These Copycat Cracker Barrel Pancakes are the best buttermilk pancakes! Just 5 ingredients and 5 minutes to have hot pancakes from scratch on the griddle. I would also like to think they will be the best pancakes you have ever eaten! (I think it is the buttery crust…)
I am an absolute pancake fiend! From time to time we make trips to Cracker Barrel for my all time favorite pancakes. Unfortunately, it is hard for me to justify paying about $10 for a plate of white flour in a noisy room. The truth is you can make excellent pancakes at home for pennies on the dollar and never have to wait for a table.
Because I know you like simple, I put together a mix option for this recipe too! It is really easy and there is no reason to not make your own mix at home.
This Cracker Barrel Buttermilk Pancake Recipe is My Masterpiece
I spent six months experimenting with pancake recipes. I have pretty much tried every option out there. Milk, Belgian buttermilk, low fat buttermilk, cream, loads of butter, flour measurement techniques, sugar options, cooking styles, store bought mixes and on and on.
After literally hundreds of pancakes (all dutifully taste tested!) this is my masterpiece of pancake recipes.
When I started I did not even know there was such a thing as Belgian buttermilk. It turns out success is all about the simple combination of ingredients and buttering the griddle before every new pancake goes on it. Who would have guessed?
Getting The Cracker Barrel Pancake Recipe RIGHT
The recipe calls for 2 teaspoons of baking soda. I’m not crazy. It’s not a typo. You really need to add 2 teaspoons.
It also calls for a full teaspoon of salt. If you are sensitive to salt you can try cutting this down to 1/2 teaspoon and see what you think. These pancakes are intended to have more salt and sugar than other recipes (it is part of the Cracker Barrel Secret) but by all means adjust for your needs.
Using an Ice Cream Scoop to make buttermilk pancakes
This is the type of ice cream scoop I use to make the pancakes. Any 4oz scoop of this style will do.
The Best Electric Pancake Griddle on the Market
We have owned multiple electric griddles and dealt with broken handles and uneven heating. Several years ago I took the plunge and bought the amazing Zojirushi Gourmet Electric Sizzler.
This is a serious workhorse of a griddle! It comes with a LID which is great for hash browns and bacon. The thing is a beast – it heats evenly, has a big cooking surface, and you can even use a metal spatula on it because it is SO durable! (Seriously they even ship you a metal spatula – that is how durable it is!)
In general getting good quality cooking equipment is worth it for great breakfasts – a solid electric griddle is definitely worth it!
Using Buttermilk Substitutes for Buttermilk Pancakes
Good news / bad news with buttermilk substitutes. Yes you can use one for these pancakes but it is never quite as good! I’ve tried the 1 Tablespoon of vinegar in milk. I’ve tried powdered buttermilk. I know people use kefir and sour cream and even yogurt substitutions. But nothing is quite the same in this recipe!
I’ve done it in a pinch but always end up missing that extra special consistency and flavor from true, cultured buttermilk.
Great Homemade Syrups for Pancakes
- Sticky Bun Breakfast Syrup! It is like pouring the gooey cinnamon part of a stick bun all over your pancakes and that, my friends, is perfect!
- Wild blueberry syrup – one of my absolute favorites and really easy to make!
Copycat Cracker Barrel Pancakes
Ingredients
For Pancakes
- 2 cups flour measured with spoon, not sifted (See note)
- 2 tsp. baking soda
- 1 tsp. salt
- 3 Tbsp. granualted sugar
- 2 eggs
- 2 1/3 cups low fat buttermilk don't use anything above 1%
- butter for cooking
For Pancake Mix
- 10 cups 10 cups all - purpose flour measured with spoon, not sifted (see note)
- 1 cup granulated sugar
- 3 Tbsp. + 1 tsp. baking soda
- 5 tsp. salt
Instructions
To Make Pancakes
- Preheat a pancake griddle to 350. Peel the paper off of one end of a stick of butter and set on a plate next to the griddle for greasing.
- Whisk eggs and buttermilk together in a medium bowl. Add flour*, baking soda, salt, and sugar. Whisk just until combined.
- Rub butter in a circle on the griddle and drop 1/2 cup of batter into the butter spot. I like to use a large ice cream scoop for this. As soon as the batter hits the griddle, level it out and smooth it quickly into a circle with the back of the ice cream scoop.
- The pancakes should be flipped when the 2nd bubble pops. This will take about two minutes on most griddles. Flip the pancake and cook on the second side until no longer doughy.
- Every time you put new batter on the griddle you need to butter it again.
- Pancakes should be served piping hot off the griddle. Stacking them up or holding them in an oven can cause them to lose the crunchy outside and / or become tough.
To Make Pancake Mix: As easy as this recipe is you can also make it up as a mix and then have homemade pancake mix at the ready whenever you like! Fair warning, before you know it, you might find these tasty pancakes sneaking into the weekday breakfast routine. You can mix up six or 12 pancakes at a time. I find that six feeds two pretty hungry adults. If you make more than 12 at a time the batter gets a bit harder to stir together. Also, make sure to cook the batter quickly - it does not do well if you let it sit a long time before cooking. Leftover batter should be discarded.
