Copycat Cracker Barrel Pancakes
Ever crave those fluffy, melt-in-your-mouth pancakes like the ones you get at Cracker Barrel? Well, guess what? You can totally whip up a batch of copycat Cracker Barrel pancakes in your own kitchen! This copycat recipe is super simple to make, but oh boy, do they deliver on flavor. They’re sweet, buttery, rich, and downright addictive – just like every good pancake should be!
Oh, Cracker Barrel! It’s like a must-stop spot on every road trip, right? But let’s face it, when we’re just lounging around at home, popping over to Cracker Barrel isn’t always the most convenient or wallet-friendly option. Good news, though – you can totally recreate their famous buttermilk pancakes with this copycat recipe! Once you try them, you’ll be flipping them up for breakfast, brunch, and maybe even dinner.
Copycat Cracker Barrel Pancakes Overview
Cuisine Inspiration: American
Number of Ingredients: 7
Feeds: A family of 6
Total Cook Time: 15 minutes
Primary Cooking Method: Pan-frying
Dietary Info: Gluten-Free, Vegetarian
Key Flavor: Sweet and buttery
Skill Level: Beginner
Notable mentions
- Keep It Simple, Keep It Tasty: Isn’t it great when the best flavors come from the simplest ingredients? Just grab 6 everyday items from your pantry, whisk them together, and in less than 15 minutes, you’ll be on your way to pancake perfection.
- Texture To Talk About: From the soft, fluffy insides to the lightly crisp edges, these pancakes strike the perfect balance. They’re a treat for your taste buds with every single bite!
- Any Day, Any Occasion: These homemade cracker barrel pancakes don’t need a special invitation – they’re ready to make any day a little more special. Whether it’s surprising someone with breakfast in bed, or adding a touch of warmth to your family brunch, they’re your go-to.
- Kid-Approved: If you’ve got picky eaters at home, don’t worry! These pancakes are a universal crowd-pleaser. The kiddos absolutely adore them, and they’re perfect for tiny hands to help make and decorate.
Ingredients to make Copycat Cracker Barrel Pancakes
- All-purpose Flour: To give your pancakes structure and fluffiness. If you’re out of all-purpose, self-rising flour can work. Just skip the baking soda.
- Granulated Sugar: For that subtle sweetness. Honey or maple syrup can be a sweet swap if you’re fresh out of sugar.
- Salt: To balance and bring out all the flavors in this copycat cracker barrel pancake recipe.
- Baking Soda: To make your pancakes rise and shine! Nobody likes sad, flat pancakes.
- Eggs: They bind everything together and add richness. No eggs? No prob. For each egg, you can mix 1 tablespoon of ground flaxseed with 3 tablespoons of water, let it sit, and then use it as an egg alternative.
- Buttermilk: The secret to why Cracker Barrel pancakes are so good is because they use buttermilk. I highly recommend that you don’t skip it, but if you don’t like it, you can replace it with regular milk.
- Unsalted Butter: Melted, to bring in that buttery goodness. Plus a little extra for greasing the pan. In a bind, you can use the same amount of coconut oil or a neutral oil like canola.
How to make Copycat Cracker Barrel Pancakes
Step 1: Mix The Pancake Batter
- Sift together the flour, sugar, salt, and baking soda in a medium bowl.
- Whisk until evenly mixed, and set aside.
- Crack the eggs in the bowl of a stand mixer and beat them until just combined.
- Pour in the buttermilk and melted butter into the eggs, mixing well.
- Gradually combine the flour mixture with the wet ingredients.
- Mix thoroughly, while scraping down the bowl’s sides.
Step 2: Cook The Pancakes
- On the preheated griddle or skillet, melt a pad of butter to lightly coat the surface. For each pancake, pour about 1/4 cup of batter onto the griddle, spacing the pancakes out to give them room to puff up and spread.
- Cook until you see the edges of the pancakes firming up and bubbles forming on the surface. Then, gently flip each pancake and cook until golden brown.
Popular substitutions & additions
- DIY Buttermilk: If you’re out of buttermilk, mix 2 cups of regular milk with 2 tablespoons of white vinegar or lemon juice, give it a quick stir, and let it sit for about 10 minutes. Voila, homemade buttermilk is ready for your pancake batter!
- Make It Gluten-Free: If gluten’s not your friend, you can still enjoy these pancakes. Simply swap out the all-purpose flour for a 1:1 gluten-free flour blend.
- Chocoholic’s Dream: For a sweet twist, fold in a handful of chocolate chips into the batter. It turns your breakfast into a decadent treat, and let’s be honest, who doesn’t love a little chocolate in their pancakes?
- Berries Everywhere: Fresh or frozen berries can add a burst of flavor and a touch of color to your pancakes. Gently fold in your favorite berries like blueberries, strawberries, or raspberries right before you pour the batter onto the griddle.
Tips for making the best copycat cracker barrel buttermilk pancakes
- Let the Batter Rest: After mixing up your batter, letting it sit for about 10 minutes does wonders. It allows the flour to hydrate properly and the baking soda to activate, ensuring your pancakes are fluffy and tender.
- Embrace the Lumps: It might go against your instincts, but when mixing the batter, remember – lumps are your friends! Overmixing can lead to tough pancakes.
