Harry's Favorite Better than IHOP Multigrain Pancakes

April 12, 2012
3 Ratings
  • Serves 4 hungry people
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

What You'll Need
  • 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
  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.

See what other Food52ers are saying.

  • Myrta Nieves Mundo
    Myrta Nieves Mundo
  • healthierkitchen
  • LeBec Fin
    LeBec Fin
  • arielleclementine
  • aargersi

20 Reviews

Myrta N. March 16, 2021
My pancakes came out great. I modified to my taste by only adding 1 tbls raw sugar, pinch of salt, & oatbran instead of wheat germ. I let them rest for 5 minutes & they cooked light & fluffy. So good!
drbabs March 16, 2021
Thanks for trying them. I’m so glad you liked them!
June April 13, 2020
Yum. Loved these pancakes, altho I didn't have all of the ingredients to make according to the recipe. Subs: All-Bran cereal for wheat germ, unbleached all-purpose flour for whole wheat, 1/2 cup apple sauce for the banana. (I had pureed bananas in the freezer, but in two-banana packages.) I also added about four teaspoons of ground flax seeds. I blended the cereal with the oats, then took the jar off the blender and stirred the remaining dry ingredients into the jar with a spoon, then used a large bowl to combine the wet ingredients, then added the dry to the wet, stirring as per the recipe, which saved an additional bowl to wash. I got seven 6" -7" pancakes , which might serve two adults and two children, but not, I don't think, four hungry adults! I haven't been to IHOP much and not forever, but I remember these pancakes and I'm so glad to have the recipe. Thanks!
drbabs April 13, 2020
I'm so glad you liked them and were able to make your own modifications. Thanks for letting me know.
Michael April 8, 2013
These sound great I plan on making them for my future wife
drbabs April 8, 2013
How nice! I hope you both enjoy them.
amgchem April 22, 2012
These sound yummy, I am hoping to try them before Tuesday
drbabs April 23, 2012
Thanks, I hope you enjoy them!
healthierkitchen April 19, 2012
This sounds great and I know my daughter will love these! I hope to make them soon.
healthierkitchen April 22, 2012
Delicious! We made them for breakfast today for a rainy day treat. We're on Harry's team - maple syrup!
drbabs April 23, 2012
So glad y'all liked them!
LeBec F. April 16, 2012
so happy to see another multigrain pancake recipe! yay! mine is similar but diff- cornmeal, orange, berries, and i leave my oats chopped for texture.
yours in multigrainness!
drbabs April 16, 2012
Hi Mindy! Yours sounds great! I use cornmeal sometimes, too, if I have it, and sometimes berries. Have a great day!
arielleclementine April 13, 2012
haha! love your note and completely agree! these sound outrageously good!
drbabs April 16, 2012
Thanks, Arielle!
aargersi April 12, 2012
Dr B does it again! The liquified banana is a stroke of genius! Stay Away From IHOP!
drbabs April 12, 2012
Oh, thanks Ab! I'll do ANYTHING to stay away from there. :)
mrslarkin April 12, 2012
Love it, drbabs. I like that you use bananas instead of oil! Those IHOP pancakes are my favorite. Great minds think alike. I made a version of them yesterday. Husband liked them but I thought they were not as good as IHOP, so I probably won't submit.
drbabs April 12, 2012
Oops--I hope I didn't hurt your feelings. I'm not sure if mine are as good as IHOP, but at least I don't have to go there. Do submit! We could have an IHOP pancake bake off!
mrslarkin April 12, 2012
haha! No feelings hurt!! We go there maybe once a year, if that much.

Maybe what I was missing from mine was the IHOP brewing coffee and sickly-sweet sugar-syrup smell in the air? And a side of bacon. ;)