Cracker Barrel Buttermilk Pancakes Recipe

Cracker Barrel Buttermilk Pancakes Recipe is a classic American breakfast dish made with a thick batter. This version uses tangy buttermilk, bicarbonate of soda, and plenty of butter to get that signature diner-style crust and fluffy centre.

The first time I made these, I overmixed the batter because I wanted it to look smooth. Now I leave the lumps alone because those tiny pockets of flour are what keep the pancakes light instead of chewy. If you stir until every bump is gone, you’ll end up with something more like a rubbery wrap than a pancake.

The griddle temperature is the other part that usually trips people up. I’ve found that letting the batter sit for a few minutes while the pan heats up makes a massive difference to the rise. This was a favourite weekend treat when I wanted a breakfast that felt like a proper event without spending hours in the kitchen.

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Cracker Barrel Buttermilk Pancakes Recipe Ingredients

• 500g (1lb 2oz) plain flour
• 50g (2oz) caster sugar
• 2 tsp bicarbonate of soda
• 1 tsp baking powder
• 1 tsp salt
• 4 large eggs, room temperature
• 950ml (1¾ pints) buttermilk
• 60g (2oz) unsalted butter, melted, plus extra for the pan

How To Make Cracker Barrel Buttermilk Pancakes Recipe

1. Whisk the dry ingredients: Put the plain flour, caster sugar, bicarbonate of soda, baking powder, and salt into a large mixing bowl and whisk until combined. Make sure there are no large clumps of flour before you add any liquid.
2. Prepare the wet mixture: Beat the eggs in a separate jug or bowl then pour in the buttermilk and the 60g (2oz) of melted butter. Whisk the mixture until the eggs are fully broken down and the liquid looks pale yellow and uniform.
3. Combine the batter: Pour the wet ingredients into the middle of the dry flour mixture and stir gently with a large metal spoon. Stop stirring the second the flour streaks disappear, even if the batter looks lumpy and thick.
4. Heat the pan: Set a large non-stick frying pan or griddle over a medium heat and add a small knob of butter to coat the surface. Wait until the butter foam subsides and the pan is hot enough that a drop of water sizzles immediately on contact.
5. Pour the batter: Scoop 60ml (2fl oz) of batter onto the hot pan for each pancake, leaving enough space between them so they do not run together. Cook for about 2 minutes until bubbles appear on the surface and the edges look dry and set.
6. Flip and finish: Slide a spatula under the pancake and flip it over in one quick motion. Cook the other side for another 1 to 2 minutes until it feels springy to the touch and the bottom is a deep golden brown.
7. Serve immediately: Transfer the cooked pancakes to a warm plate and stack them as you go. Serve them whilst they are hot with a generous slab of butter on top and plenty of syrup.

Recipe Tips

• Do not overmix. Stop stirring as soon as the last bit of dry flour is tucked into the liquid. Lumps are your friend here because they mean the gluten has stayed relaxed, which results in a tender texture.
• Rest the batter. Leave the bowl on the side for 5 to 10 minutes before you start cooking. This gives the leavening agents time to react with the buttermilk and helps the flour hydrate properly for a better rise.
• Watch the heat. If the pancakes are browning too fast but staying raw in the middle, turn the hob down slightly. The first pancake is usually a test run to find the right balance for your specific stove.
• Use real buttermilk. Avoid the milk and lemon juice substitute if you can because the thickness of real buttermilk is what gives these their height. The store-bought stuff has a specific acidity that reacts better with the bicarbonate of soda.
• Keep them warm. If you are cooking for a crowd, put a wire rack on a baking tray in the oven at 100°C (210°F/Gas Mark ¼). Place the finished pancakes on the rack in a single layer so they stay crisp instead of steaming in a stack.
• Check your leaveners. Make sure your bicarbonate of soda and baking powder are fresh by checking the dates. If they are old, the pancakes will be flat and heavy instead of light and airy.

What To Serve With Buttermilk Pancakes

These are best with salty crispy bacon and a fried egg on the side. The contrast between the sweet maple syrup and the salt from the meat is what makes the dish work.

You can also add fresh blueberries or sliced bananas for a lighter feel. A dollop of Greek yoghurt or a pour of single cream helps cut through the richness of the butter.

How To Store Buttermilk Pancakes

• Fridge: Wait for the pancakes to cool completely on a wire rack so they do not go soggy. Place them in an airtight container with greaseproof paper between each layer and keep them for up to 3 days.
• Reheat: Place the pancakes in a single layer on a baking tray and cover with foil. Warm them in the oven at 180°C (350°F/Gas Mark 4) for about 5 to 8 minutes until they are hot through.
• Freeze: Wrap each pancake individually in clingfilm then place them all in a freezer bag for up to 2 months. Reheat them directly from frozen in a toaster on a medium setting until they are hot and the edges are slightly crisp.

Cracker Barrel Buttermilk Pancakes Recipe Nutrition Facts

• Calories: 485kcal
• Protein: 16g
• Fat: 18g
• Carbohydrates: 65g
• Sugar: 12g
• Sodium: 1150mg

Estimated. May vary based on ingredients and cooking methods.

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Try More Recipes:

• Cracker Barrel Sausage and Egg Skillet Recipe
• Cracker Barrel Pecan Pancakes Recipe
• Cracker Barrel Cornbread Dressing Recipe