The holidays are the perfect time to enjoy hearty, flavorful meals without extra sodium.
Cooking on a griddle makes preparing festive dishes easy, quick, and fun.
Low sodium recipes let you enjoy traditional holiday flavors while keeping meals heart-healthy.
From savory pancakes and grilled vegetables to hearty mains and breakfast-for-dinner options, griddles can handle it all.
In this article, we’ve compiled 15 holiday low sodium griddle recipes that are simple, delicious, and perfect for celebrating with family and friends.
15 Easy Holiday Low Sodium Griddle Recipes to Try
Low sodium holiday cooking doesn’t mean sacrificing taste or festivity.
These 15 griddle recipes prove you can make flavorful, hearty dishes while keeping sodium in check.
From mains to sides and breakfast-inspired meals, there’s something for every holiday occasion.
Using fresh ingredients, herbs, and spices naturally enhances flavor without added salt.
Griddles allow even cooking and easy cleanup, making holiday preparation stress-free.
Celebrate a healthy, heart-conscious holiday with these tasty, festive, and low sodium griddle recipes.
Holiday Griddle Sweet Potato Pancakes
This dish is naturally sweet, colorful, and festive.
It combines mashed sweet potatoes, whole wheat flour, and warm spices for a low-sodium holiday breakfast or brunch.
The pancakes are tender, slightly sweet, and aromatic.
Every bite tastes flavorful, soft, and comforting.
Ingredients
- 1 cup mashed sweet potatoes
- 1 cup whole wheat flour
- 2 large eggs
- ½ cup unsweetened almond milk
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 tsp vanilla extract
- 1 tbsp olive oil for griddle
Instructions
- Preheat the griddle over medium heat.
Brush lightly with olive oil to prevent sticking. - In a large bowl, combine mashed sweet potatoes, eggs, almond milk, vanilla extract, cinnamon, and nutmeg.
Mix thoroughly until smooth. - Gradually fold in whole wheat flour until a thick batter forms.
Stir gently to avoid overmixing. - Scoop ¼ cup of batter onto the preheated griddle for each pancake.
Cook for 3–4 minutes until bubbles appear on the surface. - Flip carefully and cook an additional 2–3 minutes until golden brown.
Remove from griddle and serve warm.
These sweet potato pancakes are tender, aromatic, and lightly spiced.
They taste naturally sweet, soft, and comforting.
They are perfect as a low-sodium holiday breakfast or brunch.
A wholesome, festive, and visually appealing griddle recipe.
Holiday Griddle Cinnamon Apple French Toast
This dish is warm, sweet, and naturally aromatic.
It combines whole-grain bread, eggs, almond milk, and sautéed apples for a festive low-sodium holiday treat.
The apples add natural sweetness and moisture to each slice.
Every bite tastes tender, spiced, and comforting.
Ingredients
- 4 slices whole-grain bread
- 2 large eggs
- ½ cup unsweetened almond milk
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1 cup diced apples
- 1 tsp olive oil for griddle
Instructions
- Preheat the griddle over medium heat.
Lightly brush with olive oil. - In a small pan, sauté diced apples for 3–4 minutes until tender.
Remove and set aside. - In a shallow bowl, whisk eggs, almond milk, cinnamon, and vanilla extract.
Dip bread slices into the mixture, coating both sides. - Place coated bread slices onto the griddle.
Cook for 2–3 minutes until golden brown, then flip carefully. - Top cooked French toast with sautéed apples before serving.
This cinnamon apple French toast is tender, aromatic, and sweet.
It tastes naturally flavorful, spiced, and comforting.
It is perfect as a low-sodium holiday breakfast or brunch.
A festive, colorful, and visually appealing griddle recipe.
Holiday Griddle Pumpkin Spice Waffles
This dish is sweet, aromatic, and festive.
It combines pumpkin puree, whole wheat flour, and warming spices cooked on a griddle for healthy waffles.
The waffles are fluffy, lightly sweet, and naturally low in sodium.
Every bite tastes tender, aromatic, and comforting.
Ingredients
- 1 cup pumpkin puree
- 1 ½ cups whole wheat flour
- 2 large eggs
- ½ cup unsweetened almond milk
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 tsp vanilla extract
- 1 tbsp olive oil for griddle
Instructions
- Preheat the griddle over medium heat.
