Cracker Barrel Pancakes (copycat recipe)



We love Cracker Barrel pancakes! 

I developed this copycat version that is a homage to the taste and style of the delicious Cracker Barrel Buttermilk Pancake. This is my go-to pancake recipe at home. It is yummy as is or with blueberries added.  



This recipe makes approximately 5 extra large 7 inch pancakes. 

Ingredients:
2 cups flour
1 teaspoon baking soda
teaspoon salt
1 tablespoon sugar
1 egg
2 cups of full fat buttermilk*

Vegetable oil for cooking
Land O' Lakes whipped butter (in the tub) for serving
Maple syrup for serving (I use 100% real maple syrup).

Directions:
(1) Preheat your griddle or pan.
     (I usually use my Presto Cool Touch griddle heated to about 375-400 degrees).

(2) Mix well all of the dry ingredients together. 
 
(3) Mix in the buttermilk to the dry ingredients.

(4) In a separate bowl, crack the egg and whisk it incorporating air into the egg until it is light and bubbly. Eggs that are not straight out of the fridge will whip up easier.

(5)  Add the egg to the other ingredients and mix together JUST to incorporate. Do not over mix.

(6) Grease the griddle with a bit of vegetable oil for each set of pancakes*

(7) Drop approx. 1/2 cup + a little bit more of the batter onto the hot griddle and spread it out. Cook until the bottom side is golden. Flip and repeat.

(8) Serve with Land O Lakes whipped butter and warm maple syrup.



These taste best served right off the griddle / pan onto the plate for immediate eating!!

Tips:
(1) I cook these with a bit vegetable oil instead of butter.  While butter gives flavor it tends to burn too easily.  If you choose to use salted butter for cooking instead of oil, reduce the amount of salt in the recipe to 3/4 teaspoon.

(2) Don't have buttermilk? 
I recommend using actual buttermilk for this recipe. However, you can still make these pancakes, by using this buttermilk substitute:
http://www.christineiscooking.com/2011/10/buttermilk-substitute-how-to-make-it.html
They will taste a bit less like Cracker Barrel pancakes, but they will still be delicious.

(3) Pancake tip - using a griddle:

If your family likes pancakes, using a griddle as opposed to a pan is a huge time savings. By using a griddle, you can make 6-8 pancakes in the time you can make 1 pancake in a pan.  I have owned a Presto Cool Touch for years and I like it. All of the electrical components are on the inside so you can wash it with soap and water. It is easy to use and easy to clean.

*If you love Cracker Barrel - try this Cracker Barrel biscuit recipe (copycat) found here:

http://www.christineiscooking.com/2012/08/cracker-barrel-biscuit-recipe-copycat.html


"LIKE" our FACEBOOK page to get new recipes and additional tips at http://www.facebook.com/christineiscooking

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Copyright 2014 christineiscooking.com  Do not copy.  You may reference this recipe and its directions on your website only by a direct link back to the recipe on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com


37 comments:

  1. Christine, thnak you so much for this recipe for the Cracker Barrel copycat pancakes. We have tried so many recipes and just could not make good pancakes worth trying the recipe again. These are just delicious!!!!We made these this morning and this recipe is our one and only keeper. I use a quardian service griddle and can make 4 at a time. We were standing over the stove waiting for the second batch to cook. Thanks to Pinterest and you we finally found our forever pancake recipe. Cathy

    ReplyDelete
    Replies
    1. Cathy,

      Thank you for taking the time to leave such a nice comment. I am thrilled you enjoyed them. Have a great day.

      Christine

      Delete
    2. Good recipe.!! This is the same recipe my mother, and her mother before her has used for many years. If you thicken it up a little, it makes great waffles!!

      Delete
  2. Made these this morning for breakfast and they were amazing. Never buying pancake mix again! I was worried at first because I had to use low fat buttermilk since the grocery store didn't have full fat buttermilk, but they still turned out great. Thanks for sharing your recipe!

    ReplyDelete
  3. Thanks for letting me know. Have a great weekend.

