Craving Cracker Barrel Pancakes? Easy Recipe Without Buttermilk, You Can Make It Now!

Craving Cracker Barrel Pancakes? Easy Recipe Without Buttermilk, You Can Make It Now!
Craving Cracker Barrel Pancakes? Easy Recipe Without Buttermilk, You Can Make It Now!

Okay, so I’ve always been a huge fan of Cracker Barrel’s pancakes. I mean, who isn’t? But sometimes, you just crave that fluffy goodness at home without the trip. Plus, I realized I didn’t have any buttermilk on hand one morning. Disaster, right? Nope! I decided to get creative and figure out how to make those pancakes without it.

I started by gathering all the usual pancake ingredients: flour, sugar, baking powder, baking soda, salt, eggs, and milk. Now, the key to replacing buttermilk is to make the milk a bit acidic. I grabbed some regular milk and thought, “What can make this sour?” Lemon juice! I squeezed about a tablespoon of lemon juice into a cup of milk and let it sit for a few minutes. You could see it thicken up just a bit. That’s exactly what I wanted.

Mixing it all up

First, I mixed all the dry ingredients in a big bowl. I made sure to whisk them together really well so there were no clumps. Then, in another bowl, I cracked the eggs and whisked them with the “soured” milk and a bit of melted butter. Oh man, the smell of melted butter just makes everything better, doesn’t it?

Craving Cracker Barrel Pancakes? Easy Recipe Without Buttermilk, You Can Make It Now!

Next, I slowly poured the wet ingredients into the dry ingredients. The trick here is not to overmix. I folded everything together gently until it was just combined. You want a few lumps in there; it actually makes the pancakes fluffier. Trust me on this one.

Cooking Time!

I heated up my trusty non-stick griddle to medium heat. You don’t want it too hot, or the pancakes will burn before they cook through. I gave it a light spray with some cooking oil, but you could use butter too. Once it was hot, I used a 1/4 cup measuring cup to scoop the batter onto the griddle.

Now, here’s the fun part – watching them cook. I waited until I saw bubbles forming on the surface and the edges started to look dry. That took about 2-3 minutes. Then, with a confident flip, I turned them over. Another couple of minutes on the other side, and they were golden brown and perfect.

The Final Touch

I stacked those beauties on a plate and, of course, I couldn’t resist a generous drizzle of maple syrup. I also added a few fresh berries on top because, why not? It makes it feel a bit fancy, you know?

Taking that first bite was heavenly. They were fluffy, slightly tangy, and just as good as the ones at Cracker Barrel, if I do say so myself. The best part? I did it all without buttermilk, and it was so easy.

Ingredients Recap

  • Flour – The base, obviously.
  • Sugar – For that touch of sweetness.
  • Baking powder & Baking soda – The magic duo for fluffiness.
  • Salt – Just a pinch to balance the flavors.
  • Eggs – To bind it all together.
  • Milk – Soured with lemon juice as a buttermilk substitute.
  • Melted butter – Because butter makes everything better.
  • Lemon juice – The secret ingredient to sour the milk.

So there you have it. My little adventure in making Cracker Barrel-style pancakes without buttermilk. It’s all about getting a bit creative and not being afraid to experiment. Give it a try, and let me know how it goes. Happy pancake flipping!

Post Comment