These easy Cracker Barrel Blueberry Pancakes are ready in minutes and crazy good. Fluffy buttermilk pancakes are perfect in texture and flavor, while wild blueberries add sweet bursts of tangy flavor. Top with my simple Wild Blueberry Syrup or your favorite topping.
This post was originally published in March of 2018, and today I’m updating it with new information and extra tips!
What is it about pancakes??? They captivate our breakfast longings SO much that we have entire chains of restaurants devoted to them! One of the best parts of my Saturday morning is coming downstairs to find my husband in the kitchen with flour, buttermilk and the pancake griddle. It just makes me happy nose to toes.
I first started making my Copycat Cracker Barrel Pancakes to feed my inner pancake beast, and it’s become one of my most beloved recipes here at MK. Readers kept asking how to make pancakes like Cracker Barrel with blueberries, so I finally built a version to match. I think it is every bit as good as the original, if not better.
How to Make Blueberry Pancakes
I’ve tried a lot of pancake recipes to get here and I still love buttermilk pancakes more than anything else I’ve had. They are simple and have excellent flavor! The secret to this version of blueberry pancakes is two-part:
- When the butter is added
- How I incorporate the blueberries.
Instead of mixing melted butter into my pancake batter I use the butter to grease my hot griddle. This gives the pancakes a buttery, crispy outside and a fluffy inside.
Most people mix the blueberries right into the pancake batter. This gives you a sort of purple pancake. I prefer to put my pancake batter right on the griddle and then sprinkle the blueberries on top. This also lets me pick if I want a TON of blueberries or more of a sprinkling.
Why I Use Wild Blueberries for Blueberry Pancakes
I use wild blueberries instead of the cultivated varieties available. Wild blueberries are small, with bold flavor. The size makes them perfect for cooking into pancakes.
Wild blueberries are available at most grocery stores. I’ve had good luck finding them at Costco where they are usually cheaper there than the other frozen blueberries. Wild blueberries pack in more flavor and their smaller size is perfect for pancakes, so grab them wherever you can find them!
The Best Tools for Blueberry Pancakes
Pancakes are darn simple! You don’t need a lot of fancy equipment. However, I do have two solid recommendations for your pancake making adventures.
- Buy an ice cream scoop! I use scoops to portion cookies, muffins and now pancakes! It is an easy way to get the perfect amount of batter on the griddle. Also the bail perfectly removes the batter quickly so I get a nice round pancake. Then I flip the scoop over and quickly spread the batter a little bit. Trust me – this is genius! I use the same scoop for these and my Copycat Cracker Barrel Pancakes.
- Buy a good griddle. For YEARS we have used various Presto electric griddles for breakfast. Over and over we have dealt with broken handles and heating elements that were uneven at best. Several years ago we finally bought a really high quality electric griddle and it has been amazing. I ended up with a Zojirushi — one reviewer on Amazon actually heat-mapped it and showed just how even the heat distribution is. This griddle is honestly part of my secret to perfect pancakes, and it’s one of the top recommendations my readers tell me they’ve taken from me. It’s also how you get pancakes with the same consistent quality as Cracker Barrel’s — a good griddle gives you the even heat control that makes their pancakes so reliably good. This one also has a lid, which is great for hash browns, and comes apart for easy washing!
FAQs Cracker Barrel Blueberry Pancakes
You guys have asked so many great questions over the years. I’ve got all the answers consolidated here for you!
Can you use frozen blueberries in this recipe?
Yes — this recipe is actually built around frozen wild blueberries, no thawing needed. Just measure them out and sprinkle them onto the pancakes right on the griddle — don’t stir them into the batter. Sprinkling them on keeps the batter (and the finished pancakes) from turning blue-purple and swirly, so they stay looking beautiful.
Can I use a buttermilk substitute?
Absolutely! My go-to is 1 Tablespoon of white vinegar whisked into milk to make 1 cup — it’s reliable and won’t add any noticeable flavor to the pancakes. Plain yogurt or sour cream thinned with a little milk also works well and keeps things closer to buttermilk’s natural tang, though it’ll make the batter slightly thicker.
Why aren’t my pancakes fluffy? Mine turned out more like crepes.
This usually comes down to one of three things:
Measuring Flour: Make sure you’re spooning your flour into the measuring cup and leveling it off rather than scooping. Packing in extra flour that way makes for heavy, dense pancakes.
Baking Soda: Check the expiration date. Baking soda should be discarded the month it expires. Unlike a lot of other kitchen staples, it’s sensitive to age and stops giving you the same lift once it’s past its date.