- Whisk together all ingredients and store in an airtight container with cooking directions.
- To make 6 pancakes whisk together 1 cup + 1 Tbsp. low fat buttermilk with 1 egg. Gently whisk in 1 cup of mix and cook as directed above.
- To make 12 pancakes whisk together 2 1/3 cups of low fat buttermilk and 2 eggs. Gently whisk in 2 cups of mix and cook as directed above
Helpful Recipe Notes
Your Rating Matters
When you leave a comment or star rating, it means more than you might think. It helps me understand what you’re enjoying, builds trust for other readers, and supports real, tested cooking content. If you have a moment, I’d truly appreciate you sharing your experience. - Mirlandra
Nutrition Estimate
A Note on Nutrition
Nutritional info is an imperfect estimate. Please take it with a grain of salt.
I read each and every comment and I try to respond to questions asap, so ask away! If you’ve made a recipe, I would love to hear about it! Please come back and share your experience and give the recipe a 5-star rating so other people will know how much you loved it!
Recipe adapted from one posted on Food.com that says it is from the Cracker Barrel Cookbook.
Mary says
Love Cracker Barrel Pancakes…can’t wait to try this recipe! Thanks for sharing.
Mirlandra says
I hope you enjoy them!
Michelle N. says
Have you ever frozen the pancakes?
Mirlandra says
I have not. They go fast at our house! Some pancakes freeze better than others. I suggest freezing one for a test to find out.
Greg M. says
I froze them and thought they were fine. I liked the recipe and will use it again.
Anna says
These pancakes are AWESOME!!!!!! EXACTLY like crack barrel 🙂
Mirlandra says
Yeah! I am so glad you enjoyed them!!!
Roger Cronk says
I have always used some oil in my pancakes? Is that not required?
Mirlandra says
Hi Roger,
Great question! I always did too but this recipe hinges on frying the pancakes in butter instead of putting the oil or butter inside of them. I hope you enjoy!
Felicia Reese says
These are some really scandalous pancakes. They taste better than the ihop imitation that I have been been using. It was very rich. Thank you for sharing. These taste better than any I have ever made. Sigh…
Mirlandra says
My only problem with these pancakes is they are just TOO good! And of course my daughter always wants to add chocolate chips and serve them with whipped cream. Basically heaven on a plate but wowsers!
The Better Baker says
YUMMERS! Thanks so much for sharing this glorious recipe with us at Weekend Potluck. Please come back again soon.
Mirlandra says
Thank you! I adore these pancakes (and pancakes in general). I’m very glad so many people loved the recipe! I always enjoy hanging out with you ladies. See you again next week!
Kim says
Thanks so much for sharing ! I don’t usually eat pancakes because I hate box mix ! These are exactly like Cracker Barrel which I love ! But question … can I keep batter until tomorrow ! There are only two of us and I hate to waste ! Kim
Mirlandra says
Hi Kim – I’m so glad you love this one! I don’t find the batter lasts well in the fridge. However, my husband and I (before we had the kids) sometimes made a half batch! It worked really well for just the two of us. I hope that helps – enjoy those pancakes!
Kim Bridges says
Thanks so much for sharing ! I don’t usually eat pancakes because I hate box mix ! These are exactly like Cracker Barrel which I love ! But question … can I keep batter until tomorrow ! There are only two of us and I hate to waste ! Kim
Madelynn says
you should try adding slised bananas and pecans if you like them. so yummy…
Mirlandra says
Oh yum! That sounds excellent!
greg says
Substitute vanilla ice cream for milk, makes a very tasty pancake!!
Mirlandra says
Oh mercy, that does sound good!
Gillian says
I made these at 5am today during the morning rush before school and work. Followed the recipe exactly and they turned out FANTASTIC! I highly recommend this recipe. We just went to cracker barrel 2 days ago and these taste just the same. Crispy outside, fluffy inside. Served with some good applewood bacon and blackberries and my home made syrup (of course). Thanks for the recipe!
Mirlandra says
Oh yum – I want breakfast at your house! So glad you all enjoyed it!
Alicia Montalvo says
I would love to know your recipe on your homemade syrup. Breakfast at your house sounds delicious.
Mirlandra says
We are breakfast people! You can grab my syrup recipes here:
https://www.mirlandraskitchen.com/sticky-bun-syrup/
https://www.mirlandraskitchen.com/syrup-hack/
https://www.mirlandraskitchen.com/copycat-cracker-barrel-blueberry-syrup/
Happy breakfasting!
Caryn says
I made these and it was like a restaurant delivered the best pancakes ever right to my house. SO GOOD!!! Unfortunately, the container of buttermilk I bought contained more than 2 cups, so I have to make another batch today. Rats!
Mirlandra says
I feel exactly the same way about these pancakes! I now buy buttermilk by the quart and I use every drop…
Jaina says
No oil or butter? I am currently making these. Looking forward to trying them. I love pancakes from Cracker Barrel!
Mirlandra says
The butter goes on the outside as they are cooked! This gives you an amazing butter flavor! I was skeptical at first but it works very well!
