Buttermilk Pancakes

Real buttermilk pancakes with a hint of cinnamon. Warm and delicious served with extra butter and a drizzle of real maple syrup.
Cuisine: American
Course: Breakfast, Brunch
5 from 1 vote
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Prep Time 10 minutes
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Total Time 50 minutes
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12 pancakes


  • 2 Cups all-purpose flour
  • 1/4 Cup granulated sugar
  • 1 Tbsp baking powder
  • 2 tsp baking soda
  • 3/4 tsp ground cinnamon
  • 2 Cups Prairie Farms buttermilk
  • 1 tsp vanilla extract
  • 2 eggs room temperature
  • 10 Tbsp Prairie Farms Salted Butter melted and cooled (plus more for skillet)
  • maple syrup for serving


  • In a large bowl, whisk together all dry ingredients, set aside.
  • In a medium bowl whisk together buttermilk, vanilla, and eggs. Gradually whisk in melted butter.
  • Pour the wet ingredients into the dry and stir until incorporated. Let stand 20-30 minutes so batter can fluff up.
  • Heat up your griddle or pan to medium heat. Spread butter over the surface. Once surface is heated, pour ¼ cup batter per pancake.
  • Cook until top is bubbly and bottom is lightly browned, about 2 minutes. Flip and cook until lightly browned. Serve hot with your favorite toppings. Enjoy!


Jams like blueberry or boysenberry jam work great with this recipe!

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