Cracker Barrel Pecan Pancakes Recipe

Cracker Barrel Pecan Pancakes Recipe is a Southern-style breakfast classic featuring crunchy chopped pecans and tangy buttermilk. These fluffy cakes get their signature lift from whipped egg whites and a generous measure of bicarbonate of soda.

The first time I made this, I tried to skip whipping the egg whites because I was in a rush. Now I always take the extra five minutes to beat them into stiff peaks. Without that trapped air, the pecans are too heavy and you end up with a flat, dense disc instead of a light sponge.

The buttermilk is doing more work than you’d think. It reacts with the bicarbonate of soda to create bubbles, but it also breaks down the gluten for a tender bite. I usually serve these with a knob of salty butter and warm maple syrup on a slow Sunday morning.

Jump to Recipe

Cracker Barrel Pecan Pancakes Recipe Ingredients

Wet Ingredients

• 3 large eggs (separated)
• 60g (2oz) salted butter (melted)
• 400ml (14fl oz) buttermilk
• ½ tsp vanilla extract

Dry Ingredients

• 225g (8oz) plain flour
• 125g (4.5oz) chopped pecans
• 1 tbsp caster sugar
• 2 tsp baking powder
• 1 tsp bicarbonate of soda

How To Make Cracker Barrel Pecan Pancakes Recipe

1. Melt the butter: Put the butter in a small pan over a low heat until liquid, then set aside 15g (0.5oz) to grease your pan later. You need the fat to be warm but not hot enough to scramble the eggs when you mix them.
2. Whisk the yolks: Place the egg yolks in a large mixing bowl with 45g (1.5oz) of the melted butter and the vanilla extract. Beat them together with a balloon whisk until the mixture is pale yellow and slightly thickened.
3. Combine dry ingredients: Stir the plain flour, caster sugar, chopped pecans, baking powder, and bicarbonate of soda together in a separate medium bowl. Use a fork to make sure the raising agents are spread evenly through the flour so the pancakes rise at the same rate.
4. Mix wet and dry: Add a third of the flour mixture to the yolks followed by a splash of buttermilk, repeating until everything is in the bowl. Stir with a large spoon using slow movements until just combined, as overworking the batter makes the finished pancakes tough.
5. Whip the egg whites: Put the egg whites into a clean metal or glass bowl and beat with an electric whisk until they form stiff peaks. You’ll know they’re ready when you lift the whisk and the points of the whites stand straight up without drooping.
6. Fold in the whites: Use a flexible spatula to gently cut through the centre of the batter and turn it over the egg whites. Stop as soon as you can no longer see any white streaks to avoid knocking out the air you just whipped in.
7. Heat the griddle: Place a large non-stick frying pan over a medium heat and add the reserved 15g (0.5oz) of butter to coat the bottom. Wait until the butter foam subsides and the pan is hot enough that a drop of water sizzles on contact.
8. Cook the pancakes: Pour 60ml (2fl oz) of batter per pancake into the hot pan and cook until bubbles form on the surface and the edges look dry. Flip carefully with a wide spatula and cook the other side for about 2 minutes until it feels springy to the touch.

Recipe Tips

• Toast the pecans. Put the nuts in a dry pan for 3 minutes before adding them to the flour to bring out their natural oils. This makes the nutty flavour much stronger against the sweet batter.
• Check your bicarbonate. This recipe relies on the reaction between the acid in the buttermilk and the bicarbonate of soda to rise. If your tin has been open for more than six months, buy a fresh one or your pancakes will be flat.
• Keep them warm. Place a wire rack over a baking tray in the oven at 100°C (225°F/Gas Mark ¼) to store cooked pancakes while you finish the rest of the batch. Do not stack them directly on top of each other or the steam will make the bottom ones soggy.
• Make ahead trick. You can mix the dry ingredients and chop the pecans the night before to save time in the morning. Keep the dry mix in an airtight container and just add the wet ingredients when you’re ready to cook.
• Avoid the squeeze. Resist the urge to press down on the pancakes with your spatula after flipping them. Pressing them flat forces out the air bubbles and results in a heavy, rubbery texture.

What To Serve With Pecan Pancakes

Crispy streaky bacon or grilled breakfast sausages provide a salty contrast to the sweet pecans and maple syrup. You can also add a spoonful of thick Greek yoghurt and fresh blueberries to cut through the richness of the butter.

A side of scrambled eggs or a few slices of fried halloumi works well if you want a more substantial meal. Finish the plate with a drizzle of honey or a dusting of icing sugar.

How To Store Pecan Pancakes

• Fridge: Wrap the cooled pancakes tightly in clingfilm or place them in an airtight container. They will stay fresh for up to 3 days, though the pecans may lose some of their initial crunch.
• Reheat: Warm them in a dry frying pan over a medium heat for 1 minute on each side to restore the crisp edges. You can use a microwave for 30 seconds if you’re in a hurry, but the texture will be much softer and slightly chewy.
• Freeze: Place greaseproof paper between each pancake so they don’t stick together and put them in a freezer bag. They keep well for 2 months and can be toasted directly from frozen on a low setting.

Cracker Barrel Pecan Pancakes Recipe Nutrition Facts

• Calories: 485kcal
• Protein: 12g
• Fat: 31g
• Carbohydrates: 42g
• Sugar: 9g
• Sodium: 620mg

Estimated. May vary based on ingredients and cooking methods.

FAQs

Try More Recipes:

• Cracker Barrel Cornbread Dressing Recipe
• Cracker Barrel Turnip Greens Recipe
• Cracker Barrel Baked Chicken and Dressing Recipe