Buttermilk Pancake Recipe

Pancakes with buttermilk and butter Buttermilk is the one ingredient that truly distinguishes pancakes.

The issue is that it is difficult to find in Italy. I’ve never been able to track it down. In fact many recipes call for it to be replaced with yoghurt skim milk and lemon with excellent results. However after several attempts I must admit that the homemade buttermilk and butter pancakes are unquestionably the best.

Yield: 1

Buttermilk Pancake Recipe

buttermilk pancake recipe

The procedure is very simple with nothing out of reach for anyone. Just some fresh cream (no vegetable cream )a fairly powerful electric mixer (or a planetary mixer like me) and that's all there is to it.

Prep Time 10 minutes
Cook Time 30 minutes
Additional Time 10 minutes
Total Time 50 minutes


  • 250 ml Fresh liquid cream
  • 55 g Eggs (Corresponds to 1 large egg)
  • 170 g Farina 00
  • 11 g Sugar
  • 3 g Homemade baking powder for cakesĀ 
  • 1 pinch Salt
  • to taste Peanut oil (To grease the pan)


    1. Pour the fresh cream into the mixer bowl (or a large mixing bowl if using a hand-held electric mixer).
    2. Beat at low speed for a few seconds then increase to high speed when the cream begins to thicken.
    3. Continue beating for several minutes, or until the cream has separated into two components: a liquid part made up of buttermilk (about 250 g) and a solid part made up of butter (about 200 g).


  • You can make the buttermilk and butter ahead of time and store them separately in airtight containers in the refrigerator. Buttermilk can be stored in an airtight container for up to three days.

Nutrition Information



Serving Size


Amount Per Serving Calories 726Total Fat 61gSaturated Fat 32gTrans Fat 2gUnsaturated Fat 25gCholesterol 270mgSodium 404mgCarbohydrates 38gFiber 1gSugar 24gProtein 10g
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