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My review
Grain and Nut Whole Wheat Pancakes
Myleen Sagrado Sjödin
"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
30 m servings 383 calsOriginal recipe yields 6 servings (12 pancakes)
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Directions
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Prep
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Cook
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Ready In
- 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.
- 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.
- 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.
Nutrition Facts
Per Serving: 383 calories; 15.5 g fat; 52.2 g carbohydrates; 11.8 g protein; 37 mg cholesterol; 769 mg sodium. Full nutrition
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Reviews
Read all reviews 315382 Ratings
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Most helpful positive review
3/7/2008
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 healt...
Most helpful critical review
5/25/2009
These pancakes tasted like baking soda and they were too heavy.
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3/7/2008
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 healt...
6/18/2007
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, exc...
9/17/2004
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 ...
9/16/2007
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 t...
11/7/2005
Amounts for the oats and flour have been revised per the submitters request.
5/3/2007
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 t...
10/18/2005
Great-tasting pancakes. Pay attention to the review left on 4/27/2005 by the AUTHOR of the recipe- use 1.5 cups oats and 1.5 cups flour! I used mostly whole-wheat pastry flour. I just now no...
11/11/2006
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 ...
4/27/2005
TIP-Sift and mix well the dry ingredients before adding the wet, as that will distribute salt and baking soda throughout the mix. These pancakes are going to be more dense/moist than white flour...