Country Griddle Cakes (Pancakes)

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Once upon a time, in a land far, far away called Tacoma, Washington, my brand new husband brought me to a magical place called International House of Pancakes (IHOP). I ordered the Country Griddle Cakes because I was curious and I love pancakes. They were the most filling, delicious pancakes I had ever had!

But of course, a lot changes in 26 years, and IHOP has discontinued this delicious pancake. So I had to go hunting for the recipe and a family favorite was born!

A quick note about the cream of wheat: I used my fresh, home-milled, whole wheat flour for the cream of wheat ingredient. If you don’t have that on hand, no problem! Simply purchase and use the instant Cream of Wheat pouches from the store. It must be the instant version, though! The regular store-bought Cream of Wheat won’t incorporate properly and will leave your pancakes feeling gritty.

Country Griddle Cakes

Kay’s Little Kitchen
These pancakes are hearty and filling! You must use the instant cream of wheat packets for this recipe or you can sub that ingredient with a good quality whole wheat flour.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 10 minutes
Course Breakfast
Cuisine American
Servings 12 regular pancakes
Calories 161 kcal

Equipment

Ingredients
  

  • 1-1/4 cups AP Flour
  • 1/3 cup instant cream of wheat*
  • 1/3 cup granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 dash salt
  • 1 large egg
  • 1-1/2 cup buttermilk* if using regular milk, start with 1-1/4 since regular milk is thinner
  • 1/4 cup neutral flavored oil

Instructions
 

  • In your mixing bowl, place all the dry ingredients and give it a quick stir
    1-1/4 cups AP Flour, 1/3 cup instant cream of wheat*, 1/3 cup granulated sugar, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 dash salt
  • In a separate bowl, whisk together the wet ingredients
    1 large egg, 1-1/2 cup buttermilk*, 1/4 cup neutral flavored oil
  • Pour the wet ingredients into the dry and mix well to avoid lumps
  • Preheat your griddle to medium heat (I prefer 350° for cooking pancakes) and spoon batter onto hot pan. Watch for bubbles on the top and tanned edges for the time to flip.
  • Watch the sides of the flipped pancake for the moist looking batter to become dry. Remove from griddle.
  • Serve warm with fresh fruits and whipped cream, butter and pancake syrup, or butter and sugar. Enjoy!

Notes

You can substitute the cream of wheat with either home-milled flour or whole wheat from the store
You can use regular milk if you don’t like the buttermilk taste. Start with 1 cup and then a little at a time to make the consistency what you prefer.

Nutrition

Serving: 1 medium pancakeCalories: 161 kcalCarbohydrates: 23.7 gProtein: 3.9 gFat: 5.8 gSaturated Fat: 0.8 gCholesterol: 32 mgSodium: 149 mgFiber: 0.5 gSugar: 9.9 gCalcium: 78 mgIron: 2 mg
Keyword buttermilk, pancakes, whole wheat
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2 thoughts on “Country Griddle Cakes (Pancakes)”

  1. Rebekah

    5 stars
    This recipe is the only pancake (sorry, “griddlecake”) recipe I’ll use any more. It makes such hearty, sweet, lovely pancakes

    Reply

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