...
Go Back
A stack of fluffy, golden pancakes drizzled with maple syrup and butter, served on a white plate. Perfect homemade Cracker Barrel-style pancakes on a kitchen counter.

Easy Copycat Cracker Barrel pancake Recipe

This Cracker Barrel pancake recipe creates fluffy, crispy-edged pancakes with a rich, golden-brown finish. Using key ingredients like malted milk powder, buttermilk, and melted butter, this foolproof method guarantees restaurant-quality results every time.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 35 minutes
Servings: 5
Course: Breakfast, Brunch
Cuisine: American, southern
Calories: 280
Ingredients Equipment Method

Ingredients
  

  • 2 cups All-purpose flour Can substitute with self-rising or pastry flour
  • 2 tablespoon Malted milk powder Key to signature flavor
  • 1 ½ teaspoon Baking powder Helps pancakes rise
  • ½ teaspoon Baking soda Works with buttermilk for fluffiness
  • 2 tablespoon Sugar Slight sweetness and golden crust
  • ½ teaspoon Salt Balances flavor
  • 2 large Eggs Room temperature for best texture
  • 2 cups Buttermilk Can substitute with milk + vinegar
  • 2 tablespoon Melted butter For rich flavor and crispy edges
  • 1 teaspoon Vanilla extract Optional but adds depth
  • 1 tablespoon Butter For greasing the griddle

Equipment

  • 1 Large mixing bowl  For combining dry and wet ingredients
  • 1 Whisk To mix the batter evenly.
  • 1 Non-stick skillet or griddle For cooking pancakes evenly
  • 1 Measuring cups and spoons For accurate ingredient measurements
  • 1 Spatula For flipping pancakes.

Method
 

  1. In a large bowl, whisk together flour, malted milk powder, baking powder, baking soda, sugar, and salt.
  2. In a separate bowl, beat the eggs until fluffy, then stir in buttermilk, melted butter, and vanilla.
  3. Pour the wet mixture into the dry ingredients and fold gently. Stop mixing when you see small lumps.
  4. Let the batter rest for 10 minutes to allow the ingredients to hydrate fully.
  5. Preheat a griddle to 375°F (medium heat) and brush with butter.
  6. Pour ¼ cup of batter onto the griddle for each pancake.
  7. Cook until bubbles form on the surface and the edges start to look dry (about 2 minutes).
  8. Flip once and cook for another 30 seconds to 1 minute, until golden brown. Do not press down on pancakes.
  9. Remove from heat, butter lightly, and serve immediately with syrup or toppings of choice.