Breakfast, dessert or more, this Pancake Bread is a tasty and fabulous recipe with so many great flavors that you won’t be able to resist.
If you love pancakes and bread, why not mash the two together and make yourself some Pancake Bread.
I love a good breakfast recipe, bread recipe and dessert recipe, and this one really marks all 3.
With a crunchy topping it really brings all the textures together and makes it absolutely perfect, but that is my opinion. I always love a good topping on a loaf of bread.
With the taste of maple, brown sugar and cinnamon, this Pancake Bread really encapsulates that pancake flavor.
Slather it with some butter and drizzle it with syrup and you really will have the real dea.
If you are a pancake lover, then I highly suggest adding this Pancake Bread to your must make menu.
Some of my other favorite bread recipes that we have on our site include: Pineapple Bread, Peanut Butter Banana Bread and Strawberry Ice Cream Bread.
WHY THIS RECIPE WORKS:
- With a streusel topping it really pulls this bread together.
- Easy baking supplies are needed so it comes together quickly.
- Double this recipe to serve more people or save for later.
INGREDIENTS NEEDED (FULL RECIPE AT THE BOTTOM OF THE POST):
All-purpose flour
Baking soda
Ground cinnamon
Baking powder
Sea salt
Unsalted butter
Granulated sugar
Light brown sugar
Egg
Maple extract
Buttermilk
HOW TO MAKE PANCAKE BREAD, STEP BY STEP:
- Preheat the oven to 350 degrees F. Spray a 9×5-inch loaf pan with baking spray and set aside. In a medium-sized bowl stir together the flour, baking soda, cinnamon, baking powder, and salt, set aside.
- Cream together the butter, sugar, and brown sugar in a large bowl with an electric hand mixer for 2 minutes until combined.
- Add in the egg and maple extract, mix until combined.
- Add half of the flour to the bowl and mix in well.
- Next add in half of the buttermilk, and mix it in. Repeat with the remaining flour, then buttermilk.
- Spread the batter to the prepared baking dish and smooth out the top, set aside.
- In a small bowl whisk together the brown sugar and melted butter.
- Stir in the flour until well combined, the mixture will be crumbly.
- Add the crumble on top of the batter. Bake for 50-55 minutes until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 15 minutes. Take the bread out of the pan and cool, serve warm or at room temperature.
DO I HAVE TO MAKE THE STREUSEL TOPPING?
While we absolutely LOVE this for the Pancake Bread and the extra flavor and texture it gives it it is a personal choice.
If you do not want to add the topping, you can absolutely leave it off.
DO I HAVE TO USE BUTTERMILK?
I highly suggest that you do use buttermilk as it give a richer flavor. If you do not have buttermilk at home you can make it on your own.
To do that just add 1 Tablespoon white vinegar or lemon juice to 1 cup regular milk and stir. Let sit for 5 minutes and stir again and use.
IF you do not want to do either, regular milk will work, the higher the fat the better.
DOES THIS TASTE LIKE A PANCAKE?
With the mixture of brown sugar, cinnamon and maple extract you do really have that maple flavor coming through.
It will taste slightly different from your normal pancake, but still has all the flavors that you would have in a pancake itself.
WHAT CAN I TOP THIS WITH?
So to really put this over the top we like to top it with butter and a drizzle of syrup, but other options include:
- Jelly
- Honey
- Butter
- Cinnamon Butter
- Cinnamon Sugar
- Preserves
- Jam
HOW TO STORE:
This can be stored in an airtight container on the countertop where it will keep for up to 4-5 days.
You can also freeze this bread, place in a freezer bag or container and it will keep for up to 3 months.
To defrost remove to the countertop until thawed, you can place it in the microwave to heat it up a bit before consuming.
TIPS AND TRICKS:
- Easily double this recipe to serve more people or save for later.
- This can be frozen, see above on how to do that.
- The streusel topping is optional but highly suggested.
- Make sure you are using maple extract, not maple syrup. It is more potent and will give the maple flavor to the bread.
- Top with various different things, see above for some ideas.
- Buttermilk is highly recommended but a higher fat milk can be used.
When it comes to a bread that can serve as breakfast or dessert, you absolutely cannot go wrong with this Pancake Bread.
If you like this recipe you might also like:
If you’ve tried this PANCAKE BREAD or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Pancake Bread
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon baking powder
- ¼ teaspoon sea salt
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 large egg
- 1 teaspoon maple extract
- 1 cup buttermilk
For the topping:
- ⅓ cup light brown sugar packed
- 4 Tablespoons unsalted butter melted
- ⅔ cup all-purpose flour
Instructions
- Preheat the oven to 350 degrees F. Spray a 9×5-inch loaf pan with baking spray and set aside. In a medium-sized bowl stir together the flour, baking soda, cinnamon, baking powder, and salt, set aside.
- Cream together the butter, sugar, and brown sugar in a large bowl with an electric hand mixer for 2 minutes until combined.
- Add in the egg and maple extract, mix until combined.
- Add half of the flour to the bowl and mix in well.
- Next add in half of the buttermilk, and mix it in. Repeat with the remaining flour, then buttermilk.
- Spread the batter to the prepared baking dish and smooth out the top, set aside.
- In a small bowl whisk together the brown sugar and melted butter.
- Stir in the flour until well combined, the mixture will be crumbly.
- Add the crumble on top of the batter. Bake for 50-55 minutes until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 15 minutes. Take the bread out of the pan and cool, serve warm or at room temperature.
Notes
- Easily double this recipe to serve more people or save for later.
- This can be frozen, see above on how to do that.
- The streusel topping is optional but highly suggested.
- Make sure you are using maple extract, not maple syrup. It is more potent and will give the maple flavor to the bread.
- Top with various different things, see above for some ideas.
- Buttermilk is highly recommended but a higher fat milk can be used.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
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