Q: My pancakes aren't as fluffy as Cracker Barrel's. What am I doing wrong?

A: Check your baking powder (replace every 6 months), don't overmix your batter, and make sure your pan is properly heated. Let batter rest 5 minutes before cooking.

Q: Can I make the batter the night before?

A: Not recommended. Mix dry ingredients ahead instead, then add wet ingredients in the morning. Leavening agents lose power when left sitting too long.

Q: How do I know exactly when to flip my pancakes?

A: Wait until bubbles form across the surface and start popping around the edges. The edges should look set and matte, not shiny. Usually takes 2-3 minutes.

Q: Any tricks to make these more appealing to kids?

A: Try pancake art with squeeze bottles, "surprise" pancakes with hidden chocolate chips, or mini pancakes for dipping.

Q: What's the best way to keep pancakes warm?

A: Place in a single layer on a baking sheet in a 200°F oven. Don't cover with foil—it traps moisture.

Q: What's the secret to that distinctive Cracker Barrel flavor?

A: Try adding a touch of vanilla extract, a pinch of cinnamon, or a tablespoon of malted milk powder. Using salted butter in the batter and for cooking also makes a difference.

Cracker Barrel-Style Pancakes 2025

Ingredients

Scale

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons granulated sugar
2 large eggs
1 1/4 cups buttermilk
1/4 cup milk
3 tablespoons melted butter, plus extra for cooking
1 teaspoon vanilla extract
1/4 teaspoon cinnamon (optional)

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Instructions

In a large bowl, whisk together flour, baking powder, baking soda, salt, sugar, and cinnamon if using.
In a separate bowl, beat eggs, then stir in buttermilk, milk, melted butter, and vanilla extract.
Create a well in the center of dry ingredients and pour in wet mixture.
Stir gently until just combined – batter should remain slightly lumpy.
Let batter rest for 5 minutes while heating a griddle or skillet over medium heat.
Add a small amount of butter to the cooking surface.
Pour 1/4 cup of batter per pancake onto hot surface.
Cook until bubbles form on top and edges look set (about 2-3 minutes).
Flip once and cook until golden brown (1-2 minutes more).
Repeat with remaining batter, wiping pan clean and adding fresh butter between batches.
Serve immediately with warm maple syrup.

Notes

For extra-fluffy pancakes, don’t overmix the batter – small lumps are good!
Fresh baking powder is crucial – replace every 6 months.
No buttermilk? Make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
These pancakes freeze well – separate with parchment paper and reheat in the toaster.

Author: Nesrin Chef
Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 3 pancakes
Calories: 420
Sugar: 12g
Sodium: 720mg
Fat: 16g
Saturated Fat: 9g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 58g
Fiber: 1.5g
Protein: 11g
Cholesterol: 135mg