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?
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:
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.
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:
- 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.
- With an electric mixer, combine the buttermilk, vegetable oil, egg and sugar until well combined and a little frothy.
- Add the dry flour mix to the wet ingredients and stir to combine, then add in ground nuts and stir again to mix.
- 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.
- Cook a few minutes a side until golden brown on either side.
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.
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.
If you liked this recipe, you might like:
Harvest Grain and Nut Pancakes
- 3/4 cup old fashioned or whole oats 65g
- 3/4 cup whole wheat flour 93 g
- 1.5 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1.5 cups buttermilk see notes to prepare your own
- 1/4 cup vegetable oil
- 1 egg, room temperature
- 3 tbsp sugar
- 3 tbsp finely chopped walnuts 11 g
- 3 tbsp almond meal, almond flour, or finely chopped almonds 8 g
- 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!