Lightly brush with olive oil. - In a bowl, whisk together pumpkin puree, eggs, almond milk, vanilla extract, cinnamon, and nutmeg.
Stir until smooth. - Gradually fold in whole wheat flour to create a thick batter.
Mix gently to maintain fluffiness. - Pour ¼ cup of batter onto the griddle for each waffle.
Spread slightly to form a circle. - Cook for 3–4 minutes per side until golden brown.
Serve warm with fresh fruit or a light drizzle of maple syrup.
These pumpkin spice waffles are tender, sweet, and aromatic.
They taste naturally flavorful, lightly spiced, and comforting.
They are perfect as a low-sodium holiday breakfast or brunch.
A wholesome, festive, and visually appealing griddle recipe.
Holiday Griddle Cranberry Orange Oatmeal Pancakes
This dish is tangy, naturally sweet, and festive.
It combines oatmeal, fresh cranberries, and orange zest for a low-sodium holiday breakfast.
The cranberries add a tangy contrast to the tender, slightly sweet pancakes.
Every bite tastes flavorful, aromatic, and comforting.
Ingredients
- 1 cup rolled oats
- 1 cup whole wheat flour
- 1 cup unsweetened almond milk
- 2 large eggs
- ½ cup fresh cranberries, chopped
- Zest of 1 orange
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1 tbsp olive oil for griddle
Instructions
- Preheat the griddle over medium heat.
Lightly brush with olive oil. - In a large bowl, combine oats, flour, cinnamon, eggs, almond milk, orange zest, and vanilla.
Mix until smooth. - Fold in chopped cranberries gently.
Avoid overmixing to retain texture. - Scoop ¼ cup of batter onto the griddle for each pancake.
Cook 3–4 minutes until bubbles form on the surface. - Flip carefully and cook an additional 2–3 minutes until golden brown.
Serve warm with fruit or yogurt.
These cranberry orange oatmeal pancakes are tender, aromatic, and festive.
They taste naturally sweet, lightly tangy, and comforting.
They are perfect as a low-sodium holiday breakfast or brunch.
A colorful, healthy, and visually appealing griddle recipe.
Holiday Griddle Zucchini and Carrot Savory Pancakes
This dish is savory, nutritious, and festive.
It combines grated zucchini, carrots, eggs, and whole wheat flour for a low-sodium holiday breakfast or side.
The vegetables add moisture, natural sweetness, and tender texture.
Every bite tastes earthy, aromatic, and comforting.
Ingredients
- 1 cup grated zucchini
- 1 cup grated carrots
- 1 cup whole wheat flour
- 2 large eggs
- ½ tsp black pepper
- 1 tsp dried thyme
- 2 tbsp olive oil for griddle
Instructions
- Preheat the griddle over medium heat.
Brush lightly with olive oil. - In a large bowl, combine grated zucchini, carrots, eggs, black pepper, and thyme.
Mix thoroughly. - Gradually fold in whole wheat flour until a thick batter forms.
Stir gently to avoid overmixing. - Scoop ¼ cup of batter onto the griddle for each pancake.
Cook 3–4 minutes until edges firm and bottom is golden brown. - Flip carefully and cook an additional 2–3 minutes until cooked through.
Serve warm with a light yogurt dip or herb sauce.
These zucchini and carrot pancakes are tender, aromatic, and flavorful.
They taste naturally sweet, earthy, and comforting.
They are perfect as a low-sodium holiday breakfast or side dish.
A wholesome, festive, and visually appealing griddle recipe.
Holiday Griddle Spinach and Feta Breakfast Wraps
This dish is savory, nutrient-rich, and festive.
It combines sautéed spinach, low-sodium feta, and whole wheat tortillas for a healthy holiday breakfast or brunch.
The flavors are naturally savory without added salt.
Every bite tastes tender, aromatic, and comforting.
Ingredients
- 2 cups fresh spinach, chopped
- ½ cup low-sodium feta cheese, crumbled
- 4 whole wheat tortillas
- 2 cloves garlic, minced
- 2 large eggs, beaten
- 2 tbsp olive oil for griddle
- ½ tsp black pepper
Instructions
- Preheat the griddle over medium heat.
