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GOOD OLE TRADER JOE’S. The newest obsession: PANCAKE BREAD.

If you love Trader Joe's pancake bread and can't find it or aren't near a Trader Joe's — don't fret. You can make your own pancake bread at home! It's tender, moist, and FULL of crumb!
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They certainly know how to start a trend and the hype for all their products is real.

And what is so astounding is that they don’t do any advertising. AT ALL.

Everything is word of mouth.

Every new product of theirs that’s “viral” or has people scrambling to their local stores to seek out is all word of mouth.

From cauliflower gnocchi to everything bagel seasoning to now this pancake bread.

I was intrigued because everyone was saying how good it was but I hadn’t been able to find it at my local Trader Joe’s.

I finally tracked it down and bought two loaves of pancake bread because why not?

If you love Trader Joe's pancake bread and can't find it or aren't near a Trader Joe's — don't fret. You can make your own pancake bread at home! It's tender, moist, and FULL of crumb!

So, I can see why everyone is obsessed.

I got a Trader Joe’s insider pro tip at the register.

The team member told me that the pancake bread is best when it’s warm and heated up.

I popped a few slices into the toaster oven when I got home and it was epic.

It was a little toasty/crusty on the outside but still warm and tender on the inside.

There was a subtle hint of maple syrup but it wasn’t overpowering.

I wouldn’t say it tasted exactly like a pancake but I can see the resemblance.

I knew I had to recreate this.

One, because not everyone has a Trader Joe’s locally and two, I actually had a bunch of people message me on Instagram asking me if I could try to recreate it.

I must say, my pancake bread copycat is pretty similar.

If you love Trader Joe's pancake bread and can't find it or aren't near a Trader Joe's — don't fret. You can make your own pancake bread at home! It's tender, moist, and FULL of crumb!

Disclaimer: I am not affiliated with Trader Joe’s in any way whatsoever. They didn’t pay me to talk about this (why would they? I feel like they would want to keep selling their pancake bread haha)

This is also not “their” recipe. I didn’t call them up and ask for it.

I developed this based on my knowledge of baking and what I’ve used in past recipes for the crumb layer.

Trader Joe’s owns the right to their name and everything associated with “Trader Joe’s.”

If you love Trader Joe's pancake bread and can't find it or aren't near a Trader Joe's — don't fret. You can make your own pancake bread at home! It's tender, moist, and FULL of crumb!

What is pancake bread?

As Trader Joe’s packaging says, it is a “twist on a buttermilk stack, baked into a sweet moist loaf.”

Does it taste like a pancake?

Okay, so we PERSONALLY think that it tastes like a sweet, tender, coffee cake texture with a hint of maple syrup and sweetened cornbread flavor.

So, definitely not like a stack of pancakes.

If you love Trader Joe's pancake bread and can't find it or aren't near a Trader Joe's — don't fret. You can make your own pancake bread at home! It's tender, moist, and FULL of crumb!

What is the batter like?

It actually resembles pancake batter.

Thick, velvetty, and ribbon-like when you hold the spatula in the air.

How do you get mile high crumb?

You literally pile it on.

The crumb mixture makes a lot but you definitely use majority of it.

You have to use majority of it because a lot of it gets ‘swallowed’ by the batter during baking.

I don’t have buttermilk, can I use regular milk?

You can make your own!

For every 1 cup of regular milk, add 1 tablespoon of regular white vinegar to it.

Stir then let it sit for 5 minutes and you’ll have buttermilk!

Why did you use malt powder?

I was reading the ingredient list on the package and it said there was malt barley flour.

It did taste a bit malty/butterscotchy so I decided it couldn’t hurt to add in the malt powder.

If you love Trader Joe's pancake bread and can't find it or aren't near a Trader Joe's — don't fret. You can make your own pancake bread at home! It's tender, moist, and FULL of crumb!

My crumbs got swallowed by the batter during baking

The crumb layer was too thin.

You need to pile it on at least three or four layers thick.

Why does it take so long to bake?

Because it is DENSE!

And because all that crumb mixture on top weighs down the cake so it will take a bit for it poof up and cook.

But also it bakes at a low temperature.

If you love Trader Joe's pancake bread and can't find it or aren't near a Trader Joe's — don't fret. You can make your own pancake bread at home! It's tender, moist, and FULL of crumb!

Why does it bake at such a low temperature?

Because I noticed that if you bake it at a high temperature, the exterior gets really dark and sometimes will have a burned taste.

The low temperature ensures it bakes through but also doesn’t scorch the exterior.

How do I prevent it from burning?

If the top of your pancake bread is getting really dark, you can tent the top of it with foil for the remainder of the baking process.

If you love Trader Joe's pancake bread and can't find it or aren't near a Trader Joe's — don't fret. You can make your own pancake bread at home! It's tender, moist, and FULL of crumb!

What kind of loaf pan should I use?

A 9×5″ nonstick loaf pan is best.

Glass could work too.

Just make sure you line either with parchment paper and grease it well so the loaf releases easily.

