Copycat Cracker Barrel Pancakes

I don’t know if I love road trips or if I just love an excuse to eat Cracker Barrel pancakes. There’s something about those early mornings, gas station coffee in hand and a long stretch of highway ahead, that makes a diner stop feel like an essential part of the journey. And if that stop includes a stack of legendary, golden-brown pancakes? Even better.

Cracker Barrel pancakes aren’t just breakfast; they’re a warm, buttery bite of nostalgia. They’re fluffy with just the right hint of acidity from buttermilk, and they have those crispy, caramelized edges that make you wonder why all pancakes aren’t made this way.

Whether you’re recreating a road trip morning at home or just craving a diner-style breakfast, this recipe for copycat Cracker Barrel pancakes brings all that cozy, homey goodness to your own kitchen—without the road trip gas mileage.

Ingredients for Copycat Cracker Barrel Pancakes

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• Flour: Flour provides the structure for the pancakes, giving them their form and texture. All-purpose is the ideal type of flour for this recipe, but experimenting with cake flour for a little extra airiness can also be fun.
• Sugar: We need a touch of sweetness to balance the buttermilk’s tanginess. Without sugar, these would be more like pan-breads instead of pan-cakes.
• Baking soda: Just 1 tablespoon is enough to act as our leavening agent, which is a fancy way of saying the stuff that makes our pancakes fluffy. It does a good job on its own, but when combined with the acidity of the buttermilk, it creates bigger bubbles, which means puffier pancakes. Make sure you know the difference between baking soda and baking powder, so you don’t accidentally confuse the two.
• Salt: A little salt perks up all the other ingredients, enhancing the overall flavor and balancing the sweetness.
• Eggs: Besides helping to bind the ingredients together, eggs smooth out the batter’s texture and give it that rich flavor. It’s key to take your eggs out of the fridge ahead of time and let them come to room temperature. Cold eggs can discourage the batter from rising to its highest, fluffiest height.
• Buttermilk: Buttermilk is the key to this pancake recipe. Its tang is what makes pancakes made Cracker Barrel-style so dang good. It reacts with baking soda to create a batter that’s light and airy, but still rich and satisfying. Science!
• Butter: Restaurant food tastes so good because chefs aren’t afraid to use a lot of butter. So, for this Cracker Barrel pancake recipe, don’t be shy about greasing the griddle or topping your finished pancakes with a pat.
• Maple syrup: What else would you put on a Cracker Barrel pancake? A good brand of maple syrup is essential for achieving the ultimate blend of flavors and textures found in the restaurant.

Directions

Step 1: Make the batter

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In a large bowl, whisk together the flour, sugar, baking soda and salt. Whisk in the beaten eggs and buttermilk until they’re just combined (do not whisk out the lumps). Let the batter sit for 5 to 10 minutes.

Editor’s Tip: If you don’t have buttermilk, you can add a tablespoon of lemon juice or white vinegar to a cup of regular milk and let it thicken for about five minutes. It’s not quite the same, but making buttermilk this way will do in a pinch!

Step 2: Cook and flip the pancakes

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Heat a pat of butter over medium heat. Working in batches, add 1/4 cupfuls of batter to the hot skillet, and cook the pancakes for two to three minutes or until the bottoms are golden brown.

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Flip the pancakes and cook them for another one to two minutes or until they’re set. Repeat with the remaining batter.

Editor’s Tip: This is your quick reminder to keep that burner at medium heat, because butter can burn quickly at higher temperatures and ruin a perfectly good batch.

Step 3: Slather and serve

Serve with pats of butter and maple syrup, as desired.

Editor’s Tip: Mix it up with flavored syrups like strawberry or blueberry syrup for authentic Cracker Barrel flavor options!

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Copycat Cracker Barrel Pancakes Variations

• Try some toppings: Take a page from the Cracker Barrel menu and top your pancakes with fresh strawberries, cinnamon-spiced apples, peaches, blueberries or pecans. And don’t forget the whipped cream!
• Add mix-ins: While Cracker Barrel doesn’t usually add anything to their batter, sometimes I just can’t help myself. Gently fold fresh or frozen berries like blueberries, raspberries and blackberries into the batter before cooking for a fruity twist. For a really indulgent option, add mini chocolate chips.
• Make ’em extra fluffy: To make the biggest, softest pillow of a pancake, add some baking powder in addition to the soda. When baking powder and baking soda work together, more carbon dioxide bubbles form, so we get more poof. Our classic buttermilk pancakes recipe use this method. Japanese pancakes, which are even fluffier, use whipped egg whites.
• Copycat Cracker Barrel stuffed cheesecake pancake breakfast: If you really want to go into Cracker Barrel overload, layer two pancakes with a cheesecake filling (the filling from our easy cheesecake recipe might do the trick, especially if you served it the night before and have leftovers) and top them with fresh strawberries, confectioners’ sugar and strawberry syrup.

How to Store Copycat Cracker Barrel Pancakes

First, let the pancakes cool completely. Then, place them in an airtight container, separating each pancake with a piece of parchment paper to prevent them from sticking, and place them in the fridge.

How long do Cracker Barrel pancakes last?

When stored properly in the refrigerator, Copycat Cracker Barrel pancakes can last up to three days.

Can you freeze pancakes?

Yes, you can freeze pancakes. After cooling, place them in a single layer on a baking sheet to freeze them individually. Once frozen solid, transfer the pancakes to a freezer-safe bag or a container with parchment paper between each cake to prevent sticking. They can be frozen for up to three months. For the best texture, reheat the pancakes in a 375°F oven or toaster oven for about five minutes, or a little longer if they’re coming straight from the freezer. You can also use your air fryer for a few minutes at the same temperature, or the microwave in short, 30-second bursts.

Copycat Cracker Barrel Pancakes Tips

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Can you make copycat Cracker Barrel pancake mix and store it?

For sure! It’s a super clever hack to prepare the dry ingredients in advance and store them as a homemade pancake mix. Combine the flour, sugar, baking soda, and salt, then store the mixture in an airtight container in a cool, dry place for up to a month. When ready to use the mix, add the wet ingredients (eggs and buttermilk) and proceed with the recipe as directed.

What’s the secret to making great pancakes?

The key to great pancakes lies in not overmixing the batter. A few lumps are absolutely okay! Also, allowing the batter to rest for a few minutes before cooking helps achieve a tender texture. Finally, cooking pancakes on a very well-buttered, preheated griddle ensures crispy edges and a golden-brown finish.

What can you serve with copycat Cracker Barrel pancakes?

Again, Cracker Barrel does it best. Their signature Momma’s Pancake Breakfast comes with two eggs, pancakes and a choice of bacon or sausage. Or you can go with the Grandma’s Sampler, which includes two eggs, pancakes, a serving of bacon, sausage and ham, and a breakfast side like hashbrown casserole, fried apples, cheesy grits, sliced tomato or fruit. And after all that pancake flipping, treat yourself to a strawberry mimosa.