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IHOP Harvest Grain and Nut Pancakes – Copycat Recipe
Mar 07, 2026
IHOP Harvest Grain and Nut Pancakes – Copycat Recipe
Enjoy these fluffy and nutritious Harvest Grain and Nut Pancakes that are a delightful copycat of IHOP’s famous recipe! Packed with whole grains and nuts, these pancakes are perfect for a hearty breakfast or brunch. Top them with maple syrup and fresh fruits for an extra treat! 🥞🌰
Recipe Details
| Prep Time | |
|---|---|
| Cook Time | |
| Total Time | |
| Servings | 4 servings |
Ingredients
- 1 cup whole wheat flour
- 1/2 cup rolled oats
- 1/4 cup chopped nuts (walnuts or pecans)
- 2 tablespoons brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups milk
- 1 large egg
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, mix together the whole wheat flour, rolled oats, chopped nuts, brown sugar, baking powder, and salt.
- In another bowl, whisk together the milk, egg, vegetable oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Don’t overmix; it’s okay if there are a few lumps.
- Heat a non-stick skillet or griddle over medium heat and lightly grease it with oil or butter.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes.
- Flip the pancakes and cook for an additional 2-3 minutes until golden brown. Repeat with remaining batter.
- Serve warm with maple syrup and your favorite toppings!
Nutrition Information
| Calories | 200 calories |
|---|---|
| Fat | 7g fat |
| Carbohydrates | 30g carbohydrates |
| Protein | 6g protein |
Handy Tips
- For fluffier pancakes, let the batter rest for 5-10 minutes before cooking.
- If you like sweeter pancakes, increase the brown sugar to taste.
Ingredient Swaps
- Whole Wheat Flour: Use all-purpose flour if preferred.
- Milk: Substitute with almond milk or any non-dairy milk for a lactose-free version.
- Nuts: Omit or use seeds like sunflower seeds for a nut-free option.
