Cracker Barrel Buttermilk Pancakes
Fluffy, golden, and irresistibly cozy, these Cracker Barrel Buttermilk Pancakes bring the magic of the iconic restaurant’s breakfast right to your kitchen. Made with simple pantry staples like all-purpose flour, buttermilk, and a hint of vanilla, this recipe creates perfectly tender pancakes with just the right amount of sweetness. The secret lies in the buttermilk, which not only adds tangy richness but also ensures a feather-light texture. These easy-to-make pancakes come together in just 25 minutes, making them an ideal choice for busy mornings or indulgent weekend brunches. Serve them warm with a pat of butter, a drizzle of maple syrup, or your favorite toppings for a comforting classic that’s sure to please the whole family. Perfectly nostalgic and utterly delicious, this recipe is a must-try for pancake lovers everywhere!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 3 tablespoons granulated sugar
- 2 cups buttermilk
- 2 pieces large eggs
- 4 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- cooking spray or additional butter
Instructions
In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, and sugar until well combined.
In a separate medium bowl, combine the buttermilk, eggs, melted butter, and vanilla extract. Whisk until the mixture is smooth.
Gradually pour the wet ingredients into the dry ingredients, stirring gently with a spatula or whisk just until combined. Avoid overmixing as it can make the pancakes dense. The batter should be slightly lumpy.
Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with cooking spray or butter.
Using a 1/4 cup measuring cup, pour the pancake batter onto the skillet, leaving space between each pancake.
Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip the pancakes and cook for another 1-2 minutes, or until golden brown on both sides.
Repeat with the remaining batter, greasing the skillet as needed between batches.
Serve the pancakes warm with syrup, butter, or your favorite toppings.
Nutrition Facts
Calories |
1891 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.3 g | 97% | |
| Saturated Fat | 41.9 g | 209% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 550 mg | 183% | |
| Sodium | 3549 mg | 154% | |
| Total Carbohydrate | 249.1 g | 91% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 62.4 g | ||
| Protein | 52.9 g | 106% | |
| Vitamin D | 8.3 mcg | 42% | |
| Calcium | 662 mg | 51% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 1075 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
