Cracker Barrel Country Buttermilk Pancakes
Recreate the fluffy, golden-brown pancakes from Cracker Barrel right in your own kitchen with this easy, home-cook friendly recipe.
Ingredients
- 1 ½ cups all-purpose flour
- 2 tbsp granulated sugar
- 1 ½ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 ½ cups buttermilk (room temperature preferred)
- 1 large egg (room temperature preferred)
- 4 tbsp unsalted butter, melted, plus extra for griddle and serving
- 1 tsp vanilla extract
- Maple syrup, for serving
Instructions
- 1
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Ensure there are no lumps.
- 2
In a separate medium bowl, whisk together the buttermilk, egg, 4 tbsp of melted butter, and vanilla extract until well combined.
- 3
Pour the wet ingredients into the dry ingredients. Stir gently with a whisk or spatula until just combined. Do not overmix; a few small lumps are perfectly fine and indicate a tender pancake. Overmixing can lead to tough pancakes. Let the batter rest for 5-10 minutes while you prepare your griddle.
- 4
Heat a lightly greased griddle or large non-stick pan over medium-low heat. You can test if it's ready by flicking a few drops of water onto the surface; they should sizzle and evaporate quickly.
- 5
Pour ¼ cup of batter for each pancake onto the hot griddle. Cook for 2-3 minutes per side, or until bubbles form on the surface, the edges look set, and the bottom is golden brown. Flip carefully and cook for another 1-2 minutes until the second side is golden brown and cooked through.
- 6
Transfer cooked pancakes to a plate and keep warm (e.g., in a low oven at 200°F/95°C) while you cook the remaining batter.
- 7
Serve immediately with extra butter and plenty of warm maple syrup.