One of the best parts of our summer road trips to the United States is getting stuff you can't get in Canada like chocolate graham crackers, REAL cream soda and for many years, IHOP Harvest Grain and Nut pancakes!
And although we've had an IHOP in south Calgary for well over 5 years now, it's taken me exactly that much time to finally make it there. But in my defense, getting up in the morning and driving to the far south, from the far north Calgary, is a serious road trip that I don't have time for; I might as well just cross the border! So in many ways, I created this WW friendly copycat Harvest Nut & Grain pancake recipe (6 Weight Watchers points on my plan ) out of pure desperation.
As a parent, I drive enough as it is, so I really don't need to be driving across the city for breakfast. Hopefully they will open a Northwest location soon. However, I'm not sure that I will need to go now, given how much I love this copycat version of these IHOP pancakes!
Although the IHOP original Harvest Grain and Nut Pancakes are pretty healthy and light as far as IHOP's pancakes go (@ only 8 WW points, per pancake, according to my WW app), I wanted to make mine a little more Weight Watchers friendly, so I've lightened them up to 6 WW points on my plan. And when I tested them on the family, they loved my version (even better than the original)!
For this IHOP pancake recipe, you'll need:
- old-fashioned rolled oats (quick oats)
- whole wheat flour
- baking soda
- baking powder
- Unsweetened apple sauce
- 1% milk *Using 1% milk with white vinegar is a low-fat way to mimic buttermilk
- white vinegar
- brown sugar
- egg whites
*See recipe card for quantities
There are a lot of IHOP pancake recipes out there, but these Harvest Grain and Nut pancakes are my fave, so I wanted to see if I could lighten them a little more. 2 points may not seem like much, but believe me it is when you're following the Weight Watchers program, it is, especially when you only get 23 in total per day!
How to make Harvest grain and nut pancakes:
Mix milk and vinegar together (to make low-fat buttermilk) and set aside.
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 (shown).
Beat the egg whites in a separate medium bowl until stiff peaks form.
In another bowl combine buttermilk, applesauce and sugar with an electric mixer until smooth. Mix wet ingredients into dry until just combined.
Finely chop walnuts and almonds and stir into mixture (shown). Fold in whipped egg whites.
Lightly oil a skillet or griddle, and preheat it to medium heat. Ladle ½ cup of the batter onto the hot skillet. I used an 8 inch frying pan (so they stay perfectly round), but you could do a bunch on a griddle as well.
Cook the pancakes for 2 to 4 minutes per side, or until brown. Flip when surface just starts to bubble. *
Remove when pancake is golden brown on each side.
🍎IHOP Cinnamon Apple Topping (copycat)
When I used to hit the International House of Pancakes in the U.S., they had this really great Cinnamon Apple topping they'd serve with these pancakes. But sadly, they don't have it here, in Canada. I'm not sure if it's still in the United States, but it was a little too WW points heavy for me anyway, so I reduced the fsp's in my Weight Watchers IHOP Copycat Apple Cinnamon Topping! I created this topping to go together with these pancakes and the combination is nothing short of divine... I love this topping because you not only save your distressed apples, you can use it on anything from pancakes, to ice cream to frozen yogurt! We can't get enough of it around here.
💭 Top tip
If you want all your pancakes to be uniform and the same size, cook them individually in an 8 inch frying pan. You can get them close to the same size by cooking them on a griddle or in a larger frying pan and measuring the exact same amount of batter (I used ⅓ cup for these) I would also recommend using a very thin spatula (affiliate link)- it makes flipping much easier.
- These harvest grain 'n nut pancakes can be stored, in an airtight container, in the fridge, for 3 days. If you make the apple topping to go with these IHOP pancakes, keep the apple topping in a separate sealed airtight container in the fridge (it was also last 3 days).
- Freeze pancakes flat, in an airtight container or Ziplock freezer bag, for up to 3 months.
This recipe makes 10 pancakes. However, you can also cut this recipe in half or double or triple it by adjusting the serving size on the recipe card. Just click on the serving size (it's highlighted in blue) and select the number of servings you’d like and the quantities will adjust accordingly.
This recipe is 6 WW points on my plan. Plug the recipe into the app to see how many points it is on your plan!
I take my recipe testing seriously and I made this Copycat IHOP pancake recipe at least 3 times before I got it right. And you just know it's right and great Weight Watchers food when your kids not only ask for more, but say they like it better than the original!
As we prepare to cross the border again this summer, I can comfortably end the rationing of my chocolate graham crackers, dream about REAL Cream Soda and don't have to worry about stopping at IHOP for my Harvest Nut and Grain Pancake fix. Although I just might anyways; just for old times sake.
Here's what others are saying: "Hi Terri, I was looking for a copycat recipe for those harvest grain pancakes from IHOP. Daughter and I had them once when we had out of town company and took them there. We eat vegetarian and very little dairy, so I used soy milk. The pancakes turned out fantastic! We're in California, up in Big Bear Lake. Our apple trees are loaded with apples and almost ready to pick. I'll be making lots of your topping to keep in the freezer. I'll be sharing some with the neighbors too, along with your pancake recipe. Thanks so much!"
🥞 Harvest Grain and Nut Pancakes (IHOP copycat)
- 1 ½ cup old-fashioned rolled oats (quick oats)
- 1 ½ cups whole wheat flour
- 2 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup unsweetened applesauce
- 1 ¾ cups 1 % milk
- 1 ½ teaspoon white vinegar
- 4 tbsp brown sugar
- 2 egg whites
- 3 tablespoon finely chopped walnuts
- 3 tablespoon finely chopped blanched almonds
- Weight Watchers IHOP copycat Apple Cinnamon topping (see link in post and in instructions)
- additional cinnamon sprinkles
- light whipped cream * I use the spray can of light real whipped cream
- a few nuts
- Mix milk and vinegar together and set aside.
- 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.
- Beat the egg whites in a separate medium bowl until stiff peaks form.
- In another bowl, combine milk mixed with vinegar, applesauce and sugar with an electric mixer until smooth. Mix wet ingredients into dry ingredients until just combined.
- Finely chop walnuts and almonds and stir into mixture. Fold in whipped egg whites
- Lightly oil a skillet or griddle, and preheat it to medium heat. Ladle ½ cup of the batter onto the hot skillet. I used an 8 inch frying pan, but you could do a bunch on a griddle as well.
- Cook the pancakes for 2 to 4 minutes per side, or until brown. Flip when surface just starts to bubble. *
- * I use a very thin spatula - I find it easier to flip the pancakes with one like this.
- *If mixture starts to thicken too much add a little milk (1-2 tsps until consistency is back to how it was originally)
- Garnish with Apple Cinnamon topping (https://foodmeanderings.com/apple-cinnamon-topping-weight-watchers/) and light whipped cream, additional cinnamon and nuts, if desired.