Trader Joe’s Pancake Bread Recipe

This sweet, tender Trader Joes Pancake Bread Recipe is made with rich maple syrup, buttermilk, and butter, and ready in about 1 hour and 10 minutes. The golden crumb topping cracks slightly as you slice into the warm, fragrant loaf. I always keep a piece hidden for my morning coffee.

Better Than Takeaway

I used to buy a loaf every time I visited the store until I realized how simple it is to bake. Making it from scratch gives you a fresher, softer crumb without any preservatives.

My biggest mistake early on was using artificial pancake syrup instead of real maple syrup. Real syrup completely changes the depth of flavor and makes the crust perfectly sticky.

Trader Joes Pancake Bread Recipe Ingredients

For the Crumb Topping:

• 1/2 cup all-purpose flour
• 1/4 cup brown sugar, packed
• 1 teaspoon ground cinnamon
• 1/4 cup unsalted butter, cold and cubed

For the Loaf:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/2 cup unsalted butter, melted
• 3/4 cup brown sugar, packed
• 2 large eggs
• 1/2 cup buttermilk
• 1/2 cup pure maple syrup
• 1 teaspoon vanilla extract

How To Make Trader Joes Pancake Bread Recipe

1. Prep the oven: Preheat to 350°F and line a 9×5-inch loaf pan with parchment paper, leaving an overhang for easy removal.
2. Make the crumb topping: Cut the cold butter into the flour, brown sugar, and cinnamon using a pastry blender until it resembles coarse crumbs, then set aside.
3. Mix dry ingredients: Whisk the flour, baking powder, baking soda, and salt together in a medium mixing bowl.
4. Combine wet ingredients: In a separate large bowl, whisk the melted butter and brown sugar until smooth, then beat in the eggs, buttermilk, maple syrup, and vanilla extract.
5. Fold and bake: Gently fold the dry flour mixture into the wet ingredients until just combined. Pour into the prepared pan, sprinkle with the crumb topping, and bake for 45 to 55 minutes until a toothpick inserted in the center comes out clean.

Recipe Tips

• Use real maple syrup: Artificial syrups contain excess water and corn syrup, which alters the bread’s texture.
• Do not overmix: Stirring the batter too much will result in a dense, tough loaf instead of a tender crumb.
• Check with a toothpick: The dense batter can trick you, so ensure a toothpick comes out clean from the very center before removing it from the oven.

What To Serve With Pancake Bread

Serve this sweet loaf warm with a generous smear of salted butter and a cup of black coffee. It also pairs wonderfully with fresh berries or a side of crispy bacon to balance out the sweetness.

How To Store

Keep the cooled loaf in an airtight container at room temperature for up to 3 days. You can also wrap individual slices tightly in plastic wrap and freeze them for up to 3 months.

FAQs

Can I use milk instead of buttermilk?

Yes, you can make a quick substitute by adding one tablespoon of lemon juice or white vinegar to regular milk. Let it sit for five minutes before mixing it into the batter.

Why did my loaf sink in the middle?

This usually happens if the bread is underbaked or if your baking powder is expired. Always check the center with a toothpick to ensure it is fully set.

Can I bake this in muffin tins?

Absolutely. Divide the batter evenly into a lined muffin tin and reduce the baking time to about 20 to 25 minutes.

Nutrition

• Calories: 320 kcal
• Total Fat: 14g
• Saturated Fat: 8g
• Cholesterol: 55mg
• Sodium: 210mg
• Total Carbohydrate: 45g
• Protein: 4g

Try More Recipes:

• Trader Joes Protein Pancake Mix Recipe
• Trader Joe’s Ube Mochi Pancakes Recipe
• Trader Joes Sheet Cake Hack Recipe

Trader Joes Pancake Bread Recipe

Recipe by Nate Collins

Servings

10

servings

Prep time

15

minutes

Cooking time

1

hour 

35

minutes

Total time

1

hour 

50

minutes

Sweet, tender Trader Joes Pancake Bread Recipe made with real maple syrup, butter, and buttermilk, ready in just over an hour. This comforting breakfast loaf brings that bakery-fresh taste straight to your home for lazy weekends.

Ingredients

• 1/2 cup all-purpose flour (for topping)

• 1/4 cup brown sugar, packed (for topping)

• 1 teaspoon ground cinnamon (for topping)

• 1/4 cup unsalted butter, cold and cubed (for topping)

• 2 cups all-purpose flour (for loaf)

• 1 teaspoon baking powder (for loaf)

• 1/2 teaspoon baking soda (for loaf)

• 1/2 teaspoon kosher salt (for loaf)

• 1/2 cup unsalted butter, melted (for loaf)

• 3/4 cup brown sugar, packed (for loaf)

• 2 large eggs (for loaf)

• 1/2 cup buttermilk (for loaf)

• 1/2 cup pure maple syrup (for loaf)

• 1 teaspoon vanilla extract (for loaf)

Directions

• 1. Prep the oven: Preheat to 350°F and line a 9×5-inch loaf pan with parchment paper, leaving an overhang for easy removal.
• 2. Make the crumb topping: Cut the cold butter into the flour, brown sugar, and cinnamon using a pastry blender until it resembles coarse crumbs, then set aside.
• 3. Mix dry ingredients: Whisk the flour, baking powder, baking soda, and salt together in a medium mixing bowl.
• 4. Combine wet ingredients: In a separate large bowl, whisk the melted butter and brown sugar until smooth, then beat in the eggs, buttermilk, maple syrup, and vanilla extract.
• 5. Fold and bake: Gently fold the dry flour mixture into the wet ingredients until just combined. Pour into the prepared pan, sprinkle with the crumb topping, and bake for 45 to 55 minutes until a toothpick inserted in the center comes out clean.