Cracker Barrel Pancake Recipe
Cracker Barrel Pancake Recipe
Table of Contents
Cracker Barrel Pancake Recipe
Enjoy the fluffy, delicious taste of Cracker Barrel pancakes right at home with this easy to follow recipe. Perfect for breakfast, brunch, or a cozy dinner, these pancakes are light, fluffy, and irresistibly tasty. Let’s dive into the world of breakfast comfort food and bring the Cracker Barrel experience to your kitchen.
Description
When it comes to classic American breakfasts, few things can rival the beloved pancake. Known for their light and fluffy texture, Cracker Barrel pancakes are a staple for many. This Cracker Barrel pancake recipe captures that same delightful essence, allowing you to recreate the experience in your own kitchen.
The journey to making these Cracker Barrel Pancake Recipe begins with the right ingredients. All purpose flour serves as the base, ensuring that the pancakes turn out light and airy. Baking powder is essential for that fluffy rise, while sugar adds just the right hint of sweetness. Whole milk provides moisture and a rich flavor, and eggs contribute to the perfect texture. Finally, a touch of melted butter enhances the pancakes’ richness, making each bite a warm embrace.
Once you’ve gathered your ingredients, the preparation is straightforward. Mixing the dry ingredients together before incorporating the wet ones ensures even distribution, leading to uniformly fluffy pancakes. A gentle hand during mixing is key; overmixing can result in tough pancakes, which is the opposite of what we’re aiming for.
Cooking these pancakes is an art form in itself. A hot griddle or skillet is crucial, as it allows the pancakes to develop that golden brown crust while remaining soft inside. You’ll know it’s time to flip them when bubbles form on the surface, creating the perfect indicator of doneness.
Serve your Cracker Barrel Pancake Recipe with a drizzle of maple syrup, a pat of butter, or even fresh fruits like strawberries or blueberries for an extra burst of flavor. This recipe makes a generous batch, perfect for sharing with family or enjoying leftovers the next day.
Ingredients
- 1 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cups whole milk
- 1 large egg
- 3 tablespoons melted butter (plus extra for cooking)
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- Combine Wet Ingredients: In a separate bowl, whisk together the milk, egg, and melted butter until smooth.
- Combine Mixtures: Pour the wet mixture into the dry ingredients. Gently fold until just combined; it’s okay if a few lumps remain—overmixing will lead to dense pancakes.
- Preheat Griddle: Heat a griddle or non-stick skillet over medium heat. Lightly grease with butter.
- Cook Pancakes: Pour ¼ cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes, or until golden brown.
- Serve: Remove from the griddle and keep warm while you cook the remaining pancakes. Serve warm with butter and syrup.
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Cracker Barrel Pancake Recipe
Ingredients
- 1 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cups whole milk
- 1 large egg
- 3 tablespoons melted butter plus extra for cooking
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- Combine Wet Ingredients: In a separate bowl, whisk together the milk, egg, and melted butter until smooth.
- Combine Mixtures: Pour the wet mixture into the dry ingredients. Gently fold until just combined; it’s okay if a few lumps remain overmixing will lead to dense pancakes.
- Preheat Griddle: Heat a griddle or non-stick skillet over medium heat. Lightly grease with butter.
- Cook Pancakes: Pour ¼ cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes, or until golden brown.
- Serve: Remove from the griddle and keep warm while you cook the remaining pancakes. Serve warm with butter and syrup.
Notes
- Storage: Leftover pancakes can be stored in an airtight container in the fridge for up to 3 days. Reheat in the toaster or microwave.
- Variations: Add blueberries, chocolate chips, or chopped nuts to the batter for a twist on the classic recipe.
