Good morning my friend! I'm so delighted you stopped by to hear about these wonderful classic diner-style pancakes. One bite of them and I promise you'll feel like you're sitting in your favorite corner booth at Cracker Barrel.
These beauties are simple to whip up but guaranteed to impress your whole family. With just a handful of kitchen staples like flour, sugar, baking soda, and eggs, you'll have a tall stack of cloud-like pancakes in less than 30 minutes. I love how the tangy eggs and buttermilk and the touch of baking soda make them perfectly puffy and golden brown.
Even better, the copy cat cracker barrel recipe is endlessly adaptable to suit your mood. Add juicy blueberries, warm cinnamon-apple chunks, or velvety chocolate chips for a burst of flavor in every bite. Drizzle with honey, dust with powdered sugar, or top with whipped cream and fresh fruit. No matter how you customize them, these tender pancakes are the ultimate feel-good breakfast recipe.
What You Need To Make Cracker Barrel Pancakes
Flour: All-purpose flour forms the base of the pancakes and provides structure and texture.
Baking Soda and Baking Powder: These leavening agents cause the pancakes to rise when mixed with the acidic buttermilk, for the best results to fluffy pancakes.
Buttermilk: The tangy buttermilk reacts with the baking soda for lift. It also provides moisture and flavor. Low-fat or nonfat buttermilk is preferred.
Sugar and Salt: Sugar adds sweetness while salt enhances the other flavors.
Eggs: Eggs help bind the batter together and provide structure.
Butter: Butter is used to grease the griddle or skillet which allows the pancakes to brown evenly and develop the signature crispy edges.
How Can I Make My Pancakes Fluffy?
Avoid overmixing the batter once the wet and dry ingredients are combined. Also, check that your baking soda and baking powder are still fresh and active.
How To Make This Copycat Cracker Barrel
Step 1: In a medium mixing bowl, combine dry ingredients and whisk together the flour, baking soda, salt, and sugar until well blended. Use a fork or wire whisk to break up any lumps.
Step 2: In a separate bowl or liquid measuring cup, whisk together the buttermilk and eggs. Beat vigorously until uniform in consistency.
Step 3: Pour the buttermilk mixture into the dry ingredients. Gently flip the pancake using a spatula just until moistened. Do not overmix as this can make the pancakes tough. The batter should still have a few lumps.
Step 4: Allow batter to rest at room temperature for 5-10 minutes before cooking. This allows the baking soda to react with the buttermilk.
Step 5: Heat a griddle or large non stick skillet over medium heat. Use paper towels to wipe a thin layer of butter across the entire surface. Test the griddle by sprinkling a few droplets of water on it - if they sizzle and evaporate it’s ready.
Step 6: Use a ¼ or ⅓ cup measuring cup to scoop the batter onto the hot griddle, spacing them evenly apart. Cook for 2-3 minutes until bubbles start to appear around the edges.
Step 7: Carefully flip each pancake using a thin spatula. Cook an additional 1-2 minutes until golden brown on the second side.
Step 8: Transfer cooked delicious pancakes pancakes onto serving plates. Repeat steps 6 and 7 with the remaining batter. Serve warm with desired toppings.
Can I Make Cracker Buttermilk Pancakes Recipe Gluten-Free
Gluten-Free Substitutions
- Instead of regular all-purpose flour, use a gluten-free flour blend. You can find pre-made blends that substitute 1:1 for regular flour. Bob's Red Mill and King Arthur make good gluten-free flour blends.
- Make sure to use certified gluten-free oats if the flour blend contains oats. Some people with celiac disease cannot tolerate oats.
- Use gluten-free baking powder instead of regular baking powder. This ensures no hidden gluten.
- Stick to gluten-free brands when buying ingredients like sugar, salt, butter, buttermilk, and eggs. Check labels to verify.
Some Tips For Your
First up, let your ingredients come to room temperature. Cold eggs and chilled milk can shock those baking powders into complacency. We need them bubbly and raring to go!
Next, handle your dry goods gently. Whisk rather than beat - overworking develops gluten and no one wants tough pancakes. Just blend until incorporated.
Once your griddle sizzles at medium heat, it’s showtime! Pour your batter into rounds, resisting the temptation to crowd the pan. Give those homemade pancake pancake cuties space to mingle. When bubbles appear, a steady flip with a spatula reveals the most perfect golden brown.
Serve immediately while hot, with plenty of butter and their favorite syrup. One bite and this recipe will surely win their hearts!
How To Store Cracker Barrel Pancake Recipe
- leftover pancakes need to cool completely after cooking. Pancakes should be at room temperature before storing.
- Place cooled pancakes in a single layer separated by parchment paper or wax paper to prevent sticking. Put stacks of pancakes into a sealed airtight container or resealable plastic freezer bag.
- Store pancakes in the refrigerator for 3-4 days. For longer storage, keep pancakes in the freezer for 2-3 months.
- To reheat refrigerated pancakes, place a single pancake on a microwave-safe plate and microwave for 15-30 seconds until warmed through. For frozen pancakes, defrost in the refrigerator overnight before reheating.
What Can I Serve With Cracker Barrel Buttermilk
Syrups
- Maple syrup
- Fruit syrups like strawberry or blueberry
- Warm spiced syrup made with cinnamon and nutmeg
Fruits
- Fresh berries like blueberries, raspberries or sliced strawberries
- Banana slices
- Apple chunks or compote
Sweet Treats
- Chocolate chips
- Toffee bits
- Crumbled biscotti or cookies
Dairy/Nondairy Toppings
- Butter
- Whipped cream
- Greek yogurt
- Coconut whipped cream
Copycat Cracker Barrel Pancake Recipe
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Ingredients
- 1 and ⅓ cups 167g all-purpose flour
- 1 and ⅓ teaspoons 6g baking soda
- ½ teaspoon 3g salt
- 2 teaspoon 25g granulated white sugar
- 1 and ½ cups 360ml low fat buttermilk
- 1-2 large eggs
- 1-2 tablespoons 14-28g unsalted butter, for greasing
Instructions
- Preheat the griddle to 175 degrees Celsius.
- Combine flour, baking soda, salt, and sugar in a medium bowl, and stir until thoroughly blended.
- In a separate bowl, whisk together buttermilk and eggs until uniform in consistency.
- Pour the buttermilk mixture into the dry ingredients. Gently fold together using a spatula just until combined. Be careful not to overmix.
- Using a paper towel, spread a thin layer of butter across the preheated griddle.
- Scoop ½ cup portions of batter onto the griddle, spacing evenly apart.
- Allow pancakes to cook for 3-4 minutes until bubbles appear around the edges. Carefully flip and cook the other side for an additional 2-3 minutes until golden brown.
- Transfer cooked pancakes onto serving plates. Repeat the process with the remaining batter.
Notes
Nutrition
Frequently Asked Questions
What type of griddle is best to use?
An electric griddle with adjustable temperature controls works very well. You can also use a well-seasoned cast iron skillet.
Can the pancakes be made ahead of time?
Yes, the batter can be prepared the night before. Cooked pancakes can also be kept warm in a 200-degree F oven.
Can I substitute the granulated sugar?
Yes, you can use maple syrup, honey, or brown sugar instead of regular granulated sugar if desired. The sweetness may vary slightly.
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