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A stack of cracker barrel pancakes on a plate topped with butter and syrup.

Cracker Barrel Pancakes

Enjoy Cracker Barrel’s famous fluffy pancakes from home with this perfect copycat recipe. No need to wait for a table when you can make your own taste just as good!
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Course: Breakfast
Cuisine: American
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 16 Pancakes
Calories: 102kcal
Author: Alexandria Ulmer

Equipment

  • Whisk
  • Large Mixing Bowl
  • Griddle or frying pan
  • Measuring Cups

Ingredients

  • 2 cups all purpose flour
  • 1 tsp salt
  • 2 Tbsp granulated sugar
  • 2 tsp baking soda
  • 2 eggs
  • 2 cups buttermilk, room temperature
  • 2 Tbsp unsalted butter, melted + cooled a bit
  • Additional butter or nonstick spray to coat the pan

Instructions

  • Preheat your griddle (or frying pan) to about 300 degrees Fahrenheit.
  • In a medium bowl, combine the flour, salt, sugar and baking soda. Whisk to combine, set aside.
  • In a large bowl, use a whisk to beat the eggs until scrambled.
  • Add in the buttermilk and melted butter. Mix well.
  • Slowly add in the dry ingredients. Mix well - scraping down the sides and mixing again. Allow the batter to rest for 5 minutes.
  • Melt a pad of butter on your griddle (or pan) and spray evenly to coat.
  • Using a ¼ cup measuring cup, pour the batter onto the griddle (or frying pan), leaving space to spread.
  • Cook until the edges are set and bubbly. Carefully flip and cook for an additional 3-5 or until golden brown.

Notes

Recipe copyright The Domestic Spoon. For educational or personal use only. 
  1. Salt: Feel free to adjust the salt according to your preference. Some people may think 1 teaspoon is a lot of salt but the key to restaurant quality is a lot of sugar and a lot of salt!
  2. Baking Soda: This recipe calls for two full teaspoons of baking soda. This ensures the pancakes are nice and fluffy.
  3. Buttermilk: Buttermilk is really the star of this recipe and the not-so-secret ingredient to perfect pancakes. It adds the best moisture and flavor to your mix. You can certainly use a buttermilk substitute like milk with a tablespoon of vinegar or lemon juice, but your pancakes won’t be quite as rich and flavorful. If you can help it, buy the buttermilk.
  4. Unsalted Butter: Another restaurant secret, don’t skimp on the butter!
  5. Be careful when you are measuring your flour to ensure you don’t add too much. The best way to measure flour is to gently spoon it into a measuring cup and use the back of a butter knife to level off the top. Do not pack your flour or pat it down inside the measuring cup.
  6. As tempting as it is to mix all the ingredients together at once, it really does make a difference when you make sure the dry ingredients are evenly mixed together in a separate bowl before mixing with the wet. Don’t skip this step.
  7. You can use butter, nonstick cooking spray or vegetable oil on your griddle to make sure your pancakes don’t stick, but my personal preference is butter for the additional flavor and the perfect crispy edge.
  8. Wait until you see bubbles throughout the pancake to flip. This ensures even cooking.
  9. Do not over-stir your batter. Mix it until it is combined, then leave it alone. Overmixing can make your pancakes lose some of their natural fluffiness.

Nutrition

Serving: 1serving | Calories: 102kcal | Carbohydrates: 15g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 28mg | Sodium: 322mg | Potassium: 65mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 123IU | Calcium: 40mg | Iron: 1mg
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