium (mg) | 216 |
| Carbohydrates (g) | 26 |
| Fiber (g) | 1.1 |
| Sugar (g) | 2.3 |
| Protein (g) | 5.1 |
| Calcium (mg) | 104 |
| Potassium (mg) | 209 |
| Phosphorus (g) | 64 |
You can see that both the sodium and phosphorus have been significantly reduced. While there is slightly more potassium, I would still consider these pancakes to be low potassium foods.
Not to mention, they are quite tasty. My 6 year old (who is accustomed to his grandmother’s Bisquik pancakes) declared “These taste like normal pancakes” when I tried to quiz him on whether he felt they were different/better/worse.
Not only do they taste good, but they were simple to make. Most boxed mixes still require you to measure out the baking mix, milk, oil/butter, and an egg. With this recipe, you just need to take the small extra steps of measuring a little sugar and baking powder, which I found to be more than worth the effort, given the dramatic difference in sodium and phosphorus.
If you are curious to see how the nutrition changed at each step of the process, here is the breakdown.
| Nutrient | Original Recipe | Kidney Friendly Baking Powder (3.5 teaspoons), no added salt | Kidney Friendly Baking Powder (2.5 teaspoons), no added salt | Almond Milk, Kidney Friendly Baking Powder (2.5 teaspoons), no added salt | Almond Milk, EnerG Baking Powder (5 teaspoons), no added salt |
|---|---|---|---|---|---|
| Calories | 210 | 211 | 211 | 197 | 199 |
| Fat (g) | 7.7 | 7.7 | 7.7 | 7.8 | 7.8 |
| Cholesterol (mg) | 50 | 50 | 50 | 48 | 48 |
| Sodium (mg) | 417 | 279 | 209 | 216 | 41 |
| Carbohydrates (g) | 29 | 29 | 29 | 26 | 27 |
| Fiber (g) | 0.9 | 0.9 | 0.9 | 1.1 | 1.1 |
| Sugar (g) | 4.9 | 4.9 | 4.9 | 2.3 | 2.3 |
| Protein (g) | 6.6 | 6.6 | 6.6 | 5.1 | 5.1 |
| Calcium (mg) | 233 | 76 | 76 | 104 | 575 |
| Potassium (mg) | 136 | 328 | 273 | 209 | 71 |
| Phosphorus (mg) | 164 | 106 | 106 | 64 | 64 |
The version using Ener-G Baking Powder is especially low in sodium, potassium, and phosphorus—and very high in calcium. This can be a great option for people looking to further cut potassium while also boosting calcium intake, but may not be appropriate for everyone. Be aware that Ener-G requires double the amount compared to regular baking powder, so be sure to follow the instructions on the label. Because it’s so low in sodium, you may also want to add a small pinch of salt to the batter to enhance the flavor.
What to look for in a kidney friendly pancake mix
The most important thing to check first is the ingredient list. Look for any ingredients that contain the letters “phos”—this usually indicates the presence of phosphorus additives. These additives are common in pancake mixes and are absorbed much more efficiently by the body than natural sources of phosphorus, which makes them especially important to avoid for people with kidney disease.
Once you’ve found a mix without phosphorus additives (which is easy—we list kidney-friendly options for you below), there are a few more things to consider:
- Pancake mixes tend to be high in sodium. Since low sodium pancake mixes are nearly impossible to find, we recommend pairing your pancakes with low sodium sides to balance out the meal. Good options include fresh fruit, a low sodium yogurt, unsalted nuts, or a pat of unsalted butter. If you’re making pancakes from scratch, consider omitting the added salt or using less baking powder to reduce sodium even further.
- Some pancake mixes, especially those with flavored varieties, may be high in added sugar. While it’s fine to enjoy pancakes as a treat, they probably shouldn’t be an everyday breakfast. Keep an eye on portion sizes and what you’re topping them with.
- Be sure to include a source of fat in your meal. Pancake mixes are usually high in carbohydrates and low in fat, which can lead to quick spikes in blood sugar. Topping your pancakes with syrup adds even more carbs. To help make your meal more satisfying and stabilize your blood sugar, try adding some fat—like a small handful of nuts (choose lower-protein options if you’re not on dialysis) or a pat of butter.
