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Home » Recipes » Harvest Grain and Nut Pancakes

Harvest Grain and Nut Pancakes

Published: Jul 23, 2021 · Modified: Jul 23, 2021 by Farah Abumaizar · 12 Comments

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hand holding a glass full of maple syrup pouring onto harvest grain pancakes

These hearty, delicious harvest grain and nut pancakes are a copycat recipe of the IHOP classic. With whole wheat, oats, and nuts they are full of flavor and so filling. If you want healthy pancakes without banana, you’ll love these!

What are harvest grain and nut pancakes?

These are a healthier take on pancakes that IHOP offers, that my family and I actually love. There’s something so wholesome about the addition of ground up nuts and oats to the pancake batter.

This is a great copycat recipe that gave me the same flavor and texture of the original. We loved these so much!

Why should I make these harvest grain and nut pancakes?

top shot of harvest grain and nut pancakes on white marble platter

They are delicious. You won’t miss the white flour of regular pancakes, the whole wheat flour as well as the ground up nuts gives a wonderful nuttiness and texture.

If you like the IHOP harvest grain n nut pancakes, you’ll definitely love these!

It’s a simple pancake recipe, and differs from some similar ones in that you don’t need to separate the eggs and whip the egg whites separately. The end product is still fluffy and light!

Healthy pancakes without banana:

Most healthy pancake recipes use bananas as a base, and combine banana with oat flour. Those are yummy too, but since I’m not a huge fan of bananas myself, I definitely prefer having these. Healthy pancakes without a banana flavor!

What ingredients do I need to make these pancakes:

ingredients needed to make harvest grain and nut pancakes

Old fashioned oats: That you’ll grind into oat flour

Whole wheat flour

Baking soda, baking powder and salt

Buttermilk: I always make my own by combining white vinegar with regular milk. You can see the ratio in the note section at the end of the recipe card.

Vegetable Oil

Egg: Preferably at room temperature so the egg combines more easily

Sugar: Just a hint to give the batter a little sweetness

Walnuts and Almonds: Finely chopped nuts, to mix into the batter. I actually used almond flour for the almonds because I had some on hand.

How to make harvest grain n nut pancakes:

wet ingredient pancakes in one bowl and dry ingredients in a nother
  1. Start off by processing the oats into a fine flour. Mix this with the whole wheat flour, baking soda, baking powder and salt and set aside.
  2. With an electric mixer, combine the buttermilk, vegetable oil, egg and sugar until well combined and a little frothy.
  3. Add the dry flour mix to the wet ingredients and stir to combine, then add in ground nuts and stir again to mix.
  4. Heat a griddle or skillet over medium high heat, adding a little butter. Once the butter melts and skillet is hot, add about 1/4 cup of pancake batter at a time.
  5. Cook a few minutes a side until golden brown on either side.
stack of grain pancakes with syrup dripping down

What to serve pancakes with:

I love pure maple syrup, the good stuff (not ready pancake syrup that’s mostly high fructose corn syrup). You could also drizzle some honey on top which would complement the nutty flavor well.

This would be great with some sliced bananas on top, as well as some additional toasted nuts if you like.

My kids love these with chocolate chips. You could also try berries or other mixed fruit.

close up shot of inside of harvest grain and nut pancakes

How to keep pancakes warm:

I have a trick I discovered in an old cookbook which I love. Right before you start cooking up the pancakes, heat the oven to really low (200 F, about 95 C). Place a baking sheet in the middle of the oven.

Every time a pancake fully cooks, place it on the baking sheet in the oven and it’ll stay warm while you finish up all the batter. The oven temperature isn’t high enough to dry out the finished pancakes, but just hot enough to keep them all fresh and warm until you’re done with all your pancake flipping.

Storing leftover pancakes:

Leftover pancakes will store well tightly covered in the fridge for 1-2 days. They still taste really good gently warmed in a microwave.

