Homemade Copycat Cracker Barrel Pancake Recipe
Make this Cracker Barrel Pancake Recipe for yummy buttermilk pancakes that are fluffy on the inside and slightly crispy on the outside.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 3 tablespoons granulated sugar
- 2 large eggs
- 2 cups buttermilk
- butter for cooking
Instructions
- In a large bowl, whisk together the flour, baking soda, salt, and sugar.
- In another bowl, beat the eggs and then add the buttermilk. Mix until well combined.
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Be careful not to overmix; a few lumps are okay.
- Heat a griddle or large skillet over medium heat and lightly coat with butter.
- Pour about 1/4 cup of batter for each pancake onto the griddle.
- Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook until golden brown on the other side, about 2 minutes more.
- Serve warm with your favorite syrup and toppings. Enjoy!
Notes
Enhance the batter with blueberries, chocolate chips, or sliced bananas for added flavor.
Top with butter, maple syrup, fresh berries, whipped cream, or a light dusting of powdered sugar.
If buttermilk isn't available, mix 2 cups of milk with 2 tablespoons of lemon juice or vinegar and let it sit for 5 minutes before using.
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days, or freeze them for up to 2 months for later use.
You can store pancake batter in the refrigerator for up to 24 hours. Ensure it's covered tightly to maintain freshness.
Before using, stir the batter gently as it may thicken over time. If needed, add a splash of buttermilk or milk to achieve the desired consistency.
Nutrition
Serving: 1 | Calories: 372cal | Carbohydrates: 63g | Protein: 13g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 106mg | Sodium: 1291mg | Sugar: 15g | Fiber: 2g | Calcium: 162mg | Iron: 3mg