30-Minute IHOP-Style Country Griddle Cakes
These fluffy pancakes recreate IHOP's signature country griddle cakes using prepared cream of wheat for extra texture and richness. The cream of wheat adds a subtle graininess and helps create incredibly tender pancakes that hold their shape well. Perfect for weekend brunches or special breakfast occasions, these pancakes have a slightly heartier texture than regular pancakes while remaining light and fluffy. The buttermilk provides tang and helps activate the leavening agents for maximum rise.
Ingredients
- 1 ½ cup all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
may need extra liquid
- 2 tablespoons sugar
- ½ teaspoon salt
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- 2 tablespoons vegetable oil, plus 1 teaspoon
- ¾ cup cream of wheat, prepared
- 1 ½ cups buttermilk
- 1 egg, beaten
Instructions
- 1
Prepare cream of wheat according to package instructions for one serving
- 2
Place flour, sugar, salt, baking powder, baking soda, and oil in a medium bowl
- 3
Mix prepared cream of wheat with buttermilk in a small bowl, stirring out any lumps
- 4
Add beaten egg and cream of wheat mixture to dry ingredients
- 5
Stir to combine until mostly smooth, batter may be slightly lumpy
- 6
Heat grill pan or frying pan over medium-low heat
- 7
Lightly oil the hot surface or use cooking spray
- 8
Pour batter into pan for desired pancake size
- 9
Turn pancake over when top has small bubbles
- 10
Cook until bottom is lightly browned
- 11
Repeat with remaining batter
Tips
Don't overmix the batter - a few lumps are fine and will create more tender pancakes.
Cook over medium-low heat to ensure the center cooks through before the outside browns.
Keep finished pancakes warm in a 200°F oven while cooking the remaining batches.
Good to Know
Store leftover pancakes in refrigerator for up to 3 days or freeze for up to 2 months in freezer bags with parchment between layers.
Prepare dry ingredients the night before. Mix wet ingredients just before cooking for best results.
Serve immediately while hot with butter, maple syrup, fresh fruit, or whipped cream.
Common Mistakes
Don't use instant cream of wheat - prepare regular cream of wheat as directed for proper texture.
Avoid high heat which will burn the outside before the center cooks through.
Substitutions
Gluten-Free Swaps
may need extra liquid
General Alternatives
FAQ
Can I make these without cream of wheat?
Yes, but they won't have the signature IHOP texture. Replace with equal amount of additional buttermilk and reduce flour slightly.
What if my batter seems too thick?
Add buttermilk one tablespoon at a time until you reach a pourable consistency that's still thick enough to hold its shape.
How long do these pancakes keep?
Fresh pancakes are best served immediately but leftovers keep 3 days refrigerated or 2 months frozen between parchment layers.