Description
Cracker Barrel Pancakes are fluffy, delicious, and perfect for breakfast. Made with simple ingredients, they offer a classic comfort food experience.
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1 1/2 cups buttermilk
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
- Butter and syrup for serving
Instructions
Start by combining all of your dry ingredients. In a large mixing bowl, whisk together the all-purpose flour, baking powder, sugar, and salt. Sifting the dry ingredients together is a great way to avoid any lumps in your batter, which helps ensure the pancakes come out smooth and fluffy. You’re looking for a fine, airy mixture here.
In a separate bowl, whisk together the milk, eggs, melted butter, and vanilla extract. Make sure the butter is cooled a bit before adding it to avoid cooking the eggs prematurely.
The wet mixture should be well-blended and smooth. If you don’t have a whisk, a fork will do, but a whisk makes everything a lot easier.
Now that you have both your dry and wet ingredients ready, it’s time to combine them. Slowly pour the wet mixture into the dry ingredients. Stir gently with a wooden spoon or a spatula until everything is just combined.
Don’t overmix! It’s crucial to leave the batter a little lumpy. If you mix it too much, the pancakes will turn out tough. You want to maintain that fluffy, airy texture. The batter should be thick but pourable.
This is where the magic happens! Heat your skillet or griddle over medium-high heat. Lightly grease it with butter or oil . just enough to keep the pancakes from sticking. If you’re using a non-stick skillet, you won’t need much at all.
Once the griddle is hot (you can test it by flicking a few drops of water on it – they should sizzle), pour about 1/4 cup of pancake batter onto the surface for each pancake. Don’t overcrowd the pan leave some space between each pancake.
Let each pancake cook for 2-3 minutes on the first side. You’ll know it’s ready to flip when you see bubbles forming on the top surface and the edges starting to look set. Flip the pancake carefully using a spatula and cook for another 1-2 minutes on the other side until golden brown.
Now comes the fun part: serving. Stack your pancakes high and drizzle with warm syrup. Add a pat of butter on top and maybe some fresh fruit, like strawberries or blueberries, for extra flavor. You can also serve them with crispy bacon or scrambled eggs for a complete breakfast experience.
Notes
- For extra fluffiness, make sure not to overmix the batter.
- You can substitute regular milk for buttermilk, but the pancakes won’t be as fluffy.
- Keep pancakes warm in the oven while you cook the rest.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Griddle / Pan-Fry
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: Approx. 200 calories per pancake
- Sugar: Approx. 5g sugar per pancake
- Sodium: Approx. 350mg sodium per pancake
- Fat: Approx. 8g fat per pancake
- Saturated Fat: Approx. 4g saturated fat per pancake
- Unsaturated Fat: Approx. 3g unsaturated fat per pancake
- Trans Fat: 0g trans fat per pancake
- Carbohydrates: Approx. 30g carbohydrates per pancake
- Fiber: Approx. 1g fiber per pancake
- Protein: Approx. 4g protein per pancake
- Cholesterol: Approx. 40mg cholesterol per pancake
Keywords: Cracker Barrel pancakes, fluffy pancakes, breakfast pancakes, homemade pancakes, buttermilk pancakes, pancake recipe