Pancake Bread Recipe

 

Prep: 15 mins

Cook: 75 mins

Total: 90 mins

Servings: 2 slices

Yield: 16 slices

This homemade version of Trader Joe’s viral Pancake Bread is easy to make and brings a delightful buttery, maple-syrup flavor with a coffee-cake-like crumb topping. Perfect for breakfast or a snack, this loaf is even better on the second day.

Ingredients

For the Crumb Topping:

• 1/4 cup packed light brown sugar
• 1/2 teaspoon ground cinnamon
• 3 tablespoons unsalted butter, melted and cooled
• 1/2 cup all-purpose flour

For the Bread:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 cup malted milk powder
• 1/2 teaspoon kosher salt
• 3/4 cup vegetable oil
• 1/2 cup light brown sugar
• 2 teaspoons pure vanilla extract
• 1 large egg, room temperature
• 1 large egg yolk, room temperature
• 1/2 cup maple syrup
• 1/2 cup buttermilk

Steps to Make It

1. Preheat Oven:

   • Preheat the oven to 350 F. Generously grease a 9 x 5-inch loaf pan with cooking spray or softened butter. Line the bottom and two short sides with parchment paper, letting it hang slightly over the edges.

2. Prepare Crumb Topping:

   • In a small bowl, stir together the brown sugar, cinnamon, and melted butter. Add the flour and stir until small clumps form. Set aside.

3. Prepare Dry Ingredients:

   • In a medium bowl, whisk together the flour, baking powder, baking soda, malted milk powder, and salt.

4. Combine Wet Ingredients:

   • In a large bowl, whisk together the oil, brown sugar, and vanilla. One at a time, whisk in the egg and yolk. Then, whisk in the maple syrup and buttermilk.

5. Combine Wet and Dry Ingredients:

   • Using a rubber spatula, gently fold the dry ingredients into the wet mixture. Do not overmix to avoid a dense cake.

6. Transfer Batter to Pan:

   • Transfer the batter to the prepared pan, spreading and smoothing out the top. Sprinkle the crumb topping evenly over the batter.

7. Bake:

   • Bake for 65 to 75 minutes, rotating the cake at 30 minutes and testing for doneness at 60 minutes. The bread is done when a tester inserted in the center comes out with only a moist crumb or two.

8. Cool and Serve:

   • Once cool enough to handle, run a paring knife around the edges to release the bread, then lift it out of the pan using the parchment overhang. Serve warm or at room temperature for breakfast.

Recipe Tips

• Avoid Overmixing: Overmixing can develop the gluten in the flour, resulting in tough bread.
• Advance Preparation: You can make the crumb topping a day ahead; cover it in plastic wrap and refrigerate until ready to use.
• Securing Crumb Topping: Lightly press the crumbs into the batter before

baking to ensure they adhere to the bread.

Recipe Variations

• Chocolate Chip Pancake Bread: Add 1/2 cup of chocolate chips to the batter along with the dry ingredients.
• Less Crunchy Crumb Topping: For a softer crumb topping, bake the bread at 325 F for 80 to 90 minutes.

Nutrition Facts (per serving)

• Calories: 2190
• Fat: 108g
• Carbohydrates: 282g
• Protein: 25g

Enjoy making and indulging in this delicious Pancake Bread, a perfect blend of pancake and coffee cake flavors!