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–+ servings
Cracker barrel pancake copycat recipe
Pamela Dunlap

Cracker Barrel Pancake Recipe

When I think about breakfast that feels like a warm hug, Cracker Barrel pancakes top the list. But hold on, before we delve deeper, let’s talk about what to serve alongside these fluffy treasures.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 6
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 large eggs
  • 2 ⅓ cups low-fat buttermilk use 1% or lower
  • 2 cups all-purpose flour measured by spooning, not sifted
  • 3 tablespoons granulated sugar
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • Butter or oil for cooking
  • 10 cups all-purpose flour measured by spooning, not sifted
  • 1 cup granulated sugar
  • 5 teaspoons salt
  • 3 tablespoons + 1 teaspoon baking soda
  • 1 tablespoon powdered buttermilk optional, for enhanced flavor
  • 1 teaspoon vanilla powder optional, for added depth

Equipment

  • skillet or griddle

Method
 

  1. Gather all your ingredients. Measure them out, so everything is within arm’s reach. Having everything prepped and ready makes the cooking process smooth.
  2. In a large bowl, combine the flour, sugar, baking soda, and salt. If you’re using powdered buttermilk and vanilla powder, add those now too. Whisk the dry ingredients together until they are well combined.
  3. In another bowl, beat the eggs, then add the buttermilk. Mix it well until combined. The key here is to ensure the eggs are fully blended into the buttermilk for uniformity.
  4. Create a well in the dry mixture and pour in the wet ingredients. Mix gently to combine. It's okay if the batter is a little lumpy—overmixing can lead to tough pancakes.
  5. Place a skillet or griddle over medium heat. Add butter or oil to coat the surface lightly. You want the skillet hot enough that a droplet of water sizzles when it hits the surface.
  6. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles start to form on the surface and the edges look set, about 2-3 minutes. Carefully flip and cook for another 2 minutes until golden brown.
  7. Stack the pancakes on a plate as they come off the skillet. Serve them warm with butter and syrup, or get fancy with fresh fruits, whipped cream, or a sprinkling of powdered sugar.

Nutrition

Calories: 150kcalCarbohydrates: 28gProtein: 4gFat: 2gFiber: 1g

Notes

  • Use room temperature ingredients. This helps the batter mix better and creates fluffy pancakes.
  • Do not overmix. Lumpy batter is perfectly fine! Overmixing will create dense pancakes.
  • Preheat your skillet. This will ensure you achieve that lovely golden color without burning.
  • Add-ins are welcome. Consider adding blueberries, chocolate chips, or nuts for extra flavor.
  • Keep'em warm. If making a large batch, keep pancakes warm in a low oven while you finish cooking the rest.

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