    ReplyDelete
  4. This is very much like our 100 year old plus family recipe...I recommend melting a little extra butter and taking some out to add to the final mix. That's the way we've always done it
    .

    ReplyDelete
  5. I have a silly question...what type of flour? Self-rising or regular?

    ReplyDelete
  6. Hi Lauren:

    Just regular all purpose flour.

    Thanks,
    Christine

    ReplyDelete
  7. How many pancakes will this recipe make?

    ReplyDelete
  8. About 8 large pancakes. I use the recipe for my family of 4... there is always plenty.

    ReplyDelete
  9. Just made these this morning for my family -- they were so easy to make and absolutely the BEST pancakes EVER!!!! Thank you so much for sharing this recipe....know it will a family favorite! :)

    ReplyDelete
  10. Thank you Jennifer for taking the time to write the nice comment!! I am so glad you enjoyed it. Christine

    ReplyDelete
  11. My husband loves Blueberries. How many frozen ones could I add to this mix? Should I add less liquid? They sound really good.

    ReplyDelete
    Replies
    1. Hi Betty:

      I add frozen blueberries by letting them sit in a bowl of hot tap water for a few minutes until thawed. Drain them well and add them to the mix...no need to change anything. How much you add is up to your tastes. I might add 1/2 cup or so for my tastes.

      Delete
  12. I made these and they were AWESOME!! I will never buy pancake mix again!

    ReplyDelete
    Replies
    1. Thanks Tracy for leaving the nice comment!

      Delete
  13. I just made these for my partner and l this morning, and they were amazing! I also just had low fat buttermilk, but they still turned out great! I added apples, vanilla, and cinnamon.

    ReplyDelete
  14. My batter turned out a little thick. So I had to add some Vitamin D milk to thin the batter. But after that, they were great.

    ReplyDelete
    Replies
    1. Anna:

      Did you measure the flour properly (i.e. spooned it in instead of dragging it through) it does make a difference when following recipes. Here is a reference: http://busycooks.about.com/od/howtobake/a/measureflour.htm

      Glad they turned out well for you,
      Christine

      Delete
  15. Full fat buttermilk is hard to find so just make your own! Using whatever buttermilk you can find (check the ingredients on the label-it should only have milk & cultures and salt is ok)Using a very clean glass jar, use 1 part buttermilk to 3 parts whole milk. Allow to stand at room temperature 24 hours. If you don't want to do this, a little melted butter would make up for the butterfat missing in the 1% buttermilk. You can also make sour cream by using buttermilk to culture heavy cream ;-)

    ReplyDelete
  16. Hi Christine. YOUR pancakes look perfect but not everyone knows how to make good pancakes so I thought I'd ad a few tips:
    *lumpy batter is expected-do not overmix & never beat the batter.
    *let the batter stand about 15 minutes before cooking.
    *pour batter near the griddle-not dropping it from up high.
    *Test you pan or griddle so that a few drops of water dance on the surface-not just lay there & sizzle.
    *Let bubbles form but not burst before flipping. Flip only once. Cooking the second side should take about half as long as the first side.
    *don't use self-rising flour. King Arthur's all purpose flour has malt added, it make a lighter pancake.
    *try cake flour for a really light pancake.

    ReplyDelete
  17. I've been working on pancakes like Craker Barrel's for a while, and I have another option if you want to try instead of the vegetable oil. You can use clarified butter to cook with, this will help with the crispy edges that are so good on CB's pancakes. I melted a stick of Land o Lakes unsalted sweet cream butter and refrigerated over night. After the butter has cooled, you can scrape off the white foam and then use the butter to cook with. This gave me the flavor and textures of the pancakes almost exactly the same. Thanks for the recipe.

    ReplyDelete
    Replies
    1. GREAT GREAT comment. I am totally gonna try that. My other thought when reading your comment is to use european style butter which has lower moisture and thus a higher smoking point.
      Regards,
      Christine

      Delete
    2. The way my mom made them. Cooking with butter really adds the final 'ta da' to a great pancake. Thanks for the recipe.

