Cracker Barrel Pancake Recipe
User Reviews
5
Cracker Barrel Pancake Recipe
Description
The recipe combines whisked buttermilk and eggs with dry ingredients including flour, baking soda, salt, and sugar to create a slightly thick pancake batter. Cooking on a greased medium-high heat skillet allows formation of small bubbles on the batter surface, signaling readiness to flip. The second side cooks until golden brown, producing pancakes with a light crumb and mild sweetness.
Butter adds flavor and helps prevent sticking during cooking. Serving these warm allows for easy topping additions like syrup, butter, or fruit. The method yields consistent pancake size by using half-cup scoops, facilitating even cooking.
Storage notes specify that leftovers keep well refrigerated for up to a week or frozen for up to three months in airtight containers. Reheating is simple, maintaining freshness for multiple servings.
Ingredients
- 2 cups all-purpose flour Measured with a spoon, not sifted
- 2 teaspoons baking soda
- 1 tsp salt
- 2 Tablespoons granulated sugar
- 2 egg large
- 2 cups buttermilk 1% or Less, low fat
- butter for cooking
Instructions
- In a medium size bowl, whisk together the buttermilk and eggs. Then stir in the flour, baking soda, salt and sugar. Mix until just combined.
- Preheat a griddle, cast iron skillet or non stick skillet over medium high heat. Grease with butter.
- Add the batter to the pan in approximately 1/2 cup scoops. Spread the batter out into a circle.
- Cook for 2-3 minutes until small bubbles start to appear at the top of the pancake. Flip the pancake and finish cooking for approximately 2 more minutes until golden brown.
- Transfer the pancake to a plate and continue this process until all the batter is used. Make sure to re-butter the griddle or pan before making each pancake.
- Then serve warm topped with your favorite pancake toppings and enjoy!
Notes
- Store leftover pancakes in an airtight container in the refrigerator for 5 to 7 days to maintain freshness.
- Freeze pancakes for up to 3 months in a freezer-safe bag to preserve quality for longer storage.
- Reheat pancakes gently before serving to restore warmth and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 330 kcal
% Daily Value*
| Calories | 330kcal | 17% |
| Carbohydrates | 60g | 20% |
| Protein | 13g | 26% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 87mg | 29% |
| Sodium | 1339mg | 56% |
| Potassium | 279mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 12g | 24% |
| Vitamin A | 175IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 161mg | 16% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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