They know how to spbark a trend, and the enthusiasm around all of their items is genuine. And what’s even more amazing is that they don’t advertise. IN ANY CASE.
Everything is passed on via word of mouth. It’s all word of mouth for every new product of theirs that goes “viral” or gets people running to their local stores to find it.
From cauliflower gnocchi to everything bagel spice to this pancake bread, there’s something for everyone. I was fascinated because everyone had been raving about it, but I couldn’t find it at my local Trader Joe’s. I finally found it and purchased two loaves of pancake bread because, well, why not?
As a result, I can understand why everyone is so enthralled. At the register, I received a Trader Joe’s insider pro tip. The pancake bread is better when it’s warm and heated up, according to a team member. When I arrived home, I popped a few slices into the toaster oven, and it tasted fantastic.
On the outside, it was a little toasty/crusty, but on the inside, it was still warm and delicate. There was a faint maple syrup flavor, but it wasn’t overbearing. I wouldn’t say it tasted exactly like a pancake, but the similarities are undeniable. This was something I knew I had to duplicate. One, because not everyone lives near a Trader Joe’s, and two, because I received several messages on Instagram asking if I might try to reproduce it. I must say, my pancake bread copycat is pretty similar.
Disclaimer: I am in no way associated with Trader Joe’s in any way. They didn’t pay me to talk about it (why would they? ), therefore I’m not going to. I believe they would prefer to continue selling their pancake bread.)
This isn’t “their” recipe, either. I didn’t make a phone call to beg for it.
This is based on my baking experience and what I’ve used for the crumb layer and best bread baking pans in previous recipes.
Trader Joe’s owns the trademark and everything linked with the name “Trader Joe’s”
Pancake Bread Full Recipe
INGREDIENTS OF PANCAKE BREAD RECIPE
FOR THE CRUMB TOPPING:
- ⅓ cup granulated sugar
- ⅓ cup dark brown sugar, packed
- ¾ teaspoon ground cinnamon
- 8 tablespoons unsalted butter, melted
- 1 ¼ cup all-purpose flour
- Pinch of salt
FOR THE BREAD BATTER:
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ cup malted milk powder
- ¼ teaspoon salt
- 8 tablespoons unsalted butter, room temperature
- ½ cup granulated sugar
- 2 eggs, room temperature
- ½ cup buttermilk
- ½ cup maple syrup
- 1 teaspoon vanilla extract
INSTRUCTIONS OF PANCAKE BREAD RECIPE
- Preheat the oven to 325 degrees Fahrenheit and line a 9×5-inch loaf pan with parchment paper overhanging on either side. Lightly spray with cooking spray. Set aside.
- To make the topping, combine all of the ingredients in a medium mixing basin. It will resemble granular pea-shaped crumbs of varied sizes (some will be powdery and some will form into balls). It’s fine as long as it keeps its shape when placed in the palm of your hands and firmly grasped. Remove from the equation.
- In a large bowl, whisk together flour, baking soda, baking powder, malt powder, and salt.
- Combine butter and sugar in the bowl of a stand mixer fitted with the paddle attachment, or in a standard mixing basin with a hand mixer, and beat until light and fluffy. One at a time, add the eggs, mixing after each addition. Mix together the buttermilk, maple syrup, and vanilla extract.
- Pour half the dry mixture into the wet ingredient bowl and mix until no flour remains. Pour the remaining dry mixture into the bowl and mix until just incorporated.
- Pour the batter into the loaf pan that has been prepared. Crumb topping in an equal, thick layer on top. You’ll think there’s a lot of it, but there’s never a lot of it, haha. It should not be pressed or pushed into the batter. Allow it to rest on top. If the crumb mixture overflows over during baking, place the loaf pan on top of a large baking sheet.
- Bake for 90-100 minutes, or until a wooden toothpick inserted in the center of the cake comes out clean. Please keep in mind that the temperature of each oven varies. Some will require more time, while others will require less. All you have to do now is keep an eye on it. If the edges of the pan start to brown too much, tent it with foil for the rest of the baking time. The exterior of the bread will be slightly darker in color than normal because of the sugar and butter content in the bread.
- Let cool for 15 minutes then run a knife around the edges then carefully lift out the loaf by the two sides of parchment paper and place on a wire rack to cool completely.
- Slice, serve, and enjoy!