Rachel says
Wow!!! I just made these for a snack. and I’m eating all of them……
Mirlandra says
Yeah…they are on the addictive side. I always loved pancakes but now, well, this is dangerous ground!
Jessica says
Thank you, thank you, thank you!! This recipe was amazing!!!
Mirlandra says
Awe, I’m so glad you loved it! I woke up this morning and thought how much I wanted to make these! Maybe Saturday 🙂
Viola says
if you make a large batch how long does the batter last?
Mirlandra says
Once you make the batter you need to cook it right away. I left one batch sitting for 45 minutes or so while I was arranging props to take photos (pancakes are hard to photograph) and the pancakes were less nice when I went to cook the batter. My suggestion if you need to make more than four batches is to make up the mix and then just make a batch or two at a time as you cook. Unfortunately, it is the price we pay for such a light, fluffy and tender pancake.
Betty says
I was so excited to give this recipe a try. I followed the instructions exactly. I ended up with a very runny batter. I have no idea where I went wrong. The very flat pancakes did have a good taste!
Mirlandra says
I’m sorry to hear that! Sometimes in cooking something little manages to create a weird problem. The first thing to check is to make sure you are measuring all of the ingredients exactly. I spooned flour into measuring cups and leveled it off with a knife. Make sure you are using a liquid specific measuring cup for the liquid. If you are using eggs from your own chickens you could be using an abnormally large egg. The next thing is to make sure you have the correct kind of buttermilk. It needs to be low fat (1%) buttermilk and not a vinegar and milk substitution or reconstituted from powdered buttermilk.
If measurement is not an issue try reducing the buttermilk by about 1/3 of a cup and see how it comes together for you. I have used a range of buttermilk measurements and you can adjust this to taste more or less.
Also, just make sure your baking soda is not ancient. If it is far enough expired you can run into problems. I hope that helps!
Andrea says
I had the same issue – very runny, and I did measure correctly and used the right buttermilk. I used less than 1 tsp of salt, and greased the pan with unsalted butter, but they still tasted too salty to me and my family. Worth trying, but still not my personal favorite pancake.
Mirlandra says
Pancake recipes tend to run salty. I have no idea why this is, but it seems to be quite standard. If your family likes things with very low salt I would always go easy on that to start and see where you end up. These pancakes are intended to be pretty thin and not as fluffy as you would expect for more of a flapjack recipe. That being said my husband made a batch last week that came out very, very thin. As far as I could tell having not been in the kitchen there was an issue with the way he made buttermilk. If you like a fluffier pancake I would check out Oh Sweet Basil – her blog has a great pancake recipe that you might enjoy more 🙂
Karen says
Mine turned out the same way. Very runny.
Mirlandra says
I have some notes above in response to Betty that might be helpful. It is a thinner batter but cooks up as shown in the picture. A thinner pancake but plenty fluffy. If you are looking for something thicker you might want a different recipe 🙂 I hope you find our perfect pancake!
Rachel says
Hello, Do you think I could use rice milk instead or almond?
Mirlandra says
Rice milk and almond milk have different consistencies and do not activate the leavening the same way buttermilk does. Great recipes are discovered through experimentation and I think it is wonderful to try new things but I suspect this would not be a successful substitution. I think you might be able to use a lactose free type of milk with a little vinegar though.
Miranda says
I live in Canada, where we aren’t fortunate enough to have the Cracker Barrel restaurant chain … but I have fallen in love with them on my travels to the States, so I was very excited to come across this recipe! I have to say, these pancakes were superb! Your recipe was so well-written and your cooking tips really helped me make the best pancakes I have ever cooked. My 2 1/2 year old daughter had a lot of fun helping with the recipe too. 🙂 Thanks so much, this one is going in our weekend brunch rotation and I will be taking a peek at your other recipes too!
Mirlandra says
Thank you so much!!! I’m so honored to be a part of your family tradition. We can’t get enough of these pancakes and they are frequent additions to our weekends and even a few weeknights. I’m sure your daughter is a lucky girl. Getting to cook with mom is a great part of growing up! If you like breakfast dishes, you might also like my Creme Brulee French Toast. It is easy and family friendly. You can find it in the recipe index under breakfast recipes.
Renee VanEpps says
Milandra – what a pretty name!! First time to your site, found the pancake recipe on Pinterest, and needed something sort of quick to make for my 8 yr old and her sleepover friends.. After breakfast, they all sprawled out on the floor talking about how their bellies were about to burst, and that they’ve never had better pancakes!!! I have to agree, they’re delicious and could be very very dangerous! (I also did not have buttermilk, so subbed milk and vinegar, still delish!!!!!) Thank you!
Renee VanEpps says
Sorry, MiRlandra!!!!!!!! Spelled it wrong ;(
Mirlandra says
No worries! You should see some of the versions I get 🙂
Mirlandra says
Oh that sounds like a perfect sleepover! What lucky girls. Thank you for telling me. Knowing they had so much fun with the recipe is a lovely start to my day! I find them a bit dangerous too, if I’m being honest. This week I needed to buy buttermilk for another project and convinced myself I just had to buy extra and make pancakes this weekend.
