Copycat Ihop Harvest Grain Nut Pancakes
Recreate the hearty goodness of your favorite restaurant breakfast with these Copycat IHOP Harvest Grain Nut Pancakes! This wholesome recipe combines the nutty flavors of ground oats, whole wheat flour, and chopped pecans or walnuts to deliver pancakes that are as nutritious as they are delicious. Lightly sweetened with a touch of sugar and enriched with buttermilk for a tender, fluffy texture, these pancakes are perfect for starting your day off right. The batter is quick to whip up and includes a short resting period to ensure every bite is packed with flavor and just the right amount of fluff. Serve them hot off the griddle, topped with butter, maple syrup, or fresh fruit for a restaurant-quality breakfast from the comfort of your kitchen. These easy-to-make pancakes prove that homemade truly tastes better!
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Recipe Information
Ingredients
- 1 cup Old-fashioned rolled oats
- 0.75 cup Whole wheat flour
- 0.75 cup All-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 2 cups Buttermilk
- 0.25 cup Milk
- 2 tablespoons Vegetable oil
- 2 Eggs
- 3 tablespoons Sugar
- 0.25 cup Chopped pecans or walnuts
- 2 tablespoons Unsalted butter (for greasing the skillet)
Instructions
In a blender or food processor, pulse the old-fashioned rolled oats until finely ground into an oat flour consistency. Transfer to a large mixing bowl.
Add the whole wheat flour, all-purpose flour, baking powder, baking soda, and salt to the ground oats. Whisk together to evenly combine the dry ingredients.
In a separate medium-sized mixing bowl, whisk together the buttermilk, milk, vegetable oil, eggs, and sugar until well combined.
Pour the wet ingredients into the bowl with the dry ingredients and gently stir until just combined. Be careful not to overmix; a few small lumps are fine.
Fold in the chopped pecans or walnuts to distribute them evenly throughout the batter.
Let the pancake batter rest for 5–10 minutes. This allows the oats to absorb some of the moisture, resulting in fluffier pancakes.
Meanwhile, preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface with a small amount of unsalted butter.
Once hot, scoop about 1/4 cup of batter onto the pan for each pancake. Use the back of the spoon to gently spread the batter into a circular shape if needed.
Cook the pancakes for 2–3 minutes, or until bubbles form on the surface and the edges appear set. Flip the pancakes and cook for an additional 2–3 minutes on the other side until golden brown.
Transfer the cooked pancakes to a plate and keep them warm while repeating with the remaining batter.
Serve the pancakes warm with your favorite toppings, such as butter, maple syrup, or fresh fruit. Enjoy!
Nutrition Facts
Calories |
2203 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.1 g | 135% | |
| Saturated Fat | 34.9 g | 174% | |
| Polyunsaturated Fat | 17.8 g | ||
| Cholesterol | 494 mg | 165% | |
| Sodium | 3843 mg | 167% | |
| Total Carbohydrate | 263.4 g | 96% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 68.5 g | ||
| Protein | 64.8 g | 130% | |
| Vitamin D | 9.4 mcg | 47% | |
| Calcium | 803 mg | 62% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 1776 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
