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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!
TABLE OF CONTENTS hide
1 Traders Joe’s Pancake Bread:
2 So, how do you make Traders Joe’s Pancake Bread?
3 Traders Joe’s Pancake Bread Recipe (Copycat):
4 Traders Joe's Pancake Bread Recipe (Copycat)
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)
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.
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Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: bread, cake, cinnamon, pancake, pancake bread, trader joe's
Prep Time: 10 minutes minutes
Cook Time: 1 hour hour
Total Time: 1 hour hour 10 minutes minutes
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.
FAQs
Plain flour is best for thinner, crêpe-style pancakes; self-raising flour for fluffy American-style pancakes; and gram (chickpea) flour for socca pancakes. Wholegrain flours (like wholemeal and buckwheat flour) also work a treat for crêpe-style pancakes and American-style pancakes.
Can I substitute all-purpose flour for bread flour in pancakes? ›
At 12- to 13-percent protein content, bread flour is stronger than all-purpose flour, but it can generally be substituted for all-purpose, and vice versa. However, it's important to remember that bread flour's increased protein could result in a dough or batter that's dry, so you may need to add water.
Can you use strong white flour for pancakes? ›
Yes, but be extremely careful with the mix. Bread flour has more gluten than all purpose, and if you're not careful you'll develop that gluten and end up with rubbery pancakes. Yes but they will end up heavy and dense.
What is the purpose of baking powder in pancakes? ›
Baking soda is essential for baked goods, but baking powder is really what makes pancakes and biscuits rise and become so super fluffy. Double-acting baking powder, which is the kind that you'll find in the grocery store, produces bubbles in two ways: when it is mixed with wet ingredients and then when it gets heated.
What is the healthiest flour to use for pancakes? ›
To make healthy pancakes, use whole-wheat or another whole-grain (cornmeal, oats or buckwheat) flour instead. Whole-wheat flour has 16 grams of fiber per cup compared to 3 grams of fiber in white flour.
Can I use all-purpose flour instead of pancake mix? ›
Flour: This homemade pancake recipe starts with all-purpose flour. Baking powder: Baking powder, a leavener, is the secret to fluffy pancakes. Sugar: Just a tablespoon of white sugar is all you'll need for subtly sweet pancakes.
What happens if you use all-purpose flour instead of bread flour? ›
You can always substitute all-purpose flour for bread flour one for one in any recipe that calls for it. Your bread might not raise quite as high or have quite as much chew, if you are using all-purpose flour, but it will still be delicious and homemade and all the good things.
What happens if you replace all-purpose flour with bread flour? ›
You can use all-purpose flour as a 1:1 substitute for bread flour and vice-versa. For example, for 1 cup of bread flour, you can use 1 cup of all-purpose flour. Bread and pizza crust made with all-purpose flour may have a little less chew than those made with bread flour, but the results will still be good.
How do you convert all-purpose flour to bread flour? ›
- Measure out 1 cup all-purpose flour (4 1/2 ounces or 129 grams).
- Remove 1 1/2 teaspoons (1/8 ounce or 4 grams).
- Add 1 1/2 teaspoons vital wheat gluten (1/8 ounce or 5 grams).
- Whisk or sift to combine.
With little gluten, pancakes rely on eggs to provide the additional structure necessary to hold the bubbles and allow the pancake to rise. The fat in the yolk also provides richness and flavor. Too much egg, however, will make the pancake dense and custard-like; not enough will make it drier and more biscuit-like.
If you have added too much flour to your pancake batter by mistake, you can balance it out by adding more liquid, possibly more egg, or both egg and milk, until it's the right consistency. The only change that will happen is, your batter will be more in quantity than what you previously desired.
What happens if you use strong white flour instead of plain flour? ›
Benefits of using strong flour
As FWP Matthews strong white flour has a higher protein percentage than regular flour, it's known as a strong flour, giving more reliable results when making bread and bread rolls. As the gluten sets whilst baking, the stretched fibres give body to the bread and its spongy texture.
What happens if you add an extra egg to pancake mix? ›
As the pancakes cook the proteins form a network and tense up, becoming rigid and providing that structure. A word of caution though — if you add too many eggs you'll end up with a loose pancake batter that will need to be balanced with more pancake mix.
Does baking soda or baking powder make pancakes fluffier? ›
Adding baking powder is the easiest way to make fluffy pancakes. There's more than one way to make the bubbles that make a pancake fluffy, but the easiest way is by adding a raising agent such as baking powder.
What happens if you use baking soda instead of powder in pancakes? ›
Soda reacts with acid to create CO2 gas, which will cause batter to rise, so if you add soda rather than powder and the batter isn't acidic enough, no leavening action will result. You'd end up with something more like a flat cracker than a pancake.
How do different types of flour affect pancakes? ›
For good pancake, soft wheat flour is usually used because of low protein content and gluten strength (Fajardo and Ross 2015). Pancake made from hard wheat is smaller and thicker than that of soft wheat because high protein content decreases the viscosity of batter flow (Fajardo and Ross 2015).
What is the difference between pancake flour and regular flour? ›
How is pancake flour different from normal flour? - Quora. Flour used to make pancakes is labeled biscuit baking mix, a major brand being Bisquick. All of these mixes are flour plus other ingredients such as baking soda, baking powder, salt, dried buttermilk solids, possibly sugar & flavorings.
What is pancake flour called? ›
Traditional pancakes are often made with all-purpose flour (maida), along with other ingredients like eggs, milk, baking powder, and sugar. The use of all-purpose flour gives pancakes a light and fluffy texture.
What happens if you use plain flour instead of self-raising flour? ›
Because plain flour contains no extra ingredients, including rising agents, your cakes and pastries won't rise if you use this type of flour as it is. You'll need to add a rising agent, such as yeast or baking powder, into the plain flour if you want your baked goods to rise and become appetisingly fluffy.
