Grain and Nut Whole Wheat Pancakes Recipe

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!

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!

I doubled this recipe. This recipe made a LOT of pancakes. And I thought they were good & moist. We live in NC. My 3 kids liked them too. I doubled the recipe so I'd have enough to freeze. I usually do this with the good old fashioned recipe from this site & I get about 16-18 pancakes total. I used an ice cream scoop to ladle them out, so these are about 4" pancakes. My family was full after 12 of these pancakes. I still have 28 pancakes left over to freeze! I used almond milk/lemon juice to sub for buttermilk, used applesauce for oil (quadrupled the amount to 1 cup) & I did throw in an extra egg, but our eggs were a little on the small side, so I'd say that would probably equal 2 jumbo grocery store eggs. I thought the batter was a little thin at first, but it worked fine. Just be sure to use your extra big bowl if you double this!

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.

Okay so I made these for the third time today. The first two times I followed the recipe exactly. They were okay but not great. I changed a few things this time and they were perfect. If you are looking for super light and fluffy pancakes you will only get that with white flour. These are great considering they are made with oats and wheat flour. These are the changes I made: I put the walnuts in the blender with the oats because my kids don't like the texture of the nuts in there. I added 1/2 cup of applesauce and only 2 tbsp. of oil. I used the 1.5 cups of buttermilk but I used 1 cup of water in place of the other cup of milk. I used 2 eggs. The most important thing I think is that I made the batter the night before and let it sit in the fridge so the oats and wheat flour had time to absorb the liquid. They are thick and fluffy and not as dry.

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.

Loved it and best of all hubby and kids did too! I made a couple of changes, however. I substituted milk and lemon juice for buttermilk as someone had commented before because I did not have buttermilk. That worked fine. I also used 2 tablespoons of stevia in replace of 1/3 cup of sugar and I added half a mashed banana for added sweetness. Finally I found that I had to drop the heat down a bit after each batch. This helped to keep them moist and to not burn. Super yummy I will be making them again!

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!

For me, these pancakes get a five star rating with one simple change. Reduce the oats and the whole wheat flour to 3/4 cup each. Leave the rest of the ingredients the same. I also finely chop the walnuts in the food processor and add 3 T finely chopped slivered almonds. With these changes they taste practically identical to the Harvest Grain and Nut Pancakes I love so much at the famous restaurant. Thanks for sharing the recipe!

This is by far the best homemade pancake recipe I have ever tried out of the probably dozen different recipes I've tried over the past three or four years. I love the texture and taste that the oats and walnuts add. Whole wheat is healthy, oatmeal is filling, walnuts are the best cooking nut (IMO), buttermilk is supposed to make great pancakes, and the genius who combined all of them in this recipe is INCREDIBLE! After making the recipe verbatim a couple times, I decided to improve it slightly. The batter was always a little runny for my taste (which made the pancakes too thin and prone to tearing/falling apart), and I don't usually have buttermilk sitting around. So, I add a tablespoon of Cream of Tartar to the dry ingredients (mix those before adding wet) and then I only use 2 cups of 2% milk... Perfect! Sitting down to feast, I love topping the pancakes with organic wildflower honey and fresh sliced bananas (for variety, try blueberries, blackberries, and strawberries as well). If I have it, a dollop of whipped cream is sensational.

I used natural yogurt instead of buttermilk and about 1/2 cup more milk. Let the wet ingredients soak with the oatmeal (didn't blend it) for about an hour, then added the remaining dry ingredients;doubled the baking powder. Without a doubt the best pancakes I have ever made! Fluffy, tasty and healthy!

These pancakes are so flavorful and filling! We love them!

Delicious and healthy.

Didn't have buttermilk which might add more flavor and depth. Did add 1tsp vanilla and used 1/2 vanilla soy milk and regular milk. They weren't dry for us but did have a bit of a baking soda taste so will probably decrease to 1tsp next time. I like the hardiness that the oats provide.

Loved it — couldn’t stop eating.

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!

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!