Copycat Cracker Barrel Pancakes
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 buttermilk pancakes from scratch on the griddle. I would also like to think they will be the best pancakes you have ever eaten! (I've included notes below the recipe on how to make this into a Pancake Mix.)
- 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
The best way to measure the flour is to spoon it into the measuring cup and then level it off. This will help ensure you don't pack too much flour into these tender pancakes.
Makes 12 pancakes. A child will probably eat one, most adults will eat 2-3.
Calories: 255kcal | Carbohydrates: 43g | Protein: 9g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 58mg | Sodium: 887mg | Potassium: 205mg | Fiber: 1g | Sugar: 12g | Vitamin A: 125IU | Vitamin C: 0.9mg | Calcium: 123mg | Iron: 2.2mg