Cracker Barrel Pancakes
Copycat buttermilk pancakes with crisp, buttery edges and soft centers, made from scratch on a hot buttered griddle.
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Ingredients
- 2 cups all-purpose flour spooned and leveled, not sifted
- 2 teaspoons baking soda
- 1 teaspoon salt
- 3 tablespoons granulated sugar
- 2 eggs
- 2 1/3 cups low-fat buttermilk no more than 1% fat
- butter for greasing the griddle before each batch
Instructions
- Preheat a pancake griddle to 350°F.
- Whisk the eggs and buttermilk in a medium bowl. Add the flour, baking soda, salt and sugar and whisk just until combined.
- Rub butter in a circle on the griddle. Pour 1/2 cup of batter onto the buttered spot and promptly spread it into a circle with the back of the scoop.
- Flip when the second bubble pops, about 2 minutes on most griddles. Cook the other side until it is no longer doughy.
- Serve hot off the griddle. Butter the griddle again before adding each new batch of batter.
Notes
This is a copycat, not the restaurant's recipe. The butter for the griddle has no set amount and is not counted in the nutrition. Serve the pancakes right away for the crispest edges.
Nutrition
Serving: 1servingCalories: 259kcalCarbohydrates: 42.8gProtein: 9.5gFat: 5.1gSodium: 933mgFiber: 1.1gSugar: 11.1g
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