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four pancakes on a plate topped with a pat of butter, and syrup.
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Copycat Cracker Barrel Pancakes

These Copycat Cracker Barrel Pancakes are fluffy, buttery, and full of old-fashioned flavor. They make a great breakfast for the family.
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8 Servings
Calories 198kcal

Equipment

  • Griddle
  • medium bowl
  • Stand mixer
  • measuring cup
  • Spatula

Ingredients

  • 2 cups buttermilk or 2 c milk
  • 2 eggs
  • 2 cups flour
  • 1 teaspoon salt
  • 2 teaspoons baking soda
  • 1 tablespoon sugar
  • 2 tablespoons unsalted butter melted
  • Additional butter to coat the pan

Instructions

  • Preheat your griddle (or frying pan) to about 300 degrees.
  • In a medium bowl, combine the flour, salt, sugar and baking soda. Whisk to combine, set aside.
  • In the bowl of a stand mixer, beat the eggs until combined.
  • Add in the buttermilk and melted butter. Mix well.
  • Slowly add in the dry ingredients. Mix well - scraping down the sides and mixing again.
  • Melt a pad of butter on your griddle (or pan) and spray evenly to coat.
  • Using a ¼ cup measuring cup, pour the batter onto the griddle (or frying pan), leaving space to spread.
  • Cook until the edges are set and bubbly. Carefully flip and cook for an additional 3-5 or until golden brown.

Notes

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

Nutrition

Serving: 1Serving | Calories: 198kcal | Carbohydrates: 28g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 55mg | Sodium: 644mg | Potassium: 131mg | Fiber: 1g | Sugar: 5g | Vitamin A: 246IU | Calcium: 81mg | Iron: 2mg