Fluffy Cream of Wheat Pancakes

May 17, 2017
1 Ratings
Photo by Erica Hom
  • Serves 4
Author Notes

Tender buttermilk pancakes with the goodness of cream of wheat right in the batter! —Erica Hom

What You'll Need
  • 1 1/4 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 cups buttermilk
  • 2 large eggs
  • 2 tablespoons melted butter
  • 1/4 cup sugar
  • 1 cup cream of wheat, cooked
  • ghee or butter for greasing the griddle
  1. Cook cream of wheat according to package directions
  2. Whisk all the dry ingredients together.
  3. Whisk eggs and buttermilk together in a separate bowl
  4. Add buttermilk mixture to the dry ingredients. Add butter and sugar. Mix to combine.
  5. Add cooked cream of wheat and whisk well. If batter looks too thick, add 1 tbs of buttermilk at a time till it reaches a pancake batter consistency. Not too thin.
  6. Grease a hot griddle or pan with ghee. I prefer ghee so that it doesn't burn while cooking the pancakes. Spoon 1/3 cup of batter onto the greased griddle
  7. Cook till the edge look dry, then flip and cook till golden brown.

See what other Food52ers are saying.

1 Review

MoonpieStew November 12, 2019
These pancakes really are light, tender, fluffy and moist. My family loves them. I'm about to try making them with some left over cocoa wheats. I'm sure they'll be a hit. Thanks for the great recipe!