Description
Bring the magic of a Cracker Barrel breakfast into your home with this fluffy, golden Cracker Barrel Pancake Recipe. These pancakes are buttery, lightly crisp on the edges, and have that signature buttermilk tang that makes them truly irresistible. With pantry staples and a few expert tips, you’ll have restaurant-quality pancakes hot off your griddle in under 30 minutes.
Ingredients
All-purpose flour – 2 cups, sifted
Buttermilk – 1¾ cups
Eggs – 2 large, room temperature
Baking soda – 1 tsp
Sugar – 2 tbsp
Salt – ½ tsp
Melted butter – 3 tbsp
Vanilla extract – 1 tsp (optional)
Butter or oil – for greasing griddle
Instructions
In a large bowl, whisk together flour, baking soda, sugar, and salt until well combined.
In another bowl, whisk the eggs. Add buttermilk and vanilla extract. Whisk until frothy.
Pour the wet mixture into the dry. Stir gently until just combined—don’t worry about a few lumps.
Fold in the melted butter. Let the batter rest for 10 minutes at room temperature.
Heat a griddle or skillet over medium heat. Lightly grease with butter or oil. It’s ready when water droplets sizzle on contact.
Pour ¼ cup of batter per pancake. Cook 2–3 minutes until bubbles form and edges look set. Flip and cook an additional 1–2 minutes until golden brown. Repeat with remaining batter.
Notes
- Letting the batter rest helps the gluten relax and improves texture.
- For crispier edges, cook in butter and wipe excess fat between batches.
- Add cinnamon, blueberries, or chocolate chips for variation.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 180
- Sugar: 4g
- Sodium: 290mg
- Fat: 7g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g