Description
Whip up fluffy, diner-style pancakes with this Cracker Barrel Pancake Recipe! Buttermilk-rich, golden, and ready in 20 minutes—perfect for family breakfasts or meal prep.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 cups buttermilk (or 2 cups milk + 2 tbsp vinegar)
- 2 large eggs
- ¼ cup melted butter (or vegetable oil)
Instructions
- Mix dry ingredients: Whisk flour, sugar, baking powder, baking soda, and salt in a bowl.
- Combine wet ingredients: In another bowl, blend buttermilk, eggs, and melted butter.
- Make batter: Gently fold wet ingredients into dry mix until just combined (lumps are okay!).
- Heat griddle: Preheat to medium heat (375°F). Lightly grease with butter or oil.
- Cook pancakes: Pour ¼ cup batter per pancake. Flip when bubbles form (~2 minutes). Cook until golden.
Notes
- Buttermilk substitute: Mix 2 cups milk + 2 tbsp vinegar (let sit 5 mins).
- Freeze for later: Layer cooled pancakes with parchment paper; store in a zip-top bag for 1 month.
- Gluten-free: Use 1:1 gluten-free flour + ½ tsp xanthan gum.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle Cooking
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 320 kcal
- Sugar: 8g
- Sodium: 620mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 85mg
Keywords: Cracker Barrel Pancake Recipe, copycat pancakes, fluffy buttermilk pancakes, easy breakfast recipe