You can also place them in a single layer on a baking sheet, and place them in a freezer until they freeze, at which point you can combine them all in a freezer bag without them sticking. To enjoy, just pull out however many you need and reheat gently in a microwave.

stack of pancakes on plate with coffee mug

If you liked this recipe, you might like:

Lemon Pancakes

Buckwheat Banana Bread

Sour Milk Pancakes

Sourdough French Toast

Harvest Grain and Nut Pancakes

These copycat IHOP pancakes are nutty, wholesome, and full of oats. Healthy pancakes without bananas!
5 from 7 votes
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Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 5 minutes
Servings: 4 people
Calories: 378kcal
Author: Farah Abumaizar

Ingredients

  • 3/4 cup old fashioned or whole oats 65g
  • 3/4 cup whole wheat flour 93 g
  • 1.5 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1.5 cups buttermilk see notes to prepare your own
  • 1/4 cup vegetable oil
  • 1 egg, room temperature
  • 3 tablespoon sugar
  • 3 tablespoon finely chopped walnuts 11 g
  • 3 tablespoon almond meal, almond flour, or finely chopped almonds 8 g

Instructions

  • In a blender or food processor, grind the oats into a fine powder, like flour. Add them to a large bowl, and mix with whole wheat flour, baking soda, baking powder, and salt by whisking well.
  • In the bowl of an electric mixer, add the buttermilk, oil, egg, and sugar. Beat until combined and a little frothy.
  • Add the flour mixture to the wet ingredients and stir until combined. Add the walnuts and almonds and stir again. until just mixed.
  • Heat a griddle or a skillet over medium high heat. Add a little bit of butter and once melted and hot, pour about 1/4 cup of the pancake batter into the skillet. Cook for 2-3 minutes a side until golden brown on each side, flipping the first side over once bubbles form and batter begins to dry up.
  • Enjoy with pure maple syrup or honey!

Video

Notes

To make your own buttermilk, add 1.5 tablespoon of vinegar to a measuring jug, topping up with enough milk to hit the 1.5 cup mark. Mix and let stand for 5 minutes until bubbly, then use.
To keep pancakes warm while you continue cooking up the rest of the batter, heat the oven to a low temperature of about 200 F (95 C), and place a large baking sheet in the oven. Once each pancake is cooked, place it in the oven to hold its temperature until you’re done with the remaining batter. Works like a charm!
Storing leftovers: Leftover pancakes can be stored tightly covered in the fridge for 2-3 days, or in the freezer up to 3 months. Reheat gently in the microwave.

Nutrition

Calories: 378kcal
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Reader Interactions

Comments

  1. Brandie says

    May 01, 2022 at 5:26 pm

    5 stars
    Deeeeelicious! IHOP in my area stop serving these but I’m not missing anything with this recipe. 😍

    Reply
    • Farah Abumaizar says

      May 01, 2022 at 5:39 pm

      My thoughts exactly! I missed them so much and now can conveniently make them at home anytime ! Thanks for commenting Brandie!

      Reply
  2. Beth says

    July 27, 2021 at 12:40 am

    5 stars
    Yummy! My son and husband loved these pancakes for breakfast the other morning! Such a hit and I loved using oats for the flour. I can’t wait to make these again soon!

    Reply
    • Farah Abumaizar says

      July 29, 2021 at 9:43 pm

      So good right! so glad you liked it Beth!

      Reply
  3. Patty at Spoonabilities says

    July 26, 2021 at 11:10 pm

    5 stars
    These are the absolute best, guilt-free, and healthy pancakes ever! Thank you for this recipe!

    Reply
    • Farah Abumaizar says

      July 27, 2021 at 6:55 pm

      So happy you enjoyed Patty!

      Reply
  4. Andrea says

    July 26, 2021 at 10:43 pm

    5 stars
    This is such a hearty and flavor packed breakfast. Perfect way to start the day!

    Reply
    • Farah Abumaizar says

      July 27, 2021 at 6:54 pm

      Thanks so much Andrea!

      Reply
  5. Jac says

    July 26, 2021 at 10:42 pm

    5 stars
    Oh going to try these healthier pancakes. Love that they use wholemeal flour and chopped walnuts and almonds. Sound delicious for tomorrows breakfast!

    Reply
    • Farah Abumaizar says

      July 27, 2021 at 6:54 pm

      Hearty and delicious!

      Reply
  6. Kushigalu says

    July 26, 2021 at 10:15 pm

    5 stars
    WOW. Love the combination of ingredients in this pancake recipe. SO healthy and delicious.

    Reply
    • Farah Abumaizar says

      July 27, 2021 at 6:54 pm

      So glad you liked it!!

      Reply

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Hi, I'm Farah! I've been cooking and baking most of my life. I love Middle Eastern food, and decadent breakfast and desserts. Welcome to my food world!

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