Buttermilk Pancakes  – Easy Cracker Barrel Copycat

These Cracker Barrel buttermilk pancakes are light, buttery, and super simple to make at home. All basic stuff — flour, eggs, buttermilk — and they’re done in 15 minutes. Budget-friendly and makes enough to feed whoever shows up hungry.

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Quick Summary

• Prep time: 10 mins
• Cook time: 10 mins
• Flavor: buttery, slightly tangy, classic diner vibes
• Great for: slow mornings, comfort cravings, breakfast resets

Why I Like This Recipe

Honestly? It was either this or cereal. But I had buttermilk. So I made pancakes, flipped a few, maybe stood by the stove with a fork. They’re fluffy. Kinda tangy. Taste like they should cost $9.99 at a booth with bad coffee. 10/10 would make again.

Ingredients

• 4 cups all-purpose flour
• ¼ cup sugar
• 2 tsp baking soda
• 2 tsp salt
• 1½ tsp baking powder
• 4 eggs (room temp, if you remember)
• 4 cups buttermilk

How To Make Buttermilk Pancakes

1. Whisk the dry stuff: Flour, sugar, baking soda, salt, and baking powder — all in a bowl. Give it a good mix.
2. Mix the wet stuff: Crack the eggs into another bowl. Add the buttermilk. Whisk ’til smooth-ish.
3. Combine the two: Pour the wet into the dry and stir gently. Don’t worry about lumps. Just don’t overmix.
4. Heat your pan: Medium heat, lightly greased. Let it warm while the batter rests a minute.
5. Cook the pancakes: Scoop about ¼ cup of batter onto the hot surface. Wait for bubbles, then flip. Cook until both sides are golden.
6. Serve: Stack ‘em up. Butter, syrup, whatever you’ve got.

Tips for Success

• Let the batter rest 5–10 mins before cooking. It helps the fluff.
• Batter too thin? Add a spoon of flour. Too thick? Splash of buttermilk.
• First pancake’s usually weird. Still good. Still eats.
• Keep the pan medium heat — too hot and they burn fast.
• Don’t press the pancakes after flipping. You’ll flatten the fluff.

Storage and Reheating

• Fridge: Cool first. Store in a sealed container for up to 3–4 days.
• Freezer: Stack between wax paper, freeze flat. Keeps for 2 months.
• Reheat: Microwave 30 seconds or pop in a toaster. Toaster gets the edges crispy — highly recommend.

Frequently Asked Questions

• Can I cut this recipe in half?
  Yep. Just halve everything — easy.
• Do I need a griddle?
  Nope. A nonstick pan works just fine.
• Can I use regular milk instead of buttermilk?
  Kind of. Add 1 tbsp vinegar or lemon juice to each cup of milk and let it sit 10 mins.
• Why are my pancakes flat?
  Could be overmixing, old baking soda, or pan too hot. Check all three.
• Can I add mix-ins?
  Totally. Blueberries, chocolate chips, even chopped bacon — throw ‘em in after pouring the batter on the griddle.

Common Mistakes and How to Dodge Them

• Overmixing the batter: It’s tempting, but don’t stir too long. Mix just until the flour disappears. Lumps are totally fine.
• Skipping the rest time: Batter needs a minute to chill. Gives the flour time to absorb the liquid, which = fluffier pancakes.
• Pouring batter on a cold pan: Won’t brown properly. Make sure your pan’s hot before you start.
• Using cold eggs or buttermilk: Room temp ingredients mix better and cook more evenly. But if you forget — not a huge deal.
• Flipping too early: Wait for the bubbles to pop and the edges to set. Flip once, gently.

Nutrition Facts (Per Serving)

• Calories: 286 kcal
• Total Fat: 7g
• Saturated Fat: 2g
• Cholesterol: 86mg
• Sodium: 390mg
• Potassium: 204mg
• Total Carbohydrate: 44g
• Dietary Fiber: 1g
• Sugars: 6g
• Protein: 8g

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