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Malted Cream of Wheat Pancakes

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!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 18 4-inch pancakes
Calories: 85kcal
Author: Michelle / Now Cook This!



  • cup milk (or water)
  • 3 tablespoons Cream of Wheat (Original 2½ Minute)
  • pinch salt


  • cups all-purpose flour
  • ¼ cup malted milk powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • cups buttermilk
  • 2 large eggs
  • 2 tablespoons butter, melted
  • ½ teaspoon vanilla extract



  • 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.


  • 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.

Recipe Notes

  • 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.
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