Brush lightly with olive oil to prevent sticking. - Heat 1 tbsp olive oil in a small pan.
Sauté garlic for 1–2 minutes until fragrant. - Add chopped spinach and cook for 2–3 minutes until wilted.
Remove from heat and mix with crumbled feta. - In a bowl, whisk eggs with black pepper.
Pour eggs onto the griddle and scramble until just set. - Place scrambled eggs and spinach-feta mixture onto each tortilla.
Fold tortillas into wraps. - Place wraps seam-side down on the griddle for 1–2 minutes to warm.
Remove and serve warm.
These spinach and feta breakfast wraps are tender, aromatic, and savory.
They taste naturally flavorful, nutrient-rich, and comforting.
They are perfect as a low-sodium holiday breakfast or brunch.
A colorful, festive, and visually appealing griddle recipe.
Holiday Griddle Sweet Corn and Herb Fritters
This dish is naturally sweet, savory, and festive.
It combines fresh corn, herbs, and whole wheat flour for low-sodium holiday appetizers or side dishes.
The corn adds natural sweetness and moisture to each fritter.
Every bite tastes tender, aromatic, and flavorful.
Ingredients
- 2 cups fresh corn kernels
- 1 cup whole wheat flour
- 2 large eggs
- 2 tbsp chopped parsley
- ½ tsp black pepper
- 2 tbsp olive oil for griddle
Instructions
- Preheat the griddle over medium heat.
Brush lightly with olive oil. - In a bowl, combine corn kernels, eggs, parsley, and black pepper.
Mix thoroughly. - Gradually fold in whole wheat flour to form a thick batter.
Stir gently to maintain texture. - Scoop 2 tbsp of batter per fritter onto the griddle.
Flatten slightly with a spatula. - Cook for 3–4 minutes per side until golden brown and cooked through.
Remove and serve warm.
These sweet corn and herb fritters are tender, aromatic, and flavorful.
They taste naturally sweet, lightly savory, and festive.
They are perfect as a low-sodium holiday appetizer or side.
A colorful, healthy, and visually appealing griddle recipe.
Holiday Griddle Savory Mushroom and Spinach Crepes
This dish is light, savory, and aromatic.
It combines whole-grain crepes with sautéed mushrooms and spinach for a low-sodium holiday brunch.
The mushrooms add earthy flavor, while spinach adds freshness.
Every bite tastes tender, savory, and comforting.
Ingredients
- 1 cup whole wheat flour
- 1 ½ cups unsweetened almond milk
- 2 large eggs
- 1 cup mushrooms, sliced
- 1 cup fresh spinach, chopped
- 1 tsp olive oil
- ½ tsp black pepper
Instructions
- Preheat the griddle over medium heat.
Lightly grease with olive oil. - In a bowl, whisk together flour, almond milk, and eggs until smooth.
Let batter rest for 5 minutes. - Heat 1 tsp olive oil in a small pan.
Sauté mushrooms and spinach for 3–4 minutes until tender. - Pour ¼ cup batter onto the griddle, spreading thin to form a crepe.
Cook for 2–3 minutes until edges lift. - Flip carefully and cook an additional 1–2 minutes.
Place sautéed mushrooms and spinach on the crepe and fold.
These mushroom and spinach crepes are tender, aromatic, and savory.
They taste earthy, lightly seasoned, and comforting.
They are perfect as a low-sodium holiday brunch or appetizer.
A light, festive, and visually appealing griddle recipe.
Holiday Griddle Apple Cinnamon Breakfast Quesadillas
This dish is sweet, warm, and festive.
It combines whole wheat tortillas with apples, cinnamon, and a touch of honey for a low-sodium holiday treat.
The apples add natural sweetness, while cinnamon enhances flavor.
Every bite tastes tender, aromatic, and comforting.
Ingredients
- 2 whole wheat tortillas
- 1 apple, peeled and thinly sliced
- ½ tsp cinnamon
- 1 tsp honey (optional)
- 1 tsp olive oil for griddle
Instructions
- Preheat the griddle over medium heat.
Lightly brush with olive oil. - Arrange apple slices evenly on one tortilla.
Sprinkle with cinnamon and drizzle honey if desired. - Place the second tortilla on top to form a quesadilla.
