Copycat Cracker Barrel Pancakes
Recreate the warm, fluffy, golden-brown buttermilk pancakes from Cracker Barrel at home with this easy, restaurant-style recipe. Crispy edges, tangy flavor, and pillowy centers make these a breakfast favorite!
Equipment
- Mixing Bowls
- Griddle or Nonstick Pan
- Measuring Cups
Ingredients
Main Ingredients
- 2 cups all-purpose flour sifted for best texture
- 2 tsp baking soda
- 1 tsp salt
- 1 tbsp sugar
- 2 large eggs lightly beaten
- 2 cups buttermilk
- 2 tbsp vegetable oil or melted butter plus more for greasing
Instructions
- In a large bowl, whisk together flour, baking soda, salt, and sugar.
- In another bowl, whisk the eggs, then add buttermilk and oil or melted butter. Stir until combined.
- Pour the wet ingredients into the dry and mix gently with a spatula. Do not overmix; some lumps are fine.
- Let the batter rest for 5–10 minutes to activate the baking soda for fluffier pancakes.
- Heat a lightly greased griddle over medium heat. Use a 1/4 cup to pour batter onto the griddle.
- Cook for 2–3 minutes until bubbles form and the edges set. Flip and cook for 1–2 more minutes until golden brown.
- Transfer pancakes to a warm plate or keep them warm in a 200°F oven. Serve with your favorite toppings.
Notes
Customize your pancakes with blueberries, chocolate chips, or nuts. For extra richness, replace vegetable oil with ghee or butter. To make it gluten-free, use a 1:1 gluten-free flour blend with xanthan gum.