Altitude: If you live above about 3,000 feet, try adding 1 to 2 extra tablespoons of flour per cup used (so about 2-4 tablespoons total for this recipe). The faster gas expansion at altitude can make batter spread thin before it sets, and the extra flour gives it more structure.
Can you freeze these pancakes?
Yes! As each pancake comes off the griddle, lay it on a cooling rack so it doesn’t get gummy while it cools. Once cooled, layer parchment or wax paper between pancakes and store in a zip top bag in the freezer. Reheat in the toaster or air fryer — the quality holds up really well.
Does Cracker Barrel actually have blueberry pancakes?
Yes! Blueberry pancakes were actually one of the things I used to order on repeat at Cracker Barrel. But now that I make my own at home — along with my Blueberry Syrup — I honestly never go anymore. This copycat version has replaced the real thing for my family.
How many calories are in these pancakes?
That totally depends on how big you make them… If you make them as the recipe instructs then each pancake comes in around 312 calories per the nutrition estimate on the recipe card. Keep in mind that’s just an estimate.
Classic Breakfast and Brunch Recipes
- Oven Hash Browns
- How to Make Biscuits
- How to Make Sausage Gravy
- Easy Buttermilk Waffles
- Cinnabon Cinnamon Rolls
- Chile Relleno Breakfast Casserole
Copycat Cracker Barrel Blueberry Pancakes
Ingredients
- 2 cups all-purpose flour see note on measuring
- 2 teaspoons baking soda
- 1 teaspoon fine grain sea salt
- 3 Tablespoons granulated sugar
- 2 large eggs
- 2 1/3 cups buttermilk see post for substitution ideas
- 2 cups frozen wild blueberries see note
- Butter for the pan
Instructions
- Preheat a pancake griddle to 350 F. Peel the paper off of one end of a stick of butter and set on a plate next to the griddle for greasing. Measure blueberries and set next to the griddle.
- 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. Sprinkle as many blueberries as you like into the pancake.
- The pancakes should be flipped when the 4th bubble pops. This will take about 2 - 3 minutes on most griddles. Flip the pancake and cook on the second side until no longer doughy.
- Between pancakes it helps to take a paper towel or cotton cloth and wipe away any blueberry residue.
- 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.
Helpful Recipe Notes
Your Rating Matters
When you leave a comment or star rating, it means more than you might think. It helps me understand what you’re enjoying, builds trust for other readers, and supports real, tested cooking content. If you have a moment, I’d truly appreciate you sharing your experience. - Mirlandra
Nutrition Estimate
A Note on Nutrition
Nutritional info is an imperfect estimate. Please take it with a grain of salt.
Amy Moreland says
Can you use a buttermilk substitute in this recipe? I forgot to get buttermilk at the store. 😩
Mirlandra says
Absolutely! I make buttermilk by putting 1 Tbsp of buttermilk in a one cup measure and then filling the rest of the way with milk. Good luck!
Mary says
These pancakes were delicious, but they weren’t very fluffy. I think I could have even made them into crepes. Do you think they needed an altitude adjustment?
Mirlandra says
Awe, I’m sorry it didn’t come out as intended! It shouldn’t be like a crepe for sure! If you live very high it could be an issue. I’m just below 3,000 feet and it is fine here and I’ve made it at sea level also with no issues. I don’t usually cook above 3,000 feet just because I’m not usually that high! The first thing I would check is the expiration date on your baking soda – just make sure it isn’t expired. It will be less effective over time as a rising agent. Both baking soda and baking powder you need to use or replace by the expiration date. But assuming that is not the issue you might check your altitude and make adjustments. Google can suggest what might be best to do for adjusting rising agent or flour to help.
Melody says
Can you freeze these after they are made?
Mirlandra Neuneker says
You can! When I freeze them I make sure they don’t get gummy while the cool. To do this as each pancake comes off I lay it on a bakers rack (like for cooling cookies) which helps get everything cooled down right. Then I layer parchment paper or waxed paper between the layers and load the stack into a ziptop plastic bag. My kids grab out a few at a time and toast them to reheat or warm them in an air fryer. It works out to be very nice quality! You can tell the difference between fresh made and reheated of course but the quality is still very nice. I like to always have some pancakes and waffles in the freezer. We are a family of 5 so some easy things at hand is nice when life hits a more crazy week.
Melody says
Thank you so much! So you ever use this recipe for some without the blueberries?