Buttermilk Pancakes - Arm and Hammer Recipe

Julie Madawi


This is a recipe I have been using for over 25 years! Love how simple and easy it is, and tasty, too. Makes about 15 medium pancakes.


★★★★★ 1 vote

4 - 6
10 Min
10 Min


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  • 2 c
    all purpose flour
  • 1 tsp
    baking soda
  • 3 Tbsp
  • 3/4 tsp
  • 2
    eggs, beaten
  • 2 c
  • 1/4 c
    shortening, melted

How to Make Buttermilk Pancakes - Arm and Hammer Recipe


  1. Sift flour, soda, sugar, and salt together.
  2. Combine eggs, buttermilk, and melted shortening; mix well. Add to dry ingredients and stir only until smooth. Allow to sit for a few minutes to moisten the flour and thicken while your griddle heats up.
  3. Pour batter from tip of large spoon or from pitcher onto large heated frying pan or griddle. When underside is browned and before bubbles burst on top, turn and brown second side.
  4. NOTE: Pancake batter will be fluffier if all ingredients are close to room temperature.
  5. Lemon Poppyseed version:
    Rub two tablespoons fresh lemon zest into sugar; add two tablespoons fresh lemon juice and two tablespoons Poppyseeds to batter.

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About Buttermilk Pancakes - Arm and Hammer Recipe

Course/Dish: Pancakes
Main Ingredient: Flour
Regional Style: Southern
Dietary Needs: Low Sodium

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