Cream of Wheat Pancakes
Fluffy, tender, and packed with comforting flavor, these Cream of Wheat Pancakes are a delightful twist on your classic breakfast stack. Combining the hearty texture of Cream of Wheat with a hint of vanilla and the sweetness of sugar, these pancakes strike the perfect balance between creamy and light. Their unique batter, which rests to allow the Cream of Wheat to absorb moisture, results in pancakes that are soft yet satisfyingly hearty. Ready in just 25 minutes, these easy-to-make pancakes are ideal for busy mornings or leisurely weekend brunches. Pair with maple syrup, fresh fruit, or a dollop of whipped cream for a truly irresistible breakfast experience. Perfect for pancake lovers looking for something new, this recipe is sure to become a favorite!
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Recipe Information
Ingredients
- 1 cup Cream of Wheat (instant or regular)
- 0.5 cup All-purpose flour
- 2 tablespoons Granulated sugar
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 1.25 cups Milk
- 1 large Egg
- 1 teaspoon Vanilla extract
- 2 tablespoons Unsalted butter (melted)
- as needed Nonstick cooking spray or butter
Instructions
In a large mixing bowl, combine the Cream of Wheat, all-purpose flour, granulated sugar, baking powder, and salt. Stir to evenly distribute the dry ingredients.
In a separate bowl, whisk together the milk, egg, and vanilla extract until thoroughly combined.
Slowly pour the wet ingredients into the bowl with the dry ingredients, stirring until just combined. Avoid overmixing; the batter should be slightly lumpy.
Gently fold in the melted butter until incorporated. Let the batter rest for about 5 minutes to allow the Cream of Wheat to absorb some of the moisture.
Preheat a nonstick skillet or griddle over medium heat and lightly coat the surface with nonstick cooking spray or a small amount of butter.
Pour about 1/4 cup of batter onto the skillet for each pancake. Use the back of a spoon to spread the batter slightly if needed.
Cook the pancakes for 2-3 minutes, or until bubbles form on the surface and the edges appear set. Flip the pancakes and cook for an additional 2 minutes, or until golden brown.
Transfer the cooked pancakes to a plate and repeat with the remaining batter, greasing the skillet as needed between batches.
Serve the pancakes warm with your favorite toppings such as syrup, fresh fruit, or whipped cream.
Nutrition Facts
Calories |
960 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.8 g | 50% | |
| Saturated Fat | 20.5 g | 102% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 309 mg | 103% | |
| Sodium | 1270 mg | 55% | |
| Total Carbohydrate | 123.4 g | 45% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 40.7 g | ||
| Protein | 28.8 g | 58% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 436 mg | 34% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 695 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
