Make the best Cracker Barrel Pancakes at home with just 7 simple ingredients! Fluffy, buttery, and full of flavor, this easy copycat recipe creates the perfect buttermilk pancakes your whole family will love!

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Pin RecipeI have always been a big fan of Cracker Barrel. I love the friendly vibe of the old country store and the classic, homestyle food in the restaurant. But whenever I go to a Cracker Barrel, no matter what time of day, I always order breakfast. I am just a true breakfast person! I am especially a sucker for good pancakes. From fluffy pancakes to chocolate chip pancakes to blueberry pancakes, I love them all!
The fluffy stack of pancakes is my go-to Cracker Barrel order. I am so obsessed with those buttery pancakes that I decided to recreate them at home. Since I can’t go to Cracker Barrel every day, at least I can have the perfect fluffy, homestyle pancakes at home!

Why You’ll Love This Recipe
- Quick: You can prepare a whole batch in just 10 minutes, which is way faster than waiting at a restaurant!
- Delicious: Soft, mildly sweet, with a hint of tangy flavor, these pancakes taste just like the real deal and are even better when loaded with toppings like butter, syrup, bananas, strawberries, Cracker Barrel Fried Apples, peanut butter, or whipped cream!
- Meal prep-friendly: Leftovers store, freeze, and reheat well. So, you can prepare several batches at once for quick, easy breakfasts on busy days!
Recipe Ingredients:
See recipe card below this post for ingredient quantities and full instructions:
- All-Purpose Flour – Feel free to use gluten-free baking flour in place of all-purpose to make gluten-free pancakes.
- Baking Soda
- Salt
- Granulated Sugar
- Eggs
- Buttermilk – Buttermilk adds the perfect tangy flavor that goes well with the buttery, rich pancakes. Use 1 cup of whole milk with 2 teaspoons of white vinegar or lemon juice mixed in to make your own buttermilk.
- Melted Butter – I like to use unsalted butter.
Directions For How To Make Cracker Barrel Pancakes
Step 1. Gather all of the ingredients together for the pancake recipe.

Step 2. In a large mixing bowl, whisk together flour, baking soda, salt, and sugar until well combined.

Step 3. In a separate bowl, whisk together the eggs, buttermilk, and melted butter until smooth.

Step 4. Pour the wet ingredients into the dry ingredients, and gently stir until just combined.

Step 5. Heat a non-stick skillet or griddle over medium heat and melt a tablespoon of butter.

Step 6. Pour 1/4 cup of batter for each pancake onto the hot griddle. Cook for 2-3 minutes or until small bubbles form on the surface.

Step 7. Flip, and cook for another 1-2 minutes until golden brown and cooked through.

Step 8. Serve the pancakes immediately with butter and maple syrup, or your favorite toppings.

Variations
- Top the pancakes with butter and maple syrup, fresh berries, whipped cream, or chocolate chips.
- Fold fresh berries into the pancake batter before baking for a fruity twist. Strawberry slices, blueberries, and raspberries will all work well.
- Add some chopped pecans to the batter or to the top of the stack for perfect pecan pancakes.
Tips for Success
- Cook the pancakes on a flat-top skillet or griddle if you want to cook more than one pancake at a time.
- While you prepare the pancakes, store the cooked ones on a baking tray, and put them in a low-temperature oven to keep them warm.
- For the most authentic Cracker Barrel-style pancakes, use full-fat buttermilk for rich flavor and fluffiness.
- If the batter seems too thick, add a splash more buttermilk to achieve the desired consistency.
- Allow the pancakes to cook until bubbles appear on the surface before flipping to ensure a perfect golden crust.
- Avoid overmixing the pancake batter to avoid tough or leathery pancakes. Mix just until no streaks remain!

Storage + Reheating
- To Store: Store any leftover pancakes in an airtight container in the fridge for 5-6 days.
- To Freeze: Freeze cooked pancakes in a gallon-sized freezer bag for up to three months. Place a sheet of parchment paper between each pancake to prevent them from clumping together.
- To Reheat: Thaw frozen pancakes in the refrigerator overnight. Reheat refrigerated pancakes in the microwave, or pop them back into a hot skillet, reheating for one minute on each side.


Cracker Barrel Pancakes Recipe
Equipment
- Mixing bowls (one large and one medium)
- whisk
- Non Stick Skillet or Griddle
- Measuring cups and spoons
- spatula
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 Tablespoon granulated sugar
- 2 large eggs
- 2 cups buttermilk (plus more if needed for thinning)
- 1/4 cup melted butter (plus more for cooking)
Instructions
- In a large mixing bowl, whisk together flour, baking soda, salt, and sugar until well combined.2 cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon salt, 1 Tablespoon granulated sugar
- In a separate bowl, whisk together the eggs, buttermilk, and melted butter until smooth.2 large eggs, 2 cups buttermilk (plus more if needed for thinning), 1/4 cup melted butter (plus more for cooking)
- Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; the batter should be slightly lumpy.
- Heat a non-stick skillet or griddle over medium heat and melt a tablespoon of butter. Pour 1/4 cup of batter for each pancake onto the skillet. Cook for 2-3 minutes or until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown and cooked through.
- Serve the pancakes immediately with butter and maple syrup, or your favorite toppings.
Nutrition
Share With Us
I hope you enjoy this delicious Cracker Barrel Pancake recipe! If you give it a try, please share your experience in the comments below. Don’t forget to tag me on social media @allthingsmamma and use the hashtag #allthingsmamma.

Recipe is good. One batch is way more than 8 pancakes. Makes about 12 Serves 4 or more
Only thing is Cracker Barrel puts cornmeal in their pancakes. I’m looking for a true copycat recipe.
Fixed this recipe for supper tonight. When I mixed it up the batter seemed very thin, more like crepe batter so I didnโt use all of the buttermilk. I let it sit for a while and it thickened up some. The batter made a thinner pancake, but I like thin pancakes so it was good for me. They also had crispy edges, which I like also. It had a nice taste. I made plain ones for my husband and added blueberries to mine.
These are my new favorite! Less dense than Cracker Barrelโs, these crisp up well and are super fluffy! I sifted all the dry ingredients and added blueberries to the final mix.