Sue says
Great cooking site. Love your recipes. Have a question, though? Why the low fat buttermilk. I don’t buy low fat anything.
Mirlandra says
That is a good question, Sue. I don’t advocate many low fat foods myself. In this case “low fat” buttermilk is what most stores carry and what is generally used for baking. It is a good product I think you will be happy with. It is possible to get a higher fat content buttermilk but it is a specialty product and hard to find. I was curious if it would make a difference in the pancakes so we tracked it down and did try it. In the end we found that it did not make good pancakes. Go figure! I think you will be happy with the results as written. Enjoy!
krystle says
If I use milk and vinegar , what do you think would be their measurements?
Mirlandra says
The general rule of thumb is to put 1 Tbsp. of white vinegar into a measuring cup and fill to the 1 cup line with whole milk. Let it set for 15-30 minutes and then use. I hope that helps.
Jennifer says
I read comments about runny batter. A trick to all pancakes are to wiskey up all ingredients until just mixed then let the batter set until it bubbles. Letting it rest will give you fluffier and lighter pancakes.
Heather Stanton says
My family adores Cracker barrel pancakes. These did NOT disappoint! Thanks for sharing!
Mirlandra says
Thanks! I am so glad you enjoyed making them.
Jessica says
Is it okay to use self-rising flour?
Mirlandra says
If a recipe does not call for self-rising you should not use it. Self-rising flour has leavening already included with the flour so it will mess up what you are making. You might be able to find a conversion chart on Google that would allow you to use it if you want to try to do the conversion.
Dennis says
I tried several batches using vinegar and 2% milk to make the buttermilk. It turned out very runny and the taste was too “eggy.” The next week I bought “fat free” buttermilk (they didn’t have 1%) and the pancakes turned out perfect. The taste was much better and egg taste was not as prevalent. Thanks for the recipe.
I just wish I could use vinegar or lemon juice for buttermilk as we never use buttermilk for anything else and so I’ll waste a lot of buttermilk.
Mirlandra says
I have found the same to be true with a substitution of this nature for this recipe. Sometimes I have had better luck letting the vinegar and milk sit and curdle for about 20 minutes before use but it is still not quite the same.
Some stores carry small containers of buttermilk – just a cup or two. I also personally use buttermilk for some weeks past the date which it expires. Some people are comfortable doing that and others not. But that saves us the hassle of having it go bad.
Good luck!
Terri says
I just now found your page, so I haven’t had time to try it…that comes tomorrow! But I wanted to bring up the idea of pre measuring the left over buttermilk and freezing it. This works for other recipes with milk and buttermilk. I am the person who usually does the vinegar thing but for these I’ll buy 1% buttermilk. Thanks in advance for the recipe.
Mirlandra says
Thanks, Terri! A friend recently told me she does this too and I’m planning to try it when I buy buttermilk next week.
The Better Baker says
Yum! Yum! Gobble! Gobble! Thanks so much for sharing this awesome recipe with us at Weekend Potluck. I keep buttermilk in the freezer so I can have it handy for recipes like this.
Mirlandra says
I am glad you enjoyed it! Somehow I feel like Pancakes just make life better! How could they not? I have never tried freezing buttermilk but now I plan to give it a try. Thanks for the great tip!
The Better Baker says
WOW! Look at all those wonderful comments about these amazing creations! You certainly grabbed our attention at Weekend Potluck and they are being featured this week! YUMM! Thanks so much for your faithfulness to share with us. https://thebetterbaker.blogspot.com/2016/11/pecan-pie-cake-weekend-potluck-248.html
Mirlandra says
Thanks for the feature! We really love these pancakes and I hope everybody else will enjoy them too! I love hanging with you ladies every weekend 🙂
Jake Tyler says
Yummy!!! The pancakes look so good, Mirlandra! And the pics are gorgeous too. Thanks for sharing!
Mirlandra says
Thanks, Jake.
Terri says
You specify to use only 1 % buttermilk, hubby bought whole buttetmilk. What should I expect? Could I possibly water it down? I’ve been dying to try rhese.
Terri says
I wanted to update you on my try at these pancakes. They are undoubtedly the fluffiest, lightest, most scrumptious pancakes I have ever made…period! These are my new go to recipe…there are no other. Now, about the buttermilk, all I had was whole, so I used it but went a little shy of the full amount then finished it with water hoping to thin it down amount a bit. It must have worked okay, they were great. I did add a bit of good vanilla extract also. Thank you for a wonderful no fail recipe that I will keep and pass down to my girls.
Mirlandra says
I’m SO glad you loved them so much! The whole buttermilk just gives a bit of a different texture. It sounds like your trick to thin it a bit worked great!
Alicia says
Good Morning everyone,
Couldn’t rustle up my 18 year old to go have breakfast with me at Cracker Barrel, ended up here! Made buttermilk with skim and lemon juice. Batter was runny and pancakes tasted great except were not fluffy at all!
Any suggestions?
