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Cracker Barrel pancakes

Fluffy Buttermilk Pancakes with Fresh Milled Flour

These Buttermilk Pancakes are so fluffy and your family will love them! They are made with fresh milled soft white wheat flour.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Ingredients Method Notes

Ingredients
  

  • 3 Cups Soft White Wheat Flour
  • 1 Tsp Pink Salt
  • 2 Tsp Baking Powder (Aluminum free)
  • 1/3 Cup Olive Oil or Coconut Oil
  • 2 Large Eggs
  • 2 Tsp Vanilla Extract
  • 1/8 Cup Honey, Maple Syrup or Coconut Sugar
  • 1 1/2 Cups Buttermilk
  • 1 Tbsp Butter

Method
 

  1. Mill your flour and place in a mixing bowl.
  2. Now, put all ingredients in the bowl, except for the buttermilk.
  3. Next, start slowly adding the buttermilk into the bowl with all of the other ingredients. Whisk together. Add more buttermilk, if needed. It should be a thick batter.
  4. Turn your stovetop on to the low setting. Add 1 tbsp of butter to your skillet and coat your skillet thoroughly.
  5. Using a 1/2 cup measurement cup, add the pancake batter to a cast iron skillet. I usually get 2 pancakes at a time in my skillet.
  6. As the pancakes cook, they will start to bubble up. As the bottom of each pancake starts to get firm, flip the pancake over. I usually flip each side at least 3 times. After that, they are pretty much done.
  7. The pancakes will be golden brown in color with a little crisp on the edges when done.
  8. Remove the pancakes and top with real butter and warm maple syrup.

Notes

1. If using an electric griddle, start out at the lowest setting. You can increase/decrease the heat as needed, so the pancakes don’t burn. 
2. You can use any kind of frying pan. 
3. Add a scoop of your favorite protein powder for extra protein. You might need to add a little more buttermilk if you do add this. 
4. Makes 8-10 pancakes.