When I went away to college I would dream about all of the delicious foods I was missing out at home. When I came home for a visit I’d try to get as many home cooked meals in as I could! Now as a young mom I wonder what my boys will dream about when they leave home (let’s now dwell on that for too long, I might cry!). Each time I try a new recipe I think, will I make this for years or is it a one time thing? Some have already stood the test of time (5 1/2 whole years). Others didn’t make the cut because of too much time or too little taste. The first time I tried this homemade pancakes recipe I knew it would be a “forever dish” and I find myself dreaming about them from time to time.
Homemade Pancakes Recipe With Cream Of Wheat
The ingredients are all of your run of the mill ingredients save one. Cream of Wheat!
1 1/4 cups all-purpose flour
1 1/2 cups buttermilk
1/3 cup instant Cream of Wheat (about 1 1⁄2 packages)
How dandy are these stainless steel measuring cups?!
Homemade Pancakes Recipe
I don’t always mix all of the dry ingredients together first (like most recipes say to), but after making these a few different times I realized the cream of wheat was clumping and the pancakes turned out to be more of a chunky cream of wheat food than smooth pancakes. *I like to substitute butter for oil. I feel like it makes them a bit sweeter* So I put the dry cream of wheat in the microwave with 3 tablespoons of butter and heat until it’s melted. I mix that all together than I add the egg and 1 teaspoon of vanilla (<secret ingredient right there!)
Easy Breakfast Recipe
Once you’ve combined everything together the batter SHOULD start to bubble (slowly of course). If it isn’t the pancakes will turn out dense and flat. The problem I would guess is your buttermilk has expired (it should smell like yogurt) or your baking soda is past it’s date as well.
I’ve used spray cooking oil and butter to grease the pan, they taste about the same to me, the real deciding factor is the heat of the pan you’re cooking them on. If it’s too hot the pancakes will get crunchy. Shoot for a low heat, you can always kick it up. If the butter or spray sizzles and burns before you get the batter down, it’s too hot!
We eat them straight off the skillet! We add a pad of butter and a bit of syrup. They have a sweetness to them so it doesn’t need much. Our boys eat them plain for a snack later.
The recipe yields about 16 1/3 pancakes. Since our family is small and it yields so many I freeze the left overs. A few seconds in the microwave and they’re ready to go for another morning (or dinner too!).
I hope you enjoy this homemade pancakes recipe as much as we do!
Enjoy the breakfast recipe!
Remember that electric griddles are also perfect for making pancakes for a large crowd.
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Be sure to check out the other dandy recipes on the blog HERE.