Copycat Cracker Barrel Pancake Recipe

5 from 2 votes

Cracker Barrel Pancakes that taste just like the real thing! Buttermilk pancakes cooked up in a hot buttered skillet for the perfect breakfast!

Prep Time15

Cook Time15

Total Time30

Course: Breakfast, Brunch

Cuisine: American

Keyword: Cracker Barrel Pancakes recipe

Servings: large pancakes

Calories: 447kcal

Author: Jessica & Nellie

Ingredients

2 cups flour
2 tsp baking soda
1 tsp kosher salt
1 TBSP sugar
2 eggs
2 cups buttermilk
Butter for the pan
Maple syrup for serving

Instructions

Batter: In a large bowl, whisk the flour, baking soda, kosher salt, and sugar. Create a well in the center and pour in eggs and buttermilk. Whisk until just combined.
Cook: Heat a griddle or skillet on medium heat.
Once heated, add enough butter to lightly coat the pan and then proceed to pour a ½ cup of batter into the pan to portion out the pancake. When the pancake begins to look dry around the edges, flip it over and cook on the other side until golden brown.
Repeat this step with all the batter, cook however many pancakes will fit in your pan or griddle. Serve pancakes topped with more butter and syrup. Enjoy!

Notes

Store leftovers in an airtight container for up to 3 days.

You can make your own buttermilk by combining 2 cups of milk with 2 tablespoons lemon juice or vinegar.

Note: Adding enough butter to the hot pan before adding in the pancake batter is critical to ensuring these pancakes taste like Cracker Barrel's!

Nutrition