Cracker Barrel Pancakes Mix: What It Is and How to Make Your Own
Cracker Barrel pancakes mix is a packaged buttermilk pancake mix the restaurant chain sells in its stores and online, and you can also make a similar homemade dry mix from flour, baking soda, salt and sugar, adding eggs and buttermilk when you cook.
Does Cracker Barrel sell its pancake mix?
Yes, Cracker Barrel has sold a buttermilk pancake mix in its Old Country Store gift shops and on its website. Stock and flavors change, so check your local store or the website before making a trip. Prices vary by location and over time.
For the bigger picture, read the main guide.
Follow the box for the best result, and expect to add your own eggs, liquid or oil as the label directs.
What is in a homemade Cracker Barrel-style pancake mix?
A copycat mix needs four dry ingredients: flour, baking soda, salt and sugar. The buttermilk and eggs are added fresh, which is why most copycat versions are not truly “just add water” mixes.
| Ingredient | Amount for one batch (about 12 pancakes) | Role |
|---|---|---|
| All-purpose flour | 2 cups | Structure |
| Baking soda | 2 tsp | Lift; reacts with buttermilk acid |
| Salt | 1 tsp | Flavor |
| Granulated sugar | 1 Tbsp | Light sweetness, browning |
How do you make a big batch of the dry mix?
Multiply the dry ingredients and store them together. For four batches, whisk 8 cups flour, 8 teaspoons (2⅔ tablespoons) baking soda, 4 teaspoons salt and 4 tablespoons sugar in a large bowl until evenly blended. Baking soda clumps easily, so whisk thoroughly or sift twice.
Store the mix in an airtight container in a cool, dry pantry for up to about a month. Label it with the date and the wet ingredients needed: per 2 cups of mix, 2 eggs and 2 cups buttermilk.
How do you cook pancakes from the mix?
- Heat a griddle or nonstick skillet to about 350°F (175°C), or medium heat. A drop of water should sizzle and dance.
- Whisk 2 eggs, 2 cups buttermilk and a few tablespoons of melted butter in a bowl.
- Stir in 2 cups of the dry mix just until combined. Small lumps are fine; overmixing makes pancakes tough.
- Let the batter rest a few minutes if you have time. It thickens and cooks more evenly.
- Pour ¼ to ⅓ cup batter per pancake onto the buttered griddle.
- Cook 2 to 3 minutes, until bubbles form and the edges look set and dull.
- Flip once and cook 1 to 2 minutes more, until golden brown and springy to a light touch.
Can you use Bisquick or another mix instead?
Yes, a store-bought mix such as Bisquick works if you want a shortcut, though the flavor will be less tangy. Swap in buttermilk for the milk called for on the box and the pancakes will taste closer to the restaurant’s. A restaurant-style crisp edge comes from a hot, well-buttered griddle, not from the mix.
What swaps work if you lack buttermilk?
- Homemade soured milk: stir 1 tablespoon lemon juice or white vinegar into 1 cup of milk and wait 5 minutes. Use 2 cups of milk with 2 tablespoons acid.
- Baking powder version: some recipes use regular milk with baking powder instead of baking soda. Baking soda needs an acid to work, so do not use it with plain milk.
- Gluten-free: a 1-to-1 gluten-free flour blend works, but expect a softer texture.
How do you store and reheat leftovers?
Cooked pancakes keep 3 to 4 days in the refrigerator and about 2 months in the freezer. Cool them completely, then separate layers with parchment paper. Reheat in a toaster or 350°F (175°C) oven for 5 to 10 minutes, or microwave for 20 to 30 seconds per pancake.
FAQ
– What is the secret to Cracker Barrel pancakes?
The secret is a tangy buttermilk batter cooked on a hot, buttered griddle. Light mixing keeps them tender, and the hot surface gives the golden, slightly crisp edge.
– Why do Cracker Barrel pancakes taste so good?
Buttermilk adds tang, butter adds richness, and a small amount of sugar balances the flavor. The griddle browning adds a toasty note.
– Can I add the eggs and buttermilk to the dry mix ahead of time?
No, keep them separate until cooking. Once baking soda meets buttermilk it starts reacting, and the batter loses lift if it sits for long.
– Why are my pancakes flat?
A related question readers often ask next: Why Do Cracker Barrel Pancakes Taste So Good?.
Old baking soda, overmixed batter or a griddle that is too cool are the usual causes. Replace baking soda every 6 months and stir only until the flour disappears.
