Love a nice stack of pancakes for breakfast? How about swapping that out for a slice of this Copycat Trader Joe’s Pancake Bread. Maple flavor, streusel and absolutely delicious.
If you’ve been to Trader Joe’s then you absolutely know about their Pancake Bread, and I truly believe that it really lives up to its hype.
Unfortunately we live about 2 hours away from there and I would always stock up because I loved it so much, but I wanted to try my hand at making it at home.
I love love love making copycat recipes when I can. Not only does it save me money, but I don’t have to travel to get some of my favorite foods.
This Pancake Bread is absolutely delicious! The bread is light and sweet with just enough syrup flavor to make it really taste like you are eating pancakes.
With the added streusel on top, not something normal to pancakes it really gives it a nice crunchy texture and some delicious added flavor.
If you want to try something different for breakfast I highly recommend you try this Copycat Trader Joe’s Pancake Bread, we are absolutely in love.
Once you try it I really hope that you love it as much as you do, and if you’ve tried the bread from Trader Joe’s you’ll have to let me know what you like better!
Some of my other favorite breakfast recipes we have on our site include: Berry Pancake Bites, Cinnamon Roll Casserole and Cinnamon Sugar Biscuit Knots.
WHY THIS RECIPE WORKS:
- With a light texture and crumb topping the textures play well together.
- You can easily double this recipe to make more for guests or to give as gifts or save for later.
- You can find all the ingredients easily at your local grocer.
INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM):
All-purpose flour
Baking soda
Ground cinnamon
Baking powder
Sea salt
Unsalted butter
Granulated sugar
Light brown sugar
Egg
Maple extract
Buttermilk
HOW TO MAKE PANCAKE BREAD, STEP BY STEP:
- Preheat the oven to 350°F. Spray a 9×5-inch loaf pan with baking spray and set aside. In a medium-sized bowl stir together the flour, baking soda, cinnamon, baking powder, and salt, set aside.
- Cream together the butter, sugar, and brown sugar in a large bowl with an electric hand mixer for 2 minutes until combined.
- Add in the egg and maple extract, mix until combined.
- Add half of the flour to the bowl and mix in well.
- Next add in half of the buttermilk, and mix it in. Repeat with the remaining flour, then buttermilk.
- Spread the batter to the prepared baking dish and smooth out the top, set aside.
- In a small bowl whisk together the brown sugar and melted butter.
- Stir in the flour until well combined, the mixture will be crumbly.
- Add the crumble on top of the batter. Bake for 50-55 minutes until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 15 minutes. Take the bread out of the pan and cool, serve warm or at room temperature.
I DON’T HAVE BUTTERMILK, CAN I USE REGULAR MILK?
I highly recommend buttermilk, I mean you always hear about buttermilk pancakes so why would you want to stray from that with this recipe.
No worries, if you do not have buttermilk at home you can easily make your own! To do that add 1 cup or regular milk to a measuring cup and add 1 Tbs of white vinegar or lemon juice.
Stir this mixture and let it sit for about 5-10 minutes and then stir again and add to your batter. Tada buttermilk!
WHAT DOES THIS TASTE LIKE?
This tastes like a light pound cake or coffee cake that has a hint of maple flavor, the flavor is not overpowering but perfectly blends well into the bread.
You will also get hints of brown sugar from the topping along with a little bit of cinnamon mixed in, pretty much the perfect flavor in my opinion.
HOW DO I SERVE THIS?
You can serve it however you’d like. Slice it up and eat it, slather it with butter or in true pancake style place it on a plate, add a pat of butter and a drizzle of syrup and eat with a fork like we do!
HOW TO STORE:
Stored in an airtight container or ziptop bag this Pancake Bread will keep at room temperature for up to 4-5 days.
This can also be frozen, to do that, wrap your bread in plastic wrap and then place in a freezer bag, this will last for up to 6 months in the freezer, defrost on countertop before serving.
TIPS AND TRICKS:
- We like to use maple extract in this because a little goes a long ways, it is easy to find next to the vanilla at your local grocer.
- This recipe can easily be doubled to have one for later or to give as gifts.
- Buttermilk is essential in this recipe, if you do not have it I have provided a recipe above on how to make your own.
- This can be frozen, see my tips above.
- The crumb topping is a great texture contrast to this light tasty bread.
- Serve it however you’d like. We like to serve traditional pancake style, on a plate topped with butter and drizzled with maple syrup.
If you’ve want a delicious and easy breakfast recipe that tastes like your favorite buttermilk stack then you need to make my Copycat Trader Joe’s Pancake Bread.
If you like this recipe you might also like:
If you’ve tried this COPYCAT TRADER JOE’S PANCAKE BREAD or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Copycat Trader Joe's Pancake Bread
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon baking powder
- ¼ teaspoon sea salt
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 large egg
- 1 teaspoon maple extract
- 1 cup buttermilk
For the topping:
- ⅓ cup light brown sugar packed
- 4 tablespoons unsalted butter melted
- ⅔ cup all-purpose flour
Instructions
- Preheat the oven to 350°F. Spray a 9x5-inch loaf pan with baking spray and set aside. In a medium-sized bowl stir together the flour, baking soda, cinnamon, baking powder, and salt, set aside.
- Cream together the butter, sugar, and brown sugar in a large bowl with an electric hand mixer for 2 minutes until combined.
- Add in the egg and maple extract, mix until combined.
- Add half of the flour to the bowl and mix in well.
- Next add in half of the buttermilk, and mix it in. Repeat with the remaining flour, then buttermilk.
- Spread the batter to the prepared baking dish and smooth out the top, set aside.
- In a small bowl whisk together the brown sugar and melted butter.
- Stir in the flour until well combined, the mixture will be crumbly.
- Add the crumble on top of the batter. Bake for 50-55 minutes until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 15 minutes. Take the bread out of the pan and cool, serve warm or at room temperature.
Nutrition
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