Harvest Grain Pancake Recipe (IHOP)
User Reviews
5
Harvest Grain Pancake Recipe (IHOP)
Description
Combining ground oats and whole wheat flour with baking soda, baking powder, and salt, this pancake batter incorporates chopped almonds and walnuts for texture. Wet ingredients including buttermilk, oil, egg, and brown sugar are mixed gently to avoid overdeveloping gluten, ensuring tender pancakes. Cooking them on a medium to hot griddle develops a golden crust while maintaining softness inside.
The inclusion of oats and nuts adds fiber and a rustic characteristic, setting these pancakes apart from plain flour versions. The buttermilk adds acidity that reacts with leavening to give rise and a slight tang. Brown sugar deepens the flavor with mild caramel notes. These pancakes are well suited to serving with butter and maple syrup or fruit preserves.
The recipe includes tips on storage and reheating, with pancakes keeping refrigerated for a few days or frozen for longer. Reheating in a toaster or oven restores crispness. Substitutions for dairy-free or gluten-free diets are also provided, making this adaptable for various preferences.
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
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.
Notes
- Cooked pancakes can be stored refrigerated in an airtight container for 2-3 days.
- Freeze pancakes in a single layer then stack with wax paper between layers to prevent sticking.
- Reheat pancakes in a toaster for crispy edges or in the oven covered with foil for softness.
- Dairy-free option: replace buttermilk with plant-based milk plus vinegar or lemon juice, let sit before using.
- Gluten-free option: use gluten-free oats and substitute whole wheat flour with gluten-free all-purpose flour or a blend including almond flour.
- Make buttermilk substitute by mixing milk with vinegar or lemon juice and letting it sit for 5-10 minutes before use.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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