Cracker Barrel Copycat Pancakes for Breakfast Ideas
When I was a kid, weekend mornings smelled like pancakes and sounded like someone swearing quietly because they flipped too soon. These Cracker Barrel-style pancakes take me right back there, minus the chaos. They’re buttery, fluffy, and just the right amount of golden brown.
We’ve all got our pancake opinions. Maybe you’re team crispy edges, or maybe you want them so soft they almost sigh when you pick them up. These hit the middle—light, fluffy, not too sweet, and the kind that welcome butter with open arms. And let’s be honest: when you find yourself craving breakfast at 10 PM, this recipe saves you from bad decisions.
Whether you're flipping for brunch guests or just feeding your hangry self on a Monday, this stack delivers. Pair it with syrup, fruit, or honestly, eat one right off the spatula—I won't judge.
Servings: 4 servings
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 tablespoon sugar
- 2 eggs
- 2 cups buttermilk
- 1/4 cup melted butter
- Butter or oil for greasing the pan
Instructions
- In a large bowl, mix flour, baking soda, salt, and sugar.
- In another bowl, whisk together eggs, buttermilk, and melted butter.
- Pour wet ingredients into dry ingredients and stir just until combined. Don’t overmix.
- Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form on top and edges look set.
- Flip and cook the other side until golden brown.
- Serve warm with syrup, fruit, or your favorite toppings.