Cracker Barrel Pancake Recipe
Ingredients
- 2 cups all purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3 tablespoons granulated sugar
- 2 large eggs
- 2 cups buttermilk
- 1/4 cup whole milk
- 1/4 cup melted butter plus more for cooking
- 1 teaspoon vanilla extract optional
Instructions
Mix Dry Ingredients:
- In a large bowl, whisk together flour, baking soda, baking powder, salt, and sugar until well combined.
Mix Wet Ingredients:
- In a separate bowl, whisk together eggs, buttermilk, whole milk, melted butter, and vanilla extract (if using).
Combine Ingredients:
- Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. The batter should be slightly lumpy, avoid overmixing.
Preheat Griddle:
- Heat a griddle or large skillet over medium heat and add a small amount of butter to coat the surface.
Cook Pancakes:
- Pour 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for an additional 1-2 minutes until golden brown.
Serve:
- Serve hot with butter, maple syrup, fresh fruit, or your favorite pancake toppings.
Notes
- For Fluffier Pancakes: Let the batter rest for 5-10 minutes before cooking.
- Storage: Store leftover pancakes in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat in the toaster or microwave.
- Serving Tip: Add a handful of chocolate chips or blueberries to the batter for a delicious twist.
