Wheatie Pancakes

These pancakes swap most of the flour for crushed Wheaties cereal, giving them a toasty, whole-grain flavor and lightly crispy edges that regular pancakes don’t have. The cereal softens in the milk and egg batter, adding texture without making the pancakes heavy.

The batter should be thin, not thick. Add flour a little at a time until it just holds together and pours easily. Too much flour and you lose the cereal flavor entirely. Too little and the pancakes fall apart on the griddle.

A hot griddle is essential. The thin batter spreads fast, so you want it to set quickly on contact for defined edges and even browning.

Kitchen Tips

• Let the batter sit for a couple minutes before cooking. The cereal absorbs the liquid and the consistency evens out.
• Flip when the edges look set and bubbles form across the surface. These cook faster than standard pancakes because the batter is thinner.
• Butter the griddle between batches. The cereal bits brown quickly and can stick.

Variations

• Use crushed bran flakes or corn flakes for a different cereal-based flavor.
• Add a mashed banana to the batter for natural sweetness and extra moisture.
• Top with fresh berries and a drizzle of maple syrup for a classic finish.