Cracker Barrel Blueberry Pancakes

Blueberry pancakes have always been a staple in our weekend mornings, but nothing quite matches the flavor and texture of the Cracker Barrel blueberry pancakes recipe. Growing up in the South, weekend breakfasts were more than a meal they were a tradition. My grandmother made pancakes from scratch, and she’d always toss in fresh blueberries picked from her backyard bushes. Years later, I tried the blueberry pancakes at Cracker Barrel and was transported right back to that warm kitchen filled with the scent of vanilla, melting butter, and ripe berries bursting in the pan. This Cracker Barrel blueberry pancakes recipe has become a family favorite, and every time I make it, it brings a little Southern comfort to my table.

Why You’ll Love This Cracker Barrel Blueberry Pancakes

If you’re looking for a cozy, restaurant-quality breakfast at home, the Cracker Barrel blueberry pancakes recipe delivers every time. It’s loaded with juicy blueberries, made from a fluffy buttermilk base, and has that signature golden finish. These pancakes are:

• Perfectly fluffy on the inside with a slight crisp on the edges
• Packed with sweet-tart blueberry bursts
• Quick and easy to whip up
• A guaranteed crowd-pleaser for both kids and adults

Pure Comfort

There’s something incredibly satisfying about biting into a warm stack of these pancakes. The Cracker Barrel blueberry pancakes recipe taps into everything that makes comfort food special: warmth, nostalgia, and homemade flavor. Drizzle on some maple syrup and watch it melt through the layers it’s joy on a plate.

Ingredients for Cracker Barrel Blueberry Pancakes

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
2 large eggs
2 cups buttermilk
1/4 cup melted butter
1 teaspoon vanilla extract
1 1/2 cups fresh or frozen blueberries (do not thaw if frozen)

What You Need

Large mixing bowl
Medium mixing bowl
Whisk
Measuring cups and spoons
Spatula
Cast iron skillet or non-stick griddle
Ladle or 1/4 cup measure for pouring
Cooling rack (optional)

Time to Cook Cracker Barrel Blueberry Pancakes Recipe

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 (makes about 12 pancakes)

Steps to Make Cracker Barrel Blueberry Pancakes

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, whisk eggs, then stir in buttermilk, vanilla, and melted butter.
3. Pour the wet mixture into the dry ingredients and stir until just combined. Do not overmix.
4. Gently fold in the blueberries.
5. Heat a skillet or griddle over medium heat. Lightly grease with butter or oil.
6. Pour 1/4 cup of batter onto the skillet for each pancake.
7. Cook until bubbles form on the surface and the edges look dry, then flip and cook another 2–3 minutes.
8. Keep warm on a cooling rack or serve immediately with maple syrup.

Make Cracker Barrel Blueberry Pancakes Perfect

• Always use fresh buttermilk for fluffier pancakes.
• Don’t thaw the blueberries if using frozen they’ll bleed less into the batter.
• Use medium-low heat for an even golden finish.
• Let the batter rest for 5 minutes before cooking to improve texture.

Mix It Up

Feeling adventurous? Try these delicious variations:

• Add lemon zest to brighten the flavor
• Swap blueberries for raspberries or blackberries
• Mix in white chocolate chips for a dessert-worthy twist

Perfect Partners

Busy Day Hero

Pair with crispy bacon or sausage for a protein-packed start.

Work Ahead

Make the batter the night before (without the blueberries), store in the fridge, and add berries just before cooking.

Save Some For Later

Freeze leftovers in a single layer. Reheat in a toaster or warm oven for a fresh-tasting breakfast any day of the week.

Everyone’s Happy

Set up a toppings bar with syrups, whipped cream, and extra berries for a fun, customizable breakfast spread.

Good For You Too

For a healthier twist, use whole wheat flour or add a spoonful of ground flaxseed to the batter.

Easy Clean Up

Use one mixing bowl for dry, one for wet, and keep a damp cloth nearby to wipe the griddle between batches.

Switch It Up

Love pancakes? You’ll adore these 10-minute chocolate chip pancakes and learn how to prevent burning chocolate chips.

Simply Perfect

Top these with powdered sugar, a drizzle of honey, or a pat of melting butter for a minimalist treat that still feels special.

FAQs for Cracker Barrel Blueberry Pancakes Recipe

1. Can I use pancake mix instead of making the batter from scratch?
Yes, but making it from scratch gives you better control over texture and flavor.

2. What if I don’t have buttermilk?
Add 1 tablespoon of vinegar or lemon juice to 1 cup of milk and let it sit for 5 minutes.

3. Can I use frozen blueberries?
Absolutely—just don’t thaw them beforehand to avoid purple streaks.

4. How do I keep pancakes warm while making a batch?
Place them on a cooling rack in a 200°F oven until ready to serve.

5. Why are my pancakes dense?
Overmixing the batter can deflate the fluffiness. Stir until just combined.

6. Can I make these gluten-free?
Yes! Substitute with a 1:1 gluten-free flour blend that includes xanthan gum.

Conclusion

This Cracker Barrel blueberry pancakes recipe is more than a weekend breakfast it’s a comforting, crowd-pleasing, easy-to-make delight that feels like home. With simple ingredients, a touch of tradition, and plenty of love, these pancakes are destined to become your new go-to. Whether it’s for brunch with friends, breakfast in bed, or a cozy solo morning, this recipe brings that unmistakable Cracker Barrel warmth straight to your kitchen.

Happy cooking with Rita chef ❤️!

Cracker Barrel Blueberry Pancakes

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• Author: Rita
• Total Time: 25 minutes
• Yield: 4 servings 1x

Print Recipe

Description

This Cracker Barrel blueberry pancakes recipe features fluffy buttermilk pancakes packed with juicy blueberries and a touch of vanilla for the ultimate breakfast comfort.

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Ingredients

Scale 1x2x3x

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
2 large eggs
2 cups buttermilk
1/4 cup melted butter
1 teaspoon vanilla extract
1 1/2 cups fresh or frozen blueberries

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Instructions

In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
In another bowl, beat the eggs, then add buttermilk, vanilla, and melted butter, whisking to combine.
Pour the wet ingredients into the dry ingredients and stir gently until just combined.
Fold in the blueberries, being careful not to overmix.
Heat a skillet or griddle over medium heat and lightly grease with butter or oil.
Pour 1/4 cup of batter for each pancake onto the skillet.
Cook until bubbles appear on the surface and the edges look set, then flip and cook for another 2–3 minutes.
Repeat with remaining batter and serve warm with extra blueberries and maple syrup.

Notes

For best texture, use fresh buttermilk and don’t overmix the batter. If using frozen blueberries, do not thaw before adding to the batter to prevent color bleeding. A cast iron skillet gives the pancakes a crispy edge similar to Cracker Barrel’s.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Breakfast
• Method: Pan-fried
• Cuisine: American

Nutrition

• Serving Size: 3 pancakes
• Calories: 320
• Sugar: 9g
• Sodium: 490mg
• Fat: 13g
• Saturated Fat: 6g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 2g
• Protein: 8g
• Cholesterol: 80mg

Keywords: Cracker Barrel blueberry pancakes, blueberry pancake recipe, fluffy pancakes, buttermilk blueberry pancakes