How long will this keep?

Up to five days.

If you love Trader Joe's pancake bread and can't find it or aren't near a Trader Joe's — don't fret. You can make your own pancake bread at home! It's tender, moist, and FULL of crumb!

How should this be eaten?

With zero self control, LOL

I 100% recommend eating the pancake bread warm and 30 minutes out of the oven.

However, for leftover slices, pop it into the toaster oven at 325 degrees for 5 minutes and it’ll be just like fresh out of the oven again!

If you love Trader Joe's pancake bread and can't find it or aren't near a Trader Joe's — don't fret. You can make your own pancake bread at home! It's tender, moist, and FULL of crumb!

Other copycat bread recipes that you may like:

If you love Trader Joe's pancake bread and can't find it or aren't near a Trader Joe's — don't fret. You can make your own pancake bread at home! It's tender, moist, and FULL of crumb!
Want to save this recipe?
Enter your email and we’ll send this recipe directly to your inbox! Plus, we’ll send you fresh recipes weekly to inspire you in the kitchen!
Please enable JavaScript in your browser to complete this form.
4.62 from 31 votes

Trader Joe’s Pancake Bread Copycat Recipe

Not near a Trader Joe’s or your local Trader Joe’s has run out of pancake bread? Don’t fret! Make your own loaf at home!
Prep Time: 25 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 55 minutes
Servings: 8

Ingredients 

For the crumb topping:

  • cup (67 g) granulated sugar
  • cup (73 g) dark brown sugar, packed
  • ¾ teaspoon ground cinnamon
  • 8 tablespoons (112 g) unsalted butter, melted
  • 1 ¼ cup (156 g) all-purpose flour
  • Pinch of salt

For the bread batter:

  • 2 cups (250 g) all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¼ cup (31 g) malted milk powder
  • ¼ teaspoon salt
  • 8 tablespoons (112 g) unsalted butter, room temperature
  • ½ cup (100 g) granulated sugar
  • 2 eggs, room temperature
  • ½ cup (118 ml) buttermilk
  • ½ cup (118 ml) maple syrup
  • 1 teaspoon vanilla extract

Instructions 

  • Preheat the oven to 325 °F (163 °C) and line a 9×5-inch loaf pan with parchment paper overhanging on either side. Lightly spray with cooking spray. Set aside.
  • In a medium bowl, mix together all the ingredients of the topping. It will resemble coarse crumbs that are pea-shaped with various sizes (some will be powdery and some will form into balls). As long as when you take some into the palm of your hands and firmly grasp it, it holds it shape, it is all good. Set aside. 
  • In a large bowl, whisk together flour, baking soda, baking powder, malt powder, and salt.
  • In the bowl of a stand mixer with the paddle attachment, or a regular bowl with a hand mixer, beat together butter and sugar until light and fluffy. Add the eggs, one at a time and mixing after each addition. Add the buttermilk, maple syrup, and vanilla extract and mix together.
  • 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 batter into the prepared loaf pan. Top with the crumb topping in an even, thick layer. You’ll think there is far too much but there is never far too much, haha. Don’t press/push it down into the batter. Just let it sit on top.
    Place the loaf pan on top of a large baking sheet in case the crumb mixture spills over during baking.
    Bake for 90-100 minutes, OR until a wooden toothpick stuck in the center comes out clean. Please note: ovens all vary in hotness. Some will need longer, some will need shorter. Just keep an eye on it. If you notice the edges are getting very brown, tent the pan with foil for the remainder of baking. 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!

Video

Notes

For the malted milk powder: I used the Carnation brand. You can use Ovaltine but make sure it is not chocolate and it says malt powder on it. I do not recommend omitting it; however, if you do omit it, you may need to replace that omission with more flour.

Nutrition

Serving: 1slice, Calories: 587kcal, Carbohydrates: 82g, Protein: 7g, Fat: 25g, Fiber: 2g, Sugar: 44g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

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38 Comments

  1. Ok, so this is not a cheap recipe to make. Between maple syrup, buttermilk and the malt powder, it’s pricey. I doubled this recipe to use up these costly items. I made one for my kids and I wanted to take one to work to share with co-workers. That being said, this did not turn out right at all for me. I have made pancake bread before, but it was a different recipe. I wanted to make this one the first time around, but I didn’t have malt powder. In that other recipe the author said to bake halfway and then top with the crumble….Well, I REALLY wish I did that with this recipe!!!
    The way this recipe is written, it says to go ahead and top with the crumble then bake it. Well, the bread ate my crumble! After baking for an hour and realizing that the crumble was almost completely absorbed, I scrambled to make more crumble. I tossed it on top and hoped for the best…It just didn’t turn out. I had to cook it a little longer. The bread was dry on the bottom and around the edges. The middle was goopy and crumble was just a hot mess.
    I’ll try this recipe again, maybe after my next payday(lol). I cannot stress enough though that this recipe should allow the bread to bake for 45 minutes, then add the crumble, then remain cooking.