Whip up a stack of these Cracker Barrel pancakes dripping in melted butter and syrup in just 30 minutes. Tender, fluffy buttermilk pancakes with buttery, crisp edges are better served at home!
I’m sure we can all agree there is no arguing over the superiority of buttermilk pancakes. There are certainly times when I will whip up a really good batch of easy homemade pancakes without buttermilk, but when I do have some on hand, I’ll always turn to these extra fluffy, tenderly soft, buttery Cracker Barrel pancakes!
Instead of baking powder, we’re using baking soda, which reacts with the acid in the buttermilk, resulting in a stack of extra fluffy flapjacks. Waking up to a stack of fresh pancakes, warm enough to melt the pat of butter on top, is one of my family’s favorite ways to start the day.
Sure, they’re quick and easy enough to whip up during the week, but there is something extra special about eating a family breakfast on Saturday morning without leaving home!
Serve these Cracker Barrel-style pancakes topped with your favorite sauces, syrups, or jams, and maybe even some whipped cream on top!
Cracker Barrel Buttermilk Pancakes
Why you’ll love this Cracker Barrel pancake recipe
- Soft, fluffy pancakes with golden crispy edges.
- An entire batch is ready to serve in 20 minutes.
- Made with simple ingredients you’d find anywhere.
Helpful Tools
Ingredients
Below is a list of the ingredients you’ll need to gather to make this recipe, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.
Jump
- All-purpose flour: Measure your flour accurately; that way your cracker barrel pancakes won’t be too dense.
- Baking soda: This is a leavening agent that gives the pancakes their lift but also makes them nice and soft.
- Salt & Sugar: Balancing flavors. The sugar gives them a subtle sweetness, and the salt brings out the flavors.
- Large eggs: For binding everything together. You don’t want crumbly pancakes.
- Buttermilk: Adds a special slightly tangy flavor and richness and moisture to the texture. If you don’t have buttermilk, here’s how to make a buttermilk substitute.
- Butter: For greasing the pan. Be generous with it, and it’ll give you a nonstick surface, but also great flavor and that delicious crispy golden ring around the edges.
- For serving: Maple syrup.
How to make Cracker Barrel Pancakes
This section shows you how to make this recipe, with process photos showing the steps to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
Jump- Step One: In a large mixing bowl, combine the flour, baking soda, salt, sugar, eggs, and buttermilk. Whisk until just combined, and let it sit for at least 10 minutes to give the baking soda time to activate.
- Step Two: Once the batter is foamy and bubbly, heat a griddle or large skillet over medium heat. Add a generous amount of butter to the pan, and once melted, scoop out 1/3 cup of batter into the pan.
- Step Three: Leave the pancake alone until it starts to bubble on top. Then, flip it over and cook until it’s golden brown. Repeat with the rest of the batter.
- Step Four: Serve warm with butter and syrup. Enjoy!
How to serve them
Serve these cracker barrel pancakes as you would any other pancakes, with toppings like maple syrup, caramel sauce, whipped cream, strawberry sauce, blueberry sauce, or even chocolate sauce with sprinkles!
You can also keep it lighter with nut butter or a dollop of your favorite yogurt.
If you are planning a larger menu, this recipe is easy enough that you will still have plenty of time to whip up other items like birds nest breakfast cups, tortilla egg bake, buttermilk waffles, sheet pan eggs, and a pitcher of fresh homemade lemonade.
- Using about 1/3 cup of batter for each pancake will produce about 11 pancakes.
- Do not overmix the batter. Doing so will get rid of the trapped air you want for light and airy pancakes.
- Let the batter sit for at least 10 minutes, but 30 minutes is even better.
- Work in batches. Do not overcrowd your skillet. If you can manage 2 or 3 at a time, go for it.
- You may need to turn down the heat as you go. If the skillet becomes too hot over time, the butter will burn quicker, as will the pancakes.
- The more butter in the pan, the more brown and crispy the pancake edges will be, just like Cracker Barrel.
Storage & Reheating
How to store leftovers
Keep leftovers in an airtight container for up to 3 days in the fridge.
Freezing Instructions
Once completely cooled, place them in a freezer bag or freezer-safe container to keep them frozen for up to 2 months. To avoid them freezing in a stack, layer them with parchment paper. This way you can take out what you need without having to thaw them all.
Reheating Instructions
You can pop these in the toaster for a crispier pancake or reheat them in the microwave to get them nice and soft.
FAQs
How do I keep pancakes warm before serving?
If you’ve made your pancakes before everyone wakes up, keep them warm on a baking sheet in the oven. Turn the oven on low and keep them warm until you’re ready to serve them.
What is the secret to fluffy pancakes?
Make sure to include a leavening agent. Some recipes call for baking powder, but for this one, you need baking soda. Next, make sure not to overmix the pancake batter and let it sit and activate for at least 10 minutes.
Need more breakfast recipes? Try these:
Chocolate Chip Cream Cheese Danish
Slow Cooker Tater Tot Casserole
Crock Pot French Toast Casserole
Click here to view my entire collection of breakfast recipes.
Did You Make This?
If you made this recipe, I’d love to know how it went in the comments section below.
You can also tag me on Instagram – @melissa_ppplates or share a pic in the Persnickety Plates Community Facebook group. I love seeing what you’ve tried!
Cracker Barrel Pancakes
Ingredients
- 2 cups all purpose flour
- 2 teaspoons baking soda
- 1 teaspoon kosher salt
- 1 tablespoon granulated white sugar
- 2 large eggs
- 2 cups buttermilk
- butter for frying
- maple syrup for serving
Instructions
- In a large mixing bowl, add the flour, baking soda, salt, sugar, eggs, and buttermilk.2 cups all purpose flour, 2 teaspoons baking soda, 1 teaspoon kosher salt, 1 tablespoon granulated white sugar, 2 large eggs, 2 cups buttermilk
- Whisk until just combined and then let the batter rest for at least 10 minutes. Up to 30 minutes is ideal, if you have time.
- Heat a griddle or large skillet over medium heat and add some butter to the pan.butter
- Once melted, add approximately ⅓ cup of batter to the pan.
- Once the batter starts to bubble flip the pancake over and cook on the other side until golden brown.
- Repeat with the remaining batter.
- Serve with butter and syrup.maple syrup
Notes
- Store leftovers in an airtight container for up to 3 days.
- Use about 1/3 cup of batter per pancake—this makes around 11 pancakes.
- Mix the batter gently to keep it light and airy—don’t overdo it!
- Let the batter rest for at least 10 minutes (30 is even better) for fluffier results.
- Cook in batches to avoid overcrowding the skillet—2 to 3 at a time works well.
- Lower the heat if the skillet gets too hot to prevent butter and pancakes from burning.
- More butter in the pan = crispier, golden edges—just like your diner favorites!
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
These were delicious and SOOOOO fluffy, the whole family loved them!! the only thing I regret is not tripling the batch to save some for the freezer, will definitely do that next time!
Yay, thanks, Rox! ♥
Awful. This is poor recipe for biscuit dough at best. Nothing whatsoever resembles a batter and it’s just a gelatinous glob that does not cook up like a pancake
It sounds like something definitely went wrong for you because those aren’t the results you should get at all. Did you make any changes?
These don’t taste like cracker barrel pancakes. Skip this recipe and find a different one.
🤷🏻♀️ we really like them