Cracker Barrel Pancakes
Recreate the famous Cracker Barrel pancakes at home with this easy and fluffy recipe. Perfectly golden, buttery, and delicious for a comforting breakfast.
Equipment
- Mixing Bowls
- Whisk
- Non-Stick Skillet or Griddle
- Spatula
Ingredients
Dry Ingredients
- 2 cups all-purpose flour high-quality for best results
- 2 tsp baking powder for fluffiness
- 1/2 tsp baking soda reacts with buttermilk for extra rise
- 3 tbsp granulated sugar adjust to taste
- 1/2 tsp salt
Wet Ingredients
- 1 3/4 cups buttermilk or milk + 1 tbsp lemon juice
- 2 large eggs for structure and moisture
- 4 tbsp unsalted butter melted, plus extra for greasing
- 1 tsp vanilla extract optional, for extra warmth
Instructions
- In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt.
- In a separate bowl, beat the buttermilk, eggs, melted butter, and vanilla extract until well combined.
- Gently fold the wet ingredients into the dry ingredients, stirring just until combined. Do not overmix; the batter should be slightly lumpy.
- Let the batter rest for 5-10 minutes to allow the gluten to relax and the leavening agents to activate.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or non-stick spray.
- Using a 1/4-cup measuring cup, pour batter onto the skillet, spacing them apart.
- Cook until bubbles form on the surface and the edges look set (about 2-3 minutes).
- Flip gently with a spatula and cook for another 1-2 minutes until golden brown.
- Transfer pancakes to a plate and cover with a clean towel to keep warm while making the rest.
- Serve warm with butter, maple syrup, or your favorite toppings.
Notes
For a gluten-free version, use a 1:1 gluten-free flour blend. If making the batter ahead, refrigerate and stir before use. Customize with chocolate chips, blueberries, or cinnamon.