Cracker Barrel Pancakes (Copycat Recipe)

If you’ve been craving Cracker Barrel pancakes at home, this recipe is your shortcut to that signature fluffy, buttery stack. I’ve tested and refined this copycat recipe to match the real thing, and honestly, it might even be better. With crisp edges, soft, fluffy centers, and a subtle buttermilk tang, these are pancakes worth waking up for.

Why You'll Love This Cracker Barrel Pancakes Recipe

If you love Cracker Barrel pancakes, just wait until you try this homemade copycat version. These pancakes are thick, fluffy, and lightly crisped on the edges—just like the ones from the restaurant. They’ve got that signature buttery flavor and just enough buttermilk tang to keep every bite rich, comforting, and totally addictive.

What I love most is that this recipe is incredibly easy to make at home and way more affordable than going out to eat. You can have a full Cracker Barrel–style breakfast on your table in no time, and no one will guess they didn’t come from the kitchen at the restaurant.

They're that legit and taste even better with this Cracker Barrel hash brown casserole on the side or these Cracker Barrel fried apples on top. It might be one of the best copycat Cracker Barrel recipes ever created, right along with this buttermilk pancake recipe.

Ingredients for Cracker Barrel Pancakes

• 2 ⅓ cup 1% fat buttermilk
• 2 large eggs
• 2 cups all-purpose flour
• 2 teaspoon baking soda
• 2 ½ tablespoon sugar
• Butter, for greasing the griddle or skillet
• Fresh strawberries to serve with
• Real maple syrup to serve with

You can also use a lot of these same ingredients to make these Cracker Barrel biscuits, so you might want to check that recipe out next.

How To Make Cracker Barrel Pancakes

Step 1: Mix the wet ingredients

Preheat a pancake griddle or a non-stick skillet to 350°F. While it heats, whisk the buttermilk and eggs together in a medium bowl. 

Step 2: Add the dry ingredients

Add the flour, baking soda, and sugar to the bowl with the buttermilk mixture. Mix everything until it comes together into a pancake batter. 

Step 3: Cook the pancakes

Grease the hot griddle or skillet with butter. Drop ½ cup of batter onto it and level it out with the back of a spoon. Let the pancakes cook for 2-4 minutes, then flip and cook on the other side until golden brown and cooked through. Repeat with the remaining batter.

Step 4: Serve the pancakes

Serve the Cracker Barrel buttermilk pancakes warm, topped with strawberries or other fruit and homemade syrup. Enjoy!

Expert Tips To Make The Best Cracker Barrel Pancakes

• Buttermilk is key—but subs can still work: For that signature Cracker Barrel flavor, real buttermilk is ideal. It adds tang and helps create a tender texture. But if you don’t have any on hand, you can substitute with whole milk, almond milk, or heavy cream—just add 1 tablespoon of lemon juice or vinegar per cup to mimic buttermilk’s acidity. Let it sit for 5 minutes before using.
• Customize the batter to make it your own: While these pancakes are perfect as-is, you can easily fold in extras like chocolate chips, blueberries, sliced bananas, or even chopped nuts. Just be sure to add them after the batter is mixed to avoid overworking the flour.
• Use an ice cream scoop or measuring cup for consistency: To keep your pancakes uniform in size and thickness, use a ¼-cup measuring cup or ice cream scoop to portion out the batter. This helps them cook evenly and makes them easier to flip.
• Wait for bubbles before flipping: Let the pancake cook undisturbed until bubbles form and begin to pop on the surface. That’s your signal to flip. This step helps ensure a golden, evenly cooked surface and prevents undercooked centers.
• Grease the skillet between batches: Whether you're using a griddle, nonstick skillet, or cast iron pan, lightly re-grease with butter or neutral oil before pouring more batter. This keeps the edges crisp and prevents sticking without burning the surface.
• Adjust the heat if needed: Medium to medium-low heat is the sweet spot. Too hot and the pancakes will brown before they cook through. If your skillet starts to smoke or the first batch cooks too fast, turn the heat down slightly and allow the pan to cool between batches.
• Keep pancakes warm as you go: If you’re cooking for a crowd, place finished pancakes on a baking sheet in a 200°F oven to keep them warm while you finish the batch. This helps preserve that fluffy texture without drying them out.
• Serve with classic sides for the full Cracker Barrel experience: Pair your pancakes with oven hash browns, breakfast sausage, or thick-cut bacon. For a sweet finish, top them with Cracker Barrel fried apples or a pat of butter and a drizzle of real maple syrup.

Cracker Barrel Pancakes FAQS

What are Cracker Barrel pancakes made from?

Cracker Barrel’s signature buttermilk pancakes are made from a simple, time-tested mix of flour, baking soda, sugar, eggs, salt, and buttermilk. This copycat version recreates the same fluffy, flavorful texture using real, pantry-staple ingredients—no boxed mix required.

What type of pancakes does Cracker Barrel serve?

Cracker Barrel’s menu includes their classic buttermilk pancakes, along with seasonal or limited-time specials like stuffed cheesecake pancakes and mini confetti pancakes for kids. The core of all their pancake varieties is their signature buttermilk batter—thick, golden, and cooked to perfection.

Can I make these pancakes ahead of time?

Yes! You can make the batter up to 1 day in advance and store it covered in the refrigerator. The texture will stay fluffy, and the flavor may even deepen slightly as the ingredients rest. You can also cook the pancakes ahead and store them in an airtight container in the fridge for up to 3 days, or freeze them for longer.

How do I store leftover Cracker Barrel pancakes?

Let the pancakes cool completely, then stack them with a piece of parchment paper between each one to prevent sticking. Store in an airtight container or zip-top bag in the refrigerator for up to 3–4 days. To reheat, warm them in a skillet over medium-low heat, pop them in the toaster for crisp edges, or microwave them for 20–30 seconds with a damp paper towel to keep them soft.

Can I freeze leftover pancakes?

Absolutely. Let the pancakes cool completely, then place parchment paper between each one and store in a freezer-safe bag. Reheat in a toaster, toaster oven, or skillet for that fresh-off-the-griddle texture.

How do I keep pancakes warm while cooking the rest?

Place cooked pancakes on a baking sheet in a 200°F oven while you finish the batch. This keeps them warm without drying them out, and is especially helpful when serving a crowd.

What can I serve with Cracker Barrel pancakes?

These pancakes go great with maple syrup, whipped butter, or Cracker Barrel fried apples. For a full restaurant-style breakfast, serve them with thick-cut bacon, sausage patties, eggs, or hash brown casserole.

Copycat Recipes To Try Next

• Cracker Barrel Meatloaf
• McDonald's pancakes
• IHOP pancakes
• Bisquick pancake recipe
• Denny's pancakes
• Krusteaz waffle recipe
• Dollywood cinnamon bread
• Jimmy Dean breakfast sausage
• IHOP hash browns