IHOP Country Griddle Cakes
These IHOP Country Griddle Cakes are fluffy, soft, and easy to make! Perfect for a cozy breakfast with a nostalgic diner-style twist.
Equipment
- Mixing Bowls
- Whisk
- Griddle or Skillet
- Measuring cups and spoons
- Spatula
- Serving plates
Ingredients
- 1 ½ cups all-purpose flour
- 2 tablespoons sugar to add a touch of sweetness
- ½ teaspoon salt balances the flavors
- 2 teaspoons baking powder for fluffy, risen cakes
- ½ teaspoon baking soda complements the acidity of buttermilk
- 2 tablespoons vegetable oil adds moisture and richness
- 1 teaspoon vegetable oil for greasing the griddle
- ¾ cup prepared cream of wheat gives a unique texture and flavor
- 1 ½ cups buttermilk ensures a tender crumb and tangy taste
- 1 beaten egg binds the ingredients together
Instructions
Preparation
- Prepare the cream of wheat according to package instructions. Set aside to cool slightly.
- In a large mixing bowl, whisk together the all-purpose flour, sugar, salt, baking powder, and baking soda until well combined.
- In a separate bowl, combine the prepared cream of wheat, buttermilk, 2 tablespoons vegetable oil, and beaten egg. Whisk until smooth.
- Pour the wet mixture into the dry ingredients. Stir gently until just combined; lumps are okay.
Cooking
- Preheat your griddle or skillet over medium heat. Lightly grease with 1 teaspoon vegetable oil.
- Pour about ¼ cup batter onto the hot griddle for each cake. Cook until bubbles form on the surface, about 2-3 minutes.
- Flip and cook for an additional 2-3 minutes or until golden brown on both sides.
Serving
- Transfer the griddle cakes to a warm plate. Serve stacked, drizzled with maple syrup and topped with fresh fruit or whipped cream if desired.
Notes
- Use unbleached all-purpose flour for a more natural flavor.
- If you don’t have buttermilk, mix 1 tablespoon vinegar or lemon juice with regular milk and let sit for 5-10 minutes.
- Store leftover griddle cakes in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months with parchment paper between layers.