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+ servings

Harvest Grain and Nut Pancakes

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


  • 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


  • 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!



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.


Calories: 378kcal