There's nothing like a stack of Cracker Barrel pancakes—fluffy, golden, and dripping with maple syrup. Our copycat recipe uses buttermilk for the right amount of tang, and butter for crispy edges.

Ingredients

• 2-1/2 cups all-purpose flour
• 1/4 cup sugar
• 1 tablespoon baking soda
• 1 teaspoon salt
• 3 large eggs, room temperature, beaten
• 2-3/4 cups buttermilk
• butter, for cooking
• butter and maple syrup, for serving

Directions

1. In a large bowl, whisk together flour, sugar, baking soda and salt. Whisk in beaten eggs and buttermilk until just combined (do not whisk out lumps). Let sit 5-10 minutes.
2. Working in batches, heat a pat of butter over medium heat. By 1/4 cupfuls, add batter to the hot skillet; cook 2-3 minutes or until bottom is golden brown. Flip; cook another 1-2 minutes or until set. Repeat with remaining batter. Serve with pats of butter and maple syrup, as desired.