Mirlandra says
The first thing to check is always measurements but I will say in my experience making buttermilk from vinegar and 2% that I don’t get fluffy pancakes. My fluffy pancakes have been from using traditional store bought buttermilk. Some readers said they got good results with a quick home made buttermilk that they let sit and curdle for some time before using it. I suspect they might have reduced the amount of liquid a bit which could have helped too.
Probably your best bet is to try using store bought buttermilk and be careful to measure everything exactly. I would expect that to solve all your problems. If not try reducing the amount of buttermilk you are using by about 1/4-1/8 cup and see if that helps.
Kisha says
I usually use the boxed pancake mix, and I end up with cornbread type pancakes! I had leftover buttermilk and found your Crakel Barrel recipe for pancakes. Well my family enjoyed them (first time) so much, they are asking for them for dinner as well! Thanks
Mirlandra says
Too funny! I love pancakes for breakfast, lunch, dinner and snacks. I may like pancakes too much 🙂
Wendi Silberman says
I have been researching to discover the proper recipe and was wondering about the notion of adding corn meal to these pancakes and if you happen to know if that is a part of the authentic recipe or not .
I have prepared them this way and although it does help with the crispy edges it has yet to satisfy to craving for the exact recipe . Please advise ..
Mirlandra says
Hi Wendi,
That is an interesting idea! The original recipe does not include corn meal though I can see that making a tasty pancake if done right. This recipe gets the crispy edges by using the butter to fry the pancakes instead of putting butter in the batter. I hope that helps some!
jessica says
Made these this morning and they were fantastic! Used lowfat buttermilk (label didn’t specify fat content, but nutritional info showed same day content as 1% milk). This recipe will be replacing my former favorite pancake recipe. Thanks Mirlandra!
Mirlandra says
Awe, thank you! I’m so glad you enjoyed it so much! I can’t imagine us ever falling in love with another pancake recipe…
texan says
For twenty years I have used a similar but slightly different recipe. My recipe has 1/4 cup oil in the batter.
For freezing…here is the trick that works for almost everything!
after cooking the pancakes – decide on a serving size or portion size you prefer.
I would choose 3 pancakes.
Wrap the serving/portion in Saran Wrap or plastic wrap then place the wrapped portion in a large ziplock bag. Continue wrapping portions until all have been used.
Label the zip lock bag with name and date. Freeze.
Then you can retrieve one serving at a time to thaw, microwave and enjoy!
I use this technique with French Toast, cornbread, cake – well almost anything!
It prevents a glob of frozen together food as well as prevents freezer burn.
It is very helpful for someone who lives alone.
It is also great to prepare a batch for kids who might fend for themselves from time to time.
It gives them something to eat without having to cook at that exact moment!
I do this with uncooked bacon, too. Even uncooked chicken breasts.
Mirlandra says
Thanks for sharing!
Gentle Joy Homemaker says
I have made lots of pancakes…. with recipes and w/o recipes… and we love them too….. but I have not ever used buttermilk in my pancakes…. or actually buttered the griddle. Those things would make them extra special! Thank you for sharing the result of your experimenting! 🙂
Mirlandra says
I grew up on buttermilk pancakes but never buttering the griddle. I was very impressed by the difference it has made! Enjoy 🙂
Jon says
I love these Pancakes! They’re delicious. Keep it up!
Mirlandra says
Thank you!
JulieK says
SO GOOD! And easy! The whole fam loved them.
Mirlandra says
I’m so glad to hear that! I spent yesterday shooting a blueberry version and an amazing wild blueberry syrup to go with! Those recipes will be live in the next few weeks. Stay tuned!
JulieK says
I made mine with frozen blueberries, they were ah-mazing! I want to try banana pancakes, too.
Mirlandra says
My son would be in heaven! I should totally make him some banana ones soon!
Amy says
Do you use self rising flour?
Mirlandra says
Good question! I don’t in this recipe. If I ever call for it in a recipe I will specify!
Brenda says
This recipe is good and easy. I only put 1/2 tsp. of salt vs. 1 tsp. But the only thing I would change I would use oil to on the griddled. I’m just not a big fan of butter. The pancakes I made using oil on the griddle where more cake like and not as soggy looking.
Mirlandra says
Yes! Using a different kind of fat creates a very different pancake! We love the butter ones here but plenty of room in the pancake world for different tastes. Glad you found something you liked. Cook on!
J Gantt says
I just bought the cracker barrel pancake mix and the have you add water to the mix. A few weeks ago I found a copy cat recipe for Bear Bear restaurant pancakes that I hear are amazing. It’s a sweet cream pancake. I tried it and mine didn’t turn out to well. I have two questions. It’s just me, I just need 2-3 pancakes. How can I tweek the recipe. Also, any suggestion for the syrup that taste just as good as cracker barrel?? I will cook today!!!!
Mirlandra says
Hey! Are you thinking of Black Bear pancakes? I have to say personally I’m not a fan of their sweet cream pancakes. They seem to be very cakey and bland. When we want to make a small batch of this pancake mix we just cut the recipe in half. That seems to work pretty well for us. For the syrup Cracker barrel uses a real maple syrup that is cut with sugar. This makes it cheaper for them than serving 100% real maple syrup but it still tastes a ton better than using a fake syrup that is just maple flavored. I suggest buying a real maple syrup at your local grocery store. I buy the one that Costco sells but it is a good sized jug. Make sure to store it in the refrigerator 🙂 Enjoy those pancakes!
