Hi Shelley:-) This recipe is a repost that I have tried. Honestly, these were okay but didn't taste anything like the IHOP version as far as I was concerned. I offer the recipe for you to try and make your own decision regarding whether or not they were something you wanted to use on a regular basis. I am also posting another Multigrain Pancake from the Los Angeles Times that I found but have not tried. Many of the ingredients are the same but the proportions are different.

IHOP's Harvest Grain n' Nut Pancake

1 1/8 cups of Quaker quick oatmeal
1 1/2 cups of whole wheat flour
3 1/2 cups of corn meal
l cup wheat bran
3/4 cup of sugar
1 1/3 cups of finely chopped pecans
5 3/4 Tbs. baking powder
2 1/2 tsp. baking soda
2 1/3 Tbs. dry malt
1 3/4 tsp. salt
Mix all ingredients together. Store in air tight container. Makes 5#. Dry malt is available from home-brew stores or "scratch" bagel bakery. (I found the dry malt at a liquor store that sells beer making equipment since the bagel store here uses liquid malt for their bagels, as does the micro-brewing company for their beer.)