Copycat Cracker Barrel Pancakes

Name: Copycat Cracker Barrel Pancakes
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: about 2 dozen
Cuisine: North America, Southern
Ingredients: 2-1/2 cups all-purpose flour; 1/4 cup sugar; 1 tablespoon baking soda; 1 teaspoon salt; 3 large eggs, room temperature, beaten; 2-3/4 cups buttermilk; Butter, for cooking; Butter and maple syrup, for serving

Total Time Prep: 10 min. + resting Cook: 5 min./batch

Yield about 2 dozen

Test Kitchen Approved

There's nothing like a stack of Cracker Barrel pancakes—fluffy, golden, and dripping with maple syrup. Our copycat recipe uses buttermilk for the right amount of tang, and butter for crispy edges.

Ingredients

2-1/2 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking soda
1 teaspoon salt
3 large eggs, room temperature, beaten
2-3/4 cups buttermilk
Butter, for cooking
Butter and maple syrup, for serving

Directions

In a large bowl, whisk together flour, sugar, baking soda and salt. Whisk in beaten eggs and buttermilk until just combined (do not whisk out lumps). Let sit 5-10 minutes.
Working in batches, heat a pat of butter over medium heat. Add 1/4 cupfuls of batter to the hot skillet; cook 2-3 minutes or until bottom is golden brown. Flip; cook another 1-2 minutes or until set. Repeat with remaining batter. Serve with pats of butter and maple syrup, as desired.

Nutrition Facts

2 pancakes: 114 calories, 1g fat (1g saturated fat), 37mg cholesterol, 477mg sodium, 20g carbohydrate (5g sugars, 1g fiber), 5g protein.

When you can't make it to the restaurant, these copycat Cracker Barrel pancakes fill the void. The secret ingredient? Lots of good quality buttermilk. —Julie Andrews, Rockford, Michigan

Recipe Creator