Cracker Barrel Pancakes have made me an absolute pancake maniac. Growing up, these airy, fluffy, aromatic pancakes marked the arrival of weekends. Since I love to experiment with new breakfast ideas, this recipe is my passport to perfect weekend mornings.
I first heard about them from my cousin, who lives in the US. She raved about Cracker Barrel Pancakes all the time. She also told me that they serve the thinnest pancakes with maple syrup on the side, which beats every other restaurant in the competition.
This intrigued me, so I did a bit of research and learned that Cracker Barrel Pancakes are so popular that they sell millions of pancakes each year. Now, I was determined to give this a try because how difficult can pancakes be?
After trying this, I totally understand the hype. Cracker Barrel Pancakes are crispy on the outside and fluffy on the inside, which makes them everyone’s favorite. Another secret ingredient that makes their pancakes unique is buttermilk, which I will be using.
While I could have made this journey even easier by buying a pancake mix, I went all in and decided to make it from scratch, so you know I have secret tips and tricks for you. Following the Cracker Barrel Pancake recipe, I have made the best pancakes to date, with a buttery crust.
Made up of only five ingredients, this Cracker Barrel Pancake recipe is my breakfast solution for overwhelming days to fit any schedule and family event.
Equipments Required
- Bowl: I use a fine bowl to mix all the ingredients for the pancakes.
- Spatula: I prefer using a rubber spatula to mix all the ingredients for the pancakes.
- Pan: Since this involves flipping, I stick to a non-stick pan, but you can also use a griddle.
- Spoon: To drizzle some of the syrup over the cakes, I keep a spoon ready.
- Whisk: A whisk is a must to combine all the ingredients in the bowl together.
- Sieve: I use a fine sieve to sift the all-purpose flour for the batter.
Cracker Barrel Pancake Ingredients & Substitutions
Note: The ingredients in this recipe can serve up to 4 people. You can make adjustments as necessary.
- 2 Cups All-purpose flour: You can also use buckwheat, oats, or cornmeal flour. However, these substitutes will create a difference in the texture.
- 2 Tablespoons Baking Powder
- 2 Eggs
- 1 Tablespoon Salt
- 1 Tablespoon Sugar
- 2 Cups Buttermilk: When I am running out of buttermilk, I mix plain yoghurt with milk, sour cream, or water.
- Oil: Olive or canola oil can also be used as a substitute in this recipe.
- Maple Syrup: I know maple syrup tastes the best with pancakes, but when I am out of this, I use cinnamon butter, hazelnut spread, or even honey.
Preparation & Cooking Time
| Preparation Time | Cooking time | Total time |
|---|---|---|
| 5 Minutes | 15 Minutes | 20 Minutes |
How to Make Cracker Barrel Pancake At Home
Step 1
Take a bowl and whisk the eggs with sugar. To the same mixture, add baking powder, all-purpose flour, and some salt.
Step 2
Further, add buttermilk to the mixture.
Step 3
Combine the mixture properly and make a smooth batter.
Step 4
Take a pan and add butter to it. Now, pour the batter into the pan using a ladle.
Step 5
Let the pancake cook on one side for at least 5 minutes.
Step 6
Flip the pancake and cook from the other side as well.
Step 7
Your Cracker Barrel Pancakes are ready to eat. Drizzle some maple syrup and enjoy.
Cracker Barrel Pancake Recipe Video
Expert Tips That I Recommend
- If you are doubtful about when to flip the pancakes, I have a hack for you. To do this, look for bubbles on top of your pancake and brown edges along the sides. They should appear after 2-3 minutes, after which you can flip them.
- To ensure that the pan is hot enough, I cook one pancake at a time before going in with batches.
- I always let the batter sit for 5-15 minutes before cooking it. This helps blend all the flavors and create fluffy pancakes.
- While mixing is essential to this pancake, I have found that overmixing can lead to dry pancakes. So be gentle while mixing them all up.
- When I make my pancakes, I avoid over-flipping. Once the other side is golden and crispy, there is no need to flip it again.
- If I find my batter too thick, I add a bit more buttermilk. However, if it is too thin, then I add a bit more flour.
- I prefer using a ladle to pour the batter onto the pan for evenly sized pancakes
- To ensure even distribution and avoid lumps in the batter, I sift flour, baking powder and salt.
FAQs about Cracker Barrel Pancake
Nutritional Information Per Serving
Cracker Barrel Pancakes can be enjoyed once in a while, as they are high in calories and sodium. To give you a deeper insight, here is a nutritional chart on Cracker Barrel Pancakes.
| Calories | 324.4 kcal |
| Total Fat | 4.1 g |
| Saturated Fat | 1.6 g |
| Cholesterol | 97.9 mg |
| Sodium | 1376.1 mg |
| Total Carbohydrates | 56.9 g |
| Dietary Fiber | 1.7 g |
| Total Sugar | 9.3 g |
| Protein | 13.7 g |
However, one good thing is that you can swap ingredients to make it healthier, in line with your food choices. Ideally, pancakes sound like a good breakfast option, but I would suggest having them once in a while rather than regularly.
