IHOP Country Griddle Cakes

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.

country griddle cakes with syrup on a plate

Over Fifty Years of Smile and Counting

International House of Pancakes began life in the suburbs of Los Angeles in 1958. Fifteen years later, a new marketing campaign introduced the acronym “IHOP” with its now-famous smile. Today, IHOP is the nationwide chain that everyone is familiar with. It’s the place where people know they can enjoy a bargain breakfast at any time of the day. For a complete history of IHOP, click here.

IHOP Country Griddle Cakes

International House of Pancakes began life in the suburbs of Los Angeles in 1958. Fifteen years later, a new marketing campaign introduced the acronym “IHOP” with its now-famous smile. Today, IHOP is the nationwide chain that everyone is familiar with. It’s the place where people know they can enjoy a bargain breakfast at any time of the day. For a complete history of IHOP, click here.

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 is made from ground corn, but the ground wheat gives it a smoother texture. Cream of Wheat is full of vitamins and minerals. For a complete list of all the nutrition contained in Cream of Wheat, click here.

Country Griddle Cakes Make Awesome Leftovers

These pancakes are so delicious that you may not have any leftovers. However, you can make a big batch, let them cool, shrink wrap them, and put them in the freezer. Whenever you get the urge for a pancake, just pop one in the microwave for a minute or two. It’ll be as good as freshly made. And, talk about the easiest breakfast!

Both You and Your Kids Will Enjoy Breakfast

These pancakes are a good way to sneak in some healthier ingredients into foods that kids love. Even if you have a child that goes “ugh” if you try to get them to eat Cream of Wheat or drink buttermilk, they will always eat pancakes.

Serve these griddle cakes with whichever is your favorite syrup, or add fresh fruit and a dollop of whipped cream. The tasty, crispy crunch of this pancake will put an IHOP smile on your face every time. Plus, now you and your family can have your pancakes and eat your cereal too!

a stack of griddle cakes with syrup on a plate

Love the IHOP? Check out these other copycat IHOP recipes

IHOP Colorado Omelette
IHOP Blueberry Cannoli Pancakes
IHOP Pumpkin Pancakes

a stack of country griddle cakes with syrup

IHOP Country Griddle Cakes

You can make the IHOP Griddle Cakes like they used to make. 
5 from 13 votes
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Course: Breakfast
Cuisine: American
Keyword: IHOP Griddle Cakes, IHOP Recipes, Pancakes
Servings: 8
Calories: 222kcal

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
  • 1 beaten egg
  • 1 1/2 cups buttermilk
  • 3/4 cup prepared cream of wheat

Instructions

  • Place first six ingredients in a medium-size bowl. In a small bowl mix cream of wheat with the buttermilk to get any lumps out of the cream of wheat. When this is done add egg, cream of wheat, and buttermilk mixture to dry ingredients. Beat with a spoon all until smooth.
  • The batter may be a little lumpy. Heat a grill or a frying, pan medium-low heat works well with pancakes. When the surface is hot lightly oil or use a vegetable spray. Pour the desired size for pancakes and turn when the top of the pancake has little bubbles. If you spray your pancake turner with a nonstick spray it helps prevent the uncooked part of the pancake from sticking to the turner and flipping the pancake is made much easier.
  •  If your pan is seasoned well your pancakes should not be sticking and if the temperature is just right your pancakes should have a beautiful golden color.

Nutrition

Calories: 222kcal | Carbohydrates: 35g | Protein: 6g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 25mg | Sodium: 290mg | Potassium: 219mg | Fiber: 1g | Sugar: 5g | Vitamin A: 105IU | Calcium: 217mg | Iron: 6.7mg
Tried this recipe?Mention @CopyKatRecipes or tag #CopyKatRecipes!

About Stephanie

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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Reader Interactions

Comments

  1. Glenda

    5 stars
    I made these pancakes for the first time today. I had never heard of them before (to be honest) until my husband mentioned them to me this morning. So I did a search for them and made a big batch. He was in heaven! He thought he would never have them again in his lifetime. I ate one with just butter on it and it was absolutely delightful!

  2. Yamira Jones

    This recipe does not at all produce a replica of the famous Country Geiddle pancakes from IHOP. I have tried all of the different options out there. I even tried grounding the cream of wheat! This recipe produces pancakes that are cakes and dough centric. Even when using whole wheat flour. The only way to eat those delicious country griddle pancakes is by begging IHOP to bring them back.

  3. Liz

    5 stars
    You’d never guess how marvelous this combination of ingredients could be, but the result was some very delicious pancakes!!

  4. Tammy

    Could you do self rising flour as apposed to whole flour. Cooking for one person so I have to reduce the recipe greatly. Thanks

    • Stephanie

      I have to be honest here, I haven’t tried this recipe with self-rising flour. I think the recipe would need to change quite a bit to make this accommodation. Perhaps you would want to consider adding a tablespoon or two of prepared cream of wheat to your favorite pancake batter.

  5. Michael Connolly

    This taste just like the Country Griddle cakes at IHOP I remembered thank you so much for such a delicious recipe. I had my friends over and they couldn’t believe how good they were it was such a hit I’m definitely making this again.

  6. Ann

    Good pancakes. They were worth the extra effort to make by cooking the Cream of Wheat and adding. They came out fluffy, moist and soft. My whole family enjoyed them. They brought back memories of my childhood at home when we all gathered to eat my Mama’s pancakes. Thanks for sharing this recipe. I will definitely make these again. Ann

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