Cracker Barrel Pancake Recipe
Cracker Barrel Pancake Recipe
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Cracker Barrel Pancake Recipe
Experience the deliciousness of Cracker Barrel Pancake Recipe in your own kitchen with this easy to follow recipe. These fluffy, golden pancakes are perfect for breakfast or brunch dessert, capturing the essence of the beloved restaurant’s signature dish. With a simple ingredient list and straightforward instructions, you’ll be able to whip up a stack of mouthwatering pancakes that will impress your family and friends.
Description
If you’ve ever visited Cracker Barrel, you know their pancakes are the stuff of legends. Fluffy, light, and irresistibly delicious, they are the perfect way to start your day. This Cracker Barrel Pancake Recipe brings that classic taste right to your kitchen, making it easy to enjoy a comforting breakfast any day of the week.
The secret to achieving that perfect Cracker Barrel Pancake Recipe texture lies in the balance of ingredients. Flour, baking powder, sugar, and buttermilk create a light and airy pancake that’s also tender and flavorful. The buttermilk not only contributes to the pancake’s richness but also helps in creating that fluffy texture we all love.
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 2 cups buttermilk
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- Butter or oil for the skillet
Instructions
- Prepare the Dry Ingredients: In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk together until well blended.
- Mix Wet Ingredients: In a separate bowl, beat the eggs, then add the buttermilk, melted butter, and vanilla extract. Mix well until everything is combined.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients. Stir gently until just combined; a few lumps are okay. Be careful not to overmix, as this can lead to tough pancakes.
- Heat the Skillet: Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
- Cook the Pancakes: For each pancake, pour about 1/4 cup of batter onto the skillet. Cook until bubbles form on the surface and the edges look set (about 2-3 minutes). Flip and cook the other side until golden brown (about 1-2 minutes more).
- Serve Warm: Remove pancakes from the skillet and keep warm while you cook the remaining batter. Serve with your favorite toppings, such as maple syrup, fresh fruit, or whipped cream.
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Cracker Barrel Pancake Recipe
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 2 cups buttermilk
- 1/4 cup unsalted butter melted
- 1 teaspoon vanilla extract
- Butter or oil for the skillet
Instructions
- Prepare the Dry Ingredients: In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk together until well blended.
- Mix Wet Ingredients: In a separate bowl, beat the eggs, then add the buttermilk, melted butter, and vanilla extract. Mix well until everything is combined.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients. Stir gently until just combined; a few lumps are okay. Be careful not to overmix, as this can lead to tough pancakes.
- Heat the Skillet: Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
- Cook the Pancakes: For each pancake, pour about 1/4 cup of batter onto the skillet. Cook until bubbles form on the surface and the edges look set (about 2-3 minutes). Flip and cook the other side until golden brown (about 1-2 minutes more).
- Serve Warm: Remove pancakes from the skillet and keep warm while you cook the remaining batter. Serve with your favorite toppings, such as maple syrup, fresh fruit, or whipped cream.
Notes
- Storage: Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months. Reheat in the toaster or microwave before serving.
- Variations: Add chocolate chips, blueberries, or nuts to the batter for an extra twist.
- Buttermilk Substitute: If you don’t have buttermilk on hand, you can create a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for 5-10 minutes before using.
