Best 12 Cream Of Wheat Buttermilk Pancakes Recipes

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Cream of wheat buttermilk pancakes are a delicious and easy-to-make breakfast option that can be enjoyed by people of all ages. Buttermilk adds a tangy flavor to the pancakes while cream of wheat adds a light and fluffy texture. These pancakes are perfect for a lazy weekend brunch or a quick weekday breakfast. They can be served with a variety of toppings, such as butter, syrup, fruit, or whipped cream, and are sure to please even the most discerning palate.

Check out the recipes below so you can choose the best recipe for yourself!

CREAM OF WHEAT PANCAKES



Cream of Wheat Pancakes image

Make and share this Cream of Wheat Pancakes recipe from Food.com.

Provided by Miss Diggy

Categories     Breakfast

Time 15m

Yield 6 serving(s)

Number Of Ingredients 6

3 cups pancake mix
3 cups cream of wheat
4 cups 1% low-fat milk, lowfat
6 eggs
12 teaspoons vegetable oil
vegetable oil cooking spray

Steps:

  • Spray griddle with cooking spray. In bowl, combine pancake mix and cereal.
  • Mix milk, egg and vegetable oil; stir into cereal mixture.
  • Pour 1/4 c batter onto griddle. Cook until top gets bubbly and then turn and cook until golden brown.

CREAM OF WHEAT PANCAKES



Cream of Wheat Pancakes image

We had these pancakes at IHOP and both loved them! I don't remember where I found this recipe, but I have been making these for a while now, and have made a few changes for our tastes.

Provided by kittycatmom

Categories     < 30 Mins

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 10

1 1/4 cups flour
1 1/2 cups buttermilk
1/3 cup cream of wheat, dry, instant
1 egg
1/3 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 cup vegetable oil
1/2 teaspoon salt
2 tablespoons flax seed meal (optional)

Steps:

  • Heat a skillet over medium heat.
  • In a large bowl, combine all ingredients until smooth. Pour the batter by 1/3 cup portions into a pan coated with cooking spray and cook pancakes until golden brown.

Nutrition Facts : Calories 217.8, Fat 8.1, SaturatedFat 1.4, Cholesterol 25.1, Sodium 406.1, Carbohydrate 31.1, Fiber 0.8, Sugar 10.6, Protein 5.1

CREAM OF WHEAT® BUTTERMILK PANCAKES



Cream of Wheat® Buttermilk Pancakes image

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.

Provided by KARA12121

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 40m

Yield 6

Number Of Ingredients 9

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

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 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, Sodium 486.2 mg, Sugar 6.2 g

LIGHT & FLUFFY WHOLE WHEAT BUTTERMILK PANCAKES



Light & Fluffy Whole Wheat Buttermilk Pancakes image

Whole wheat & fluffy?--Yes! I couldn't believe it either until I tried it. I'm not sure if it was because I milled my own wheat or not, but I'll be making this as my standard pancake recipe now.

Provided by Maddison

Categories     Breakfast

Time 20m

Yield 8 Pancakes, 4 serving(s)

Number Of Ingredients 8

1 egg
1 cup whole wheat flour
1 cup buttermilk
1 tablespoon sugar
2 tablespoons vegetable oil
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda

Steps:

  • Beat egg until fluffy.
  • Add remaining ingredients, mix only until smooth.
  • Makes 8 (4 inch) pancakes.
  • Really good and healthy!

Nutrition Facts : Calories 217.3, Fat 9.3, SaturatedFat 1.7, Cholesterol 49, Sodium 621.5, Carbohydrate 28, Fiber 3.2, Sugar 6.2, Protein 7.6

BUTTERMILK BUCKWHEAT PANCAKES



Buttermilk Buckwheat Pancakes image

This buckwheat pancake recipe uses buckwheat flour instead of the wheat-based variety. The light and tender buckwheat pancakes offer a nutty flavor and hearty texture. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 8 pancakes.

Number Of Ingredients 12

1 cup buckwheat flour
2 tablespoons brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 large egg, room temperature
1 cup buttermilk
1 tablespoon butter, melted
Maple syrup, optional

Steps:

  • Combine first 8 ingredients. Whisk the egg, buttermilk and butter; stir into dry ingredients just until moistened. , Preheat a lightly greased griddle over medium heat. Pour batter by 1/4 cupfuls onto griddle; turn when bubbles on top begin to pop. Cook until second side is golden brown. If desired, serve with syrup and additional butter.

