Irresistible Cracker Barrel Pancake Recipe in 15 Minutes

Name: Irresistible Cracker Barrel Pancake Recipe in 15 Minutes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 1/2 cups buttermilk; 1/4 cup granulated sugar; 2 large eggs; 1/4 cup unsalted butter, melted; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon vanilla extract

Lisa

May 21, 2025

Jump to Recipe·Print Recipe

There’s nothing like biting into a stack of Cracker Barrel’s famous pancakes—fluffy, golden, and just sweet enough to make your mornings feel special. I’ve lost count of how many times I’ve ordered them, wrapped in that cozy diner atmosphere, with syrup pooling in all the right places. After one too many cravings (and a little kitchen experimenting), I finally cracked the code to their perfect texture and flavor. Now, I’m sharing my foolproof Cracker Barrel pancake recipe so you can bring that iconic breakfast magic right to your table. Trust me, once you taste these, you’ll never go back to boxed mix again.

Why You’ll Love This Cracker Barrel Pancake Recipe

Let me tell you why this recipe is about to become your weekend breakfast staple:

Fluffy perfection: These pancakes rise just like the restaurant version – light as clouds with that perfect golden crust
Simple ingredients: No fancy pantry items needed, just good old-fashioned baking staples
Diner-quality taste: That signature Cracker Barrel flavor comes through in every buttery, vanilla-kissed bite
Foolproof method: My tested technique ensures success even if you’re not a morning person (I’m usually not!)
Customizable: Dress them up with fruit, chocolate chips, or keep it classic with pure maple syrup

Seriously, once you taste these, you’ll understand why I make a double batch every time.

Ingredients for Cracker Barrel Pancakes

Here’s everything you’ll need to recreate those famous pancakes at home:

2 cups all-purpose flour (spooned and leveled – no packing!)
1 1/2 cups buttermilk (shake the carton well before measuring)
1/4 cup granulated sugar
2 large eggs (room temperature blends better)
1/4 cup unsalted butter, melted and slightly cooled
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract (the good stuff – skip the imitation)

cracker barrel pancake recipe - detail 1

Ingredient Notes & Substitutions

No buttermilk? Make your own by adding 1 1/2 tablespoons lemon juice or vinegar to regular milk and letting it sit for 5 minutes. For gluten-free, I’ve had success with 1:1 gluten-free flour blends. If you only have salted butter, just reduce the added salt by half. And listen – I know it’s tempting to add extra vanilla, but stick to 1 teaspoon or the flavor overpowers that classic Cracker Barrel taste!

How to Make Cracker Barrel Pancakes

Alright, let’s get flipping! Here’s exactly how I make these pancakes just like Cracker Barrel does (maybe even better – shh, don’t tell them):

Mix dry ingredients: In a big bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Get it nice and uniform – no flour lumps allowed!
Combine wet ingredients: In another bowl, beat the eggs lightly, then stir in the buttermilk, melted butter, and vanilla. Pro tip: Let that melted butter cool a bit so it doesn’t cook the eggs!
Bring it together: Make a well in the dry ingredients and pour in the wet mixture. Stir gently with a wooden spoon – just until the flour disappears. Some small lumps are fine! Overmixing = tough pancakes, and we don’t want that.
Rest the batter: Let it sit for 5 minutes while you heat your griddle. This lets the baking powder work its magic for extra fluffiness.
Cook to perfection: Heat your pan or griddle over medium heat (about 350°F if you’re using electric). Lightly grease it, then pour 1/4 cup batter per pancake. Wait until bubbles form on top and edges look set (about 2-3 minutes), then flip and cook another 1-2 minutes until golden brown.

Tips for Perfect Cracker Barrel Pancakes

Here are my hard-earned secrets for pancake success:

Use a 1/4 cup measuring cup or small ladle for perfectly even pancakes every time
Keep the heat at medium – too hot and they’ll burn before cooking through
Wipe the pan with butter between batches (a paper towel works great)
Don’t press down on the pancakes while cooking – let them stay fluffy!
Keep finished pancakes warm in a 200°F oven while you cook the rest

Trust me, follow these steps and you’ll have a stack worthy of Cracker Barrel’s best breakfast shift!

Serving Suggestions for Cracker Barrel Pancakes

Now for the best part – loading up those golden pancakes with all the good stuff! I always serve mine with a generous pat of butter that melts into every nook, plus warm maple syrup (the real kind, please!). For special mornings, I’ll add fresh blueberries or sliced bananas right into the batter. And let’s be honest – these pancakes beg to be paired with crispy bacon or scrambled eggs. My husband swears by a side of sausage links too. However you top them, just make sure to dig in while they’re still steaming hot!

cracker barrel pancake recipe - detail 2

Storage & Reheating Instructions

These pancakes freeze beautifully – just cool them completely, then stack with parchment paper between each one before sealing in a freezer bag. They’ll keep for 2 months frozen, or 3 days in the fridge. To reheat, I prefer the stovetop: medium heat for 1-2 minutes per side brings back that fresh-off-the-griddle magic. The microwave works in a pinch (20-30 seconds per pancake), but they won’t stay quite as fluffy. Pro tip: Freeze leftover batter in a jar for instant pancakes later!

Cracker Barrel Pancake Recipe FAQs

I’ve gotten so many questions about this recipe over the years – here are the ones that pop up most often:

Can I use regular milk instead of buttermilk?
Absolutely! Just make “sour milk” by adding 1 1/2 tablespoons lemon juice or vinegar to your measuring cup first, then filling it with milk to the 1 1/2 cup line. Let it sit for 5 minutes before using. The acidity helps activate the baking soda for fluffier pancakes.

Why are my pancakes coming out flat?
Usually this means your baking powder is old (check the expiration date!) or you overmixed the batter. Remember – lumps are good! Also, make sure your griddle is properly preheated before pouring the batter.

Can I make the batter ahead of time?
I don’t recommend it – the baking powder starts working immediately. If you must, mix the dry and wet ingredients separately the night before, then combine them in the morning. Even then, the pancakes won’t be quite as fluffy.

How do I keep pancakes warm for a crowd?
My grandma’s trick: place them in a single layer on a baking sheet in a 200°F oven. Cover loosely with foil to prevent drying out. They’ll stay perfect for about 20 minutes this way.

Nutritional Information

Now, I’m no nutritionist, but here’s the scoop on what’s in these delicious pancakes (per serving, based on my kitchen scale and calculator):

Calories: About 180 per pancake
Fat: 6g (3.5g saturated)
Carbs: 26g
Protein: 5g
Sugar: 6g

Remember – these numbers can change based on your exact ingredients and how much butter and syrup you pile on top! I always say life’s too short to count calories when there are Cracker Barrel-style pancakes involved.

Ready to Flip Some Perfect Pancakes?

Grab your spatula and give this Cracker Barrel pancake recipe a try – then tell me how yours turned out! Nothing makes me happier than seeing your golden stacks.