Enjoy this delicious Cracker Barrel Pancake Recipe to start your day off right. These pancakes are going to become a family favorite because they’re made with buttermilk, eggs, flour, and other baking ingredients. We have included it in our arsenal and consider it a staple in our collection Cracker Barrel Recipes.

This breakfast looks a lot like the ones they serve at this well-known restaurant. We love making meals as a family that are inspired by the restaurants we like to go to.

When I came upon this recipe while looking up breakfast ideas, my curiosity was piqued beyond measure. Having prepared many pancakes in the past, I felt compelled to give this one a try to see how it held up against Cracker Barrel’s rendition. It did not let us down.

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Why You Should Try This Recipe for Cracker Barrel Pancakes

• The total number of ingredients in the recipe is less than 8, making it reasonably priced.
• There are very few dirty dishes, so cleaning up will be a breeze.

Ingredients and Advice for This Cracker Barrel Pancake Recipe

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• All-purpose flour:

This component is essential because it provides the texture for the dish.

• Baking soda:

Baking soda will unquestionably aid in the pancakes’ rising when combined with buttermilk and salt.

• Buttermilk:

Use no more than 1% of the mixture, or your pancakes will be too dense.

Are There Any Other Pancake Types at Cracker Barrel?

Pancakes from Cracker Barrel come in a wide variety every day. Their website lists the following items they serve: pecan with maple syrup, buttermilk, and blueberries with blueberry syrup.

Can I freeze these pancakes?

Yes, indeed! Once cooked, let cool to room temperature. Arrange each one of them separately over parchment paper on a cookie sheet. Transfer to a gallon zip lock bag and freeze for approximately two hours. For up to two months, they can be stored in the freezer. Put frozen pancakes in a toaster oven to thaw until the right temperature is reached. They can also be microwaved for 20 to 30 seconds on high.

What Kitchen Tool Should I Use to Prepare These Cracker Barrel Pancakes?

Just so you know, this recipe yields about 9 pancakes. This is why we prefer to use a griddle like the Bella Electric Griddle. We can quickly prepare a large quantity of pancakes thanks to it. To keep the pancakes warm and ready to serve, there is a warming tray underneath Bella Electric Griddle.

In search of more recipes for breakfast?

These additional suggestions from the website and our friends are for you if you like simple breakfast recipes:

CopyCat Cracker Barrel Buttermilk Biscuits
CopyCat Cracker Barrel Hash Brown Casserole
5 Ingredient Breakfast Muffins
Breakfast Ideas with Crescent Roll Dough
Apple Cinnamon Bacon Breakfast Casserole

With this Cracker Barrel Pancake Recipe, what should I serve it with?

Are you unsure of what else to serve with this dinner? From the website, here are some recommendations:

Sweet Peach Iced Tea

Brown Sugar and Peppered Bacon

Practical Kitchen Tools

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Stainless Steel Measuring Cup Set
Clip On Silicone Strainer
Pyrex Liquid Measuring Cups
5 Blade Meat Chopper

Suggested

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Cracker Barrel Pecan Pancake Recipe

CopyCat Cracker Barrel Pancake Recipe

This Cracker Barrel Pancake Recipe only contains 7 ingredients and tastes just like the real thing! They’ll be a hit at your next breakfast.

Print Recipe Pin Recipe Rate Recipe

Prep Time:10 minutes minutes
Cook Time:10 minutes minutes
Course:Breakfast
Cuisine:American
Serves: Pancakes
Calories Per Serving: 169

Ingredients

2 cups all purpose flour
2 tsp. baking soda
1 tsp. salt
3 tbsp. granulated sugar
2 1/3 cups low fat buttermilk
2 tbsp. unsalted butter for greasing the griddle

Instructions

Preheat the griddle to 350 degrees.
In a medium mixing bowl, stir in the flour, baking soda, salt, and sugar. Keep stirring until well mixed.
Whisk together the eggs and the buttermilk until well combined.
Combine the egg mixture with the flour mixture. Whisk until everything is well combined.
Grease the heated griddle with the unsalted butter. Drop 1/2 cup of the pancake batter onto the
griddle. Repeat this a few times across the entire griddle.
Flip the pancakes after a few minutes and the outer edges look settled.

The pancakes are done when each side is no longer doughy. Serve immediately.

