Cracker Barrel Pancakes
Fluffy, tender buttermilk pancakes modeled on the diner classic, perfect for breakfast or brunch.
Ingredients
Dry Ingredients
- 1 cup All-purpose flour Use unbleached for best texture; substitute whole wheat pastry flour for nuttier flavor.
- 2 tablespoons Sugar White granulated for neutral sweetness; brown sugar adds caramel notes.
- 1 teaspoon Baking powder Fresh baking powder gives better rise; replace with 1/2 teaspoon cream of tartar plus baking soda not recommended.
- 1/2 teaspoon Baking soda Reacts with buttermilk to create lift and lightness.
- 1/4 teaspoon Salt Balances sweetness and enhances flavor.
Wet Ingredients
- 1 cup Buttermilk Low-fat works; for non-dairy, use plain oat yogurt thinned with water.
- 1 large Egg Room temperature egg incorporates better into batter.
- 2 tablespoons Melted butter Clarified butter tolerates higher heat; vegetable oil gives neutral flavor.
Cooking Additions
- As needed Cooking spray or additional butter Use butter for flavor, spray for cleaner pan control.
Instructions
Mix Dry Ingredients
- Whisk together the flour, sugar, baking powder, baking soda, and salt in a mixing bowl.
Combine Wet Ingredients
- Whisk the buttermilk, egg, and melted butter in another bowl until smooth and uniform.
Make the Batter
- Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
Heat and Grease
- Preheat a skillet or griddle over medium heat and grease with cooking spray or butter.
Cook the Pancakes
- Pour 1/4 cup of batter for each pancake onto the skillet and leave space between pancakes.
- Cook until bubbles form on the surface, then flip and cook until golden brown on both sides.
Serve
- Serve warm with butter and syrup immediately for best texture and flavor.
Notes
Measure flour by spooning into the cup and leveling with a knife to avoid dense pancakes from packed flour. Let the batter sit five minutes before cooking for better lift.