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–+ servings
Cracker Barrel Pancakes

Fluffy Cracker Barrel Pancakes That Will Warm Your Heart

This Cracker Barrel Pancakes recipe captures nostalgia in fluffy, thick pancakes perfect for breakfast, brunch, or evening treats.
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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups all-purpose flour The essential base that provides structure and creates a delightful fluffy texture.
  • 2 teaspoons baking soda Essential for helping the pancakes rise; ensure it’s fresh for the best fluffiness.
  • 1 teaspoon baking powder Works alongside baking soda to give an extra lift to the batter.
  • 1 teaspoon salt Balances the sweetness and enhances the overall flavor of your pancakes.
  • 2 tablespoons sugar Adjust to your liking, adding just the right touch of sweetness.
  • 2 large eggs Acts as a binder to hold the pancake mixture together, crucial for the right texture.
  • 1.75 cups buttermilk Adds a tangy flavor and softness; for a quick substitute, mix milk with vinegar or lemon juice.
  • 0.25 cup melted butter Brings richness and creates those crispy, golden edges on your pancakes.
  • 1 teaspoon vanilla extract Incorporates an extra layer of flavor that truly elevates the pancakes.
Optional Add-ins
  • 1 cup blueberries A fruity addition that adds a burst of flavor and works beautifully in the pancake batter.
  • 0.5 cup mini chocolate chips A sweet temptation that transforms your pancakes into dessert for breakfast!
  • 1 cup whole wheat flour A healthier twist; replacing half the all-purpose flour adds a nutty flavor and extra nutrients.
  • 1 cup gluten-free flour blend A great option for those adhering to gluten-free diets; just replace in equal parts for fluffy results.

Equipment

  • Mixing bowl
  • Whisk
  • Griddle
  • Spatula

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, whisk together the dry ingredients: all-purpose flour, baking soda, baking powder, salt, and sugar until well combined and free of lumps.
  2. In a separate bowl, beat the eggs until fluffy, then add buttermilk, melted butter, and vanilla extract if desired. Whisk until fully blended.
  3. Pour the wet ingredients into the bowl of dry ingredients and gently fold them together until just combined; small lumps are fine.
  4. Heat a griddle or non-stick skillet over medium heat for 3–5 minutes. Lightly grease with butter or oil.
  5. Pour about ¼ cup of pancake batter onto the hot surface for each pancake. Cook for 2 minutes until bubbles form; flip and cook for an additional 1–2 minutes until golden brown.
  6. Remove pancakes from the skillet and serve warm, topped with butter and maple syrup or fresh fruit.

Nutrition

Serving: 1pancakeCalories: 200kcalCarbohydrates: 30gProtein: 5gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 400mgPotassium: 150mgFiber: 1gSugar: 5gVitamin A: 250IUVitamin C: 1mgCalcium: 100mgIron: 1mg

Notes

Use fresh ingredients for best results, and avoid overmixing the batter to keep pancakes fluffy. Letting the batter rest helps achieve extra fluffiness.

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