Most of the pancake recipes you’ll find are more difficult to create than these Copycat Cracker Barrel Pancakes Recipe! Pancakes made from scratch using just five ingredients and five minutes on the griddle. Additionally, I hope they’ll be the finest pancakes you’ve ever had! (I’ve added instructions on turning this into a pancake mix below the recipe.)
Copycat Cracker Barrel Pancakes Recipe Ingredients
For Pancakes
- 2 cups flour measured with a spoon, not sifted (See note)
- 2 tsp. baking soda
- 1 tsp. salt
- 3 Tbsp. granulated sugar
- 2 eggs
- 2 1/3 cups low-fat buttermilk; never use more than 1%
- butter for cooking
Copycat Cracker Barrel Pancakes Recipe Instructions
To Make Pancakes
Step 1 – Set a pancake griddle to 350 degrees. To grease the griddle, remove the paper off one end of a stick of butter and place it on a dish nearby.
Step 2 – In a larger bowl, whisk together eggs and buttermilk. Stir in sugar, baking soda, salt, and flour*. Mixing only until well blended.
Step 3 – Place a half cup of batter onto the area where the butter has been rubbed in a circle on the griddle. For this, I prefer to use a big ice cream scoop. Use the back of the ice cream scoop to rapidly level and flatten the batter into a circle as soon as it touches the griddle.
Step 4 – When the second bubble bursts, the pancakes ought to be turned over. On most griddles, this will take roughly two minutes. When the pancake is no longer doughy, flip it over and cook the other side.
Step 5 – You must grease the griddle again before adding more batter.
Step 6 – Serve pancakes right from the griddle, hot and steaming. They may get tough or lose their crunch if you stack them or place them in the oven.
Copycat Cracker Barrel Pancakes Recipe
Ingredients
- 2 cups flour measured with spoon not sifted (See note)
- 2 tsp. baking soda
- 1 tsp. salt
- 3 Tbsp. granualted sugar
- 2 eggs
- 2 1/3 cups low-fat buttermilk; never use more than 1%
- butter for cooking
Instructions
- Set a pancake griddle to 350 degrees. To grease the griddle, remove the paper off one end of a stick of butter and place it on a dish nearby.
- In a larger bowl, whisk together eggs and buttermilk. Stir in sugar, baking soda, salt, and flour*. Mixing only until well blended.
- Place a half cup of batter onto the area where the butter has been rubbed in a circle on the griddle. For this, I prefer to use a big ice cream scoop. Use the back of the ice cream scoop to rapidly level and flatten the batter into a circle as soon as it touches the griddle.
- When the second bubble bursts, the pancakes ought to be turned over. On most griddles, this will take roughly two minutes. When the pancake is no longer doughy, flip it over and cook the other side.
- You must grease the griddle again before adding more batter.
- Serve pancakes right from the griddle, hot and steaming. They may get tough or lose their crunch if you stack them or place them in the oven.