      Delete
  18. Thank you so much!!! This recipe was perfect, just like Cracker Barrel's. I used whole wheat flour and low-fat buttermilk since our family is a little health conscious at the time. Anyway even with those little adjustments the pancakes were perfect. The kids loved them.

    ReplyDelete
  19. I love Cracker Barrel because they serve fried Catfish for breakfast. I keep a map in my glove box. I purchased some of their syrup on the road and I noticed that it is not 100% Maple Syrup. I bought it because I love the taste. Your recipe calls for 100%. Why is that?

    ReplyDelete
    Replies
    1. Simply because, 100% maple syrup in my opinion is better. I bet they would serve it with their pancakes if it wasn't so expensive.

      Delete
  20. You said on tips your butter burns yes its salt but have you tried clarified butter?. That's when you get butter put it on heat (a small pan will do)not to hot or it will burn and wait then when you see the white stuff separating and there is clear you use the clear and not the white. Try that if you want and see what happens hope this helps:)

    ReplyDelete
  21. Made these tonight for dinner and my husbands comment "Excellent"

    ReplyDelete
  22. I love cracker barrel pancakes. And if in hurry the cracker barrel pancake mix is very good to.Taste like cracker barrel. And cornbread muffin mix from cracker barrel is yum.

    ReplyDelete
  23. Can you make them in advance and reheat?

    ReplyDelete
    Replies
    1. Hi Didi:
      You can, but they lose their crispiness and texture a bit, so they will be good, but not nearly as good as hot off the griddle.
      -Christine

      Delete
  24. Looks easy and delicious , I'll give it a try

    ReplyDelete
  25. These were a big hit!! So good... the best pancakes I've ever made!!

    ReplyDelete

I LOVE to hear from my readers! Because of spam comments, I have to review all comments before they are published. I check and respond to comments at least once daily. Thanks, Christine

Cracker Barrel Pancakes (copycat recipe)



We love Cracker Barrel pancakes! 

I developed this copycat version that is a homage to the taste and style of the delicious Cracker Barrel Buttermilk Pancake. This is my go-to pancake recipe at home. It is yummy as is or with blueberries added.  



This recipe makes approximately 5 extra large 7 inch pancakes. 

Ingredients:
2 cups flour
1 teaspoon baking soda
teaspoon salt
1 tablespoon sugar
1 egg
2 cups of full fat buttermilk*

Vegetable oil for cooking
Land O' Lakes whipped butter (in the tub) for serving
Maple syrup for serving (I use 100% real maple syrup).

Directions:
(1) Preheat your griddle or pan.
     (I usually use my Presto Cool Touch griddle heated to about 375-400 degrees).

(2) Mix well all of the dry ingredients together. 
 
(3) Mix in the buttermilk to the dry ingredients.

(4) In a separate bowl, crack the egg and whisk it incorporating air into the egg until it is light and bubbly. Eggs that are not straight out of the fridge will whip up easier.

(5)  Add the egg to the other ingredients and mix together JUST to incorporate. Do not over mix.

(6) Grease the griddle with a bit of vegetable oil for each set of pancakes*

(7) Drop approx. 1/2 cup + a little bit more of the batter onto the hot griddle and spread it out. Cook until the bottom side is golden. Flip and repeat.

(8) Serve with Land O Lakes whipped butter and warm maple syrup.



These taste best served right off the griddle / pan onto the plate for immediate eating!!

Tips:
(1) I cook these with a bit vegetable oil instead of butter.  While butter gives flavor it tends to burn too easily.  If you choose to use salted butter for cooking instead of oil, reduce the amount of salt in the recipe to 3/4 teaspoon.

(2) Don't have buttermilk? 
I recommend using actual buttermilk for this recipe. However, you can still make these pancakes, by using this buttermilk substitute:
http://www.christineiscooking.com/2011/10/buttermilk-substitute-how-to-make-it.html
They will taste a bit less like Cracker Barrel pancakes, but they will still be delicious.

