Harry's Favorite Better than IHOP Multigrain Pancakes

April 12, 2012
3 Ratings
Author Notes

IHOP Multigrain Pancakes. My husband's favorite. Sometimes I hate that I'm such a food snob, but really, I can't stand to go there. So, in self defense, I've created this recipe, an adaptation of Mark Bittman's Basic Pancakes in "How to Cook Everything." So there. I've said it. I'd rather make pancakes at home than go there again. —drbabs

Test Kitchen Notes

"These pancakes were light and fluffy with a wonderful nuttiness and
just the right amount of sweetness. Unlike a lot of other multi-grain
breads, these were neither dense nor heavy, but so very soft. I had
them with maple syrup and they made for a delicious and healthy
breakfast! I used a half cup measure to make the pancakes (they came
out to about 6"" in diameter) and I got 6 out of the entire batch of
batter. The only thing is, I am not sure if 6 pancakes are enough to
feed 4 hungry people, given how good these are!" —Madhuja

  • Serves 4 hungry people
  • 1 cup white whole wheat flour
  • 1/2 cup old fashioned oats, whirred in a food processor till they're the consistency of flour
  • 1/4 cup wheat germ
  • 1/4 cup toasted walnuts or pecans, chopped fine
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 tablespoon sugar
  • 1 ripe banana, pureed into liquid
  • 2 large eggs
  • 1 1/2 cups milk
  • 1 teaspoon vanilla extract
  • butter for the griddle or frying pan (Optional--you might not need it if you use a nonstick pan, but it definitely improves the taste.)
  • warm maple syrup, confectioner's sugar and/or jam for serving
In This Recipe
  1. Heat your oven to 200 (for holding the pancakes). In a large bowl, mix together the flour, oats, wheat germ, nuts, baking powder, salt and sugar.
  2. In a medium bowl, mix together the liquified banana, milk and vanilla extract, and beat the eggs into the mixture till fully blended. Pour into the dry ingredients and fold gently till just blended. Add a little more milk if the batter seems thick. Let the batter sit while you and heat a griddle or large frying pan (I use a non-stick pan) over medium low heat.
  3. Melt about a teaspoon of butter in the pan. When the foam subsides, ladle in the batter, making the pancakes any size you like. Adjust the heat so that the bottom browns in 2-4 minutes. Flip when they're cooked on the bottom and cook the other side.
  4. Serve immediately or hold in the warm oven till all pancakes are cooked. Harry likes his with maple syrup. I prefer mine with piles of confectioner's sugar. The kids like strawberry jam. Your choice.

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