Recipe Variations For Different Diets
- Keto Friendly: I know many people follow the keto diet, which is why I have also found the perfect keto-friendly recipe for these pancakes. To make these pancakes keto-friendly, I use almond flour instead of all-purpose flour. Another swap I make is using a sugar-free sweetener like maple syrup for this recipe.
- Gluten-Friendly: To make this recipe gluten-free, I used gluten-free flour. Apart from that, all of the ingredients included in this recipe are naturally gluten-free.
Storing And Reheating This Recipe
Storing
- Countertop: When I make Cracker Barrel Pancakes at home, I leave them on the countertop at room temperature for up to 2 hours. After that, I refrigerate them to avoid spoilage.
- Refrigerate: Pancakes are easy to refrigerate, but I always wrap them in aluminium foil to retain their texture. Once done, I keep them in the fridge for about a week and enjoy it whenever I want.
- Freeze: You can also freeze your pancakes. I wrap them in a tight, freezer-safe foil bag and freeze them for three months.
Reheating
- Microwave: To reheat my pancakes in the microwave, I place them in a microwave-friendly dish and heat them for about 20 seconds. However, note that the period may vary depending on how many pancakes you have left and your microwave’s wattage.
- Oven: I have also tested my oven to see if it can reheat my pancakes, and, to my surprise, it did. To reheat my pancakes in the oven, I preheat to about 350 degrees F and then add them. I cover the pancakes with aluminium foil, place them in the tray, and let them heat for about 10 minutes.
What To Serve With This Recipe
The combination of pancakes with side dishes makes it a complete breakfast. Whenever I have pancakes, I always like to enjoy them with a Butterscotch Latte on the side.
But apart from having it with coffee, I have had it with a Chocolate Milkshake and Lemon Cinnamon Water, and both pair well with pancakes. Honestly, these are the kinds of breakfasts that motivate me to get up every morning.
Cracker Barrel Pancakes with Scrambled Eggs or Hash Brown are another classic. I have eaten them with both, and I cannot pick which one is the best, so the choice is yours.
Printable Version
Cracker Barrel Pancake Recipe
Ingredients
- 2 Cups All-purpose flour
- 2 Tablespoons Baking Powder
- 2 Eggs
- 1 Tablespoon Salt
- 1 Tablespoon Sugar
- 2 Cups Buttermilk
- Oil
- Maple Syrup
Equipment
- Bowl
- Spatula
- Pan
- Spoon
- Whisk
- Sieve
Instructions
- Take a bowl and whisk the eggs with sugar. To the same mixture, add baking powder, all-purpose flour, and some salt.
- Further, add buttermilk to the mixture.Â
- Combine the mixture properly and make a smooth batter.Â
- Take a pan and add butter to it. Now, pour the batter into the pan using a ladle.
- Let the pancake cook on one side for at least 5 minutes.
- Flip the pancake and cook from the other side as well.
- Your Cracker Barrel Pancakes are ready to eat. Drizzle some maple syrup and enjoy.
Video
Notes
- If you are doubtful about when to flip the pancakes, I have a hack for you. To do this, look for bubbles on top of your pancake and brown edges along the sides. They should appear after 2-3 minutes, after which you can flip them.
- To ensure that the pan is hot enough, I cook one pancake at a time before going in with batches.
- I always let the batter sit for 5-15 minutes before cooking it. This helps blend all the flavors and create fluffy pancakes.
- While mixing is essential to this pancake, I have found that overmixing can lead to dry pancakes. So be gentle while mixing them all up.
- When I make my pancakes, I avoid over-flipping. Once the other side is golden and crispy, there is no need to flip it again.
- If I find my batter too thick, I add a bit more buttermilk. However, if it is too thin, then I add a bit more flour.
- I prefer using a ladle to pour the batter onto the pan for evenly sized pancakes
- To ensure even distribution and avoid lumps in the batter, I sift flour, baking powder and salt.
Nutrition
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Conclusion
It does not matter if these Cracker Barrel Pancakes are made at our home or yours because they are delicious on any day of the week. Coming from someone who never liked making breakfast, I now need these pancakes at least once a week.
This Cracker Barrel Pancake recipe closely resembles the original, and I guarantee it won’t disappoint if you try it. I am pretty sure that all the ingredients you need are already in your pantry, so get started.
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This is a perfect pancake recipe. Light and fluffy with slightly crispy edges. Easy to follow recipe! My family loves them!