Press gently with a spatula. - Cook for 2–3 minutes per side until golden brown and slightly crispy.
Remove and cut into wedges.
These apple cinnamon breakfast quesadillas are tender, sweet, and aromatic.
They taste naturally flavorful, warm, and comforting.
They are perfect as a low-sodium holiday breakfast or brunch treat.
A festive, colorful, and visually appealing griddle recipe.
Holiday Griddle Carrot and Zucchini Savory Pancakes
This dish is earthy, nutritious, and festive.
It combines grated carrots and zucchini with eggs and whole wheat flour for low-sodium holiday pancakes.
The vegetables add moisture, sweetness, and tender texture.
Every bite tastes aromatic, savory, and comforting.
Ingredients
- 1 cup grated carrots
- 1 cup grated zucchini
- 2 large eggs
- 1 cup whole wheat flour
- ½ tsp black pepper
- 1 tsp dried thyme
- 2 tbsp olive oil for griddle
Instructions
- Preheat the griddle over medium heat.
Lightly brush with olive oil. - In a bowl, combine grated carrots, zucchini, eggs, black pepper, and thyme.
Mix thoroughly. - Gradually fold in whole wheat flour until a thick batter forms.
Stir gently to avoid overmixing. - Scoop ¼ cup of batter onto the griddle for each pancake.
Cook for 3–4 minutes per side until golden brown and cooked through. - Remove and serve warm with a light yogurt dip or herb sauce.
These carrot and zucchini savory pancakes are tender, aromatic, and flavorful.
They taste naturally sweet, earthy, and comforting.
They are perfect as a low-sodium holiday breakfast, side, or brunch.
A wholesome, festive, and visually appealing griddle recipe.
Holiday Griddle Cauliflower and Cheddar Savory Pancakes
This dish is cheesy, tender, and naturally savory.
It combines grated cauliflower, low-sodium cheddar, eggs, and whole wheat flour for a low-sodium holiday breakfast or side.
The cauliflower adds moisture and subtle sweetness, while the cheese adds flavor without extra salt.
Every bite tastes tender, aromatic, and comforting.
Ingredients
- 2 cups grated cauliflower
- ½ cup low-sodium cheddar cheese, shredded
- 2 large eggs
- 1 cup whole wheat flour
- ½ tsp black pepper
- 1 tsp dried thyme
- 2 tbsp olive oil for griddle
Instructions
- Preheat the griddle over medium heat.
Brush lightly with olive oil to prevent sticking. - In a large bowl, combine grated cauliflower, cheddar cheese, eggs, black pepper, and thyme.
Mix thoroughly until evenly combined. - Gradually fold in whole wheat flour to create a thick batter.
Stir gently to avoid overmixing. - Scoop ¼ cup of batter onto the griddle for each pancake.
Flatten slightly with a spatula. - Cook for 3–4 minutes per side until golden brown and cooked through.
Remove and serve warm.
These cauliflower and cheddar pancakes are tender, aromatic, and cheesy.
They taste naturally savory, moist, and comforting.
They are perfect as a low-sodium holiday breakfast, brunch, or side dish.
A wholesome, festive, and visually appealing griddle recipe.
Holiday Griddle Caramelized Pear and Cinnamon Crepes
This dish is sweet, aromatic, and festive.
It combines whole-grain crepes with caramelized pears and cinnamon for a low-sodium holiday brunch or dessert.
The pears add natural sweetness and a tender texture to each crepe.
Every bite tastes soft, aromatic, and flavorful.
Ingredients
- 1 cup whole wheat flour
- 1 ½ cups unsweetened almond milk
- 2 large eggs
- 2 pears, peeled and sliced
- 1 tsp cinnamon
- 1 tsp olive oil for griddle
Instructions
- Preheat the griddle over medium heat.
Lightly brush with olive oil. - Heat 1 tsp olive oil in a small pan.
Add pear slices and cook for 4–5 minutes until tender and lightly caramelized. - In a bowl, whisk together flour, almond milk, and eggs until smooth.
Let batter rest for 5 minutes. - Pour ¼ cup batter onto the griddle, spreading thin to form a crepe.
Cook 2–3 minutes until edges lift. - Flip carefully and cook an additional 1–2 minutes.
