Pancake Bread

This is our take on the popular Trader Joe's breakfast bread. We've added a little more maple syrup and brown sugar, for a sweeter version. It keeps well in the freezer; just throw a slice in the toaster to reheat.
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  • Level: Easy
  • Total: 3 hr 10 min (includes cooling time)
  • Active: 30 min
  • Yield: 8 to 10 servings
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Ingredients

Nonstick cooking spray, for the loaf pan

Pinch ground cinnamon 

1 stick plus 1 tablespoon (9 tablespoons) unsalted butter, at room temperature, plus more for serving 

2 cups plus 2 tablespoons all-purpose flour (see Cook's Note) 

1 cup plus 2 tablespoons packed dark brown sugar 

Kosher salt 

1 teaspoon baking soda 

1/2 teaspoon baking powder 

1 cup sour cream 

2/3 cup pure maple syrup, plus more for serving 

2 teaspoons pure vanilla extract 

2 large eggs 

Directions

  1. Position an oven rack in the center of the oven and preheat to 350 degrees F. Thoroughly grease a 9-by-5-inch loaf pan with nonstick spray, then line with parchment, leaving a 2-inch overhang on the 2 long sides of the pan. Grease the parchment with nonstick spray.
  2. Using the tines of a fork, smash the cinnamon, 1 tablespoon butter, 2 tablespoons flour, 2 tablespoons brown sugar and a pinch of salt together in a small bowl until combined and buttery clumps form. Set aside until ready to bake. 
  3. Whisk together the baking soda, baking powder, remaining 2 cups flour and 1 teaspoon salt in a medium bowl until combined. Whisk together the sour cream, maple syrup and vanilla in a small bowl until completely combined and no lumps of sour cream remain. Beat the remaining 8 tablespoons butter in a large bowl with an electric mixer on medium-high speed until light and creamy, about 3 minutes. Gradually add the remaining 1 cup brown sugar and beat until light and fluffy, 3 minutes more. Add the eggs one at a time, beating until fully incorporated after each addition; continue to beat until the mixture is light and fluffy, about 1 minute more. Reduce the speed to low. Add the dry ingredients in 3 additions, alternating with the sour cream mixture in 2 additions, beginning and ending with the dry ingredients. Scrape the batter into the prepared loaf pan and smooth the top. Sprinkle with the reserved crumb mixture.  
  4. Bake until the top is brown and a tester inserted in the center comes out clean, 1 hour to 1 hour 10 minutes. Transfer the pan to a wire rack and let the bread cool in the pan for 30 minutes. Run a paring knife around the sides to loosen and use the parchment overhang to carefully lift the bread out of the pan. Let sit on the rack until cooled, about 1 hour more. Serve with softened butter and a drizzle of maple syrup.

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)