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)
Ingredients
Bread:
- 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
Topping:
- 2 tablespoons sugar
- 1 teaspoon all-purpose flour
- 1/2 teaspoon cinnamon
Instructions
- 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.
I can’t wait to try this recipe! TJ’s Pancake Bread is my grandson’s favorite treat (he’s 2). We will make some together this week!
Enjoy the recipe!!
xo Michael
For anyone wanting to make muffin versions, the recipe yields about 20, baked at 350 for about 40 minutes. Just make sure to fill them a little less than half because they rise A LOT! Might even be able to yield more if you fill them at 1/4.
I subbed the topping for a crumb, and WOW, it tastes almost exactly like Trader Joe’s! The sour cream really adds a lovely moistness. My husband and I are trying to resist eating all of them in one sitting!
This is the crumb topping I used:
1/3 cup granulated sugar
1/3 cup dark brown sugar, packed
3/4 teaspoon ground cinnamon
8 tablespoons unsalted butter, melted
1 1/4 cup all-purpose flour
Pinch of salt
Is there any way i can substitute maple syrup with pancake syrup? I know the the flavor wont be the same, but i’m ok with that. I’m just worried it’ll make it too runny perhaps? Or will it be ok?
I’ve never made it with pancake syrup, so I’m not sure. I recommend real maple syrup for this recipe.
xo Michael
Can you turn the loaf into muffins? I want to bring this to a party, and it would be much easier to share if there were individual portions. Thanks!
I haven’t, but I don’t see why not. Enjoy! Let me know how it turns out.
xo Michael
I would have made this recipe but it was totally obscured on the mobile site by ads. Are you here to share culinary knowledge or make money?
A blog like this requires a great deal of time and money to continue to run. The ads allow me to keep this blog alive. I’m so happy to offer all of my content for FREE. Thanks for understanding.
xo Michael
Delicious! Bread came out light, fluffy, and perfectly baked at 55 min. I cut the white sugar to 1/2 cup and the sweetness level was ideal. I also used parchment paper for ease of removal.
Just tried this and didn’t have enough sour cream or butter in the house so I used the batter I had with some coconut oil and the sour cream I had mixed with one of those dry envelopes of butter milk. Omg did this hit the spot. I liked it better then the trader Joe’s pancake bread. Thanks for sharing the recipe!
I tried the recipe today and I didn’t have sour cream so I used buttermilk instead. Love it and It taste really really good but it didn’t taste like Trader Joe’s. And my topping got mixed in with the batter ( I did mix little bit of butter in my topping).
I’m glad you loved it! Thanks!
xo Michael
Okay! A little excited. I’m have to eat gluten free & was sad when I saw the Pancake Bread at my local TJ’s. Excited to try this with 1:1 GF flour!!!
This recipe is outstanding!! I made it this morning because my daughter is a huge fan of the TJ pancake bread. Thank you for sharing! I’m new to your blog but can’t wait to check out your other recipes. 🙂
It is delicious! Thank you!
So glad you enjoyed it, Sally!!
xo Michael
Thanks for this recipe…looks amazing! I (and my family) have to politely disagree with you, the TJs Pancake Bread tastes a lot like pancakes with maple syrup in a bread form! Could it be the batches turned out differently? Possibly. But, I’d rather make my own anyway because I know the ingredients & it’s fresh! Thanks again, can’t wait to try your version!
Erica,
That’s so interesting! I’ve seen mixed reviews on whether it’s pancake-y or not. I’ll have to try it again in a couple weeks for a second test. Darn it. 😉
xo Michael
This looks so good! I’m not anywhere close to a Trader Joe’s, so I’m happy to try your version 😊
ok omg I just made this but didn’t put any white sugar and opted for a full cup of maple syrup instead and it’s SO GOOD. So moist and fluffy, I love this recipe. Thank you Michael!
That’s a great idea!! So glad you enjoyed the recipe!
xo Michael
So, did you use 1 1/2 cups of maple syrup total since it already calls for 1/2 cup syrup plus 1 cup sugar?
Making right now for my son who just returned from 2 week mission trip to Belize! thank you laura
Enjoy Laura!! You’ll love it!
xo Michael
I wonder if I could use almond flour for this?
Wow, it looks so delicious. Thanks for sharing & thanks for the maple syrup source link. That’s a cool website! Lol
This looks so good! A perfect recipe to make for the snowy weekend many of us are spuposed to have. I got stuck at home today because my driveway was so icy. And I had no eggs or flour to bake at all. So I painted instead and did a little sewing. But I would rather be baking!
Painting and sewing sounds fun too! Stay warm!
xo Michael
This looks and sounds SO GOOD!! I’m making it this weekend! Thanks!
Yay!! Enjoy, Susan!
xo Michael
I’m gonna ask a silly question. I’ve made several quick breads with the cinnamon sugar topping and I ALWAYS have the worst time getting the bread out of the pan without making the biggest mess! How do you cleanly get your bread out without cinnamon sugar going everywhere??? Thanks and this looks delicious!!!!
I totally hear you. With this recipe there is a little fallout but nut much. I turned the loaf upside down in my hand and this is how it looked after. It’s all about balance – how much topping you’re using based on the moisture in the bread. Sometimes people will add butter to the topping and that will help it “stick” better.
xo Michael
My tip for you, line your bread pan with parchment paper! Line only the long sides and bottom with one sheet. Fold extra paper so that it’s about a half inch above the long sides, this will make it easier to grab and take out. Lightly spray bottom of pan and parchment with cooking spray, then add batter. When bread is slightly cool, use a knife to loosen bread on the short sides. Then, just carefully pick bread up and place on cooling rack. Beautiful bread every time!!