Cream of Wheat pancakes
Cream of Wheat pancakes are a soft, slightly grainy breakfast pancake made with farina (milled wheat) instead of or in addition to flour. They are typically made with milk, eggs, and a leavening agent, resulting in a tender, porridge-like texture. This variation is a comforting, quick-cook alternative to traditional pancakes, popular in American home cooking.
🍽️ Nutrition at a glance
These pancakes are a high-carbohydrate food, providing a good source of energy, with moderate protein from the wheat and eggs. A typical serving of two 4-inch pancakes contains roughly 250-300 calories.
Nutrition breakdown
| Calories | 270 kcal |
| Protein | 8 g |
| Carbs | 42 g |
| Fat | 8 g |
| Fiber | 2 g |
| Sugar | 5 g |
| Sodium | 380 mg |
| Iron | 8 mg |
| Thiamin (B1) | 0.3 mg |
| Niacin (B3) | 3 mg |
| Folate | 60 mcg |
| Calcium | 120 mg |
| Phosphorus | 150 mg |
| Magnesium | 25 mg |
| Selenium | 12 mcg |
Per 2 pancakes (4-inch diameter, approx. 120 g total) · estimated, varies by recipe
💡 What's interesting
Culturally, they represent a clever use of a common hot cereal (Cream of Wheat) to create a different breakfast texture. Nutritionally, the farina offers a different mineral profile than standard flour, often providing more iron and B vitamins.
