Cracker Barrel Pancakes
This copycat Cracker Barrel pancake recipe brings the magic of those fluffy, golden flapjacks right to your kitchen. Made with real buttermilk and cooked in generous amounts of butter, these pancakes deliver light, airy interiors with irresistibly crispy, caramelized edges — just like the restaurant original.
Equipment
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Electric griddle or large non-stick skillet - Preheat to 350°F (175°C)
- 1/4 cup measuring cup or ladle - For portioning batter
- Spatula
- Small bowl - For whisking eggs
- OXO Good Grips 4-Ounce Ice Cream Scoop - (optional) For uniform pancake portions
Ingredients
Dry Ingredients
- 2 cups all-purpose flour - 250g; spoon-and-level to measure
- 2 tsp baking soda - Use fresh for best rise
- 1 tsp salt
- 1 tbsp granulated sugar
Wet Ingredients
- 2 large eggs
- 2 cups buttermilk - 480ml; plus more if needed for thinning; real cultured buttermilk preferred
- 1/4 cup unsalted butter, melted - 57g; cooled slightly; plus more for cooking
For Serving
- maple syrup - Warm before serving
- unsalted butter - For topping hot pancakes
Instructions
- In a large mixing bowl, whisk together the flour, baking soda, salt, and sugar for about 30 seconds until evenly combined. Set aside.
- In a separate small bowl, whisk together the eggs, buttermilk, and slightly cooled melted butter until smooth and well combined.
- Pour the wet ingredients into the dry and gently stir with broad sweeping motions just until the flour is incorporated — the batter should remain lumpy. Rest for 10 minutes at room temperature.
- Heat an electric griddle or skillet over medium heat to about 350°F (175°C), then add a generous tablespoon of butter and swirl to coat the surface.
- Pour 1/4 cup of batter per pancake onto the hot buttered griddle, leaving 2 inches between each; cook 2–3 minutes until bubbles form, pop, and edges look set.
- Flip each pancake confidently and cook the second side for 1–2 minutes until golden brown and the center springs back when pressed.
- Add a tablespoon of butter before each new batch; keep finished pancakes warm in a 200°F (95°C) oven until all batter is used (yields about 10–12 pancakes).
- Stack pancakes on warm plates, top with a pat of butter, and drizzle generously with warm maple syrup. Serve immediately.
Notes
- Do not overmix the batter — lumpy batter creates tender, fluffy pancakes; smooth batter creates tough ones.
- Let the batter rest for the full 10 minutes to allow the baking soda to activate and flour to hydrate for maximum fluffiness.
- Use fresh baking soda — old or expired baking soda won't provide enough rise.
- Real cultured buttermilk produces the best flavor and texture; in a pinch, mix 2 cups of milk with 2 tablespoons of white vinegar or lemon juice and let sit 5 minutes.
- Cook in generous butter — this is the key to those signature crispy, caramelized edges. Don't skimp!
- Flip only once and only when bubbles on the surface start popping and edges look dry and set.
- Refrigerate leftover pancakes in an airtight container with parchment between layers for up to 4 days.
- Freeze pancakes for up to 3 months; reheat in a skillet over medium heat for the best texture, or microwave for 60–90 seconds from frozen.
- To make ahead, mix dry ingredients the night before and combine with wet ingredients just before cooking.
- Customize by folding in 1/2 cup blueberries, mini chocolate chips, or chopped pecans into the rested batter.