The Scoop
These Copycat Cracker Barrel® Pancakes are a breakfast classic. Perfect for family gatherings, they bring nostalgic comfort with each fluffy bite.
The morning after my brother's wedding, I found myself elbow-deep in nostalgia as the family gathered for breakfast in our childhood home. My job was simple: make pancakes for a handful of sleepy relatives, all desperate for some comfort food to ease them past last night’s revelry. I dug through my parents’ pantry and found the essentials—eggs, flour, a well-worn sack of sugar, and a bottle of low-fat buttermilk that called to mind lazy weekend brunches long ago.
While whisking together the batter, memories surfaced of my first kitchen disaster—learning the hard way never to overmix. It's all in the light touch, as I told myself that morning. Rubbing generous pats of butter across the hot griddle, I was reminded of the rich aroma that would waft through the house signaling breakfast time. The first pancake always came out a little wonky, but it wouldn’t be a weekend family breakfast without that initiation.
As the pancakes hit the table, golden and warm, everyone marveled at how perfectly they soaked up the syrupy goodness. My sister cracked a joke about my younger self licking drippy syrup off a plate, and laughter bubbled up as effervescent as the rising pancakes. My impromptu family brunch rekindled the bond we’d always shared in that kitchen, over plates piled high and past filled with flour-covered mishaps that somehow always brought us closer.
Ingredients
- 2 eggs
- 2 1/3 cups low-fat buttermilk
- 2 cups flour, spooned and leveled
- 2 teaspoons baking soda
- 1 teaspoon salt
- 3 tablespoons granulated sugar
- butter, to taste
Directions
- Preheat a pancake griddle over medium heat.
- In a medium bowl, whisk the eggs and the buttermilk together.
- Add the flour, the baking soda, the salt, and the sugar to the buttermilk mixture and whisk until just combined.
- Rub the butter in a circle on the hot griddle.
- Drop 1/2 cup of the batter into the butter spot, leveling it out, and cook the pancake until it begins to bubble, after about 2-3 minutes.
- Flip the pancake and cook it until it is no longer doughy and is cooked through, about 1-2 minutes.
- Transfer the pancake from the griddle and add more of the butter to the griddle.
- Repeat the cooking process for each of the pancakes.
- Serve the pancakes hot topped with more of the butter.
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