Description
Recreate the fluffy, golden, and restaurant-quality pancakes from Cracker Barrel in your own kitchen! These homemade pancakes are light, airy, and perfectly sweet, with crisp edges and a soft center.
This easy recipe uses simple ingredients to give you the best homemade pancakes that taste just like your favorite Cracker Barrel breakfast. Whether you enjoy them plain, with syrup, or loaded with toppings, these pancakes will become your new go-to recipe for a perfect breakfast.
Ingredients
Dry Ingredients:
- 1 ½ cups (180g) all-purpose flour (sifted, for a smooth batter)
- 2 tsp baking powder (leavening agent for fluffiness)
- 2 tbsp sugar (balances the flavors)
- ½ tsp salt (enhances taste and texture)
Wet Ingredients:
- 2 large eggs (adds structure and richness)
- 1 ¼ cups (300ml) whole milk (for creaminess and moisture)
- 4 tbsp (60g) melted butter (for richness and flavor)
- 1 tsp vanilla extract (optional, for extra depth of flavor)
For Cooking:
- Butter or oil (to grease the pan/griddle)
Instructions
1. Prepare the Dry Ingredients:
- In a large mixing bowl, sift together flour, baking powder, sugar, and salt.
- Whisk well to ensure the ingredients are evenly combined.
2. Mix the Wet Ingredients:
- In another bowl, whisk together eggs, milk, melted butter, and vanilla extract until well blended.
3. Combine the Batter:
- Slowly pour the wet ingredients into the dry ingredients, stirring gently to combine.
- Do not overmix—a few small lumps are fine. Overmixing can make the pancakes dense.
- Let the batter rest for 5 minutes to allow the baking powder to activate.
4. Cook the Pancakes:
- Heat a griddle or non-stick skillet over medium heat.
- Lightly grease with butter or oil.
- Pour ¼ cup of batter onto the griddle for each pancake.
- Cook until bubbles form on the surface (about 2-3 minutes), then flip.
- Cook the other side for 1-2 minutes or until golden brown.
5. Serve and Enjoy:
- Transfer pancakes to a plate and serve warm with maple syrup, butter, or fresh fruit.
- For the ultimate Cracker Barrel experience, add a drizzle of honey butter or top with whipped cream.
Notes
- Make It Extra Fluffy: Add ½ tsp baking soda and 1 tbsp buttermilk for an even lighter texture.
- Dairy-Free Option: Use almond milk or oat milk and substitute butter with coconut oil.
- Gluten-Free Option: Use a gluten-free all-purpose flour blend for a gluten-free version.
- Storage & Reheating:
- Store in an airtight container in the fridge for up to 3 days.
- Freeze between parchment paper layers for up to 3 months.
- Reheat in the toaster or microwave for a quick breakfast.
Serving Ideas:
- Classic: Serve with butter and maple syrup.
- Sweet Twist: Add chocolate chips, blueberries, or banana slices to the batter.
- Savory Option: Serve with bacon, eggs, and cheese for a hearty breakfast.
- Prep Time: 5 min
- Cook Time: 15 min
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: ~220
- Fat: ~9g
- Carbohydrates: ~30g
- Protein: ~6g