- Test How Hot Your Griddle Is: Not sure if your griddle is ready? Sprinkle a few drops of water on it. If they sizzle and dance around, you’re good to go.
- Flip at the Right Time: Keep an eye out for those bubbles! When you see bubbles forming on the surface and the edges start to look set, it’s time to flip. Flipping them at the right moment is the secret to that ideal golden-brown crust.
How to store & reheat Copycat Cracker Barrel Pancakes
After your pancake feast, let any leftovers cool completely. Then, stack them with a sheet of parchment or wax paper between each pancake (to prevent sticking), slide them into an airtight container or a zip-top bag, and place them in the fridge.
For reheating, you’ve got options. Pop them in the toaster or toaster oven for a quick warm-up. Or, heat them gently in a skillet or on a griddle over medium heat. If you’re feeding the crew, you can spread them out on a baking sheet and warm them in the oven at 350°F for about 10 minutes or until heated through.
How long will Copycat Cracker Barrel Pancakes last in the fridge?
Your pancakes will stay happily in the fridge for up to 3 days. Just make sure they’re snug in their airtight container. Perfect for a quick breakfast or a snack!
Can I freeze This cracker barrel buttermilk pancakes recipe?
Yes! Once they’re cooled and you’ve got parchment paper between them, tuck them into a freezer-safe bag or container. They’ll stay fresh and tasty in the freezer for up to 2 months. When the pancake craving hits, there’s no need to thaw; just reheat them straight from the freezer using the methods above.
What to serve with Copycat Cracker Barrel Pancakes
- Eggs Your Way: Whether you prefer them scrambled, fried, poached, or sunny-side up, eggs are a breakfast classic. A Denver omelette also makes for a great side for your pancakes.
- Crispy Bacon or Sausage: For many, it’s not a complete breakfast without a side of bacon or sausage. The salty, savory flavors contrast with the sweet, buttery pancakes.
- Whipped Cream: Simple, yet delicious topping. If you have the time to make homemade whipped cream, do it!! You won’t regret it.
- Nuts: Sprinkle some chopped nuts like pecans, walnuts, or almonds over your pancakes for a delightful crunch. This is one of my favorite toppings, and that’s because they add a lovely texture contrast and a nutty flavor that’s just ah-ma-zing.
- Butter and Syrup: C’mon, it’s the classic of classics. Cracker Barrel serves them with a generous pat of butter and plenty of syrup, and you should definitely do the same.
Frequently asked questions
Can I add protein powder to these pancakes?
Definitely! If you’re looking to up the protein content, you can add a scoop of your favorite protein powder to the batter. You might need to add a splash more buttermilk if the batter gets too thick.
How can I make my pancakes fluffier?
A secret to fluffier pancakes is not to press them down after flipping. Also, ensure your baking soda is fresh because it loses its potency over time.
Can I use whole wheat flour instead of all-purpose flour?
If you’re aiming for a heartier texture and a boost in fiber, whole wheat flour is a great substitute. Keep in mind, whole wheat flour absorbs more liquid, so you might need to adjust the buttermilk a bit to get the consistency just right.
Picture this: you whip up these Copycat Cracker Barrel Pancakes, and when you serve them up for breakfast, everyone’s eyes light up, thinking you’ve just done a Cracker Barrel run. They’re that good – seriously! I’m talking best buttermilk pancakes ever level of deliciousness. Plus, you get to enjoy that Cracker Barrel magic without even stepping out of your PJs. You gotta try them!
More Cracker Barrel Copycat recipes:
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Cracker Barrel Pancakes
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 2 teaspoons baking soda
- 2 large eggs
- 2 cups buttermilk
- 2 tablespoons unsalted butter melted
- Extra butter for greasing the pan
Instructions
- Warm up your griddle or cast iron skillet over medium heat until it reaches 300°F.
- Sift together the flour, sugar, salt, and baking soda in a medium bowl. Whisk until evenly mixed, and set aside.
- Crack the eggs in the bowl of a stand mixer and beat them until just combined.
- Pour in the buttermilk and melted butter to the eggs, mixing well.
- Gradually combine the flour mixture with the wet ingredients, mixing thoroughly while scraping down the bowl’s sides.
- On the preheated griddle or skillet, melt a pad of butter to lightly coat the surface.
- For each pancake, pour about 1/4 cup of batter onto the griddle, spacing the pancakes out to give them room to puff up and spread.
- Cook until you see the edges of the pancakes firming up and bubbles forming on the surface. Then, gently flip each pancake and cook for an additional 3 to 5 minutes, or until golden brown.
Notes
- Let the Batter Rest: After mixing up your batter, letting it sit for about 10 minutes does wonders. It allows the flour to hydrate properly and the baking soda to activate, ensuring your pancakes are fluffy and tender.
- Embrace the Lumps: It might go against your instincts, but when mixing the batter, remember – lumps are your friends! Overmixing can lead to tough pancakes.
- Test How Hot Your Griddle Is: Not sure if your griddle is ready? Sprinkle a few drops of water on it. If they sizzle and dance around, you’re good to go.
- Flip at the Right Time: Keep an eye out for those bubbles! When you see bubbles forming on the surface and the edges start to look set, it’s time to flip. Flipping them at the right moment is the secret to that ideal golden-brown crust.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
