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Cream of Wheat® Pancakes

Rated as 5 out of 5 Stars

"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."
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40 m servings 264
Original recipe yields 6 servings


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  1. 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.
  2. 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.


  • Cook's Note:
  • Can be made multigrain - substitute up to 1/2 cup flour for finely ground oats or dry grain cereal such as Bob's Red Mill® 5-Grain Cereal.

Nutrition Facts

Per Serving: 264 calories; 10.9 33.8 7.5 34 486 Full nutrition

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These are the lightest, fluffiest and most flavorful pancakes in our arsenal. We've been making them this way for 10 years and love it. It's getting harder to find instant cream of wheat, so I ...