Joanna says
Wanted to love these but didn’t like them at ALL – no one in my family did. They were too salty, too egg-y, and the mix was too runny. I’m confused why others are having such luck with them! I know everyone’s taste is different, but these aren’t anything like the Cracker Barrel ones I have had, either. 🙁
Mirlandra says
Hi Joanna – thanks for the feedback. I’m sorry you didn’t like them! IT is so frustrating to make a recipe and discover you don’t like it 🙁 It is entirely possible that it is just not to your taste. But if you want to try again I have a few suggestions:
1. Make sure you are using large eggs – nothing bigger
2. Make sure you are measuring the flour by the dip and sweep method
3. Omit the salt – CB food can be very salty and if your tastes are different leaving this out may help.
4. Make sure you are measuring the buttermilk correctly! Only use a glass, liquid measuring cup – don’t use the metal ones. Get down on eye level and check to make sure that the milk comes right to the line – not over at all. Too much milk or egg could be making the batter runny.
5. Check the date on your baking soda. If it is expired it won’t create the leavening action the same way and your pancakes will be thin, runny, and flat.
I hope these are useful ideas for you in trouble shooting even if you don’t want to try this recipe again. I wish you the very best of luck cooking! Also you might like this more fluffy recipe I personally enjoy: https://ohsweetbasil.com/melt-in-your-mouth-buttermilk-pancakes-recipe/ Oh Sweet Basil does wonderful recipes.
Tanya says
I made these last night for Shrove Tuesday, and they are the best pancakes I have ever had at home! They really did taste just like the ones you get at Cracker Barrel, unlike the ones made with their pancake mix. I was also very impressed with how spot on the recipe was for the serving size. I cut the receipt in half, and I had six pancakes exactly. No small rinky dink one or one giant one to use up the last of the batter. That never happens, so kudos to you on your recipe testing.
Mirlandra says
Thanks, Tanya! I try really hard to make sure recipes are clear and you get what you think you signed up for! I’m not perfect but that is my goal for sure! I’ve never understood the Cracker Barrel mix – it is hopeless! I don’t even know what they were trying to do! Thanks for your kind words and stopping to say hi 🙂
Cherie says
I was wondering if you ever made these with wheat flour?
Mirlandra says
Hi Cherie – I assume you mean 100% whole wheat flour? I have not but you could give it a shot! I would expect a denser pancake. You could try the first time doing 50/50 white flour and whole wheat flour and see how they turn out. Nothing ventured nothing gained! I still think you would get something good but only one way to find out 🙂
Val says
Best Pancakes for our family – i have memorized the recipe by now and passing on to my kids.
The pancakes are fluffy, light and taste wonderful still a few days later – when they are some left over 🙂
Mirlandra says
Wow! Thank you, Val! That makes me so happy! They are certainly our family’s favorite pancake!
Laura Hill says
These were fantastic! Best pancakes I’ve made yet! Just as a side note, we eat all naturally. I used whole raw milk, raw butter, fresh ground white flour and fresh eggs and they still turned out perfect 🤩. Thanks.
Mirlandra says
Hi Laura! Thank you for sharing!!! It is always great to hear how a recipe turned out for somebody who uses different ingredients. I have never ground my own flour but it is on my cooking bucket list. I imagine the flavor must be fantastic!!!!! You are reminding me that I really want to try this sooner rather than later!
Laura Hill says
Fresh ground wheat is so flavorful! It’s hard to eat store bought after you start grinding your own!
Mirlandra says
Oh I bet!!! I could get hooked on that really easy!
Ellie Haley says
Truly one of the best pancake recipes out there! I make these every Saturday morning and I am impressed every time!
Mirlandra says
Hi Ellie – Thank you so much for telling me so! What an honor to be part of your life in this way 🙂 Enjoy those pancakes!
Ronni says
Hello, sorry if this was asked already (could not scroll through all of the comments), but are the nutritional facts per one pancake? I couldn’t tell what the serving size was. Thanks!
Mirlandra says
No problem, Ronni! I’m happy to help if I can. This recipe serves six. The exact nutritional facts would depend on the exact size of your pancake. But if you eat about a sixth of the batch that is what the nutritional facts cover. Please remember that I’m not a nutritionist. I’m a recipe writer and I use software to determine nutritional facts. The software has limitations and this is not the same as the nutritional facts you get on a package from a store. I hope that is at least somewhat helpful!
Kristin Campbell says
These were fantastic! My son had Cracker Barrel pancakes for the first time this week and begged me to make some just like them. He approved of these and so do I! So easy to make and the pancakes turned out so light and tender. I also used your sticky bun breakfast syrup recipe and it was amazing!!
Mirlandra says
Hi Kirstin! Thanks so much for letting me know! I’m thrilled you guys had such a great experience. Always wonderful to find something you love that much!
