IHOP Country Griddle Cakes are hearty pancakes, as there is a touch of cereal added to the batter. While they are no longer on the menu, you can recreate them at home. The cooked Cream of Wheat provides a wonderful texture in the IHOP Country Griddle cakes.
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IHOP Griddle Cakes
Country Griddle Cakes are pancakes with a unique taste and texture. Cream of Wheat gives them a nutty flavor. They are crispy on the outside and tender on the inside.
They are a little denser and heartier than regular pancakes. If you want light and fluffy pancakes then make some buttermilk pancakes.
About Cream of Wheat
Cream of Wheat is a brand name. It’s a product that contains farina, a type of porridge mix made from ground wheat kernels.
Apart from its color, Cream of Wheat looks similar to grits, which are made from ground corn. The ground wheat gives it a smoother texture. Cream of Wheat is full of vitamins and minerals. Find out the complete list of Cream of Wheat nutrition.
Recipe ingredients
Here’s a list of what you need:
- All-purpose flour – Provides structure for the pancake batter
- Sugar – Adds subtle sweetness and helps with browning
- Salt – Enhances flavor throughout the batter
- Baking powder – Helps the pancakes rise
- Baking soda – Reacts with buttermilk to create lift
- Vegetable oil – Adds moisture and keeps pancakes tender
- Egg – Binds ingredients and contributes richness
- Buttermilk – Adds tangy flavor and tender texture
- Cream of Wheat – Provides hearty texture and nutty flavor
How to Make IHOP Country Griddle Cakes
- Place dry ingredients and oil in a medium-sized bowl. Stir to combine.
- In a small bowl, I mix prepared cream of wheat with buttermilk. Stir until there are no lumps in the mixture.
- Add the egg and cream of wheat/buttermilk mixture to the dry ingredients. Stir until mostly smooth. The batter may be a little lumpy.
- Heat a grill pan or skillet over medium-low heat.
- Lightly oil the pan or use a cooking spray.
- Pour the batter into the pan to the desired size for your pancakes.
- Flip the pancake when the top has small bubbles.
- Cook until the bottom of the pancake is lightly browned.
- Repeat with the remaining batter.
Recipe Tips
If you spray your pancake turner with nonstick spray, it helps prevent the uncooked part of the pancake from sticking to the turner, making flipping much easier.
If your pan is oiled well, your pancakes should not be sticking.
If the temperature is just right, your pancakes should have a beautiful golden color.
You can keep pancakes warm by placing them on a wire rack on a baking sheet and setting the oven to a warm setting or the lowest temperature.
More IHOP copycat recipes
- Bacon Omelette
- Banana Bread French Toast
- Blueberry Cannoli Pancakes
- Colorado Omelette
- French Toast
- Funfetti Pancakes
- Minion Pancakes
- Protein Pancakes
- Pumpkin Pancakes
Favorite pancake recipes
Check out more of my easy breakfast recipes and the best copycat restaurant recipes here on CopyKat!
IHOP Country Griddle Cakes
Ingredients
- 1 1/2 cup all-purpose flour
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 tablespoons vegetable oil plus 1 teaspoon
- 3/4 cup prepared cream of wheat
- 1 1/2 cups buttermilk
- 1 beaten egg
Instructions
- Prepare cream of wheat according to the package instructions for one serving. You will need 3/4 cup to make the pancakes.
- Place flour, sugar, salt, baking powder, baking soda, and oil in a medium-size bowl.
- In a small bowl, mix 3/4 cup of the prepared cream of wheat with the buttermilk. Stir to get any lumps out of the mixture.
- Add the beaten egg, and cream of wheat/buttermilk mixture to the dry ingredients. Stir to combine and until mostly smooth. The batter may be a little lumpy.
- Heat a grill pan or frying pan over medium-low heat.
- When the surface is hot, lightly oil it or use a cooking spray.
- Pour the batter into the pan for the desired size of your pancakes.
- Turn the pancake over when the top of the pancake has little bubbles.
- Cook until the bottom of the pancake is lightly browned.
- Repeat with remaining batter.
These were my favorite back in the day. Glad to have found this. They taste great, but I notice we are biting into something gritty. Is it salt???
I have never noticed this recipe being gritty. While the possibility may be remote, is it possible you bit into a bit of egg shell?
These were my favorite pancakes from IHOP and I am so glad that this recipe is out there as they are very delicious. Just a note to others, I have NEVER make the cream of wheat first, I mix the dry cereal in with the other dry ingredients and then add the egg, buttermilk and oil and they still come out fine. I have also substituted oat flour for the AP flour and they are a little denser but still very tasty. I have also used buttermilk powder (6 TBSP) to 1.5 cup of water and still great. These have become my go to pancake recipe.
By “prepared Cream of Wheat”, does that mean you cook it first then add 3/4 cup to the mix? Thank You!
It means cream of wheat as prepared by the package directions. This should be about 1 serving of prepared cream of wheat.
These pancakes are better than I Hops
They were golden and fluffy and I served them with sliced bananas and raw honey. So good!