Grain and Nut Whole Wheat Pancakes

Easy and delicious. Everyone loves when I bring this pancakes to brunch

These were lovely! Definitely making again. Thanks so much for the recipe.

I used maple syrup and maple sugar on these but they came out exactly like the pancakes we got at IHOP. Hubby loved them!

Besides being the prettiest pancakes I have ever made, these are also the most delicious and healthiest. Thank you for this recipe!

These are good! I’ll probably cut down on the baking soda a little next time – I prefer not to taste it. The pancakes are soft and fall apart easily, so I recommend making small ones, as they are easier to keep in one piece as you flip them.

I made this with some vegan alterations and it was amazing! I skipped the egg all together, added water instead of milk, used grape seed oil, and used whole old fashioned oats instead of grinding it. Definitely make your pancakes small so that it’s easy to flip since there is no real “binder” to hold it together. It was really perfect ?? thank you for the recipe!

I made a few changes. Instead of buttermilk I made banana milk (1 frozen & 1 fresh banana & 1 cup water blended in blender) and added 1/2 cup greek yogurt. Substituted real maple syrup instead of sugar. Delicious!

This was great! I added a mashed banana to make it a banana nut pancake recipe, which made them super delicious too. All the whole grain pancake mixes and recipes I’ve tried thus far, have always been super dense and dry, but this recipe made very soft and fluffy pancakes! Loved it, will definitely be making these often.

I loved them!! So moist and delicious. I will definitely make them again.

Awesome! split recipe in half and used one whole egg. will use again!

This is a pretty awesome recipe. I didn’t have any buttermilk, so I used 2.5 cups of 2% milk and 1 tbsp of vinegar, and let it sit 5 minutes. I milled the flour myself on my Mockmill (a countertop mill, kind of expensive but easy to use). I milled 180 grams of Brian Severson Farms Turkey Red wheat for the wheat flour and 135 grams of Meuer Farms steel cut oats. Oats are fattier than other grains and tend to clog the mill, so I mixed them with the wheat berries and milled them together and that worked just fine. The batter was on the thinner side, so if you like thicker pancakes, I’d bring the wheat up to 200 grams. The pancakes are very delicate and delicious!

The best pancakes ever! Couple modifications: Raw coconut sugar instead of white sugar, coconut oil instead of oil, milk with 1 T vinegar and 1/4 cup nonfat yogurt instead of buttermilk. Added cinnamon and nutmeg. Apples would be a nice addition.

Looking for a healthier pancake for our 1 year old and this was a hit, everyone enjoyed them! I ranked it 4 star instead of 5 just due to the amount of time to prep compared to our other recipe we normally use. I didn’t use walnuts due to our LO eating them but will try next time. After reading some reviews I did add 1tsp vanilla and 1 tsp cinnamon, 2 eggs instead of 1, and 1/2 c unsweetened applesauce instead of oil. They do brown and look almost burnt due to the wheat flour very quickly but aren’t and taste great.

I really liked these for a nice healthy option Although I did end up adding a little more milk (perhaps 1/3 cup) for fluffier pancakes Over all this is a good recipe and I will make it again

very good recipe! I doubled the recipe but use less milk, less soda and 1/2 and 1/2 wheat white flour

I have nos usted this recipe a couple of times. We loved them. Great recipe!

Followed recipe exactly and family loved them. Look forward to making them again.

I’ve made these a few times. I love IHOP’s Harvest Grain and Nut Pancakes and these may be even better. The nuts are a must in my opinion. I’ve added either walnuts or pecans based on what I have on hand and I add more then the recipe calls for. I’m making them tomorrow with blueberry and banana toppings. So good!!

This is my go to pancake recipe. As delicious as any buttermilk pancake made with with flour, in fact I prefer them. I use all buttermilk instead of milk and buttermilk. I also cheat on the preparation and save time and clean up. I do this by grinding oats in the blender as directed. Then I add all the dry ingredients to the blender and mix them. Then I throw all the wet ingredients into the blender and mix gently, using a spoon afterward to make sure it’s all mixed. It is important to let the batter sit for better rise/ fluffiness. Then I pour straight from blender to the pan. I have made it as directed mixing wet stuff together first etc. and there is zero difference in the yummy result.

These were great! I was out of eggs so I made a flax egg to substitute and used brown sufar and added a touch of almond and vanilla extracts. Very tasty and reminiscent of IHOPs!

I made these pancakes as written and I thought they were very good, though I’ve had “Harvest Grain ‘N Nut” style pancakes like this that were even better, so I might try a few modifications, like a second egg or some cinnamon the next time around. I didn’t think the pancakes were dry like some reviewers complain about. They were heavy and filling, but that’s how I like my pancakes and I’ve never had “Harvest Grain ‘N Nut” style pancakes that weren’t that way. One thing that surprised me was the runniness of the batter. It was wet enough, I wasn’t sure it would cook right, but it did, and the pancakes puffed to normal thickness during cooking. The runniness did cause one little problem I had to adjust for, however. I’m used to knowing when to flip pancakes by the bubbles that pop when you cook them. Ordinarily, when the popped bubbles leave indentations, the batter is cooked enough to flip the pancake. On these, because of the batter’s runniness, that didn’t happen. I burned the first two before I figured that out. Just check the underside of the pancake after two minutes and if the color looks good, flip it. The top will still be runny when you’re supposed to flip them, but they’ll turn out good (and won’t have runny insides).