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.
Ingredients
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
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