Okay guys, I’m highly biased here, but I think I’ve figured out a copycat Trader Joe’s Pancake Bread recipe. Maybe even BETTER.
So things started when I posted this picture on Instagram, asking you guys if you have tried the new Trader Joe’s Pancake Bread. To be honest, I rarely buy any sweets from a grocery store. I’m always trying new recipes, hence this household never runs out of baked goods to eat.
However, the whole Internet seems went crazy about it. Plus, pancake bread really sounds like an interesting and original idea. AND it’s only $3.99. Sold.
I have to say, good job TJ.
Trader Joe’s pancake bread is not too sweet, which is a huge plus for me. It indeed tastes like pancakes with a hint of maple and buttermilk flavor. The texture is soft and moist. It’s more like a quick bread texture rather than pancakes. Anyhow, it’s pretty damn delicious.
I was since determined to make my own copycat version of Trader Joe’s Pancake Bread. Not the original one is too expensive (it’s totally not) or hard to get, but addicting to a grocery store quick bread will ruin my home baker’s pride
If you have followed the blog for a while, you know HerBakingLab is a place for me to experiment with different recipes. Rather than a recipe developer, I’m more like a recipe tester. I’m saying this because man, developing a recipe is so hard! It took me 5 attempts to finally get the recipe right. 
My biggest respect to all the recipe developers. Y’all are rockstars.
I want to make a disclaimer statement first – my recipe here does not taste 100% like Trader Joe’s Pancake Bread. I was so upset at first because I cannot get my version taste exactly like TJ’s. I really like my final version, but it’s not identical to TJ’s flavor. I almost wanted to give up. Mr.186 is actually the one who rescued me from the situation. He tasted my final version and said “why are you upset? Yours taste so much better and more like pancakes. If people want TJ’s, they can buy from TJ’s”.
I guess he made a point. So here I present you, my recipe of Trader Joe’s Pancake Bread. The texture of my version is more like pancakes than a quick bread. You definitely can taste the maple and buttermilk. I looked up TJ’s ingredient list and followed it mostly (it has some unconventional ingredients like heavy cream and water!). I used vegetable oil like TJ’s did at first, but I found it missed the buttery flavor a pancake has. I guess TJ’s used butter flavor to make up for it; after all, that’s cheaper than using the real butter. Lastly, I wasn’t shy about the amount of salt. I think it makes the bread taste more like that pancake at the bottom of the stack – the one soaked up all the syrup and salted butter (AKA the best one). 
Okay, that’s all my confessions to make! I promise you, my version tastes better than the original one. Share this post with someone you know who will like a good pancake bread. Tag #herbakinglab on Instagram if you made my Copycat Trader Joe’s Pancake Bread Recipe. Until next time, enjoy the divine smell this pancake bread will bring to your home and happy baking!
Copycat Trader Joe's Pancake Bread Recipe, maybe even better!
Yield: 1 loaf
Author: HerBakingLab
A copycat version of Trader Joe’s popular Pancake Bread. Disclaimer: it doesn’t taste 100% like the original one. It’s more moist and softer than TJ’s version. In other word, it tastes more like that pancake at the bottom of the stack – the one soaked up all the syrup and salted butter (AKA the best one).
MATERIALS:
Bread:
1. 2 large eggs
2. 198g (1 cup) granulated sugar
3. 113g (1 stick) melted unsalted butter
4. 180g (1 1/2 cups) all purpose flour
5. 1 tsp baking soda
6. 1 1/2 tsp salt
7. 100g (1/2 cup) heavy cream
8. 85g (6 tbsp) buttermilk
9. 60g (1/4 cup) water
10. 28g (2 tbsp) maple syrup
11. 2 tsp maple extract/flavor
12. 2 tsp vanilla extract
Topping:
1. 30g (1/4 cup) all purpose flour
2. 1.5 tbsp melted unsalted butter
3. 20g (1 1/2 tbsp) brown sugar
4. 20g (1 1/2 tbsp) white sugar
5. 1/2 tsp cinnamon
PROCEDURE:
1. Preheat the oven to 325°F. Lightly grease a loaf pan.*
2. Mix the flour, baking soda and salt in a bowl. Mix the heavy cream, buttermilk, water, maple syrup, maple extract and vanilla extract together in another measuring cup/bowl. Set aside.
3. In a large mixing bowl, either using an electric hand mixer or a stand mixer with whisk/paddle attachment, beat the eggs and sugar until thickened and light gold in color, about 2 minutes at medium-high speed.
4. Slowly add the melted butter into the mixing bowl – by hand or on low speed of a mixer – until fully combined. Add the dry ingredients to the mixture alternately with the liquid ingredients. Just enough to combine, don’t overmix. Scrape the bottom and sides of the bowl, then mix again briefly, to fully incorporate any residual flour.
5. Pour into the pan. Bake for 40 minutes first, while we make the topping.
6. Whisk together the flour, both sugar and cinnamon. Work in the butter, mixing until coarse crumbs form.
7. Sprinkle topping evenly over the bread after 40 minutes. The topping will sink into the bottom of the pan if you add it at the beginning. Bake for another 10-15 minutes, until a cake tester inserted in the center comes out clean.
8. Remove the bread from the oven and let it cool for 15 minutes before taking it out of the pan. Cool completely before slicing. The bread will keep fresh and moist for 5 days at room temperature, well-covered.
OBSERVATIONS & NOTES:
* You can use either an 8 * 4 inch or a 9 * 5 inch loaf pan. If you want to use the same paper loaf pan I’m using here, the recipe is for 1 paper loaf pan + 1 mini loaf pan.
1. Beating the eggs incorporates more air to the batter, which gives the bread a more pancake like texture rather than a quick bread. Trust me it’s worth the effort.
2. I think the bread already tastes incredible without the topping, but for the copycat sake, I included it. Add it or omit it. It’s your bake and your call! =)
