Cracker Barrel Pancake Recipe
Cracker Barrel Pancakes are the best homemade pancakes. We love that it only requires a few ingredients and we can easily make this copycat recipe at home.
Servings: 4
Ingredients
- 2 cups All Purpose Flour Measured with a spoon, not sifted
- 2 teaspoons Baking Soda
- 1 tsp Salt
- 2 Tablespoons Granulated Sugar
- 2 Large Eggs
- 2 cups Low Fat Buttermilk 1% or Less
- Butter for cooking
Instructions
- In a medium size bowl, whisk together the buttermilk and eggs. Then stir in the flour, baking soda, salt and sugar. Mix until just combined.
- Preheat a griddle, cast iron skillet or non stick skillet over medium high heat. Grease with butter.
- Add the batter to the pan in approximately 1/2 cup scoops. Spread the batter out into a circle.
- Cook for 2-3 minutes until small bubbles start to appear at the top of the pancake. Flip the pancake and finish cooking for approximately 2 more minutes until golden brown.
- Transfer the pancake to a plate and continue this process until all the batter is used. Make sure to re-butter the griddle or pan before making each pancake.
- Then serve warm topped with your favorite pancake toppings and enjoy!
Video
Notes
Leftover pancakes store great! Refrigerate them in an airtight container for up to 5-7 days or freeze in a freezer safe bag for up to 3 months.
Nutrition
Calories: 330kcal | Carbohydrates: 60g | Protein: 13g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 87mg | Sodium: 1339mg | Potassium: 279mg | Fiber: 2g | Sugar: 12g | Vitamin A: 175IU | Vitamin C: 1mg | Calcium: 161mg | Iron: 3mg
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