Nutrition Facts : Calories 195 calories, Fat 6g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 667mg sodium, Carbohydrate 31g carbohydrate (11g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic exchanges

BUTTERMILK PANCAKES



Buttermilk Pancakes image

You just can't beat the best buttermilk pancake recipe for a down-home hearty breakfast. Pair it with sausage and fresh fruit for a mouthwatering morning meal. -Betty Abrey, Imperial, Saskatchewan

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 40m

Yield 2-1/2 dozen.

Number Of Ingredients 7

4 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking soda
2 teaspoons salt
1-1/2 teaspoons baking powder
4 large eggs, room temperature
4 cups buttermilk

Steps:

  • In a large bowl, combine the flour, sugar, baking soda, salt and baking powder. In another bowl, whisk the eggs and buttermilk until blended; stir into dry ingredients just until moistened. , Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top. Cook until second side is golden brown. Freeze option: Freeze cooled pancakes between layers of waxed paper in a freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven 6-10 minutes. Or place a stack of 3 pancakes on a microwave-safe plate and microwave on high until heated through, 45-90 seconds.

Nutrition Facts : Calories 270 calories, Fat 3g fat (1g saturated fat), Cholesterol 89mg cholesterol, Sodium 913mg sodium, Carbohydrate 48g carbohydrate (11g sugars, Fiber 1g fiber), Protein 11g protein.

WHOLE WHEAT BUTTERMILK PANCAKES



Whole Wheat Buttermilk Pancakes image

Make and share this Whole Wheat Buttermilk Pancakes recipe from Food.com.

Provided by evelynathens

Categories     Breakfast

Time 30m

Yield 24 pancakes

Number Of Ingredients 12

2/3 cup whole wheat flour
2/3 cup cake flour
2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/4 teaspoon baking soda
1 pinch salt
3 large egg whites
3 tablespoons sugar
1 cup buttermilk
2 tablespoons butter, melted,cooled
butter
strawberry jam or warm maple syrup

Steps:

  • Preheat oven to 200°F.
  • Combine flours, baking powder, cinnamon, soda and salt well; beat egg whites with sugar until thick and mixture has the consistency of sour cream, about 1 ½ minutes; spoon dry ingredients evenly over egg whites; carefully pour buttermilk and melted butter over; fold until combined.
  • Heat pancake griddle over medium heat; add butter and heat until sizzling; drop batter by rounded tblsps onto griddle; cook pancakes until bottoms are brown, about 1 ½- 2 minutes; turn and cook until the other side is brown, about 1 more minute; transfer pancakes to a cookie sheet and keep warm in preheated oven; repeat with remaining pancake batter, adding more butter to griddle as necessary.

Nutrition Facts : Calories 46.3, Fat 1.1, SaturatedFat 0.7, Cholesterol 3, Sodium 74.5, Carbohydrate 7.6, Fiber 0.5, Sugar 2.1, Protein 1.6

WHEAT GERM BUTTERMILK PANCAKES



Wheat Germ Buttermilk Pancakes image

I found this pancake recipe in an old cookbook but I modified it quite a bit. The original recipe called for heaping tablespoons of the wheat germ but I calculated what the exact measurement would be. Also, the original recipe uses white flour and I use whole wheat pastry flour. If you use a teflon griddle you do not have to use oil.

Provided by Kaykwilts

Categories     Breakfast

Time 25m

Yield 12 serving(s)

Number Of Ingredients 7

2 eggs
2 cups buttermilk
2 teaspoons baking soda
1/2 cup wheat germ
1 1/2 cups whole wheat pastry flour
1/4 cup canola oil
1/2 teaspoon salt

Steps:

  • Beat eggs lightly.
  • Stir in oil and buttermilk.
  • Add dry ingredients.
  • Mix until blended.
  • Cook on hot lightly oiled griddle, turning once, until cakes are browned on both sides.

WHEAT GERM WHOLE-WHEAT BUTTERMILK PANCAKES



Wheat Germ Whole-Wheat Buttermilk Pancakes image

Pairs wheat germ and whole-wheat pastry flour for a healthy, wholesome breakfast treat. If you use a Teflon griddle you do not have to use oil.

