Cracker Barrel Copycat Pancakes

We love Cracker Barrel Restaurant pancakes! I developed this copycat version that is a homage to the taste and style of the delicious Cracker Barrel Buttermilk Pancake. Preheat your griddle or pan. Mix all of the dry ingredients together well. Mix in the buttermilk to the dry ingredients. In a separate bowl, crack the egg and whisk it incorporating air into the egg until it is light and bubbly.

Eggs that are not straight out of the fridge will whip up easier. Add the egg to the other ingredients and mix together JUST to incorporate. Do not over mix. Grease the griddle with a bit of vegetable oil for each set of pancakes. Cook until the bottom side is golden. Serve with whipped butter and warm maple syrup. These taste best served right off the griddle / pan onto the plate for immediate eating! When we cannot make it to the restaurant, this is my go-to pancake recipe at home. It is yummy as is or with blueberries added.

The item by the heat with regard to an minute or maybe two ALONG WITH turn straight down the burner merely a bit. Pour out enough batter to make 4 inch cakes. Whenever your current tops possibly be bubbly, it’s day to help flip. DON’T WALK AWAY, cook until golden brown. Serve up hot throughout maple syrup drizzled from top. 1 / 2 c. 1 / 2 c.

1 / 2 c. In the large bowl, mix ones dry ingredients which has a wooden spoon AS WELL AS set aside. Mix liquid ingredients together IN ADDITION TO lemon zest IN ADDITION TO stir into dry mixture. Whisk until your current mixture is actually smooth. Pour 1 / 4 to help 1 / 3 cup associated with batter in a good hot skillet IN ADDITION TO sprinkle with blueberries. Turn your pancake As soon as bubbles appear towards surface. Pour maple syrup. Makes a great dozen or therefore pancakes. Keep pancakes warm with a preheated 200F degree oven until many pancakes are generally cooked. Serve immediately. Pancakes taste Best right after these are made. Pancakes freeze well, up to be able to a couple of months.

This fluffy blueberry buttermilk pancakes recipe is my definition of a perfect homemade pancake with an extra blueberry flavor boost. I like a lot of butter on my pancakes. Growing up we had pancakes for breakfast a lot. Actually, I think we probably had them more often for dinner which made them all the more special. Looking back, while I loved them at the time because, hello, I was a kid and pancakes!

She basically fried them in oil and then they were covered in margarine and the imitation pancake syrup that might have once barely brushed against a maple tree in passing. Sometimes it’s a bit scary to look back on what you ate as a kid and loved because you didn’t know any better, huh, Anyway, these days I like to make my pancakes from scratch and one of my utmost favorites is using this fluffy blueberry buttermilk pancakes recipe. It took me a lot of experimenting to make what I consider to be the perfect pancakes.

Some were too thin and not very fluffy, while others were thicker but on the blander side. After some trial and error, I also found that technique is very important when it comes to pancake texture. For example, while you can use buttermilk substitutions, using real deal buttermilk not only makes for a tender pancake with good flavor, but also helps the pancakes rise more and be fluffier.

Resting the batter also helps the batter to be lighter and fluffier, along with the usual tip of not over mixing your pancake batter. I’ve tried making this recipe with regular milk mixed with vinegar or not letting the batter rest and they just aren’t the same. So, if you try this recipe for fluffy blueberry buttermilk pancakes, make sure to follow the directions as closely as possible to get fluffy pancake perfection. I’m already craving these pancakes again just talking about them.

I guess I know what’s on the breakfast menu this weekend! They’re quite delicious on their own, and even more with a big pat of butter and drizzle of real maple syrup, but I do generally like to serve them with bacon or sausage for some added protein. These blueberry pancakes also reheat and freeze well, so I’ll often make a double batch to eat throughout the week or freeze for the future.

I’m often asked what products I use when cooking so here I share some of my must-haves to make these buttermilk blueberry pancakes. All of these items are used regularly in my kitchen. Batter bowl - Batter bowls are great to mix up cakes, whipped cream, and, of course, pancakes. Cookie or ice cream scoop - I like using a heaping large cookie scoop for measuring out the batter to make the pancakes as close in size as possible.