✔ Updated · fixed leavening and batter ratios, griddle temps, buttermilk swap and a cola pancake twist
Cracker Barrel pancakes are thin-ish, tender buttermilk pancakes with crisp, buttery edges and a gentle tang. This copycat recipe gets that texture at home in 25 minutes with pantry staples.
At a glance
The one tip that matters: Stop mixing while the batter still looks lumpy. Overmixed batter makes tough, flat pancakes.
Why You'll Love This Copycat
- Tender with crisp edges, thanks to buttermilk, melted butter and a well-heated griddle.
- Pantry staples, with a simple swap if you have no buttermilk.
- Freezer friendly, so weekday breakfasts can taste like Saturday.
What Are Cracker Barrel Pancakes Like?
They're classic buttermilk pancakes: not the giant, cakey diner kind, but tender, golden rounds with lacy, buttery edges and a soft middle that soaks up syrup. Our local Cracker Barrel off I-40 is where we go for a weekend breakfast out, and these are what I order.
At home they are a weekend ritual too. Lucy is in charge of blueberries, and the trick that makes them work is simple: the right ratio of buttermilk to flour, both baking powder and baking soda, and a hot, lightly buttered griddle.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Get the griddle right. 350°F to 375°F is the sweet spot. Do a test pancake first; the first one is always a little wonky, and that's the cook's snack.
- Leave the lumps. Mix the batter just until the flour disappears. Lumps cook out, but overmixing builds gluten and gives you chewy pancakes.
- Let it rest. Five to ten minutes of resting lets the flour hydrate and the baking soda start working, so the pancakes rise taller and more evenly.
- Flip once. Wait for bubbles to pop and the edges to look dry, then flip one time. Pressing pancakes with the spatula squeezes out the air, so I keep my hands off.
- Butter the pan, not too much. A thin film of butter gives those lacy, crisp edges. Too much and the pancakes fry and turn greasy. Wipe the griddle with a paper towel between batches.
Cracker Barrel Buttermilk Pancakes (Copycat)
4
servings (12 pancakes)10
minutes15
minutes410
kcal25
minutesA copycat-style take on Cracker Barrel buttermilk pancakes: tender, golden pancakes with a gentle buttermilk tang and crisp, buttery edges, made from pantry staples. Makes about 12 four-inch pancakes in 25 minutes.
Ingredients
- For the Batter
2 cups all-purpose flour
2 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk, well shaken
2 large eggs
3 tablespoons unsalted butter, melted and slightly cooled
- To Cook and Serve
1 tablespoon butter or neutral oil, for the griddle
butter and warm maple syrup, for serving
Directions
- Mix the Batter
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
- In another bowl, whisk the buttermilk and eggs until smooth, then whisk in the melted butter. Pour the wet ingredients into the dry and fold with a spatula just until no dry flour remains. Small lumps are good; do not overmix.
- Let the batter rest for 5 to 10 minutes while the griddle heats. It will thicken and turn slightly bubbly.
- Cook the Pancakes
- Heat a griddle to 350°F to 375°F or a large nonstick skillet over medium heat. Brush lightly with butter. Pour 1/4 cup of batter per pancake, leaving room to spread.
- Cook for 2 to 3 minutes, until bubbles pop on the surface and the edges look set and dry. Flip and cook 1 to 2 minutes more, until golden and the center springs back.
- Keep cooked pancakes warm on a sheet pan in a 200°F oven while you cook the rest, re-buttering the griddle as needed. Serve with butter and warm maple syrup.
Notes
- Although fruits are used for decorative purposes they are not required to replicate this copycat recipe.
- Ensure the surface you’re cooking on is nicely greased or you will end up with leathery pancakes.
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Toppings and Twists
- Classic: a pat of butter and warm maple syrup.
- Blueberry or pecan: scatter berries or chopped pecans onto each pancake right after pouring, before you flip.
- Chocolate chip: 1/2 cup mini chocolate chips sprinkled on the wet batter on the griddle.
- Cola pancakes: swap 1/2 cup of the buttermilk for cola. For the real cola dessert, make our Cracker Barrel Coca-Cola cake.
- Savory plate: serve with scrambled eggs and crispy bacon. More ideas in what to serve with pancakes.
Storing and Reheating
- Fridge: cooled pancakes keep in an airtight container for up to 3 days.
- Freezer: freeze in a single layer, then bag for up to 2 months.
- Reheat: toaster, oven or microwave. See how to reheat pancakes for each method.
More Cracker Barrel Copycats
Make it a full country breakfast with our Cracker Barrel French toast and hashbrown casserole, then have Cracker Barrel meatloaf for dinner. Browse all our Cracker Barrel recipes.
Frequently Asked Questions
What makes Cracker Barrel pancakes so good?
They're classic buttermilk pancakes: the buttermilk adds a light tang and reacts with baking soda for a tender, fluffy crumb, and cooking on a buttered griddle gives crisp golden edges. Served hot with butter and warm syrup, they taste like an old-fashioned country breakfast.
Can I make these pancakes without buttermilk?
Yes. Stir 2 tablespoons of lemon juice or white vinegar into 2 cups of milk and let it sit for 5 to 10 minutes until slightly thickened. You can also thin 1 1/2 cups plain yogurt with 1/2 cup milk. Either swap works in this recipe.
What are Coca-Cola pancakes?
Cracker Barrel's famous cola dessert is its Coca-Cola cake, but cola pancakes are a fun twist at home: swap 1/2 cup of the buttermilk for 1/2 cup cola. The pancakes turn slightly sweeter with a hint of caramel and spice, and they're extra fluffy.
Can I make the batter ahead of time?
The batter is best within 30 minutes, because the baking soda starts reacting as soon as it meets the buttermilk. You can refrigerate it overnight, but the pancakes will be a little flatter. For make-ahead breakfasts, cook the pancakes and freeze them instead.
How do I freeze and reheat pancakes?
Cool the pancakes on a rack, freeze them in a single layer on a sheet pan, then bag them for up to 2 months. Reheat in the toaster, in a 350°F oven for about 10 minutes, or in the microwave for 20 to 30 seconds per pancake.
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