- Most pancakes are low in fiber. To round out your meal, consider adding a fiber-rich side like a high fiber fruit. Not sure which fruit to pick? Use our interactive Fruit and Vegetable Guide to sort by fiber and find a good match.
What to look for in a kidney friendly pancake syrup
Just like pancake mixes, many pancake syrups contain phosphorus additives. These are often added to help preserve color and texture—especially in syrups with artificial caramel coloring. Always check the ingredient list and avoid products that contain “phos” ingredients.
Fortunately, there are a few syrup brands that don’t contain phosphorus additives (we’ve listed them below). If you can’t find those in your local grocery store and don’t want to order online, consider one of these simple and delicious alternatives:
- Pure maple syrup (in moderation)
- Fruit compote made from cooked fresh or frozen fruit
- Whipped cream (if store-bought, check for phosphorus additives)
- A small amount of butter
These options can help you enjoy pancakes without the extra additives—while still feeling like a special treat.
Kidney Friendly Pancake Mix
Simple Mills Almond Flour Pancake & Waffle Mix
- Calories: 180
- Protein: 5g
- Carbohydrate: 20g
- Fat: 9g
- Sodium: 260mg
- Phosphorus
Additives: None - Potassium: 320mg
- Calcium: 50mg
- Fiber: 2g
- Sugar: 6g
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Namaste Gluten Free Waffle & Pancake Mix
- Calories: 140
- Protein: 2g
- Carbohydrate: 35g
- Fat: 0g
- Sodium: 290mg
- Phosphorus
Additives: None - Potassium: 125mg
- Calcium: 0mg
- Fiber: 0g
- Sugar: 0g
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Bob’s Red Mill Paleo Pancake Mix
- Calories: 190
- Protein: 7g
- Carbohydrate: 20g
- Fat: 9g
- Sodium: 250mg
- Phosphorus
Additives: None - Potassium: 321mg
- Calcium: 60mg
- Fiber: 3g
- Sugar: 3g
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Log Cabin All Natural Pancake Mix
- Calories: 150
- Protein: 4g
- Carbohydrate: 32g
- Fat: 0.5g
- Sodium: 300mg
- Phosphorus
Additives: None - Calcium: 0mg
- Fiber: 3g
- Sugar: 7g
Kidney Friendly Pancake Syrup
Birch Benders Keto Syrup
- Calories: 15
- Protein: 0g
- Carbohydrate: 7g
- Fat: 0g
- Sodium: 10mg
- Phosphorus
Additives: None - Potassium: 0mg
- Calcium: 2mg
- Fiber: 6g
- Sugar: 0g
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Blackburn’s Pancake and Waffle Syrup
- Calories: 260
- Protein: 0g
- Carbohydrate: 66g
- Fat: 0g
- Sodium: 50mg
- Phosphorus
Additives: None - Fiber: 0g
- Sugar: 38g
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Griffin’s Pancake Syrup
- Calories: 120
- Protein: 0g
- Carbohydrate: 30g
- Fat: 0g
- Sodium: 10mg
- Phosphorus
Additives: None - Potassium: 0mg
- Calcium: 0mg
- Fiber: 0g
- Sugar: 21g
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Karo Pancake Syrup
- Calories: 240
- Protein: 0g
- Carbohydrate: 63g
- Fat: 0g
- Sodium: 85mg
- Phosphorus
Additives: None - Potassium: 0mg
- Calcium: 0mg
- Fiber: 0g
- Sugar: 0g
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Wholesome Pancake Syrup
- Calories: 130
- Protein: 0g
- Carbohydrate: 32g
- Fat: 0g
- Sodium: 2mg
- Phosphorus
Additives: None - Potassium: 0mg
- Calcium: 0mg
- Fiber: 0g
- Sugar: 32g
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Walden Farms Pancake Syrup
- Calories: 0
- Protein: 0g
- Carbohydrate: 0g
- Fat: 0g
- Sodium: 75mg
- Phosphorus
Additives: None - Potassium: 0mg
- Calcium: 0mg
- Fiber: 0g
- Sugar: 0g
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