Enjoy the fluffy, delicious pancakes reminiscent of those served at Cracker Barrel. Perfect for breakfast or brunch, these pancakes are easy to make and sure to please everyone at the table!
Ingredients
-
For the Pancakes:
- 1 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cups buttermilk (or milk with 1 tablespoon vinegar added)
- 1 large egg
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract (optional)
-
For Serving:
- Maple syrup
- Butter
- Fresh fruit (optional)
- Whipped cream (optional)
Instructions
Step 1: Prepare the Batter
-
Mix Dry Ingredients: In a large mixing 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 buttermilk, egg, melted butter, and vanilla extract (if using) until smooth.
-
Combine Mixtures: Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay. Let the batter rest for about 5 minutes.
Step 2: Cook the Pancakes
-
Preheat the Griddle: Heat a non-stick griddle or skillet over medium heat. Lightly grease with butter or cooking spray.
-
Pour the Batter: For each pancake, pour about ¼ cup of batter onto the griddle. Leave space between pancakes as they will spread slightly.
-
Cook Until Bubbly: Cook the pancakes for about 2-3 minutes, or until bubbles form on the surface and the edges look set.
-
Flip and Finish Cooking: Carefully flip the pancakes using a spatula and cook for an additional 1-2 minutes, or until golden brown and cooked through.
Step 3: Serve
-
Keep Warm: If making multiple batches, keep the cooked pancakes warm in a low oven (about 200°F or 95°C) while you finish cooking the rest.
-
Serve: Stack the pancakes on plates and serve warm with butter and maple syrup. Add fresh fruit or whipped cream if desired.
