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Cream of Wheat Griddlecakes

Cream of Wheat Griddlecakes

I’ve always liked pancakes, but growing up, I generally preferred waffles or French toast.

cream-of-wheat-pancakes-cut-out-fork

Don’t get me wrong, I never complained when we had pancakes for breakfast, but they were fluffy pancakes and fluffy pancakes weren’t my favorite since they always seem to need so much syrup.  For me, a good pancake needs almost nothing.

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Of course, if we went out for breakfast, well then, it was a different story. The pancake house we used to go to had thinner, moister pancakes that were great with syrup but completely delicious without. Those were my favorite childhood pancakes.

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When I was single, I pretty much ate cold cereal for breakfast every morning, so I didn’t delve much into pancake recipes until I had someone to cook for besides myself.   Then one day, I was out to breakfast down at the shore at a tiny little roadside diner and I had the best pancakes!

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I had to ask the waitress what was in them! She leaned closer and said to me in a whisper, “It’s Cream of Wheat, but don’t tell anyone I told you!” So I did a recipe search and sure enough it was a “thing.” Who knew? Anyway, that discovery happened a long time ago. I figure the statute of limitations on secrecy is up and I’m here to share with you the recipe for Cream of Wheat Griddlecakes!

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I love this recipe and it’s one of my daughter’s favorites. They are every bit as delicious as the ones from the pancake house of my childhood. They are so tender and moist with a heartiness that’s very satisfying. The Cream of Wheat lends an interesting texture to the pancakes. They almost have a very subtle cornbread texture yet without all of the graininess that sometimes comes with cornmeal.

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And for those of you who love to drown your pancakes in syrup, these will soak up all of that sugary sweetness beautifully, yet are perfectly yummy with just a little syrup or nothing at all.

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That was then. This is now. “Now” it’s extremely rare that we eat cold cereal for breakfast, and if we do, my son will complain that he wants “real food.” And since “then,” I’ve made dozens of different kinds of pancakes that I truly love…healthy ones, decadent ones and I have even grown to love fluffy ones.

Cream of Wheat Griddlecakes. Just in time for the weekend!

5 from 2 votes
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Cream of Wheat Griddlecakes

Prep Time 10 minutes
Cook Time 20 minutes

Ingredients

  • 1 ¼ cups all purpose flour
  • 1/3 cup instant or quick cooking Cream of Wheat dry
  • 2 Tablespoons sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 egg
  • ¼ cup vegetable oil
  • 1 ½ cups buttermilk

Instructions

  1. Preheat griddle or non stick frying pan on medium heat. I heat my griddle to 340 degrees F.
  2. Whisk flour, Cream of Wheat, sugar, baking powder, baking soda and salt in a medium bowl.
  3. In a separate medium bowl, whisk together the egg, vegetable oil and buttermilk.
  4. Whisk the egg mixture into the flour mixture until thoroughly combined.
  5. Spray griddle or frying pan with cooking spray. Pour ¼ cups of batter onto the griddle and cook for 1-2 minutes on each side waiting for the first side to bubble up and get lightly golden before flipping to the other side.

Recipe Notes

*Store leftovers covered in the refrigerator for up to 3 days.

*For longer storage, place wax paper between each pancake and place stacks into freezer ziplock bags.

*Freeze for up to 3 months.

*They reheat beautifully in the microwave.

Recipe adapted from Todd Wilbur, Top Secret Recipes

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Recipe Rating




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Cindy

Sunday 16th of May 2021

These are the best pancakes I've ever eaten, and I've eaten some delicious pancakes. I do believe the cream of wheat does something magical. Don't think twice about trying this recipe. I can't wait to make them again. Yummy from the first bite to the tummy.

Ramona

Sunday 16th of May 2021

Wow, Cindy! Thanks for such a rave review! The Cream of Wheat definitely makes a difference. I'm so thrilled you love them as much as we do :)

Shauna Wells

Thursday 13th of February 2020

Made this morning. Easy and delicious. I will add 1/2 tsp vanilla next time. I love the specification of 340 on the grill, it was perfect. Lots of bubbles at 1.5 minutes

Ramona

Thursday 13th of February 2020

Thanks, Shauna! I love adding vanilla to my pancake batters too! Glad these were a hit :)

Jeff Winett

Thursday 1st of February 2018

Hi Ramona...thanks to you, I've added a unique and delicious pancake to my repertoire. We just finished our breakfast and are so happy. When I went to the store for the Cream of Wheat, I did opt for "instant". It comes in individual packets. As I plan on making these regularly, I would ask only 1 question...would these griddle cakes be any different if I did buy the "quick cooking-2 1/2 minutes" version of Cream of Wheat? I find myself wondering if you have tried both of those products, and your thoughts. We just loved them.

Ramona

Thursday 1st of February 2018

Hi Jeff! I'm so happy you loved these pancakes as much as we do! This was one of my earliest posts (as evidenced by my photography skills at the time) but it is certainly one of my family's favorites. I have to say it's been a really long time since I tried the instant version only because the stores near me don't seem to carry it in the full box size. So, I always use the quick cooking- 2 1/2 minute option now. That being said, I used to buy the packets. I don't remember any significant difference in the final pancake regardless of whether I used quick cooking or instant. We loved them equally. I think the important thing is to use an instant/quick option because the grain doesn't get a lot of cooking time on the griddle. Thanks for coming back to share how much you enjoyed them!

Cheryl

Saturday 7th of October 2017

OMG...Delicious. My 6 yo loved it. I had frozen blueberries and added to the batter. No syrup needed.🤗

Ramona

Saturday 7th of October 2017

I KNOW! So good, right? Blueberries are a wonderful addition!

Sue Hagerman

Thursday 5th of October 2017

I used to make a white texas sheet cake using cream of wheat that everyone loved. It was wonderful! When I told people cream of wheat was in the cake they couldn't believe it! BUT....I can't make it anymore because I have lost my recipe!! Do you have it !?! Or do you know someone that has it? I've been searching online periodically for over 7 years and never could find anything and have emailed the company only to find out they have switched owners and they didn't keep the old recipes. This is the closest I have gotten to anything similar!

Zhenya

Monday 30th of March 2020

Hi there , I’m not from Texas , but Russians make a cake with cream of wheat and it is delicious. You can just google Russian cream of wheat cake .

Ramona

Friday 6th of October 2017

Hi Sue, unfortunately I have never made a cake with cream of wheat, but it sounds wonderful. I did see this recipe on line, though. Does it sound similar?

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