This Trader Joe’s style Pancake Bread is a moist and sweet recipe, which is made with tangy buttermilk and real maple syrup. It’s the perfect brunch treat, a classic, foolproof quick bread with a thick, buttery crumb topping, ready in about 2 hours.
Jump to RecipeTrader Joe’s Pancake Bread Ingredients
A classic combination for the ultimate coffee-cake-style bread.
For the Crumb Topping:
- ⅓ cup (67g) granulated sugar
- ⅓ cup (73g) packed dark brown sugar
- ¾ teaspoon ground cinnamon
- 8 tablespoons (1 stick) unsalted butter, melted
- 1 ¼ cup (156g) all-purpose flour
- Pinch of salt
For the Bread Batter:
- 2 cups (250g) all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ cup (31g) malted milk powder
- ¼ teaspoon salt
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- ½ cup (100g) granulated sugar
- 2 large eggs, at room temperature
- ½ cup (118ml) buttermilk
- ½ cup (118ml) maple syrup
- 1 teaspoon vanilla extract
How To Make Trader Joe’s Pancake Bread
A step-by-step guide to this wonderfully moist and easy-to-make bread.
- Prep Oven and Make Crumb Topping: Preheat the oven to 325°F. Line a 9×5-inch loaf pan with a parchment paper “sling” overhanging on the sides. In a medium bowl, mix together all the ingredients for the crumb topping (sugars, cinnamon, melted butter, flour, salt) until it resembles coarse, pea-sized crumbs.
- Mix the Batter: In a large bowl, whisk together the 2 cups of flour, baking soda, baking powder, malted milk powder, and salt.
- Combine Wet Ingredients: In the bowl of a stand mixer, beat the room-temperature butter and the ½ cup of granulated sugar until light and fluffy. Add the eggs one at a time. Then, add the buttermilk, maple syrup, and vanilla extract and mix until just combined.
- Finish Batter and Bake: Pour half the dry mixture into the wet ingredients and mix until just combined. Add the remaining dry mixture and mix until just incorporated.
- Assemble and Bake: Pour the batter into the prepared loaf pan. Top with the crumb topping in a thick, even layer—don’t press it down. Place the loaf pan on a baking sheet to catch any spills. Bake for 90-100 minutes, or until a wooden toothpick inserted into the center comes out clean.
- Cool and Serve: Let the bread cool in the pan for 15 minutes before using the parchment sling to lift it out onto a wire rack to cool completely before slicing.
Recipe Tips
For the most moist, flavorful pancake bread every time.
- What is malted milk powder? This is the secret ingredient that gives the bread its distinct, authentic “pancake” flavor. It has a toasty, slightly nutty flavor reminiscent of classic diner pancakes.
- Why the long, slow bake time? This is a very dense and moist loaf, and a low and slow bake (90-100 minutes at 325°F) is crucial for ensuring the center of the bread cooks through completely without the thick crumb topping burning.
- Can I make this ahead of time? Absolutely. This bread is a fantastic make-ahead bake. Its flavor and moistness are often even better the next day. It also freezes beautifully.
- How do I prevent the top from burning? If you notice the crumb topping is getting very dark before the center of the loaf is cooked, you can loosely tent a piece of aluminum foil over the top of the pan for the remainder of the baking time.
What To Serve With Pancake Bread
Simple accompaniments for this sweet and comforting loaf.
This delicious bread is a treat all on its own, but it’s even more reminiscent of pancakes when served:
- Warm, with a generous pat of salted butter
- With an extra drizzle of real maple syrup
- With a side of crispy bacon or breakfast sausage
- Alongside a hot cup of coffee
How To Store Pancake Bread
Keeping your loaf fresh and moist.
- Room Temperature: Once completely cooled, store the pancake bread in an airtight container or wrap it tightly in plastic wrap. It will stay wonderfully moist at room temperature for up to 5 days.
- Freeze: This bread freezes exceptionally well. Let it cool completely, then wrap the whole loaf or individual slices tightly in a double layer of plastic wrap and then a layer of foil. It can be frozen for up to 3 months. Thaw at room temperature.
Trader Joe’s Pancake Bread Nutrition Facts
An estimated guide per slice.
- Calories: 587kcal
- Carbohydrates: 82g
- Protein: 7g
- Fat: 25g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, this batter is perfect for making muffins. Line a standard muffin tin with paper cases, fill them about two-thirds full, and top with the crumb mixture. Bake at 350°F for about 20-25 minutes.
Buttermilk provides a classic tangy flavor that balances the sweetness. If you don’t have it, you can make a quick substitute by stirring 1/2 tablespoon of lemon juice or white vinegar into 1/2 cup of regular milk and letting it sit for 5 minutes.
A sunken center is usually a sign that the bread was under-baked. This is a very dense, heavy loaf, so it needs a long time to cook. Always test for doneness with a long skewer inserted deep into the very center to ensure it comes out clean.
Try More Recipes:
Trader Joe’s Pancake Bread Recipe
Course: DessertCuisine: AmericanDifficulty: Easy10
servings20
minutes1
hour40
minutes587
kcalAn incredibly moist, easy quick bread that tastes just like a stack of pancakes, complete with a buttery maple flavor and a thick, cinnamon-sugar crumb topping. A perfect copycat of the famous Trader Joe’s treat.
Ingredients
Topping: ⅓ cup each granulated & brown sugar, ¾ tsp cinnamon, 8 tbsp melted butter, 1 ¼ cup flour.
Batter: 2 cups flour, ½ tsp baking soda, ¼ tsp baking powder, ¼ cup malted milk powder, 8 tbsp softened butter, ½ cup sugar, 2 eggs, ½ cup buttermilk, ½ cup maple syrup, 1 tsp vanilla.
Directions
- Preheat oven to 325°F. Line a 9×5-inch loaf pan with a parchment sling.
- Topping: In a medium bowl, mix all the topping ingredients until coarse crumbs form.
- Batter: In a large bowl, whisk the flour, baking soda, baking powder, malt powder, and salt.
- In a stand mixer, beat the softened butter and sugar until fluffy. Add the eggs, then the buttermilk, maple syrup, and vanilla.
- On low speed, gradually add the dry ingredients to the wet ingredients until just combined.
- Pour the batter into the prepared pan. Sprinkle the crumb topping evenly and thickly over the top.
- Bake for 90-100 minutes, until a toothpick inserted into the center comes out clean.
- Cool in the pan for 15 minutes before lifting out onto a wire rack to cool completely.
Notes
- Malted milk powder is the secret ingredient for the authentic “pancake” flavor.
- The long, slow bake time is crucial for this dense loaf to cook through. Tent with foil if the top gets too brown.
- Don’t be shy with the crumb topping—a thick layer is what makes this bread so delicious!
- This bread freezes exceptionally well, so it’s perfect for making a double batch.
