The first step in making Cracker Barrel pancakes is to preheat your griddle or skillet over medium-high heat. You want the griddle to be hot enough to cook the pancakes but not so hot that they burn.

Next, in a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.

In a separate bowl, whisk together the buttermilk, melted butter, and eggs until well combined.

Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix the batter. It is okay if there are some lumps.

Let the batter rest for 5-10 minutes. This will give the baking powder and baking soda time to activate, which will result in fluffier pancakes.

Using a ladle or measuring cup, scoop about 1/4 cup of the batter onto the preheated griddle for each pancake. Cook the pancakes for 2-3 minutes on the first side, or until bubbles form on the surface of the pancake and the edges start to look dry.

Use a spatula to carefully flip the pancakes and cook for an additional 1-2 minutes on the second side, or until the pancakes are cooked through and lightly golden brown.

Transfer the cooked pancakes to a warm oven or a plate covered with foil to keep them warm while you cook the rest of the batter.