Place caramelized pears on crepe and fold.
These pear and cinnamon crepes are tender, sweet, and aromatic.
They taste naturally flavorful, soft, and festive.
They are perfect as a low-sodium holiday breakfast, brunch, or dessert.
A visually appealing and comforting griddle recipe.
Holiday Griddle Pumpkin and Sage Savory Pancakes
This dish is aromatic, tender, and festive.
It combines pumpkin puree, fresh sage, eggs, and whole wheat flour for a low-sodium holiday breakfast or side.
The pumpkin adds sweetness and moisture, while sage adds a warm, earthy flavor.
Every bite tastes aromatic, tender, and comforting.
Ingredients
- 1 cup pumpkin puree
- 1 cup whole wheat flour
- 2 large eggs
- 1 tsp dried sage
- ½ tsp black pepper
- 2 tbsp olive oil for griddle
Instructions
- Preheat the griddle over medium heat.
Brush lightly with olive oil to prevent sticking. - In a large bowl, combine pumpkin puree, eggs, dried sage, and black pepper.
Mix thoroughly until smooth. - Gradually fold in whole wheat flour to create a thick batter.
Stir gently to maintain fluffiness. - Scoop ¼ cup of batter onto the griddle for each pancake.
Flatten slightly with a spatula. - Cook 3–4 minutes per side until golden brown and cooked through.
Remove and serve warm.
These pumpkin and sage pancakes are tender, aromatic, and festive.
They taste naturally savory, lightly sweet, and comforting.
They are perfect as a low-sodium holiday breakfast, brunch, or side dish.
A wholesome, colorful, and visually appealing griddle recipe.
Holiday Griddle Banana Walnut Pancakes
This dish is sweet, nutty, and naturally festive.
It combines mashed bananas, chopped walnuts, eggs, and whole wheat flour for a low-sodium holiday breakfast.
The bananas add natural sweetness, while walnuts add crunch and flavor.
Every bite tastes tender, aromatic, and comforting.
Ingredients
- 2 ripe bananas, mashed
- 1 cup whole wheat flour
- 2 large eggs
- ½ cup chopped walnuts
- ½ tsp cinnamon
- 1 tbsp olive oil for griddle
Instructions
- Preheat the griddle over medium heat.
Brush lightly with olive oil to prevent sticking. - In a large bowl, combine mashed bananas, eggs, and cinnamon.
Mix thoroughly until smooth. - Gradually fold in whole wheat flour and chopped walnuts.
Stir gently to create a thick batter. - Scoop ¼ cup of batter onto the griddle for each pancake.
Flatten slightly with a spatula. - Cook 3–4 minutes per side until golden brown and cooked through.
Remove and serve warm.
These banana walnut pancakes are tender, aromatic, and sweet.
They taste naturally flavorful, nutty, and comforting.
They are perfect as a low-sodium holiday breakfast, brunch, or snack.
A wholesome, festive, and visually appealing griddle recipe.
Holiday Griddle Zucchini and Herb Breakfast Fritters
This dish is earthy, savory, and festive.
It combines grated zucchini, fresh herbs, eggs, and whole wheat flour for a low-sodium holiday breakfast or side.
The zucchini adds moisture and a subtle sweetness.
Every bite tastes tender, aromatic, and comforting.
Ingredients
- 1 cup grated zucchini
- 2 large eggs
- 1 cup whole wheat flour
- 2 tbsp chopped fresh parsley
- ½ tsp black pepper
- 2 tbsp olive oil for griddle
Instructions
- Preheat the griddle over medium heat.
Brush lightly with olive oil to prevent sticking. - In a large bowl, combine grated zucchini, eggs, black pepper, and parsley.
Mix thoroughly until evenly combined. - Gradually fold in whole wheat flour to form a thick batter.
Stir gently to maintain texture. - Scoop ¼ cup of batter onto the griddle for each fritter.
Flatten slightly with a spatula. - Cook 3–4 minutes per side until golden brown and cooked through.
Remove and serve warm.
These zucchini and herb fritters are tender, aromatic, and savory.
They taste naturally flavorful, moist, and comforting.
They are perfect as a low-sodium holiday breakfast, brunch, or side dish.
A wholesome, colorful, and visually appealing griddle recipe.
