Reviewed: Nov. 21, 2009

Delicious! Had pancakes for two days and a waffle! Added blueberries the second time!

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Reviewed: Oct. 28, 2009

These were pretty good pancakes. A nice little change from ordinary pancakes. They definitely taste a little different from the regular (sweeter) and are worth making again. My husband and baby liked them too.

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Melissa D

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

Living In: Farmingdale, New Jersey, USA

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Reviewed: Oct. 25, 2009

This recipe is excellent! I made a few changes: I used a splash more milk to make them a little thinner...we prefer thinner pancakes :) I warmed the milk for about 1 minute, then mixed in the cream of wheat. I had that sit while I prepared the rest of the ingredients, then added it to the batter mixture. I used only 4 tbsp of sugar and a little less than 1/2 cup of oil. Next time I would like to try using 1/2 oil and 1/2 applesauce for a healthier version. We LOVED these pancakes and will make these again for sure. I also made a blueberry sauce for syrup..delicious!

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ironchefjill

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Reviewed: Oct. 3, 2009

These were awesome. I used the regular cream of wheat. The first pancake was a little gritty but the ones after were gradually better from just sitting in the wet mixture and then gettting cooked. I used lowfat vanilla yogurt and it still tasted really good. :-) I will continue to use this and tell my mother about it as well... yummy! Thank You!

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Whitney

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Reviewed: Sep. 30, 2009

These were wonderful! I doubled the recipe, used soy milk, whole wheat flour and half the sugar. I made half the batch as is and then added a cut up banana, some raspberries and a handful of chocolate chips. They turned out so well. I will be using this recipe again.

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Leah

Cooking Level: Intermediate

Home Town: Barrie, Ontario, Canada

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Reviewed: Sep. 27, 2009

Great cakes!

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JennHoli

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Madison, Georgia, USA

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Reviewed: Sep. 11, 2009

I used the 2.5 minute Chocolate Cream of Wheat. Delicious! Made a double batch which made a lot of food. But we love pancakes and this may be the new favorite!

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Amy

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Reviewed: Sep. 2, 2009

These are good, but not worth the trouble. Not very distinguishable from standard pancakes.

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toothrees

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Reviewed: Jul. 25, 2009

Light, fluffy and delicious pancakes. Used whole wheat flour of course, added a half cup of blueberries and used brown sugar instead of white. Seemed very nutritious.

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sonasi

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Reviewed: Jul. 16, 2009

This is a very good recipe for vegetarians. Cream of Wheat is high in iron which is hard to get if you are vegetarian. The pancakes were very good, I doubled the recipe and got 14 pancakes. I did as follows: 2 1/2 cups whole wheat flour 2/3 cup cream of wheat 2 tbsps sugar 1 tsp baking soda 4 tsps baking powder 1 1/2 cups milk 3/4 cup blueberry yogurt 1/4 oil 2 eggs 2 tsps vanilla 2 cups frozen blueberries This made the batter thicker and it was sweet enough for us.

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the4taals

Cooking Level: Expert

Home Town: Mississauga, Ontario, Canada

Living In: Burlington, Ontario, Canada

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Reviewed: Jul. 1, 2009

I used regular Cream of Wheat since it is all I had on hand. It didn't seem to matter since they came out very good. I do agree with another reviewer, the batter is runnier than your usual pancake batter.

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MELVE

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Reviewed: Jun. 22, 2009

Really good, my 2 year old said " IWANMOORE"

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ADRIENNE27

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

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Reviewed: Jun. 21, 2009

Wow...I don't even like pancakes but get forced to make them a few times a year for my pancake loving family. I have tried several others from this site and they all tasted like soggy bread. This recipe was wonderful. I made it exactly as written (by the way if you are using cream of wheat individual serving packets 1/3 cup is 1 1/2 envelops). Don't hesitate to try these...you won't be disappointed!

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SheriA1975

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Reviewed: Jun. 20, 2009

OK I have been on the search for the best pancake or cake cake as my kids call them. This is it, I was so surprised at the taste and moistness. I was very leery of making it as I have tried several from this site to no avail. We don't keep cream of wheat in the house normally as my kids wont eat it, so I made a special trip to the grocery just for it and OMG was it so worth it. I have never even thought about writing a review until now I want to get on the top of the highest point and shout it to everyone "OMG you have to try these" I followed it exactly as written, but doubled it(wanted way more then 5) well it made 8 cake cakes and I still have a whole bowl full in the fridge, this is the first time I have ever save the batter usually just toss it but I am thinking that it would be a mortal sin to toss this batter...lol... I did top it with my own syrup that I will be posting on this site Strawberry banana yummyyyyy...thank you so very much for sharing this with the world....

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ynightmares4u

Cooking Level: Expert

Living In: Tacoma, Washington, USA

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Reviewed: May 2, 2009

I thought these tasted great and I loved the Cream of Wheat (though some of the kids thought it was too much cereal). The batter was a bit runnier than my usual recipe, but not too difficult to work with. I will make them again!

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KANANICOOKS

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Sarajevo, Federation Of Bosnia And Herzegovina, Bosnia And Herzegovina

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Reviewed: Apr. 21, 2009

This is a keeper! The pancakes are very moist and tasty. I followed the recipe exactly as written except that I didn't have instant Cream of Wheat on hand so I used the regular kind that needs to cook longer. I really don't think it makes much of a difference which type you use.

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MCISAKOV

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Reviewed: Apr. 18, 2009

Amazing! My kids loved them. I made them with cinnamon apple cream of wheat and replaced some of the flour with whole wheat (omitted vanilla and lowered sugar slightly). Can't wait to make a double batch next time. Thanks for a great recipe.

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Jennie

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Reviewed: Apr. 14, 2009

Awesome...Awesome pancakes! These are just like the ones they serve at IHOP.

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TENIA

Cooking Level: Expert

Home Town: Snow Hill, North Carolina, USA

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Reviewed: Apr. 14, 2009

Very, very good. Only change I made was using nonfat plain yogurt instead of sour cream. Both my kids and I really loved these. I did let the batter sit for a bit and rest before cooking. As with any pancake recipe, DON'T OVERMIX. I served this with the Absolute Best Pancake Syrup also from this site. A+!

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Apr. 13, 2009

...Update 6/22/09 : instead of using 1/4 cup vegetable oil, I now use 1/2 cup unsweetened applesauce. A great compliment to the recipe. Also if using whole wheat flour instead of a-p, add 1/4 cup milk to original recipe. ...Original 4/14/09 : Definitely a keeper! I've made the recipe every couple of days - we've had them for breakfast, lunch, and dinner since finding it in March '09. One change: since I don't keep instant Cream of Wheat on hand, I used my 'favorite' - 2-1/2 minute Cream of Wheat. Great taste.

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