Pancake Bread

Pancake bread is the perfect fusion of two breakfast favorites, bringing together the soft, fluffy goodness of a pancake with the delightful, comforting texture of bread. This easy-to-make recipe will fill your kitchen with the irresistible aroma of sweet vanilla as it bakes. Enjoy each slice with a drizzle of maple syrup, fresh fruit, or your favorite spread for a cozy morning treat or a sweet snack any time of day.

Recipe Information

• Prep Time: 10 minutes
• Cook Time: 30-35 minutes
• Total Time: 40-45 minutes
• Servings: 8
• Difficulty Level: Easy

Nutrition Information

• Calories per serving: 150
• Protein: 3g
• Carbohydrates: 25g
• Fat: 5g
• Fiber: 1g
• Sugar: 2g
• Sodium: 180mg

Why Make This Pancake Bread

Pancake bread is an excellent choice if you’re looking for a quick and delicious breakfast or snack option. Its fluffy texture and sweet flavor make it appealing to both kids and adults. Plus, it’s versatile! You can add mix-ins like chocolate chips or nuts or enjoy it plain. It’s a great way to use leftover pancake batter or just to try something new that still reminds you of that beloved breakfast classic.

How to Make Pancake Bread

Ingredients

• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1 large egg
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract

Directions

Step 1: Preparation

Preheat your oven to 350°F (175°C) and grease a loaf pan generously to prevent sticking. A well-greased pan will ensure your pancake bread releases easily and maintains its beautiful shape.

Step 2: Mixing Dry Ingredients

In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Use a whisk to mix them together thoroughly, ensuring that the baking powder is evenly distributed for a uniform rise.

Step 3: Mixing Wet Ingredients

In another bowl, whisk together the milk, egg, melted butter, and vanilla extract until completely blended. This mix will add the richness and moisture that makes the pancake bread so delectable.

Step 4: Combining Ingredients

Pour the wet ingredients into the dry ingredients and mix gently until just combined. Be careful not to overmix; a few lumps are perfectly fine. Overmixing can lead to a denser bread texture.

Step 5: Baking

Pour the batter into the prepared loaf pan and use a spatula to smooth the top for an even finish. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. The top should be golden brown and slightly springy to the touch.

Step 6: Finishing

Allow the pancake bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing. This cooling period helps set the crumb for better slicing.

How to Serve Pancake Bread

Pancake bread is delicious on its own, but you can elevate it even further. Serve warm with a pat of butter and a drizzle of maple syrup or honey. For a refreshing twist, top it with fresh berries or slices of banana. You can also enjoy it toasted and slathered with jam or peanut butter for a satisfying midday snack.

How to Store Pancake Bread

To keep your pancake bread fresh, store it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can freeze it. Wrap it tightly in plastic wrap and place it in an airtight freezer bag for up to 3 months. Thaw at room temperature or toast slices directly from the freezer.

Expert Tips for Perfect Pancake Bread

• For a richer flavor, try using buttermilk instead of regular milk.
• Feel free to experiment with add-ins like chocolate chips, blueberries, or chopped nuts to match your taste preferences.
• If the top of your bread starts to brown too quickly, cover it with aluminum foil to prevent burning while baking.

Delicious Variations

• Banana Pancake Bread: Mash 1 ripe banana and mix it into the wet ingredients for a fruity twist.
• Chocolate Chip Pancake Bread: Add 1/2 cup of chocolate chips to the batter for a decadent treat.
• Cinnamon Swirl Pancake Bread: Swirl a mixture of cinnamon and sugar into the batter before baking for a delightful flavor explosion.

Frequently Asked Questions

• Can I use whole wheat flour instead of all-purpose flour?
  Yes, you can substitute whole wheat flour for all-purpose flour. Keep in mind that it may alter the texture slightly, making it denser.

• Can I make this pancake bread ahead of time?
  Absolutely! You can make and store it in an airtight container for up to 3 days or freeze it for later enjoyment.

• What can I use instead of eggs?
  You can use a flaxseed meal substitute (1 tablespoon ground flaxseed mixed with 3 tablespoons water) to replace the egg, which will help bind the ingredients together.

• Is pancake bread suitable for breakfast meal prep?
  Yes! Pancake bread is an excellent option for meal prep as it can be made in advance and enjoyed throughout the week.

• Can I add more sugar if I like it sweeter?
  Yes, feel free to increase the sugar to suit your taste. However, keep in mind that this may affect the texture slightly.

Conclusion

Pancake bread is not only super simple to make, but it also brings joy to your breakfast table with its inviting flavor and comforting texture. Whether you’re enjoying it with your family on a Sunday morning or savoring a slice on your own, this recipe is sure to please. Give it a try and indulge in the deliciousness that is pancake bread!

Pancake Bread

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• Author: mia-harper
• Total Time: 45 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

Pancake bread combines the soft, fluffy goodness of pancakes with the comforting texture of bread, perfect for breakfast or a sweet snack.

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Ingredients

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• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1 large egg
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract

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Instructions

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a large mixing bowl, combine flour, sugar, baking powder, and salt.
3. In another bowl, whisk together milk, egg, melted butter, and vanilla extract.
4. Pour wet ingredients into dry ingredients and mix gently until just combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 30-35 minutes or until a toothpick comes out clean.
7. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Serve warm with butter, maple syrup, or fresh fruit. Store in an airtight container at room temperature for up to 3 days.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 150
• Sugar: 2g
• Sodium: 180mg
• Fat: 5g
• Saturated Fat: 2g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 30mg