Traders Joe’s Pancake Bread Recipe (Copycat)This Post May Contain Affiliate Links. Please Read Our Disclosure Policy
There’s a new bread in town: Trader Joe’s Pancake Bread. After sampling it, I’m sharing my version of Trader Joe’s Pancake Bread Recipe.
On Tuesday I stopped by Trader Joe’s to get my weekly haul. Even though I’m trying to be more mindful of the sweets I eat, I couldn’t pass up their new “Pancake Bread.” – Who doesn’t love bread with a cinnamon and sugar top crust?
After dinner that evening, I decided to enjoy a piece, and it tasted oddly familiar in the most wonderful way! I was instantly reminded of my own Cinnamon Sour Cream Bread!
Traders Joe’s Pancake Bread:
So I did a quick google search to see if I could find a recipe. Nothing came up except lots of reviews and hype for this new sweet treat. Finding no recipe online but already having a recipe that’s pretty similar in taste, I thought I’d try my hand at copying the Trader Joe’s Pancake Bread.
Before I get to my recipe, I need to share a few notes. Although Trader Joe’s Pancake Bread is absolutely delicious (I could have eaten the entire loaf in one sitting.), I didn’t think it tasted much like pancakes. I did pick up notes of maple and buttermilk, but if I were blindfolded, I don’t think pancakes would come to mind. I think it’s mostly clever marketing, but it certainly worked on me.
Another note about Trader Joe’s version: I found it a bit challenging to get the bread out of the cardboard pan. That kind of baking pan always makes it a bit tricky to cut nice-looking slices.
A final note: Let me reiterate how tasty Trader Joe’s Pancake Bread is. Given how closely it matches the flavor of my ultimate quick bread, I heartily recommend it and am excited to share my copycat version of the recipe.
So, how do you make Traders Joe’s Pancake Bread?
Since this is a quick bread, it’s easy to prepare. Mix the wet and dry ingredients separately, and then combine them.
To give the bread a maple flavor that is quintessential of pancakes, I recommend using high-quality pure maple syrup. My favorite is from Finding Home Farms.
As I mentioned, the Trader Joe’s version contained buttermilk. I used sour cream instead because that’s what’s called for in my quick bread recipe. Since buttermilk is just sour milk and milk is cream, it works!
When everything is mixed together, spread it into a greased and floured loaf pan and then top it with a combination of sugar, flour, and cinnamon.
And that’s it! Pop it into the oven for about an hour and your delicious Trader Joe’s Pancake Bread Recipe (Copycat) is complete.
I prefer my bread, but the two versions taste quite similar. Again, buttermilk pancakes? Maybe. Delicious? Definitely.
I like to serve this bread with just a thin layer of butter. Perfection! However, I couldn’t resist styling a few slices drizzled with maple syrup. It’s not necessary, but you could certainly add a drizzle of maple syrup if you like.
If you liked this Pancake Bread, you’ll love these recipes too:
- Cinnamon Sugar Cake
- Berry Stuff French Toast
- Cinnamon Bun Bites
- Cinnamon Roll Skillet Bread
- Maple Glazed Cinnamon Chip Bars
Have you had a chance to sample the new Traders Joe’s Pancake Bread? If so, give this recipe a try and let me know how I did. If you haven’t, save yourself a few bucks and make this version at home. Enjoy!
Traders Joe’s Pancake Bread Recipe (Copycat):
Traders Joe's Pancake Bread Recipe (Copycat)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 1 cup sugar
- 2 eggs
- 1/2 cup pure maple syrup
- 1 cup sour cream
- 1 teaspoon vanilla
- 2 tablespoons sugar
- 1 teaspoon all-purpose flour
- 1/2 teaspoon cinnamon
- Begin by preheating your oven to 350 degrees F. Grease and flour a 9x5-inch loaf pan; set aside.
- In a small bowl, prepare the topping by whisking together the flour, sugar, and cinnamon. Set aside.
- Then, for the bread, in a large bowl whisk together the flour, baking soda, baking powder, and salt.
- In a medium size bowl, with a handheld (or electric mixer) beat the softened butter about three minutes until it's light and airy. Add the sugar and beat about four minutes until it's well incorporated. Next, add the eggs one at a time, mixing in the first one before adding the second. Finally, beat in the pure maple syrup, sour cream, and the vanilla.
- Now gently incorporate the wet ingredients into the dry. Mix until just combined, being careful not to overmix. The final mixture will be more the consistency of dough rather than runny like cake batter.
- Spread the mixture into your prepared loaf pan.
- Finally, sprinkle the flour, sugar, and cinnamon mixture evenly over the top of the loaf.
- Bake at 350 degrees F for 55-60 minutes. The loaf is done when a toothpick (or wood skewer) inserted near the center comes out clean.
- Allow the loaf to cool in the pan for about 20 minutes. Gently run a butter knife around the edge of the pan to loosen the loaf. Remove the loaf from the pan to finish cooling.
It sounds good to me, I’ll put the loaf pan inside another pan in case it rises over the pan in the oven
Followed the recipe exactly and used the size pan as specified…it overflowed out of the pan and caused a small fire in my oven. Not sure what went wrong, but that wasn’t the smell I was going for! So sad.
Try putting your loaf pan on top of another pan or a sheet of foil wrap
in the article, you say you use sour cream “Since buttermilk is just sour milk and milk is cream, it works!” I do not disagree that it will work (I have not tried it…yet.) However, buttermilk is NOT sour cream. It is “…buttermilk is the liquid that is leftover after churning butter.” https://www.thekitchn.com/food-science-what-is-buttermil-58512
Thanks for the info, Carl. I wasn’t necessarily calling them the same thing. I know they are fundamentally different. I was just talking through my brain process and trying to be funny / clever.