Harvest Grain Pancake Recipe (IHOP)
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5.0
42 reviews
Excellent
Harvest Grain Pancake Recipe (IHOP)
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You'll love the hearty texture and signature flavor of buttermilk in these healthy pancakes. Whole wheat flour, nuts and oats, this copycat IHOP Harvest Grain Pancake recipe is delicious! Top with butter and maple syrup for a hearty breakfast.
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Ingredients
- 3/4 cup rolled oats ground into flour, may use oat flour as replacement
- 3/4 cup whole wheat flour I used organic whole wheat
- 1 ½ teaspoons baking soda for high altitude, reduce to 1 ¼ teaspoons
- 1 teaspoon baking powder for high altitude, reduce to ¾ teaspoon
- 1/2 teaspoon kosher salt
- 1 1/2 cups buttermilk I used whole milk, but use 2% if preferred, or make your own, see notes
- 1/4 cup vegetable oil like Grapeseed or Avocado oil
- 1 large egg room temperature
- 3 tablespoons brown sugar light or dark, or use sugar replacement like Truvia or Monk Fruit
- 3 tablespoons almonds finely chopped, almond flour or meal may be subbed
- 3 tablespoons walnuts chopped
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Instructions
- Preheat skillet or griddle, medium heat. Ideal heat for an electric griddle is 375° F (191° C) and brush a little melted butter or oil on the griddle surface.
- Grind oats until flour consistency using a blender or food processor, or oat flour may be used as a replacement.
- In a batter bowl, combine all dry ingredients ground oats, whole wheat flour, walnuts, almonds, baking soda, baking powder and salt, whisk until combined.
- In a medium bowl, combine buttermilk, oil, egg, and sugar, whisking well until smooth.
- Make a well in the center of the dry ingredients, pour the wet ingredients into the well, mix well until just combined, trying not to overmix. I like using a spatula for this, as you can fold the batter, making sure to incorporate all of the dry ingredients without overmixing the batter.
- Ladle ¼ - ⅓ cup of batter onto a hot skillet or griddle, cooking pancakes 2-4 minutes per side, until golden brown. Serve with butter and maple syrup.
- Serve with butter and syrup of choice, top with banana slices, peanut butter or almond butter. Fresh fruit is also a great choice to serve with these healthy pancakes.
Equipments used:
Notes
- Storage
- Store cooked and cooled pancakes in an airtight container in the fridge for 2-3 days.
- Freeze - Place cooled pancakes in a single layer on a baking sheet and freeze for 30 minutes. Once frozen, place in a resealable bag, with a piece of wax paper between layers and pop back in the freezer.
- Reheat - Reheat on lower setting in toaster, for crispy edges and fluffy inside. Or, gently warm in the microwave. To reheat large numbers of pancakes, preheat the oven to 350° F (177 C) oven, place a single layer of pancakes on a sheet pan and cover tightly with foil. Bake for about 10 minutes, until the pancakes are warm and soft.
- sheet pan
- How to keep pancakes warm - Preheat oven to 200° F (93 C) and line a baking sheet with parchment paper. As pancakes finish, place pancakes in single layer and return to the oven, if more than one layer is necessary, add a piece of parchment paper or foil between.
- Preheat oven to 200° F (93 C) and line a baking sheet with parchment paper. As pancakes finish, place pancakes in single layer and return to the oven, if more than one layer is necessary, add a piece of parchment paper or foil between.
- Dairy Free Pancakes - Replace the buttermilk with equal amounts of your favorite plant-based milk, stir in 1 tablespoon of vinegar or lemon juice and allow to sit for a few minutes.
- - Replace the buttermilk with equal amounts of your favorite plant-based milk, stir in 1 tablespoon of vinegar or lemon juice and allow to sit for a few minutes.
- Gluten-Free Pancakes - Make sure your oats are gluten-free, in place of the whole wheat flour, use your favorite Gluten-Free All-purpose flour, or use ½ cup GF Flour and ¼ cup Almond flour in addition to the oat flour.
- - Make sure your oats are gluten-free, in place of the whole wheat flour, use your favorite Gluten-Free All-purpose flour, or use ½ cup GF Flour and ¼ cup Almond flour in addition to the oat flour.
- How to make buttermilk with lemon juice or vinegar - In a 2 cup measuring cup, add 1 ½ tablespoon of white vinegar or lemon juice to the measuring cup, then fill to 1 ½ cups with your milk of choice. Stir and allow to sit at room temperature for 5-10 minutes.
- In a 2 cup measuring cup, add 1 ½ tablespoon of white vinegar or lemon juice to the measuring cup, then fill to 1 ½ cups with your milk of choice. Stir and allow to sit at room temperature for 5-10 minutes.
Nutrition Information
Show Details
Serving
2pancakes
Calories
304kcal
(15%)
Carbohydrates
28g
(9%)
Protein
8g
(16%)
Fat
19g
(29%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
9g
Monounsaturated Fat
5g
Trans Fat
0.1g
Cholesterol
38mg
(13%)
Sodium
616mg
(26%)
Potassium
250mg
(7%)
Fiber
4g
(16%)
Sugar
9g
(18%)
Vitamin A
146IU
(3%)
Vitamin C
0.1mg
(0%)
Calcium
147mg
(15%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4-8 servings
Amount Per Serving
Calories 304 kcal
% Daily Value*
| Serving | 2pancakes | |
| Calories | 304kcal | 15% |
| Carbohydrates | 28g | 9% |
| Protein | 8g | 16% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 38mg | 13% |
| Sodium | 616mg | 26% |
| Potassium | 250mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 146IU | 3% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 147mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
42 reviews
Excellent
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