These crowd pleasing Cracker Barrel Blueberry Pancakes are ready in minutes and crazy good. The buttermilk pancakes are perfect in texture and flavor while wild blueberries add sweet bursts of tangy flavor. Top with my simple Wild Blueberry Syrup or your favorite topping.
What is it about pancakes??? They captivate our breakfast longings SO much that we have entire chains of restaurants devoted to them! One of the best parts of my Saturday morning is coming downstairs to find my husband in the kitchen with flour, buttermilk and the pancake griddle. It just makes me happy nose to toes.
I first started making Copycat Cracker Barrel Pancakes three years ago to feed my inner pancake beast and since then it has become one my favorite recipes and one of the most beloved by all of you here at MK. This spring it just seemed like it was time to do a blueberry version and of course a blueberry syrup recipe too! Like the original, this blueberry version is amazingly good and wonderful simple.
May your breakfasts be joyful always!
Have a great week. Thanks for stopping by to cook with me!
Tools In This Post: This is the type of ice cream scoop I use to make the pancakes. Any 4oz scoop of this style will do.
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Copycat Cracker Barrel Blueberry Pancakes
- 2 cups all-purpose flour see note on measuring
- 2 tsp. baking soda
- 1 tsp. salt
- 3 Tbsp. granulated sugar
- 2 eggs
- 2 1/3 cups buttermilk 1% is what you are looking for here
- 2 cups frozen wild blueberries see note
- Butter for the pan
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. Measure blueberries and set next to the griddle.
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. Sprinkle as many blueberries as you like into the pancake.
The pancakes should be flipped when the 4th bubble pops. This will take about 2 - 3 minutes on most griddles. Flip the pancake and cook on the second side until no longer doughy.
Between pancakes it helps to take a paper towel or cotton cloth and wipe away any blueberry residue.
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.
How to Measure Flour: The best way to measure flour is to spoon it into the measuring cup and then level it off. This will help ensure you don’t pack too much flour into these tender pancakes.
Choosing Blueberries: You can use any kind of blueberries here but the standard ones are big and make giant craters in pancakes. I love using the wild variety because they are a small berry with great flavor. They are perfectly suited to pancakes. Many stores will carry some variety of wild or Main wild blueberry in the freezer section. Usually they will be more expensive than standard cultivated berries. I paid $4 / pound in my area.
Serving Size: This recipe will make 12 pancakes. Adults will generally eat 2-3 and young children will eat about 1.
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