Copycat International House of Pancakes Cream of Wheat Pancakes

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#8761

These cream of wheat cakes made with buttermilk are extra fluffy, just as tasty topped with a pile of fruit or a pat of butter and syrup.

photo of International House of Pancakes Cream of Wheat Pancakes

serves/makes:

ready in:
under 30 minutes

7 reviews
2 comments

ingredients

1 1/4 cup flour
1 1/2 cup buttermilk
1/3 cup instant cream of wheat, dry
1 egg
1/3 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 cup vegetable oil
1/2 teaspoon salt

directions

Heat a skillet over medium heat.

In a large bowl, combine all ingredients until smooth. Pour the batter by 1/3 c. portions into a pan coated with cooking spray and cook pancakes until brown.

added by

gennyblake

nutrition data

175 calories, 7 grams fat, 25 grams carbohydrates, 4 grams protein per serving.

reviews & comments

Guest Foodie REVIEW:
March 5, 2017

So I made these with my own variations since I love to cook and bake. They came out fantastic. I have a secret in my arsenal for making pancakes fluffy and adding that to this....Everyone was floored at breakfast time!
Guest Foodie January 18, 2011

hope this is close to ihop's i miss these pancakes yum
TeddyD REVIEW:
September 2, 2010

Where are these guys coming up with 5 1/2 cups of buttermilk?? That's not the amount I see. I see 1 1/2 cups of buttermilk to 1 1/4 cups flour and 1/3 cup of instant Cream of Wheat. The same recipe that's in the Copy Cat book. I've been making these, from the book, for nearly a year. The only thing I add is 1 tsp. of vanilla and they always come out great.
John November 13, 2009

Every place else this recipe appears it calls for 1 1/2 cups of buttermilk. Last night I didn't have any and used 1 cup plain yogurt and 1/2 cup milk and it came out fine. Also, I sometimes use whole wheat farina instead of cream of wheat and that's good too.
Aj REVIEW:
July 9, 2009

Didn't have buttermilk on hand so I used regular milk, also used chocolate malt-o-meal. My new favorite pancake. Light, fluffy texture; rich,hearty taste. Excellent!
Ginger REVIEW:
February 23, 2009

I wish I had read the reviews first- these were awful. I usually love these pancakes, but these weren't even close. They were like flattened corn bread, or something...
Honeygirl REVIEW:
January 14, 2007

I tried this recipe this morning. I took the advice of the other two posters and used 1 1/2 cups of buttermilk. They were almost perfectly similar to Ihop. The key is to not over cook them. Very good. My niece said she doesn't usually like pancakes but she loved these...
IHOP Cream of Wheat Pancakes REVIEW:
August 12, 2006

the poster is correct...The recipe as stated calls for far too much buttermilk. I used 2 C and reduced the sugar from 1/3 c to 1/4 c ...The recipe is terrific. Very close to IHOP's version
Ed REVIEW:
January 15, 2006

5 1/2 cups of butter milk is a way too much. The batter is very thin, too thin to make pancakes and the cream of wheat is no longer suspended in the mixture, it sinks to the bottom of the bowl. The butter milk should be 1 1/2 or 2 cups. It's a great receipe with that modification.

Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.