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Harvest Grain Pancake Recipe (IHOP)
5 from 42 votes

Harvest Grain Pancake Recipe (IHOP)

This Harvest Grain Pancake recipe blends whole wheat and oat flours with chopped almonds and walnuts, producing hearty pancakes with a slightly nutty texture. The batter includes buttermilk, brown sugar, and vegetable oil, contributing moisture and subtle sweetness. Cooking on a hot griddle yields golden pancakes with a soft interior and crisp edges, great for a wholesome breakfast.

Prep Time
10 mins
Cook Time
4 mins
Total Time
14 mins
Servings: 4 -8 servings
Calories: 304 kcal
Course: Breakfast, Brunch
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. Grind oats until flour consistency using a blender or food processor, or oat flour may be used as a replacement.
  3. In a batter bowl, combine all dry ingredients ground oats, whole wheat flour, walnuts, almonds, baking soda, baking powder and salt, whisk until combined.
  4. In a medium bowl, combine buttermilk, oil, egg, and sugar, whisking well until smooth.
  5. 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.
  6. 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.
  7. 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

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%)

Nutrition Facts

Serving: 4 -8 servings

Amount Per Serving

Calories 304

% 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.