Cracker Barrel Buttermilk Pancake
This Cracker Barrel-inspired buttermilk pancake recipe recreates the beloved fluffy, light pancakes that are perfect for breakfast or brunch. Made with simple ingredients like all-purpose flour, baking powder, buttermilk, and eggs, this recipe is easy to follow and yields pancakes that are golden brown on the outside and soft and airy on the inside. Whether you top them with syrup, butter, fresh fruit, or whipped cream, these pancakes are sure to satisfy any breakfast craving.
Equipment
- 1 large mixing bowl (for dry ingredients)
- 1 medium mixing bowl (for wet ingredients)
- 1 Whisk (for mixing)
- 1 griddle or skillet (nonstick, preferably 12-inch)
- 1 ladle or 1/4-cup measuring cup (for pouring batter)
- 1 spatula (for flipping pancakes)
- 1 plate or cooling rack (for keeping pancakes warm)
Ingredients
- 1 1/2 cups 180g all-purpose flour
- 2 teaspoons baking powder
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1 1/4 cups 300ml buttermilk
- 1 large egg
- 2 tablespoons 28g melted butter
- 1 teaspoon vanilla extract
Instructions
Prepare the Dry Ingredients:
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, sugar, and salt. Make sure they are evenly combined.
Mix the Wet Ingredients:
- In a separate medium bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract. Mix until smooth.
Combine Wet and Dry Ingredients:
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to over-mix; the batter should be slightly lumpy.
Preheat the Griddle or Skillet:
- Place your griddle or skillet over medium heat. Lightly grease with butter or cooking spray. Test the temperature by sprinkling a few drops of water on the surface. If they sizzle and evaporate quickly, it’s ready.
Cook the Pancakes:
- Pour about 1/4 cup of batter onto the griddle for each pancake. Let the pancakes cook for 2-3 minutes, or until bubbles form on the surface and the edges begin to look set. Flip the pancakes and cook for another 1-2 minutes on the other side, until golden brown and cooked through.
Serve:
- Keep the pancakes warm by placing them on a plate in a low-temperature oven (200°F) while you cook the rest. Serve with butter, syrup, fresh fruit, or your favorite toppings.
Notes
- Don’t over-mix the batter: The key to light and fluffy pancakes is not over-mixing the batter. A few lumps are perfectly fine.
- Adjust the temperature: If your pancakes are cooking too quickly on the outside but remain raw inside, lower the heat slightly.
- Keep pancakes warm: If you’re making multiple batches, keep the pancakes warm in the oven at 200°F while you finish cooking the rest.
- Substitutes for buttermilk: If you don't have buttermilk, make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.