Catherine Sydney says
I’m not that much of a internet reader to be honest but your blogs really nice, keep it up! I’ll go ahead and bookmark your site to come back in the future. Many thanks
Mirlandra says
Hi Catherine – Thank you! That is high praise 🙂 I know the internet is full of all sorts of stuff but I’ve tried to make a comfortable place for people to enjoy cooking. I look forward to seeing you here again!
Tammy says
Made these for my Dad who loves Cracker Barrel blackberries and pancakes. He loved them! We recently went to CB just for them, unfortunately they didn’t have blackberry so he had blueberry. He was so disappointed ☹️.
Thank you for this recipe! He can now have CB pancakes anytime he wants 😁.
Mirlandra says
You are so very welcome!!! I’m glad your Dad can have his favorite pancakes any time now!!!
Nancy B says
Haven’t made yet, but noticed your recipe for make ahead with 10 c flour, I think you need to change the baking soda to 3T & 1 tsp (not the 2T & 1 tsp) Your original recipe called for 2 tsp. (if you are 5 x the recipe) 2 tsp x 5 = 10 tsp. 3tsp = 1 T. ) So that’d be 3T & 1tsp.
Also I make own buttermilk by adding a T of lemon juice (not vinegar) to milk and let set. That works..
Mirlandra says
Hi Nancy! Thank you so much for catching that typo! You are right and I have made the correction. I appreciate you letting me know 🙂
Franky says
Simply delicious. No more store bought mix. Ever again! Thank you.
Mirlandra says
Thank you!!! It is always such a treat to find a recipe you LOVE and can make again and again 🙂 Happy Cooking!
Paul says
I’m a little confused you have two recipes one recipe that says for pancakes and a second recipe for pancake mix. I’m confused about the second recipe that calls for 10 cups of all purpose flour or did you mean 10 cups of pancake mix?
Mirlandra says
The second recipe is if you want to make this recipe into a pancake mix. So it is a recipe for homemade pancake mix that you can keep in the pantry and use to make pancakes if you want.
Adam T Brubaker says
Cracker Barrel is my favorite breakfast restaurant. My family loves the pancakes.
I’ve made this recipe three days in a row and can’t believe how delicious they are.
Thank you for sharing the recipe. It’s probably the only pancake recipe I’ll use from now on.
Mirlandra says
Thank you!!! This is the recipe I hear that the most about! It really is the ONLY pancake recipe you ever need except for adding chocolate chips or blueberries! Enjoy the pancakes!!!
Casey says
I’m a bit confused by the instructions for making pancakes from the premade mix. For 6 pancakes you add 1 Tablespoon of buttermilk but for 12 pancakes if says to add 2 1/3 cups. Does that mean 2/3 cup or 2 full cups plus a 1/3 cup?
Mirlandra says
Sorry for the confusion. If you look at instruction #2 it says to use 1 cup PLUS 1 Tablespoon of the buttermilk. When 2 2/3 is written like this it means two cups plus 2/3 cups. I taught myself to cook and I know it can be hard figuring out recipe conventions sometimes. Your question is a good one and I hope it helps you along in your cooking adventure!
Bret says
fantastic pancakes. cooked mine in bacon grease instead of butter. definitely recommend.
Mirlandra says
Whoa! That is some next level stuff right there! My husband will flip when I tell him. I absolutely must do that for him soon. Thank you!
Maria says
This is our family’s go-to pancake recipe for years now! Unfortunately I just realized I bought whole milk buttermilk for our New Year’s day pancake breakfast 😩… guess I’ll try the milk/vinegar trick!
Mirlandra says
Oh bummer! (Though I love hearing that you love the recipe.) I hope the milk and vinegar trick worked well for you! Happy Breakfasting 🙂
Carol says
These are so incredible and have changed my life! Thank you so much for the recipe. May the pancake Gods smile down upon you. Forever!
Mirlandra says
Thank you so much! You made me smile today. I had to laugh – last week I took my daughter (5) out for breakfast and she ordered pancakes. They were pretty standard restaurant pancakes. She was really unhappy and wouldn’t eat them. I tasted them and couldn’t blame her – we are spoiled when it comes to pancakes around here for sure!
SHANNON BRYARS says
I only have whole buttermilk. How much would I use since I do not have anything else.
Mirlandra says
The amount is the same but this is basically a different ingredient than low fat buttermilk. You won’t get the same results.
Mary-Lou Weber says
Could you tell me if the nutrition information is for 1 pancake?
Mirlandra says
It is for one serving. A serving is a 6th of the recipe. When I make these I get about 12 pancakes but sizes can differ. However, if you get about 12 than a serving size would be two pancakes. I hope that helps!
Francesca Brown says
Thank you so much for sharing this recipe! I’ve been wanting some cracker barrel pancakes and these definitely hit the spot!
Mirlandra says
I’m so glad you enjoyed them!
Dori says
Thanks for sharing this recipe, it was recommended to me and wow I have to agree it looks scrumptious! Love Cracker Barrel! Will be trying it soon. Also, wanted to note that I had a really difficult time getting this to pin to my Pinterest board – I think that might be because there are too many video ads on your webpage.