Libby’s Notes

Recipe Source: Inspired by the blog

Nutrition

Top of Form

Gather Your Ingredients: Verify that every ingredient is easily accessible and measure it out precisely.
Warm up the Griddle or Pan: Turn the heat to medium and preheat your griddle or nonstick pan. Pancakes are cooked evenly as a result of this.
Combine Dry Ingredients: In a sizable bowl, blend together 2 cups all-purpose flour, 2 tablespoons sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt together. Mix the ingredients thoroughly with a whisk.
Combine Wet Ingredients: Beat 1 3/4 cups milk, 1/4 cup melted unsalted butter, 2 large eggs, and 1 teaspoon vanilla extract in a separate bowl. Stir until the moist ingredients are thoroughly combined.
Combine Wet and Dry Ingredients: Add the wet ingredients to the bowl containing the dry ingredients. Mix lightly until well combined. It is acceptable to have a few lumps; take care not to overmix.
Griddle Test: Mist the griddle with a couple of drops of water. When they quickly sizzle and evaporate, the dish is ready. Apply cooking spray or butter very lightly to the surface to grease it.
Portion and Cook: Using a 1/4 cup measuring cup, transfer equal portions of batter onto the griddle for every pancake. That way, cooking and size are consistent.
Keep an Eye Out for Bubbles: Cook the pancakes until bubbles appear on the top. This indicates that golden brown is the bottom color. The pancakes should be cooked on both sides until they turn golden. Turn them carefully.
Maintain Warmth: If preparing a bigger quantity, maintain the warmth of the cooked pancakes by arranging them in a single layer on a baking sheet and heating the oven to a low temperature (about 200°F or 95°C).
Creative Toppings: Try out the recommended modifications for a treat reminiscent of Cracker Barrel. When serving, think about adding a drizzle of your preferred syrup, a dollop of whipped cream, or a dusting of powdered sugar.
Non-Stick Surface: Make sure your griddle or pan is well-seasoned or non-stick to prevent sticking.
Controlled Heat: Adjust the heat as needed during cooking to prevent burning. Medium heat is generally a good starting point.
Flip Carefully: Use a spatula to flip the pancakes gently. It helps to wait until the edges are set before flipping.
Pancake Size: Experiment with different sizes to find what suits your preference. Smaller pancakes cook faster and may be easier to handle.

Following these detailed instructions and tips should help you create a delightful stack of Cracker Barrel-inspired pancakes with ease. Enjoy your delicious breakfast.

Copycat Cracker Barrel Pancakes

These Copycat Cracker Barrel Pancakes are easier to make than most pancake recipes you can get your hands on! Just 5 ingredients and 5 minutes to have hot buttermilk pancakes from scratch on the griddle. I would also like to think they will be the best pancakes you have ever eaten! (I’ve included notes below the recipe on how to make this into a Pancake Mix.)

Course Breakfast

Cuisine American
Prep Time 5 minutes minutes
Cook Time 10 Minutes minutes
Total Time 15 Minutes minutes
Servings 6

Ingredients

For Pancakes

2 cups flour measured with spoon, not sifted (See note)
2 tsp. baking soda
1 tsp. salt
3 Tbsp. granulated sugar
2 eggs
2 1/3 cups low fat buttermilk don’t use anything above 1%
butter for cooking

For Pancake Mix

10 cups 10 cups all – purpose flour measured with spoon, not sifted (see note)
1 cup granulated sugar
3 Tbsp. + 1 tsp. baking soda
5 tsp. salt

Instructions

To Make Pancakes

Preheat a pancake griddle to 350. Peel the paper off of one end of a stick of butter and set on a plate next to the griddle for greasing.

Whisk eggs and buttermilk together in a medium bowl. Add flour*, baking soda, salt, and sugar. Whisk just until combined.

Rub butter in a circle on the griddle and drop 1/2 cup of batter into the butter spot. I like to use a large ice cream scoop for this. As soon as the batter hits the griddle, level it out and smooth it quickly into a circle with the back of the ice cream scoop.

The pancakes should be flipped when the 2nd bubble pops. This will take about two minutes on most griddles. Flip the pancake and cook on the second side until no longer doughy.

Every time you put a new batter on the griddle you need to butter it again.

Pancakes should be served piping hot off the griddle. Stacking them up or holding them in an oven can cause them to lose the crunchy outside and / or become tough.

To Make Pancake Mix: As easy as this recipe is you can also make it up as a mix and then have homemade pancake mix at the ready whenever you like! Fair warning, before you know it, you might find these tasty pancakes sneaking into the weekday breakfast routine. You can mix up six or 12 pancakes at a time. I find that six feeds two pretty hungry adults. If you make more than 12 at a time the batter gets a bit harder to stir together. Also, make sure to cook the batter quickly – it does not do well if you let it sit a long time before cooking. Leftover batter should be discarded.

Whisk together all ingredients and store in an airtight container with cooking directions.

To make 6 pancakes whisk together 1 cup + 1 Tbsp. low fat buttermilk with 1 egg. Gently whisk in 1 cup of mix and cook as directed above.

To make 12 pancakes whisk together 2 1/3 cups of low fat buttermilk and 2 eggs. Gently whisk in 2 cups of mix and cook as directed above

Notes

The best way to measure the flour is to spoon it into the measuring cup and then level it off. This will help ensure you don’t pack too much flour into these tender pancakes.

Makes 12 pancakes. A child will probably eat one, most adults will eat 2-3.

Nutrition

Nutrition Disclaimer

While we do our best to provide nutritional information as a general guideline, we are not registered dietitians and the values provided here should be considered estimates – not exact scientific data.

Calories 255 Kcal

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Copycat Cracker Barrel Pancake Recipe