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Cream of Wheat Griddlecakes

Prep Time 10 minutes
Cook Time 20 minutes


  • 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


  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