Cream of Wheat® Buttermilk Pancakes recipe

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Ingredients

1 ¼ cups all-purpose flour
2 cups buttermilk, or more as needed
⅓ cup quick-cooking farina cereal (such as Cream of Wheat®)
1 egg
1 tablespoon white sugar
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
¼ cup vegetable oil

Nutrition Info

264.2 calories
carbohydrate: 33.8 g
cholesterol: 34.3 mg
fat: 10.9 g
fiber: 0.9 g
protein: 7.5 g
saturatedFat: 2.2 g
servingSize: -
sodium: 486.2 mg
sugar: 6.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix flour, buttermilk, farina, egg, sugar, baking powder, baking soda, and salt together. Add a bit more buttermilk if batter seems too thick. Let sit until slightly thickened and puffed up, 5 to 10 minutes.

  2. Heat a lightly oiled griddle over medium-high heat. Pour batter, 1/4 cup at a time, onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Recipe Yield

6 servings

Recipe Note

This unique recipe has Cream of Wheat® and buttermilk, making the pancakes fluffy and flavorful - delicious! Our family's favorite pancakes and most widely requested recipe.

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