Homemade Buttermilk Cracker Barrel Pancake Recipe - Top Secret & Delicious
Equipment
- Electric griddle or cast iron skillet
- Medium mixing bowl
- Whisk
- Ice cream scoop or ladle
- Spatula for flipping pancakes
Ingredients
- 2 cups flour measured with a spoon
- 1 cup granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon of salt
- 2 large eggs
- 2 cups low-fat buttermilk
- 1 tablespoon melted butter, plus additional butter for cooking
- Fresh fruit, powdered sugar, or peanut butter for garnish (optional)
Instructions
- Preheat a pancake griddle to 350 degrees Fahrenheit or warm a cast iron skillet over medium heat.
- In a medium bowl, whisk together the 2 large eggs and buttermilk until just combined.
- Add the dry ingredients to the wet ingredients and mix until just combined, being careful not to overmix.
- Stir in the melted butter until the batter is smooth.
- Using an ice cream scoop or ladle, spread the batter onto the preheated cooking surface to form 12 pancakes.
- Cook the pancakes for 2-3 minutes or until the edges look set and bubbles begin to form on the surface.
- Flip the pancakes and cook for an additional 2-3 minutes on the other side until golden brown.
Notes
- If using regular milk instead of buttermilk, add a teaspoon of baking soda to help the pancakes rise.
- For a savory twist, try adding shredded cheese or chopped herbs to the batter.