Copycat Cracker Barrel Pancakes (Buttermilk)
Cracker Barrel’s buttermilk pancakes are a country-breakfast classic – fluffy, golden, and tender. This copycat recipe gives you that homemade comfort from scratch, perfect with butter and warm maple syrup.
Why You’ll Love This Recipe
- Fluffy, golden, and tender
- Easy from-scratch batter
- Cozy country-style breakfast
- Family favorite
Copycat Cracker Barrel Pancakes
A copycat of Cracker Barrel's buttermilk pancakes - fluffy, golden, and tender from scratch. A simple, cozy breakfast the whole family loves.
Ingredients
Equipment
Method
- Whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk the buttermilk, egg, and melted butter.
- Pour the wet into the dry and stir just until combined - lumps are fine. Let rest 5 minutes.
- Pour 1/4-cup portions onto a buttered griddle over medium heat.
- Cook until bubbles form and the edges set, then flip and cook until golden. Serve with butter and syrup.
Notes
Do not overmix the batter - lumps are fine and make fluffier pancakes. Let the batter rest 5 minutes before cooking.
Tips for the Best Cracker Barrel Pancakes
- Do not overmix – lumps make fluffier pancakes
- Let the batter rest so the leavening activates
- Cook on a medium griddle for even browning
- Flip only once, when bubbles form on top
Storage & Reheating
Refrigerate up to 3 days or freeze with parchment between them. Reheat in the toaster or microwave.
Variations to Try
- Add blueberries or chocolate chips to the batter
- Use the batter for waffles
- Add a splash of vanilla for extra flavor
Frequently Asked Questions
What makes pancakes fluffy?
Buttermilk with baking powder and soda, plus not overmixing the batter, gives light, fluffy pancakes.
Can I make the batter ahead?
It is best fresh, but you can mix the dry and wet ingredients separately ahead and combine just before cooking.
No buttermilk?
Stir 1 tablespoon of lemon juice or vinegar into a cup of milk and let it sit 5 minutes as a substitute.