(3) Pancake tip - using a griddle:

If your family likes pancakes, using a griddle as opposed to a pan is a huge time savings. By using a griddle, you can make 6-8 pancakes in the time you can make 1 pancake in a pan.  I have owned a Presto Cool Touch for years and I like it. All of the electrical components are on the inside so you can wash it with soap and water. It is easy to use and easy to clean.

*If you love Cracker Barrel - try this Cracker Barrel biscuit recipe (copycat) found here:

http://www.christineiscooking.com/2012/08/cracker-barrel-biscuit-recipe-copycat.html


"LIKE" our FACEBOOK page to get new recipes and additional tips at http://www.facebook.com/christineiscooking

Follow me on PINTEREST http://pinterest.com/christinecooks/




Copyright 2014 christineiscooking.com  Do not copy.  You may reference this recipe and its directions on your website only by a direct link back to the recipe on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com


37 comments:

  1. Christine, thnak you so much for this recipe for the Cracker Barrel copycat pancakes. We have tried so many recipes and just could not make good pancakes worth trying the recipe again. These are just delicious!!!!We made these this morning and this recipe is our one and only keeper. I use a quardian service griddle and can make 4 at a time. We were standing over the stove waiting for the second batch to cook. Thanks to Pinterest and you we finally found our forever pancake recipe. Cathy

    ReplyDelete
    Replies
    1. Cathy,

      Thank you for taking the time to leave such a nice comment. I am thrilled you enjoyed them. Have a great day.

      Christine

      Delete
    2. Good recipe.!! This is the same recipe my mother, and her mother before her has used for many years. If you thicken it up a little, it makes great waffles!!

      Delete
  2. Made these this morning for breakfast and they were amazing. Never buying pancake mix again! I was worried at first because I had to use low fat buttermilk since the grocery store didn't have full fat buttermilk, but they still turned out great. Thanks for sharing your recipe!

    ReplyDelete
  3. Thanks for letting me know. Have a great weekend.

    ReplyDelete
  4. This is very much like our 100 year old plus family recipe...I recommend melting a little extra butter and taking some out to add to the final mix. That's the way we've always done it
    .

    ReplyDelete
  5. I have a silly question...what type of flour? Self-rising or regular?

    ReplyDelete
  6. Hi Lauren:

    Just regular all purpose flour.

    Thanks,
    Christine

    ReplyDelete
  7. How many pancakes will this recipe make?

    ReplyDelete
  8. About 8 large pancakes. I use the recipe for my family of 4... there is always plenty.

    ReplyDelete
  9. Just made these this morning for my family -- they were so easy to make and absolutely the BEST pancakes EVER!!!! Thank you so much for sharing this recipe....know it will a family favorite! :)

    ReplyDelete
  10. Thank you Jennifer for taking the time to write the nice comment!! I am so glad you enjoyed it. Christine

    ReplyDelete
  11. My husband loves Blueberries. How many frozen ones could I add to this mix? Should I add less liquid? They sound really good.

    ReplyDelete
    Replies
    1. Hi Betty:

      I add frozen blueberries by letting them sit in a bowl of hot tap water for a few minutes until thawed. Drain them well and add them to the mix...no need to change anything. How much you add is up to your tastes. I might add 1/2 cup or so for my tastes.

      Delete
  12. I made these and they were AWESOME!! I will never buy pancake mix again!

    ReplyDelete
    Replies
    1. Thanks Tracy for leaving the nice comment!

      Delete
  13. I just made these for my partner and l this morning, and they were amazing! I also just had low fat buttermilk, but they still turned out great! I added apples, vanilla, and cinnamon.

    ReplyDelete
  14. My batter turned out a little thick. So I had to add some Vitamin D milk to thin the batter. But after that, they were great.

