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IHOP Harvest Grain N Nut Pancakes

By Todd Wilbur

Score: 5.00. Votes: 9
In stock (9767 items available)
  • $0.79

Menu Description: "Hearty grains, wholesome oats, almonds and English walnuts."

Wholesome grains and nuts get it on in this clone for the signature pancakes from the country's largest pancake chain. The whole wheat flour and oats add more flavor, while the nuts pitch in for a crunch in every bite. Take a break from gummy, bland traditional pancakes. Make a breakfast that pacifies your pancake urge, and leaves you feeling peppy.

Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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  • 3/4 cup Quaker oats
  • 3/4 cup whole wheat flour
  • 1/3 cup all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups buttermilk
  • 1/3 cup whole milk
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1/4 cup granulated sugar
  • 3 tablespoons finely chopped blanched almonds
  • 3 tablespoons finely chopped walnuts
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    • Instructions

      1. Lightly oil a non-stick skillet or griddle and preheat it to medium heat.

      2. Grind the oats in a blender or food processor until fine, like flour.

      3. Combine oat flour, whole wheat flour, all-purpose flour, baking soda, baking powder and salt in a medium bowl.

      4. In another bowl combine the buttermilk, milk, oil, eggs and granulated sugar with an electric mixer until smooth. Combine the dry ingredients with the wet ingredients, add nuts and mix well by hand.

      5. Ladle 1/3 cup of the batter onto the hot pan and cook the pancakes for 1 to 3 minutes per side or until brown.

      Makes 12 pancakes.

      Tidbits: You can cover and freeze these after they cool. To reheat, just put a stack in the microwave on high for 1 to 2 minutes.

Average rating:

Score: 5.00. Votes: 9
Rating of votes (9)
9 customers
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Diane Rosenfeld
Mar 26, 2015, 21:00

I no longer have to go to Ihop for these delicious pancakes!

Mar 21, 2009, 21:00

This is an awesome recipe. They are some of the best pancakes I've ever made. My husband and I have a term for a new recipe that we really like and will use again - "keeper". This recipe is definetly a "keeper".