Mirlandra says
Thanks for letting me know. A lot of things can impact that – I will have a look.
Elleita says
Wow, these pancakes are incredible! Thank you so much for sharing this amazing recipe! When I make them for just me and my son, I halve the recipe, and I can get five pancakes out of it. I never have buttermilk on hand, so I make my own by adding one tablespoon of vinegar to a glass measuring cup and then pouring milk to the one-cup line. We only drink 2% milk, but it seems to work out great. I let it sit for about 10 minutes before mixing with the remaining ingredients. It looks a bit runny, but when I add it to my hot cast iron skillet, the mix doesn’t have a chance to run far! 😊 They turn out fluffy and delicious! For those who feel the mix is runny, just make sure it gets poured into a hot, preheated skillet. I preheat to 400° and use an infrared thermometer gun to check my skillet.
Mirlandra says
Nice! Major bonus points for the infrared thermometer!!! You and I would be friends for sure! That is an important point about the heat though. Anytime things are not preheated correctly you will have issues of some sort. Great cooking doesn’t depend on some crazy recipe – it depends on small details done well 🙂
Karen says
We are huge fans of the Cracker Barrel pecan pancakes and sprinkling in a few pecans while cooking made these even tastier than Cracker Barrel. ( Husband’s feedback!) Topped them with butter and pure maple syrup made for a delectable breakfast. Ooh, also didn’t have buttermilk on hand so added vinegar to protein milk for this recipe. Got a little protein bonus that way! We will definitely make these again ( although my husband has a family “hotcake” recipe we have used for years!)
Mirlandra says
I’m so glad you enjoyed them! Now I want a yummy butter pecan syrup – sounds perfect!
Kristin Campbell says
This is my go-to recipe whenever I have buttermilk on hand. It’s so easy and the pancakes are fantastic! I’ve even stored the leftover batter in the fridge overnight and they’re still good the next day (slightly different texture). Also, the sticky bun syrup that’s linked is to die for!!
Lisa says
I used all purpose flour, only added about a tsp baking soda and also used about a tsp vanilla. It was delicious and half an in thick! Family of five all lived these ❤️
Mirlandra Neuneker says
Thank you for telling me! Love the vanilla addition. We should try that sometime! I made French toast casserole this morning and four year old thought he smelled pancakes and he was a little bummed. Sad day when my cinnamon roll French Toast Casserole is something a kid is sad about 😂. Guess I need to do pancakes soon!
Angel Kitchens says
Hands down these are the best pancakes very. My daddy approved, that’s saying A LOT!!!! Thankyou for sharing you sercert recipe with all of us to enjoy!!
Mirlandra Neuneker says
You are absolutely welcome! I’m so glad they were Daddy approved – that is all the things 🙂
Domeanic says
Hello! I only buy Cracker Barrel mix and after the ice storm needed a quick recipe. The taste is great and added vanilla. Not sure why mine didn’t turn out thicker. I think it was my measurement technique with flour. I spooned the flour into cup.
Mirlandra Neuneker says
I feel like the thickness has to do with the measurement of the flour and of the buttermilk. 20 Years ago I had a cake decorating teacher who taught me to put my liquid measurements into the glass measuring cup and then bend down to the counter and look at the cup at eye level. I was surprised to learn I had been overfilling the cup a bit by only looking from the top. You could try making sure you didn’t add a little too much buttermilk. Also of course make sure you are using a liquid measuring cup for this! Spooning and leveling the flour should have been fine. I’m sorry they came out a little thin but I’m so glad they worked for you when you needed something after the storm! Happy Cooking 🙂
Rachel says
Favorite pancakes, hands down. This is one of those recipes that makes me wonder why we got to restaurants when we can make this kind of food at home.
Mirlandra Neuneker says
Right? We used to go to Cracker Barrel occasionally to get these and since I brought this recipe out we have been maybe once? And that was because we were on a road trip! My poor daughter tried to order pancakes on a date with me at another restaurant and guess what didn’t get eaten? I tried to warn her but one bite taught her that lesson pretty effectivally.
I have a new buttermilk pancake recipe coming out soon! It’s made with sourdough discard and they are really good – I’m excited for you to try them!
Jess says
I thought these were great. I used 2 % milk and vinegar. I did not use all the milk. I think the pancake mix directions have a error for the measurements for the buttermilk and the flour.
Mirlandra Neuneker says
Thank you so much! I really appreciate the feedback. I don’t make the mix often because it is easy for me to just grab and go on this one. But I wanted to be absolutely sure so I went through every step and made it yesterday and it turned out perfectly. I wonder if you are seeing some of the adjustments in math for the mix and that seems odd? I wrote the recipe years ago and when I looked at it when your comment came in I was initially confused. But after making it I think I made some tweaks to make it work as a mix. The one thing I did that I’m going to go note in the recipe is that when I measured for the mix I spooned and leveled my mix into the measuring cup like I would for flour! Because the mix is basically flour this is important and it should be written down. Thanks for catching it and telling me how much you enjoyed the pancakes 🙂