Cracker Barrel Pancakes

syrup drizzling over a stack of buttered pancakes.

5 from 1 vote

Whip up a stack of these Cracker Barrel pancakes dripping in melted butter and syrup in just 30 minutes. Tender, fluffy buttermilk pancakes with buttery, crisp edges are better served at home!

Prep Time 5

Cook Time 15

Rest Time 10

Total Time 30

Servings servings

Author Melissa Williams

Ingredients

2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon kosher salt
1 tablespoon granulated white sugar
2 large eggs
2 cups buttermilk
butter for frying
maple syrup for serving

Instructions

In a large mixing bowl, add the flour, baking soda, salt, sugar, eggs, and buttermilk.
2 cups all purpose flour, 2 teaspoons baking soda, 1 teaspoon kosher salt, 1 tablespoon granulated white sugar, 2 large eggs, 2 cups buttermilk
Whisk until just combined and then let the batter rest for at least 10 minutes. Up to 30 minutes is ideal, if you have time.
Heat a griddle or large skillet over medium heat and add some butter to the pan.
butter
Once melted, add approximately ⅓ cup of batter to the pan.
Once the batter starts to bubble flip the pancake over and cook on the other side until golden brown.
Repeat with the remaining batter.
Serve with butter and syrup.
maple syrup

Notes

Store leftovers in an airtight container for up to 3 days.
Use about 1/3 cup of batter per pancake—this makes around 11 pancakes.
Mix the batter gently to keep it light and airy—don’t overdo it!
Let the batter rest for at least 10 minutes (30 is even better) for fluffier results.
Cook in batches to avoid overcrowding the skillet—2 to 3 at a time works well.
Lower the heat if the skillet gets too hot to prevent butter and pancakes from burning.
More butter in the pan = crispier, golden edges—just like your diner favorites!

Nutrition