Pancake Bread

Pancake Bread

The breakfast bread that tastes like a stack of pancakes.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 2 persons



  1. Step 1

    Gather the ingredients.
  2. Step 2

    Preheat the oven to 350 F. Generously grease a 9 x 5-inch loaf pan with cooking spray or softened butter. Line the bottom and 2 short sides with parchment paper, letting it hang slightly over the edges.
  3. Step 3

    To make the crumb topping, stir together the sugar, cinnamon, and melted butter in a small bowl.
  4. Step 4

    Add the flour and stir until small clumps form. Set aside.
  5. Step 5

    To make the cake, whisk together the flour, baking powder, baking soda, malted milk powder and salt in a medium bowl.
  6. Step 6

    In a large bowl, whisk together the oil, sugar, and vanilla.
  7. Step 7

    One at a time, whisk in the egg and yolk. Then, whisk in the maple syrup and buttermilk.
  8. Step 8

    Using a rubber spatula, gently fold the dry ingredients into the wet. Do not over mix or the cake will bake out dense.
  9. Step 9

    Transfer the batter to the prepared pan, spreading and smoothing out the top.
  10. Step 10

    Sprinkle the top all over with the crumb topping.
  11. Step 11

    Bake for 65 to 75 minutes, rotating the cake at 30 minutes and testing it for doneness at 60. The cake can be pulled from the oven when a tester inserted in the center comes out with only a moist crumb or two.
  12. Step 12

    Once cool enough to handle, run a paring knife around the edges of the cake to release it, then grab the short sides of the parchment and lift the cake out of the pan and onto a serving platter. Serve the pancake bread warm or at room temperature for breakfast.