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Harvest Grain Pancake Recipe (IHOP)

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.

Prep Time
10 mins
Cook Time
10 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

  • 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

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

% 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.