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Cream of Wheat Griddlecakes

Cream of Wheat Griddlecakes


"My mother in law makes these yummy griddlecakes for a nice start to the weekend. Serve with warm maple syrup."
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25 m servings 402 cals
Serving size has been adjusted!
Original recipe yields 5 servings


  • Calories:
  • 402 kcal
  • 20%
  • Fat:
  • 18.4 g
  • 28%
  • Carbs:
  • 50.4g
  • 16%
  • Protein:
  • 8.5 g
  • 17%
  • Cholesterol:
  • 52 mg
  • 17%
  • Sodium:
  • 635 mg
  • 25%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Sift together the flour, cream of wheat, sugar, baking soda, baking powder, and salt in a large bowl; set bowl aside. Whisk together the milk, sour cream, vegetable oil, egg, and vanilla in a separate bowl. Make a well in the center of the dry ingredients, and stir in the wet ingredients. Do not overmix the batter.
  2. Heat a large skillet over medium heat. Pour 1/3 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

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Read all reviews 94
  1. 123 Ratings

Most helpful positive review

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 seve...

Most helpful critical review

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

Most helpful
Most positive
Least positive

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 seve...

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 di...

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 cho...

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 wit...

Love, Love, Love these griddlecakes!! I was looking for a way to use up a big box of Malt-O-Meal (DS wanted it and then decided he didn't like it) and came across this recipe. I have made this...

I have never had Cream of Wheat but had a couple of sample pkts to use & no one brave enough to try them:) Found this recipe & am soooo glad I did! These are fantastic!! Thick, but not too much ...

DELICIOUS!!! I've been looking for a recipe for theses ever since IHOP stopped serving them. I made them with the "Absolute Best Pancake Syrup" from this site, and they were absolutely wonderful.

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

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 panca...

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