These light and fluffy pancakes are a copycat version of IHOP’s famous Harvest Grain and Nut pancakes are also Weight W friendly!


This recipe is 6 W-W points on my plan. Plug the recipe into the app to see how many points it is on your plan!

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 CourseBreakfast, brunch
 Keywordharvest grain and nut, IHOP, pancakes
 Special DietVegetarian,
 Prep Time10minutes 
 Cook Time10minutes 
 Total Time20minutes 
 Servings10 pancakes


  • 8 inch non-stick frying pan
  • food processor


  • 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

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


  • 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.


*Please see post contents for important recipe information and tips!

Here’s what others are saying:

Hi Terri, I was looking for a copycat recipe for those harvest grain pancakes from IHOP. My 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!” ⭐⭐⭐⭐⭐

Nutrition Facts
🥞 Harvest Grain and Nut Pancakes (IHOP copycat)
Amount Per Serving (1 pancake)
Calories 183Calories 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.


Serving: 1pancake | 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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