Grain and Nut Whole Wheat Pancakes

Grain and Nut Whole Wheat Pancakes


"If you like Harvest Grain N' Nut pancakes, I have the recipe for you. Nutty, moist and tasty pancakes! This is the BEST pancake recipe I've tried, and I've tried many..."

Ingredients 30 m {{adjustedServings}} servings 383 cals

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 383 kcal
  • 19%
  • Fat:
  • 15.5 g
  • 24%
  • Carbs:
  • 52.2g
  • 17%
  • Protein:
  • 11.8 g
  • 24%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 769 mg
  • 31%

Based on a 2,000 calorie diet

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  • Prep

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  1. Grind the oats in a blender or food processor until fine. In a large bowl, combine ground oats, whole wheat flour, baking soda, baking powder, and salt.
  2. In another bowl, combine buttermilk, milk, oil, egg, and sugar with an electric mixer until smooth. Mix wet ingredients into dry with a few swift strokes. Stir in nuts, if desired.
  3. Lightly oil a skillet or griddle, and preheat it to medium heat. Ladle 1/3 cup of the batter onto the hot skillet; cook the pancakes for 2 to 4 minutes per side, or until brown.
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Reviews 286

  1. 345 Ratings


I made these exactly according to the recipe, and while I enjoyed the taste, I found them to be so dry! We had to use so much syrup to enjoy them that I'm pretty sure it cancelled out the healthy benefits of the pancakes! Since we enjoyed the taste, I think I'll try making them again (with a couple of changes to attempt getting a more moist result.) If that doesn't work out, I'll probably try another recipe the next time. **Update: I tried these again replacing the 1/4 c. oil with 1/2 c. applesauce, used 2 eggs and added 1 tsp. cinnamon and 1 tsp. vanilla, and liked them MUCH better - moist and yummy!


My husband loves IHOP's Harvest Grain 'N' Nut pancakes, so I decided to give these a whirl for Father's Day. They were a big hit, and I loved them too! I made the recipe exactly as posted, except for having to make a substitution for buttermilk (lemon juice in milk), and it was fabulous! The pancakes were moist, hearty, and tasty! I served them with butter pecan syrup (you can buy an extract from Watkins or a similar company), and the whole family just loved it. My husband also likes to top his with sliced bananas, which is a yummy option. Just a note: some reviewers seemed to have trouble with the amount of liquid in the recipe. I'm in Utah, where the climate's pretty dry, and my batter turned out thick. We're also at a higher altitude, but I don't know if that makes any difference in this particular instance. Because these recipes are submitted from all over the country, where climates and altitudes vary greatly, the recipes on this site may not turn out exactly as you expect. Adjustments may need to be made. Enjoy this recipe!!

Chris in Montreal

I have been making pancakes similair to these for years and they are a wonderful and a delicious alternative to sugar-laden breakfast cereals. This recipe is also open to some wonderful flavour boosters such as cinnimon,vanilla extract and two tablespoons of frozen orange juice concentrate which compliments the whole wheat. The addition of about 1/2 cup of bran and wheat germ ensures an excellent and healthy breakfast!! A good idea though, is to use two rather than one egg which ensures a less dry pancake.