Copycat Cracker Barrel Pancake Recipe
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This Cracker Barrel Pancake Recipe combines simple pantry ingredients with tangy buttermilk for the most incredible pancakes you’ve ever had — even better than the restaurant version! Load them up with syrup, fruit, chocolate chips, and more for an easy breakfast any day of the week.
Cracker Barrel Pancake Recipe
Nothing says Saturday morning like a big stack of crispy, fluffy buttermilk pancakes! And even though there are only 3 of us, we still manage to get through a whole batch because they’re that addicting.
Sometimes I’ll double the recipe so we have an easy breakfast option for the upcoming week, and they’re great for a quick snack too.
The pancakes at Cracker Barrel aren’t quite as sweet as my own buttermilk pancake recipe, but that just means you can load them up with all of your favorite toppings without worrying about a sugar crash later.
You’ll want to try my thick blueberry or banana pecan pancakes next, especially if you’re cooking for guests!
Ingredient Notes and Substitutions
- All-purpose Flour – I’m sure most of us have some in the pantry at all times, making this Cracker Barrel pancake recipe that much easier!
You could also use whole wheat flour or a 1:1 gluten free blend, though they’ll likely come out a little more dense. - Buttermilk – Here’s where the magic happens. Buttermilk adds a hint of tangy flavor and provides much-needed acidity to activate the baking soda.
If you don’t have any, measure out 2 cups of milk and stir in 2 tablespoons of vinegar or lemon juice.
Let it sit for about 5 minutes (you’ll see it start to curdle), then use as directed! - Sugar & Salt – Not only for flavor!
The salt helps create that fluffy texture inside and keeps the batter from falling flat, while the sugar helps the outside brown and get crispy around the edges. - Baking Soda – This reacts with the acid in the buttermilk to create perfectly fluffy results!
It’s also why Cracker Barrel pancakes aren’t too thick — you’d need to include baking powder as well for extra lift. - Eggs – Use large eggs and beat them really well before adding any other ingredients. This helps everything incorporate much easier so you don’t risk overmixing the batter.
- Butter – This is just for cooking and does not go in the batter. Apply a thin coat on your griddle or skillet to help the outside of each pancake crisp and brown.
Oil or cooking spray will work in a pinch, but it won’t provide the same flavor.
Tips and Tricks to Make Pancakes Like Cracker Barrel
- Mix wet and dry ingredients separately, then combine.
There are a couple of (very important) reasons for this! First, you’ll want to whisk the flour, baking soda, salt, and sugar together so everything is evenly distributed and to break up any clumps.
Next, beat the eggs really well before mixing in the buttermilk. This ensures you get a smooth batter… or as smooth as you can get it anyway! It’s ok for there to be a few lumps.
Pour the egg and buttermilk mixture into the bowl of dry ingredients and stir just until combined. You may notice some bubbles — that’s the baking soda reacting with the buttermilk.
Avoid overmixing or your copycat Cracker Barrel pancakes will come out tough and dense.
- Let the batter rest.
It only needs to sit for about 5 minutes — just enough time for you to heat up the griddle!
This allows the flour to fully hydrate and gives the baking soda time to activate, creating the fluffiest texture.
- Use a measuring cup or scoop to pour the batter.
It’s far less messy, and you’ll end up with evenly-sized pancakes too!
A ¼ cup (or 2-ounce cookie scoop) makes average-sized pancakes, while a ⅓ cup measuring cup will create larger ones.
- Don’t flip too early.
Look for two things: the edges should be set and the top should be covered in tiny bubbles. This usually takes 2-3 minutes, depending on the size of your pancakes.
Gently flip each one over at this point, then cook for another 1-2 minutes. You can gently press in the middle with the spatula to check — it should feel springy but slightly firm.
Kitchen Tools You Will Need
- Griddle or Non-stick Skillet
- Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
- Whisk – These have held up for over 10 years and are still as good as the day I bought them.
- Pancake Spatula – Since this is wider and a bit deeper than a regular spatula, it’s much easier to flip pancakes without ruining them.
Serving Suggestions
There are so many delicious ways to top copycat Cracker Barrel pancakes! Keep it simple with butter and maple syrup, or serve your stack with fresh berries and whipped cream.
My maple whipped cream would be the best of both worlds, and a sprinkle of toasted pecans add a lovely crunch.
During the fall, I like to cook spiced apples or pears on the stove and spoon them on top. Or, make strawberry shortcake pancakes — a personal favorite in the summertime.
And if you’re on the go, spread some peanut butter or Nutella and fold it in half for a portable breakfast.
But don’t stop at toppings! Why not mix blueberries, chocolate chips, or even bananas into the batter for even more flavor? The only limit is your imagination… and also using ingredients that aren’t too liquidy, of course.
Storing and Reheating Cracker Barrel Pancakes
Leftovers will keep for up to 3 days in the refrigerator or up to 2 months in the freezer.
I love to make a double batch of this Cracker Barrel pancake recipe so we have plenty to eat now and can still save some for later. Super helpful for busy mornings!
Warm in the microwave in 15-second burts, or air fry buttermilk pancakes to get them crispy again — 2-3 minutes at 350°F should do it. Don’t forget to flip them halfway.
Copycat Cracker Barrel Pancakes FAQ
The pancakes at Cracker Barrel are crispy on the outside and absolutely packed with flavor — thanks to plenty of buttermilk in the batter.
While they may not be as thick as the kind from other restaurants, they’re still perfectly fluffy in the middle. And they aren’t too sweet, so you can top them with whatever you’d like!
Yes! Prepare this Cracker Barrel pancake recipe as directed, then cover it tightly with plastic wrap and store in the refrigerator for up to 24 hours.
The batter will thicken over time, so give it a good stir before using and add a splash of buttermilk or milk to thin it out as needed.
It’s hard to describe, but you’ll know it when you see it — thin enough to drip off a spoon but thick enough that it’s not runny.
Buttermilk pancake batter will be thicker than batter made with water or milk. You should still be able to pour it onto the griddle, but it will spread out slowly.
Enjoy!
With love, from our simple kitchen to yours.
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Copycat Cracker Barrel Pancake Recipe
Equipment
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 3 tablespoons granulated sugar
- 2 large eggs
- 2 cups buttermilk
- butter, for cooking
Instructions
- In a large bowl, whisk together the flour, baking soda, salt, and sugar.
- In another bowl, beat the eggs and then add the buttermilk. Mix until well combined.
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Be careful not to overmix; a few lumps are okay.
- Heat a griddle or large skillet over medium heat and lightly coat with butter.
- Pour about 1/4 cup of batter for each pancake onto the griddle.
- Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook until golden brown on the other side, about 2 minutes more.
- Serve warm with your favorite syrup and toppings. Enjoy!
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published October 2024
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