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Cracker Barrel Pancake Recipe

Cracker Barrel Pancake Recipe

iamwinfred
These copycat Cracker Barrel pancakes are thick, fluffy, and golden-brown with that signature tender crumb and subtle tang that makes the restaurant version so irresistible. Made with simple pantry staples like buttermilk, eggs, and butter, this easy recipe comes together in just 30 minutes and delivers a homestyle breakfast that rivals the real thing every single time.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Brunch
Cuisine American
Servings 10 pancakes
Calories 170 kcal

Equipment

  • Large mixing bowl For dry ingredients
  • Medium mixing bowl For wet ingredients
  • Whisk
  • Non-stick griddle or large skillet Cast iron griddle works best for even heat distribution
  • Ladle or 1/3 cup measuring cup For portioning batter consistently
  • Wide flat spatula For flipping pancakes cleanly
  • Measuring cups and spoons
  • Small microwave-safe bowl For melting butter
  • Wire rack and baking sheet (optional) For keeping cooked pancakes warm in a 200°F oven

Ingredients
  

Dry Ingredients

  • 2 cups all-purpose flour about 240g
  • 2 tablespoons granulated sugar about 25g
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Wet Ingredients

  • 2 cups buttermilk 480ml; full-fat preferred for best texture and flavor
  • 2 large eggs room temperature
  • 3 tablespoons unsalted butter about 42g; melted and slightly cooled
  • 1 teaspoon pure vanilla extract

For Cooking

  • butter or neutral oil for greasing the griddle between batches

Instructions
 

  • Remove eggs and buttermilk from the refrigerator 10 to 15 minutes before starting so they reach room temperature. Melt the butter in a small bowl in 15-second microwave increments, stirring between each, then set aside to cool slightly.
  • In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt for about 30 seconds until evenly combined with no visible lumps of leavener.
  • In a medium bowl, whisk together the eggs, buttermilk, cooled melted butter, and vanilla extract until smooth and fully combined.
  • Pour the wet ingredients into the dry ingredients and gently fold together using a whisk or rubber spatula until just incorporated; do not overmix. Small lumps in the batter are normal and desirable for fluffy pancakes.
  • Let the batter rest at room temperature for 5 to 10 minutes without stirring. You will see small bubbles forming on the surface, which means the leavening agents are activating.
  • Heat a non-stick griddle or skillet over medium heat for 2 to 3 minutes, then add a small pat of butter and swirl to coat. The pan is ready when a few drops of water flicked onto the surface dance and evaporate quickly.
  • Pour approximately 1/3 cup of batter per pancake onto the griddle and cook for 2 to 3 minutes until the edges look set and bubbles across the surface begin to pop and hold. Flip once and cook for 1 to 2 more minutes until the underside is golden brown.
  • Transfer finished pancakes to a plate or keep warm on a wire rack in a 200°F (93°C) oven while cooking remaining batches. Serve immediately with maple syrup, butter, or your favorite toppings.

Notes

  • Do not overmix the batter. Stir only until no dry flour pockets remain; lumps are fine and actually help create fluffy pancakes.
  • Always rest the batter for at least 5 minutes before cooking. This activates the leavening and relaxes the gluten for a lighter texture.
  • Use full-fat buttermilk for the richest, most tender result. Low-fat buttermilk works but the pancakes will be slightly less rich.
  • To make a quick buttermilk substitute, add 2 tablespoons of white vinegar or lemon juice to a measuring cup and fill to the 2-cup line with whole milk. Stir and let sit 5 minutes before using.
  • Keep the heat at medium throughout cooking. Too high causes the outside to brown before the inside cooks through.
  • Never press down on pancakes with the spatula after flipping; this squeezes out the air bubbles responsible for fluffiness.
  • To keep a whole batch warm, place cooked pancakes in a single layer on a wire rack set over a baking sheet in a 200°F (93°C) oven for up to 20 minutes.
  • Leftover pancakes can be refrigerated for up to 4 days or frozen for up to 2 months. Reheat in a toaster for crispy edges or in the microwave covered with a damp paper towel for a softer result.
  • For blueberry pancakes, fold 3/4 cup fresh or frozen blueberries into the rested batter just before cooking. For chocolate chip pancakes, stir in 1/2 cup mini chocolate chips.
  • Freshly opened baking powder and baking soda give the best lift. If yours have been open for more than 6 months, test them before using or replace them.

Nutrition

Serving: 1pancakeCalories: 170kcalCarbohydrates: 26gProtein: 5gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 50mgSodium: 290mgPotassium: 100mgFiber: 0.5gSugar: 5gVitamin A: 4IUCalcium: 8mgIron: 8mg
Keyword buttermilk pancakes, copycat cracker barrel pancakes, cracker barrel pancake recipe, easy pancake recipe, fluffy homemade pancakes
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