Grain and Nut Whole Wheat Pancakes Recipe - Allrecipes.com
Grain and Nut Whole Wheat Pancakes Recipe
  • READY IN 30 mins

Grain and Nut Whole Wheat Pancakes

Recipe by  

"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..."

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Ingredients Edit and Save

Original recipe makes 12 pancakes Change Servings
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  • PREP

    10 mins
  • COOK

    20 mins
  • READY IN

    30 mins

Directions

  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 More Reviews

Most Helpful Positive Review
Jan 23, 2009

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!

 
Most Helpful Critical Review
May 26, 2009

These pancakes tasted like baking soda and they were too heavy.

 
Jun 18, 2007

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!!

 
Sep 17, 2004

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.

 
Sep 16, 2007

I love this recipe and have made it twice for family on weekend mornings. However, I subsituted plain fat free yogurt for the buttermilk, applesauce for the oil, and splenda for the sugar and they still were fantastic! This will be a family favorite. Thanks!

 
Nov 07, 2005

Amounts for the oats and flour have been revised per the submitters request.

 
May 03, 2007

I have been making pancakes for my little ones for a long time and this is the best recipe by far! Some changes for our taste: Subbed applesauce for oil, cut buttermilk to 1 1/4 cup and milk to 1/2 cup and cut the sugar in half. I also added wheat germ and brewer's yeast for nutrition. They came out so fluffy and moist! The batter was almost like muffin batter (we like our pancakes thick!). finally, we dropped frozen blueberries onto the pancakes once we laddled them in the pan (got this tip from a friend and it makes for much better pancakes then if you just mix the blueberries in the batter.

 
Nov 11, 2006

These were great, taste like something from an upscale restaurant. I tried this with walnuts and pecans. The walnuts were better. Also added flax seed. The batter is thick. I would make the pancakes small, easier to turn and they are cooked through. The bigger cakes were doughy in the middle.

 

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Nutrition

  • Calories
  • 383 kcal
  • 19%
  • Carbohydrates
  • 52.2 g
  • 17%
  • Cholesterol
  • 41 mg
  • 14%
  • Fat
  • 15.5 g
  • 24%
  • Fiber
  • 6 g
  • 24%
  • Protein
  • 11.8 g
  • 24%
  • Sodium
  • 769 mg
  • 31%

* Percent Daily Values are based on a 2,000 calorie diet.

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