IHOP pancake recipe - Harvest Grain & Nut (Copycat)

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 Harvest Nut & Grain pancake recipe (6 WW points on blue 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 on blue, 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 the blue plan. And when I tested them on the family, they loved my version (even better than the original)!

🥘 Ingredients

• old-fashioned rolled oats (quick oats)
• whole wheat flour
• baking soda
• baking powder
• salt
• 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
• walnuts
• almonds

*See recipe card for quantities

There are a lot of IHOP pancake copycat 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!

🍎IHOP Cinnamon Apple Topping

When I used to hit the IHOP restaurants 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)

🍽 Equipment

You will need a non-stick frying pan (affiliate link) or pancake griddle (affiliate link) to make this recipe. You will also need a food processer (affiliate link).

🌡️Storage

• These 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

👪 Servings

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.

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.

⭐ Reviews

Did you make this recipe? Please RATE THE RECIPE below!

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!"

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5 from 8 votes

🥞 IHOP Harvest Grain & Nut Pancakes

This light and fluffy copycat version of IHOP's famous Harvest Grain and Nut pancakes is also Weight Watchers friendly @ only 6 WW points on the blue plan!

Course Breakfast, brunch

Cuisine American

Keyword harvest grain and nut, IHOP, pancakes

Prep Time 10 minutes

Cook Time 10 minutes

Servings 10 pancakes

Calories 183kcal

Author Terri Gilson

Cook ModePrevent your screen from going dark

Ingredients

• 1 ½ cup old-fashioned rolled oats (quick oats)
• 1 ½ cups 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

Garnish (optional)

• 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

US Customary - Metric

Instructions

• 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 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 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

• Garnish with Apple Cinnamon topping (https://foodmeanderings.com/apple-cinnamon-topping-weight-watchers/) and light whipped cream, additional cinnamon and nuts, if desired.

Notes

⭐ REVIEWS

Did you make this recipe? Please RATE THE RECIPE below!

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!" ⭐⭐⭐⭐⭐

Please SUBSCRIBE  (get my FREE E-cookbook) and be sure to FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST!

My Amazon Recommendations (affiliate links)

Nutrition Facts

🥞 IHOP Harvest Grain & Nut Pancakes

Amount Per Serving (1 serving)

Calories 183 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 1g6%

Cholesterol 2mg1%

Sodium 341mg15%

Potassium 268mg8%

Carbohydrates 30g10%

Fiber 4g17%

Sugar 8g9%

Protein 7g14%

Vitamin A 80IU2%

Calcium 98mg10%

Iron 1.5mg8%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1serving | Calories: 183kcal | Carbohydrates: 30g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 341mg | Potassium: 268mg | Fiber: 4g | Sugar: 8g | Vitamin A: 80IU | Calcium: 98mg | Iron: 1.5mg

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