Pancake bread (Trader Joe’s copycat)

This is a copycat version of Trader Joe’s new pancake bread. It’s a quick bread that tastes like homemade pancakes – minus the drippy maple syrup!

Copycat Trader Joe's pancake bread

Are you lucky enough to have a Trader Joe’s around you? We are, and it is always packed. Since the pandemic, our local Trader Joe’s has had a very strict protocol to get in the store. Everyone stands 6 feet apart to wait in line (outdoors), and new customers can enter only when an existing customer exits the store. It’s a great system, but it can be frustrating to wait in line.

The last time we visited Trader Joe’s, we were ecstatic to see that there was no wait. I hurried inside to see what fun new products they had in store.

Copycat Trader Joe's pancake bread

While we were walking up and down the aisles, Addie noticed a new product called pancake bread. Obviously, she wanted to buy it, but I wasn’t convinced. I read the description on the box, and it sounded… interesting. Pancakes – in bread form? Hmm. I wasn’t quite sold on the concept but told Addie that we could try recreating it at home.

Thankfully, someone on the internet already beat me to it. This is her recipe. Because I haven’t bought the official version at Trader Joe’s, I don’t know how this compares. The bread did have a pancake-like taste to them, but the crumb topping threw off the texture for me. Addie really liked the bread, while the jury’s still out for me.

Copycat Trader Joe's pancake bread

I may try the official Trader Joe’s version just to see how this homemade one compares, but I have a feeling that Addie will be eating most of it.

Husband’s rating: 3 out of 5
Addie’s rating: 4 out of 5
My rating: 3.5 out of 5

Pancake bread

This is a copycat version of Trader Joe's pancake bread
Prep Time25 minutes
Cook Time1 hour
Total Time1 hour 25 minutes
Course: Breakfast
Cuisine: American
Keyword: Bread, Breakfast
Servings: 1 loaf
Author: Eva Bakes



  • 2 cups all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¼ cup malted milk powder
  • ¼ teaspoon salt
  • 8 Tablespoons (1 stick) unsalted butter room temperature
  • ½ cup granulated sugar
  • 2 large eggs room temperature
  • ½ cup buttermilk
  • ½ cup maple syrup
  • 1 teaspoon vanilla extract

Crumb topping

  • cup granulated sugar
  • cup dark brown sugar packed
  • ¾ teaspoon ground cinnamon
  • 8 Tablespoons (1 stick) unsalted butter melted
  • 1 and ¼ cup all-purpose flour
  • pinch salt


Make the topping

  • In a medium sized bowl, combine all of the ingredients for the crumb topping. It should resemble wet sand, with a few pea-sized crumbs. Set aside.

Make the bread

  • Preheat your oven to 325°F. Generously grease or line a standard 9"x5" loaf pan and set aside.
  • In a large bowl, whisk together the flour, baking soda, baking powder, malt powder and salt. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter and sugar together on medium speed until light and fluffy, about 2-3 minutes.
  • Add the eggs one at a time until the first one is fully incorporated before adding the next.
  • Add the buttermilk, maple syrup and vanilla and mix well.
  • Turn the mixer to low and slowly add in the dry ingredients. Mix until everything just comes together - do not over mix.
  • Transfer the batter to your prepared baking pan and smooth out the top with a spatula.
  • Add the crumb topping on top. It will appear to be way too much topping, but don't worry.
  • Bake in your preheated oven for 60-90 minutes. Check after an hour to see if the bread is done (if you insert a toothpick in the center, it should come out clean).
  • Allow the bread to cool before slicing and serving.


Leftover bread should be stored, covered, in an airtight container at room temperature or in the refrigerator and will keep for a few days.
Source: Table for Two

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