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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.
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Course: Breakfast, Brunch
Cuisine: American, southern
Prep Time: 10 minutes
Cook Time: 15 minutes
Resting Time: 10 minutes
Total Time: 35 minutes
Servings: 5
Calories: 280kcal
Cost: 5$

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.)

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

Instructions 

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

Nutrition

Serving: 100g | Calories: 280kcal (14%) | Carbohydrates: 40g (13%) | Protein: 8g (16%) | Fat: 10g (15%) | Saturated Fat: 5g (31%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 60mg (20%) | Sodium: 500mg (22%) | Potassium: 150mg (4%) | Fiber: 1g (4%) | Sugar: 6g (7%) | Vitamin A: 300IU (6%) | Calcium: 120mg (12%) | Iron: 1.5mg (8%)