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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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 a 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. You can read more about the complete history of IHOP.
IHOP Country 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.
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, cover them individually with plastic wrap, 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 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!
Recipe Ingredients
Here’s a list of what you need:
- All-purpose flour
- Sugar
- Salt
- Baking powder
- Baking soda
- Vegetable oil
- Egg
- Buttermilk
- Cream of Wheat
How to Make IHOP Country Griddle Cakes
- Place dry ingredients and oil in a medium-size bowl. Stir to combine.
- In a small bowl 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 batter into the pan for the desired size of your pancakes.
- Turn the pancake over when the top of the pancake 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 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 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 putting them on a wire rack on a baking sheet and placing them in the oven on either a warm setting or the lowest temperature setting.
More IHOP Copycat Recipes
- Bacon Omelette
- Banana Bread French Toast
- Blueberry Cannoli Pancakes
- Colorado Omelette
- French Toast
- Funfetti Pancakes
- Pumpkin Pancakes
Favorite Pancake and Waffle Recipes
Popular Muffin 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.
fitoru
I would love to try this recipe. Im sure my kids will love it.
Teresa DM
Can you use Instant cream of wheat?
Stephanie
I think you could.
Glenda
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!
Stephanie
I am glad you enjoyed them!
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.
Rozalynn Bradford
Has anyone tried to use boxed pancake mix like krustiez buttermilk pancakes and then adding the cooked cream of wheat?
Stephanie
I haven’t tried this before. It should work.
Erin
My family loves this recipe, always a hit on weekends!
Lori @ RecipeGirl
Making these every weekend!
Toni Dash
Awesome day starter! A new favorite breakfast in our house!
Barbara Schieving
I love starting the day with a stack of Griddle Cakes.
Ashley @ Wishes & Dishes
I will be making these over and over again!
Jennifer Farley
These come out perfectly!
Liz
You’d never guess how marvelous this combination of ingredients could be, but the result was some very delicious pancakes!!
Aysegul
Perfect for the breakfast. Thanks.
Joanne
These are so wonderfully fluffy!
Melissa Sperka
Griddle cakes will ht the spot this morning for breakfast!
Patricia J Torda
Question: Is it 3/4 cup cream of wheat dry then cooked or 3/4 cup cream of wheat already cooked?
Stephanie
It needs to be 3/4 of a cup that has 3/4 cup by volume after cooking it.
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.
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.
Stephanie
I am so glad to hear that.
Fljac
Awesome, reminds me of IHOP in 70’s……delish! Sooooo much better than my mom’s (sorry Mom).
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