Reviewed: Sep. 30, 2011

These are very good pancakes. A little heavier than I prefer. My second best pancake recipe from this site.

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Reviewed: Sep. 25, 2011

Hands down, simply the BEST pancakes I have EVER had!!! Both my teen boys and extra-picky hubby agree! If I could give this 100 stars I would :-)

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3 users found this review helpful

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javajunkie

Reviewed: Sep. 23, 2011

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 recipe several times. I usually double it each time I make it. I've made with the sour cream and have also substituted plain yogurt and vanilla yogurt that I needed to use up. Cook on the electric griddle at 350°. These pancakes are wonderful and they freeze great for a quick breakfast. My family just microwaves for 30 seconds, flips them over and 15 seconds more. We've even toasted them in the toaster with great results. Thanks CSYJNAMOM for sharing this recipe. I've shared it a few times with friends.

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Molly

Cooking Level: Intermediate

Home Town: Huntertown, Indiana, USA

Living In: Fort Wayne, Indiana, USA

Reviewed: Sep. 20, 2011

Will definitely make these again! I used Cinnabon-flavored Cream of Wheat and my husband LOVED them. Fun twist on traditional pancakes.

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4 users found this review helpful

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TwoSweetPickles

Reviewed: Jul. 10, 2011

These were definitely fantastic! I only made a few changes. I used regular cream of wheat because that's what I had on hand, I used brown sugar instead of white, and I used plain greek yogurt instead of sour cream - just because I didn't have any sour cream. But I was happy that the lighter alternative still tasted really good! At first I had trouble with them cooking too fast and burning, but after a few attempts I got the hang of it. All in all, definitely some of the best pancakes I ever had.

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5 users found this review helpful

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delightfulcrab

Cooking Level: Intermediate

Home Town: Bellingham, Washington, USA

Living In: Birch Bay, Washington, USA

Reviewed: Jul. 5, 2011

I'm so happy to have found this! I used to love them at IHOP and now they don't make them anymore!!

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Beck

Reviewed: May 15, 2011

These are great griddlecakes! I did make a few changes to the recipe to make these a bit healthier calorie-wise. I cut the amount of oil to 1/8 cup, used nonfat plain yogurt rather than sour cream, and used splenda rather than white sugar. The cream of wheat gives a great texture to the griddlecakes. I've even frozen a few for breakfast during the week! Thanks for the recipe :)

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2 users found this review helpful

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collegechef08

Cooking Level: Intermediate

Living In: College Park, Maryland, USA

Reviewed: Apr. 30, 2011

These were pretty good. I made a double batch for later in the week and the family loved them, even days later.

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3 users found this review helpful

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katrinia17

Cooking Level: Beginning

Home Town: Phoenix, Arizona, USA

Living In: Tacoma, Washington, USA

Reviewed: Mar. 19, 2011

Excellent pancakes! I didn't have enough sour cream and substituted strawberry yogurt for it. The yogurt gave the pancakes a mild strawberry flavor. I'd consider using blueberry yogurt next time or the sour cream the recipe calls for. This recipe is definitely a keeper!

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Sheri S.

Cooking Level: Intermediate

Home Town: Novato, California, USA

Living In: Beaverton, Oregon, USA

Reviewed: Mar. 8, 2011

These are the best pancakes hands down! No joke! My kids would like to eat these every day and my parents and brother have been coming over and asking me to make them too! The only thing I did different was add more milk. Thank you so much for this recipe, I will never use another!

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2 users found this review helpful