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 pancakes from scratch on the griddle. I would also like to think they will be the best pancakes you have ever eaten!
I am an absolute pancake fiend! From time to time we make trips to Cracker Barrel for my all time favorite pancakes. Unfortunately, it is hard for me to justify paying about $10 for a plate of white flour in a noisy room. The truth is you can make excellent pancakes at home for pennies on the dollar and never have to wait for a table.
This Cracker Barrel Pancake Recipe is My Masterpiece
I have been messing around with pancake recipes for about six months now. I have pretty much tried every option out there. Milk, Belgian buttermilk, low fat buttermilk, cream, loads of butter, flour measurement techniques, sugar options, cooking styles, store bought mixes and on and on.
After literally hundreds of pancakes (all dutifully taste tested!) this is my masterpiece of pancake recipes. When I started I did not even know there was such a thing as Belgian buttermilk. It turns out success is all about the simple combination of ingredients and buttering the griddle before every new pancake goes on it. Who would have guessed?
Because I know you like simple, I put together a mix option for this recipe too! It is really easy and there is no reason to not make your own mix at home. If you want to whip up a batch of mix to have these handy see the 2nd printable recipe in this post.
Getting The Cracker Barrel Pancake Recipe RIGHT
As you begin, keep in mind that all griddles have different temperatures and the cooking time might be a bit different. When it comes to buttermilk you can make your own at home or buy powdered but with either of those options, results may vary just a touch.
The recipe calls for 2 teaspoons of baking soda. I’m not crazy. It’s not a typo. You really need to add 2 teaspoons. Now wait and see who didn’t read this last paragraph and tells me there is a baking soda typo!
The Right Amount of Salt for Buttermilk Pancakes
It also calls for a full teaspoon of salt. If you are sensitive to salt you can try cutting this down to 1/2 teaspoon and see what you think. These pancakes are intended to have more salt and sugar than other recipes (it is part of the Cracker Barrel Secret) but by all means adjust for your needs.
So what will it be? Mother’s Day breakfast? A birthday treat? Breakfast for dinner? Late night snack? There is never a bad time for pancakes!!!
This is the type of ice cream scoop I use to make the pancakes. Any 4oz scoop of this style will do.
If you are a true pancake nut, make sure you try my Sticky Bun Breakfast Syrup! It is like pouring the gooey cinnamon part of a stick bun all over your pancakes and that, my friends, is perfect!
Or maybe you are a blueberry syrup person????
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Copycat Cracker Barrel Pancakes
- 2 cups flour measured with spoon, not sifted (See note)
- 2 tsp. baking soda
- 1 tsp. salt
- 3 Tbsp. granualted 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
- 2 Tbsp. + 1 tsp. baking soda
- 5 tsp. salt
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 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
Recipe adapted from one posted on Food.com that says it is from the Cracker Barrel Cookbook.