Harvest Grain 'N Nut Pancakes from IHOP feature hearty whole grains, crunchy nuts, and a touch of cinnamon, stacked into fluffy, golden-brown pancakes that deliver a wholesome and satisfying breakfast experience.
Equipments
- Mixing bowls
- Whisk
- Measuring cups
- Measuring spoons
- Large spoon or spatula
- Griddle or nonstick skillet
- Ladle or scoop
- Turner/spatula
- Cooling rack
- Plate
Ingredients
- 1 cup whole wheat flour
- 1/2 cup old-fashioned rolled oats
- 1/4 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 cup chopped walnuts
- 1/4 cup chopped almonds
- 2 tablespoons sunflower seeds
- 1 and 1/4 cups buttermilk
- 2 large eggs
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
Using a combination of whole wheat flour, rolled oats, and all-purpose flour creates a balanced texture and flavor for your pancakes. Be sure to measure baking powder and baking soda accurately to ensure proper rising and fluffiness. Incorporate chopped walnuts, almonds, and sunflower seeds evenly for a consistent crunch throughout every bite. The addition of ground cinnamon enhances the warmth and aroma of the batter without overpowering the nutty flavors. You can enjoy making Harvest Grain 'N Nut Pancakes from IHOP copycat menu, delivering a wholesome breakfast that mimics the original taste perfectly.
Instructions
- In a mixing bowl, whisk together whole wheat flour, rolled oats, all-purpose flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon.
- Stir in chopped walnuts, chopped almonds, and sunflower seeds.
- In another bowl, whisk together buttermilk, eggs, vegetable oil, and vanilla extract.
- Pour wet ingredients into dry ingredients; mix gently with a large spoon or spatula until just combined (do not overmix).
- Preheat a griddle or nonstick skillet over medium heat.
- Lightly grease the griddle if needed.
- Using a ladle or scoop, pour batter onto the hot griddle to form pancakes.
- Cook until bubbles appear on the surface and edges look set, about 2-3 minutes.
- Flip pancakes with a turner/spatula and cook the other side until golden brown, 1-2 minutes more.
- Transfer pancakes to a cooling rack or plate.
- Repeat with the remaining batter.
- Serve warm.
Substitution
Harvest Grain 'N Nut Pancakes from IHOP copycat menu combine whole wheat flour, rolled oats, and a variety of nuts for a hearty, textured breakfast treat. You can substitute buttermilk with a mixture of milk and lemon juice or vinegar to achieve similar tanginess and tenderness in the batter. If walnuts or almonds are unavailable, try using pecans or hazelnuts for a similar crunch and flavor profile. Rolled oats can be replaced with quick oats, though the texture will be slightly less coarse. When cooking, maintain medium heat on a nonstick skillet or griddle to ensure the pancakes cook through without burning.
Tips
Measure your ingredients accurately using measuring cups and spoons to maintain the right pancake texture and rise. Mix the wet and dry ingredients gently just until combined; overmixing can lead to dense, tough pancakes instead of light, fluffy ones. Preheat your griddle or skillet to medium heat and lightly grease it to prevent sticking and ensure even cooking. Use a cooling rack instead of stacking pancakes directly to avoid sogginess and keep them warm for serving.
Nutritions
Harvest Grain 'N Nut Pancakes provide a balanced combination of whole wheat flour and rolled oats for fiber-rich complex carbohydrates, supporting digestive health and sustained energy release. The inclusion of chopped walnuts, almonds, and sunflower seeds supplies essential healthy fats, protein, and micronutrients such as vitamin E and magnesium. Buttermilk adds calcium and probiotics, which contribute to bone strength and gut health. This nutrient-dense recipe offers a wholesome breakfast option that helps fuel your morning with a mix of macronutrients and antioxidants.
Storage
To keep your Harvest Grain 'N Nut Pancakes fresh, store them in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. For longer storage, freeze the pancakes by layering them between parchment paper inside a freezer-safe bag, then thaw individual pancakes as needed. Reheat gently in a toaster or microwave to preserve their fluffy texture and nutty flavor.
Variation or Alternatives
You can substitute chopped pecans or hazelnuts for walnuts and almonds to add a different nutty flavor to your Harvest Grain 'N Nut Pancakes. Incorporate ground flaxseed or chia seeds instead of sunflower seeds for a boost in omega-3 fatty acids and fiber. Try swapping buttermilk with plain Greek yogurt mixed with a little water to maintain moisture while adding protein. Adjust cooking temperature to medium-low if pancakes brown too quickly, ensuring fluffy and evenly cooked results.
Allergies
Harvest Grain 'N Nut Pancakes contain common allergens such as walnuts, almonds, eggs, and dairy from buttermilk, which could trigger allergic reactions in sensitive individuals. You should be cautious if you have nut allergies or egg intolerance, as exposure could lead to severe symptoms. Always check ingredient lists carefully and consult with your healthcare provider if you have any food allergies before consuming these pancakes.
Why this recipe?
IHOP's Harvest Grain 'N Nut Pancakes are favored for their wholesome blend of hearty grains, crunchy nuts, and rich flavors that offer a satisfying and nutritious breakfast option. The menu item combines ancient grains like oats and wheat with walnuts and pecans, providing a unique texture and a boost of fiber and protein. Making a copycat version allows you to customize ingredients to suit your taste and dietary needs while enjoying the same comforting flavors at home. Your mornings will be enhanced by creating this delicious and health-conscious alternative from scratch.