Provided by KAYKWILTS

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 20m

Yield 12

Number Of Ingredients 7

2 eggs, lightly beaten
¼ cup canola oil
2 cups buttermilk
2 teaspoons baking soda
½ cup wheat germ
½ teaspoon salt
1 ½ cups whole wheat pastry flour

Steps:

  • In a medium bowl, mix eggs with oil and buttermilk. Stir in baking soda, wheat germ, salt and flour; mix until blended.
  • Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides, turning once.

Nutrition Facts : Calories 128.4 calories, Carbohydrate 13.2 g, Cholesterol 32.6 mg, Fat 6.5 g, Fiber 1.8 g, Protein 5 g, SaturatedFat 0.9 g, Sodium 361.8 mg, Sugar 2 g

CREAM OF WHEAT® PANCAKES



Cream of Wheat® Pancakes image

Stack those hotcakes high. They're made with Cream of Wheat® cereal, and they're chef approved!

Provided by Cream of Wheat

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Whole Grain Pancake Recipes

Time 15m

Yield 10

Number Of Ingredients 5

1 egg
⅔ cup fat-free milk
2 teaspoons vegetable oil
½ cup Maple Grove Farms® Complete Pancake & Waffle Mix
½ cup Original Cream of Wheat® cereal

Steps:

  • Beat egg, milk, and oil in large bowl with wire whisk until well blended. Add pancake mix and uncooked cereal; stir just until moistened.
  • Ladle batter onto hot greased griddle or skillet, using 1/4 cup batter for each pancake. Cook until bubbles form on tops, then turn to brown other sides.
  • Top pancakes evenly with 1-1/2 cups cut-up fresh fruit and one 8-oz. container of your favorite flavor of low-fat yogurt mixed with 1 tbsp. honey.

Nutrition Facts : Calories 78.7 calories, Carbohydrate 13.5 g, Cholesterol 18.9 mg, Fat 1.4 g, Fiber 0.5 g, Protein 2 g, SaturatedFat 0.3 g, Sodium 118.5 mg, Sugar 2 g

CREAM OF WHEAT® BUTTERMILK PANCAKES



Cream of Wheat® Buttermilk Pancakes image

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.

Provided by KARA12121

Categories     Pancakes

Time 40m

Yield 6

Number Of Ingredients 9

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

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 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, Sodium 486.2 mg, Sugar 6.2 g

WHOLE WHEAT BUTTERMILK PANCAKES



Whole Wheat Buttermilk Pancakes image

Treat you family with these delicious buttermilk pancakes that can be baked to perfect golden brown hue.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 25m

Yield 18

Number Of Ingredients 8

2 eggs
2 cups buttermilk
1/4 cup vegetable oil
2 cups Gold Medal™ whole wheat flour
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt

Steps:

  • In large bowl, beat eggs with wire whisk until fluffy. Beat in remaining ingredients just until smooth. (For thinner pancakes, stir in 1 to 2 tablespoons more milk.)
  • Heat griddle or skillet over medium heat or to 350°F. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Grease griddle with vegetable oil if necessary (or spray with cooking spray before heating).
  • For each pancake, pour 1/4 cup batter from cup or pitcher onto hot griddle. Cook until puffed and dry around edges. Turn and cook other side until golden brown.

Nutrition Facts : Calories 110, Carbohydrate 14 g, Cholesterol 25 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Pancake, Sodium 220 mg, Sugar 4 g, TransFat 0 g

Tips:

  • Use fresh buttermilk. Fresh buttermilk will give your pancakes a light and fluffy texture. If you don't have buttermilk on hand, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
  • Don't overmix the batter. Overmixing the batter will make your pancakes tough. Mix just until the ingredients are combined.
  • Let the batter rest for a few minutes before cooking. This will allow the gluten in the flour to relax, which will make your pancakes more tender.
  • Cook the pancakes over medium heat. If the heat is too high, the pancakes will burn on the outside before they're cooked through. If the heat is too low, the pancakes will be soggy.
  • Serve the pancakes immediately with your favorite toppings. Pancakes are best served fresh and hot. Serve them with butter, syrup, fruit, whipped cream, or whatever else you like.

Conclusion:

Cream of Wheat Buttermilk Pancakes are a delicious and easy-to-make breakfast that the whole family will enjoy. They're light and fluffy, with a slightly tangy flavor from the buttermilk. These pancakes are perfect for a lazy weekend morning or a quick weekday breakfast. With a few simple tips, you can make perfect pancakes every time. So what are you waiting for? Give this recipe a try today!

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