Copycat Cracker Barrel Pancake Recipe

Start your day off right with a delicious serving of this Cracker Barrel Pancake Recipe. Made with buttermilk, eggs, flour, and other baking ingredients, these pancakes are sure to become a favorite. It’s a staple in our collection and has made it into our arsenal of Cracker Barrel Recipes.

This breakfast bares a similar resemblance to the ones served at this popular restaurant. As a family, we enjoy creating dishes that are similar to the food establishments we like to visit.

A stack of pancakes from a Cracker Barrel Pancake Recipe on a white plate with blueberries on the side.

While researching breakfast ideas, I came across this recipe and my curiosity went into overdrive. Being that I have made plenty of pancakes in my day, I had to try this one to see if it compares to Cracker Barrel’s version. It did not disappoint!

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Reasons to make this Cracker Barrel Pancake Recipe

  • The entire recipe is less then 8 ingredients, therefore making it affordable
  • You can make these pancakes ahead of time and freeze
  • Clean up will be a breeze due to the minimal amount of dirty dishes
  • Without a doubt, they are highly kid approved

Ingredients and Tips for this Pancake Recipe from Cracker Barrel

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  • All Purpose Flour: This ingredient is crucial as it will give the recipe it’s texture.
  • Baking Soda: Without a doubt, when combined with salt and buttermilk, baking soda will help the pancakes rise.
  • Buttermilk: Make sure not to use anything above 1% or your pancakes will come out flat.
A white plate with a stack of pancakes from a Cracker Barrel Pancake Recipe.

Does Cracker Barrel Serve Other Types of Pancakes?

Cracker Barrel produces a multitude of different pancakes on a daily basis. Accoording to their website, they serve: buttermilk, blueberry with blueberry syrup, and pecan with maple syrup.

Are these Pancakes Freezable?

Yes! After cooking, allow to come to room temperature. Place them individually on a cookie sheet on top of parchment paper. Freeze for about 2 hours and distribute in a gallon ziplock bag. They can stay in the freezer for up to 2 months. To defrost, place frozen pancakes in a toaster oven until desired warmness. You can also microwave them on high for about 20 to 30 seconds.

Which Appliance Do I Use to Make These Cracker Barrel Pancakes?

To clarify, this recipe makes about 9 pancakes. Due to this, we like to use a griddle such as this Bella Electric Griddle. It allows us to make multiple pancakes in a short amount of time. The warming tray underneath also helps to keep the pancakes ready to serve.

Looking For More Breakfast Recipes?

If you enjoy easy breakfast recipes, here are a few more recommendations from the site and our friends:

A pile of pancakes from a Cracker Barrel Pancake Recipe on a white plate with syrup, butter, and blueberries.

What Do I Serve with this Cracker Barrel Pancake Recipe?

Wondering what else you can serve with this meal? Here are a few suggestions from the site:

Helpful Kitchen Tools

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CopyCat Cracker Barrel Pancake Recipe

This Cracker Barrel Pancake Recipe only contains 7 ingredients and tastes just like the real thing! They'll be a hit at your next breakfast!
Prep Time: 10 minutes
Cook Time: 10 minutes
Course: Breakfast
Cuisine: American
Keyword: Cracker Barrel, easy
Serves: 9 pancakes
Calories Per Serving: 169


  • 2 cups all purpose flour
  • 2 tsp. baking soda
  • 1 tsp. salt
  • 3 tbsp. granulated sugar
  • 2 1/3 cups low fat buttermilk
  • 2 large eggs
  • 2 tbsp. unsalted butter for greasing the griddle


  • Preheat the griddle to 350 degrees.
  • In a medium mixing bowl, stir in the flour, baking soda, salt, and sugar. Keep stirring until well mixed.
  • Whisk together the eggs and the buttermilk until well combined.
  • Combine the egg mixture with the flour mixture. Whisk until everything is well combined.
  • Grease the heated griddle with the unsalted butter. Drop 1/2 cup of the pancake batter onto the griddle. Repeat this a few times across the entire griddle.
  • Flip the pancakes after a few minutes and the outer edges look settled.
  • The pancakes are done when each side is no longer doughy. Serve immediately.

Libby’s Notes

Recipe Source: Inspired by the blog, Mirlandra’s Kitchen


Serving: 1pancake | Calories: 169kcal | Carbohydrates: 29g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 10mg | Sodium: 605mg | Potassium: 125mg | Fiber: 1g | Sugar: 8g | Vitamin A: 111IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 1mg
Tried this recipe?Mention @cooknwithlibby or tag #cookwlib!


  1. I was trying to follow the recipe and maybe I missed it. How many eggs did you use?
    I don’t see it in the recipe above. It could also be my phone.

    1. Hi Danielle. We use 2 large eggs. It was a recipe card error but I have fixed it. Thank you for pointing it to me.

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