    ReplyDelete
    Replies
    1. Anna:

      Did you measure the flour properly (i.e. spooned it in instead of dragging it through) it does make a difference when following recipes. Here is a reference: http://busycooks.about.com/od/howtobake/a/measureflour.htm

      Glad they turned out well for you,
      Christine

      Delete
  15. Full fat buttermilk is hard to find so just make your own! Using whatever buttermilk you can find (check the ingredients on the label-it should only have milk & cultures and salt is ok)Using a very clean glass jar, use 1 part buttermilk to 3 parts whole milk. Allow to stand at room temperature 24 hours. If you don't want to do this, a little melted butter would make up for the butterfat missing in the 1% buttermilk. You can also make sour cream by using buttermilk to culture heavy cream ;-)

    ReplyDelete
  16. Hi Christine. YOUR pancakes look perfect but not everyone knows how to make good pancakes so I thought I'd ad a few tips:
    *lumpy batter is expected-do not overmix & never beat the batter.
    *let the batter stand about 15 minutes before cooking.
    *pour batter near the griddle-not dropping it from up high.
    *Test you pan or griddle so that a few drops of water dance on the surface-not just lay there & sizzle.
    *Let bubbles form but not burst before flipping. Flip only once. Cooking the second side should take about half as long as the first side.
    *don't use self-rising flour. King Arthur's all purpose flour has malt added, it make a lighter pancake.
    *try cake flour for a really light pancake.

    ReplyDelete
  17. I've been working on pancakes like Craker Barrel's for a while, and I have another option if you want to try instead of the vegetable oil. You can use clarified butter to cook with, this will help with the crispy edges that are so good on CB's pancakes. I melted a stick of Land o Lakes unsalted sweet cream butter and refrigerated over night. After the butter has cooled, you can scrape off the white foam and then use the butter to cook with. This gave me the flavor and textures of the pancakes almost exactly the same. Thanks for the recipe.

    ReplyDelete
    Replies
    1. GREAT GREAT comment. I am totally gonna try that. My other thought when reading your comment is to use european style butter which has lower moisture and thus a higher smoking point.
      Regards,
      Christine

      Delete
    2. The way my mom made them. Cooking with butter really adds the final 'ta da' to a great pancake. Thanks for the recipe.

      Delete
  18. Thank you so much!!! This recipe was perfect, just like Cracker Barrel's. I used whole wheat flour and low-fat buttermilk since our family is a little health conscious at the time. Anyway even with those little adjustments the pancakes were perfect. The kids loved them.

    ReplyDelete
  19. I love Cracker Barrel because they serve fried Catfish for breakfast. I keep a map in my glove box. I purchased some of their syrup on the road and I noticed that it is not 100% Maple Syrup. I bought it because I love the taste. Your recipe calls for 100%. Why is that?

    ReplyDelete
    Replies
    1. Simply because, 100% maple syrup in my opinion is better. I bet they would serve it with their pancakes if it wasn't so expensive.

      Delete
  20. You said on tips your butter burns yes its salt but have you tried clarified butter?. That's when you get butter put it on heat (a small pan will do)not to hot or it will burn and wait then when you see the white stuff separating and there is clear you use the clear and not the white. Try that if you want and see what happens hope this helps:)

    ReplyDelete
  21. Made these tonight for dinner and my husbands comment "Excellent"

    ReplyDelete
  22. I love cracker barrel pancakes. And if in hurry the cracker barrel pancake mix is very good to.Taste like cracker barrel. And cornbread muffin mix from cracker barrel is yum.

    ReplyDelete
  23. Can you make them in advance and reheat?

    ReplyDelete
    Replies
    1. Hi Didi:
      You can, but they lose their crispiness and texture a bit, so they will be good, but not nearly as good as hot off the griddle.
      -Christine

      Delete
  24. Looks easy and delicious , I'll give it a try

    ReplyDelete
  25. These were a big hit!! So good... the best pancakes I've ever made!!

    ReplyDelete

I LOVE to hear from my readers! Because of spam comments, I have to review all comments before they are published. I check and respond to comments at least once daily. Thanks, Christine