Description
Enjoy the warm, fluffy, and golden-brown goodness of Cracker Barrel pancakes right from your kitchen! This copycat recipe uses simple ingredients to create perfectly light and airy buttermilk pancakes with a hint of sweetness. Whether you’re making a cozy weekend breakfast or a special brunch, these pancakes are sure to impress!
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 tablespoons granulated sugar
Wet Ingredients:
- 2 large eggs 🥚
- 2 cups buttermilk 🥛
- 2 tablespoons unsalted butter, melted 🧈
Optional Toppings:
- Maple syrup 🍁
- Butter 🧈
- Fresh berries 🍓
- Whipped cream
Instructions
1️⃣ Mix the Dry Ingredients
- In a large mixing bowl, whisk together flour, baking soda, salt, and sugar.
2️⃣ Prepare the Wet Ingredients
- In a separate bowl, beat the eggs, then whisk in buttermilk and melted butter.
3️⃣ Combine the Ingredients
- Slowly pour the wet mixture into the dry ingredients, stirring gently until just combined. Do not overmix—small lumps are fine!
4️⃣ Let the Batter Rest
- Cover and let the batter sit for 10-15 minutes to allow the ingredients to activate, resulting in fluffier pancakes.
5️⃣ Heat the Griddle
- Preheat a non-stick griddle or heavy skillet to 350°F (medium heat) and lightly grease with butter.
6️⃣ Cook the Pancakes
- Pour 1/3 cup of batter onto the hot surface for each pancake.
- Cook until bubbles form on top and the edges look set (about 2-3 minutes).
- Flip and cook the other side until golden brown (another 2 minutes).
7️⃣ Serve & Enjoy
- Stack pancakes on a plate and top with butter, maple syrup, or your favorite toppings!
Notes
- For extra fluffy pancakes: Separate the egg whites, whip them to stiff peaks, and gently fold them into the batter before cooking.
- To keep pancakes warm: Place cooked pancakes in a low-temperature oven (200°F) while you finish the batch.
- To store: Refrigerate leftovers in an airtight container for up to 5 days or freeze for up to 3 months (separate layers with parchment paper).
- For reheating:
- Microwave: 20-30 seconds per pancake
- Oven: 5-10 minutes at 375°F
- Skillet: 1 minute per side on low heat
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: ~230 kcal
- Sugar: 5g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 55mg