Cream of Wheat pancakes or waffles
Cream of Wheat pancakes or waffles are a variation of traditional breakfast cakes where farina (a milled wheat cereal) is incorporated into the batter. This addition creates a distinctively tender, slightly creamy interior and a crisp exterior, offering a comforting, warm breakfast staple often served with maple syrup or butter.
🍽️ Nutrition at a glance
This dish is high in carbohydrates, providing a quick source of energy, and offers a moderate amount of protein from the wheat and eggs. A typical serving contains approximately 300-400 calories, depending on the recipe and toppings.
Nutrition breakdown
| Calories | 320 kcal |
| Protein | 10 g |
| Carbs | 45 g |
| Fat | 12 g |
| Fiber | 2 g |
| Sugar | 8 g |
| Sodium | 450 mg |
| Iron | 6 mg |
| Thiamin (B1) | 0.4 mg |
| Niacin (B3) | 5 mg |
| Folate | 80 mcg |
| Calcium | 150 mg |
| Potassium | 120 mg |
| Phosphorus | 180 mg |
| Selenium | 12 mcg |
Per 2 medium pancakes (approx. 150 g) · estimated, varies by recipe
💡 What's interesting
Using Cream of Wheat in pancake or waffle batter is a clever way to add a smooth, porridge-like texture that is less grainy than standard flour, making it particularly appealing for those who enjoy a softer bite. Nutritionally, it boosts the iron and B-vitamin content compared to pancakes made with only all-purpose flour.
