These easy Malted Cream of Wheat Pancakes have officially been declared The Best Pancakes Ever in our house. They’re the ultimate diner-style pancake and are so delicious you may just forget about the boxed mix for good!
Cream of Wheat has always been one of my favorite breakfasts. My mom made it a ton when I was growing up. I’m reminded of my childhood every time I eat it!
Pancakes are another favorite. I actually get cravings for them. Sooo…how about a pancake made with Cream of Wheat?
I have been on the search for the perfect pancake recipe forever. I’ve made so many and have never found “the one.” Until now, that is. My friends, the search is over. I finally found it, and I couldn’t wait to share!
Now, call me crazy, but super-thick pancakes are just not my thing. Why? They are often dry, don’t have much flavor, and I need to drown them in syrup.
I’d much rather a pancake that’s thinner and more moist – one that only needs a drizzle of syrup as a complement because it tastes pretty darn good all on its own (you know, like a diner pancake!).
These Malted Cream of Wheat Pancakes are exactly that!
They are moist yet fluffy. They are lightly sweetened with malted milk powder (a common “secret” ingredient in diner pancakes), so a drizzle of maple syrup gives them just the right amount of sweet without being too sweet. And you can taste a hint of the Cream of Wheat.
They are absolutely perfect!
It’s funny sometimes how recipes make their way into my kitchen. To make a long story short, it all started when David suggested pancakes with ice cream and maple syrup for dessert one night. We had also been talking about making ice cream with Cream of Wheat (don’t ask).
This made me remember once seeing a recipe for pancakes made with Cream of Wheat (I think it was an IHOP copycat recipe), which made me think of diner pancakes, which made me remember seeing somewhere that malted milk powder was often used in diner pancakes.
So, we whipped some up and…BEST. PANCAKES. EVER!!!
Oh, and yes, we did top them with ice cream AND butter AND maple syrup. Craaaazy good! And we ate them again for breakfast the next morning!
INGREDIENTS YOU NEED:
- Cream of Wheat (Original 2½ Minute)
- Milk or water (to make the Cream of Wheat)
- All-purpose flour
- Malted milk powder
- Baking soda
- Baking powder
- Buttermilk (or milk and lemon juice/white vinegar)
- Vanilla extract
- Cooking spray
HERE’S A QUICK LOOK AT HOW TO MAKE MALTED CREAM OF WHEAT PANCAKES:
TIPS AND TIDBITS:
- You can make your Cream of Wheat with either milk or water, whichever you prefer. I think using milk gives the best flavor, so that is what I use and recommend.
- The batter should be thick and pourable (not super thick, actually more on the thinner side of thick, but not watery). Check the consistency after you let it sit for 5 minutes (it will likely thicken up just a bit during this time). If it’s too thin, add a bit more flour. If it’s too thick, add a bit more buttermilk.
- Speaking of buttermilk, if you don’t have any, combine 1½ tablespoons of lemon juice or white vinegar with enough milk to make 1½ cups. Let sit for 5 minutes. Voila!
- If you don’t have malted milk powder or would like the pancakes just a bit sweeter, you can substitute ¼ cup sugar for the malted milk powder.
- Only flip your pancakes once. Flipping them more than once can result in tough pancakes.
- This recipe makes 18 4-inch pancakes, which means you will most likely have to cook the pancakes in batches. I usually do three batches of 6 pancakes each. To keep your pancakes warm while you finish the remaining batches, place them on a baking sheet in a 200°F oven.
HOW TO FREEZE AND REHEAT PANCAKES:
Pancakes freeze and reheat beautifully, so if you have extras, you can enjoy them another day without having to go through the fuss of making them! In fact, since you’re making them anyway, why not make an extra batch just for putting in the freezer?
HOW TO FREEZE PANCAKES:
Once the pancakes have cooled completely, place them in a large freezer bag or freezer-safe container with wax paper or parchment paper between the layers to prevent them from sticking together. For best results, use within 2 months.
HOW TO REHEAT FROZEN PANCAKES IN THE MICROWAVE:
Place the pancakes in a single layer on a microwave-safe plate and cook for 30 to 60 seconds or until heated through (the cooking time will depend on your microwave and how many pancakes you are making).
HOW TO REHEAT FROZEN PANCAKES IN THE OVEN:
To reheat the pancakes in the oven, preheat the oven to 350°F. Place the pancakes in a single layer on a baking sheet. Cover tightly with foil and reheat for about 10 to 15 minutes or until heated through (make sure you cover them or else they can dry out).
So go ahead and ditch the boxed pancake mix once and for all. These pancakes are so easy to make and taste so good, you may never go back!
Oh, and do yourself a favor someday when you want a real treat…try the butter, ice cream, and maple syrup thing!
I hope you try this recipe for Malted Cream of Wheat Pancakes and love it as much as I do! Thanks for visiting today!
Malted Cream of Wheat Pancakes
CREAM OF WHEAT:
- 1¼ cup milk (or water)
- 3 tablespoons Cream of Wheat (Original 2½ Minute)
- pinch salt
- 1½ cups all-purpose flour
- ¼ cup malted milk powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1½ cups buttermilk
- 2 large eggs
- 2 tablespoons butter, melted
- ½ teaspoon vanilla extract
COOK THE CREAM OF WHEAT:
- In a small saucepan, bring the milk (or water) to a boil. While stirring, slowly add the Cream of Wheat and a pinch of salt. Reduce heat and simmer, stirring constantly, for 2½ minutes or until thick and creamy. Remove from heat and set aside.
MAKE THE PANCAKES:
- Preheat an electric griddle to 375°F.
- In a large bowl, combine the flour, malted milk powder, baking soda, baking powder, and salt.
- In a separate bowl, combine the buttermilk, eggs, melted butter, and vanilla.
- Add the wet ingredients to the dry ingredients along with the cooked Cream of Wheat; stir until well combined and most of the lumps are gone. Let the batter sit for 5 minutes. Note: The batter should be thick but pourable (not super thick, actually more on the thinner side of thick but not watery). If it's too thin, add a bit more flour. If it's too thick, add a bit more buttermilk.
- Spray the griddle with cooking spray. For each pancake, ladle ¼ cup of batter onto the griddle. Fit as many as you can onto your griddle without them touching each other (I usually do three batches of 6 pancakes each).
- Cook until bubbles form on the surface of the pancakes, the edges look dry, and the bottoms are golden brown. Flip and cook until golden brown on the other side. Note: Only flip once. Flipping more than once can result in tough pancakes.
- If you don’t have malted milk powder or if you would like your pancakes just a bit sweeter, you can substitute ¼ cup sugar for the malted milk powder.
- If you don’t have buttermilk, combine 1½ tablespoons of lemon juice or white vinegar with enough milk to make 1½ cups. Let sit for 5 minutes.
- To keep pancakes warm while you finish cooking the remaining batches, place them on a baking sheet in a 200°F oven.
- To freeze pancakes: Cool completely then place in a large freezer bag or freezer container with wax paper or parchment paper separating the layers so they don’t stick together.
- To reheat frozen pancakes in the microwave: Place pancakes in a single layer on a microwave-safe plate. Cook for 30 to 60 seconds or until heated through (time will depend on your microwave and the number of pancakes).
- To reheat frozen pancakes in the oven: Preheat oven to 350°F. Place pancakes in a single layer on a baking sheet. Cover tightly with foil and bake for 10 to 15 minutes or until heated through (make sure to cover or the pancakes can dry out).
- For best results, use frozen pancakes within 2 months.