This moist pancake bread, a twist on the classic pancake recipe, comes out soft and moist with the flavors that are reminiscent of traditional pancakes but with the convenience of a loaf-form. You can enjoy it sliced and served with butter, syrup, or other pancake-inspired toppings! The butter and syrup melt easily into the airy texture of the loaf.
The recipe itself only requires about 5 minutes of prep time and then it’s simply a matter of baking it before serving it for breakfast.
This pancake bread was created by my daughter when she was 10 years old. She recreated her own version of her Grandma’s electric skillet pancakes, from memory, into this delicious, moist loaf. It tasted so delicious that I had to share it.
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What is Pancake Bread?
Pancake bread takes a pancake batter and transforms it into a loaf of sweet bread that can be served with the classic pancake toppings. Baking it instead of frying gives it a slightly different texture and shape and requires less active time over the stove.
Ingredients
The ingredients for this recipe are very basic and likely already in your pantry.
- milk - I usually use whole milk but I've also tried buttermilk and it works great for this recipe.
- canola oil - I like using canola oil in baking for its neutral flavor but also because my dad was a canola farmer so I grew up surrounded by canola fields and I'm very familiar with this ingredient.
- vanilla extract - If you’re on a budget, artificial vanilla extract is okay to use here. You can also use homemade vanilla powder.
*Check full ingredients and amounts in the recipe card.
Add Ins
If you want to step it up a notch you can try adding fresh blueberries (just like I do in my blueberry pancake cake balls), sliced bananas or nuts to the batter.
Baking Temperature
When my daughter created this recipe, she baked it at a lower temperature by accident, and it turned out amazing! I tried this recipe at both 300°F and 350°F to test the difference.
I prefer to bake this sweet bread at 300°F instead of 350°F because the final result is more moist (just like her moist pumpkin cupcakes!) and soft all the way through without much browning and the pancake flavor really comes through nicely. It makes a big difference. See what they look like side by side:
Pancake bread baked at 350°F.
Pancake bread baked at 300°F.
How to Make Pancake Bread
Step 1: Preheat oven to 300°F. Grease and flour a 9” x 5” loaf pan.
Step 2: Whisk the flour, sugar and baking powder together in a large bowl.
Step 3: Combine the canola oil, milk, egg and vanilla extract in a separate bowl.
Step 4: Add to the dry ingredients and whisk into a smooth batter.
Step 5: Transfer the batter to the prepared loaf pan. Place in the oven and bake for about 50 to 55 minutes, or until a toothpick comes out clean from the center. There should be very little browning.
Step 6: Let cool in the pan for 10 to 15 minutes.
Step 7: Transfer to a baking rack to cool further. Cut into thick slices.
Step 8: Serve!
Pro Tips
- To remove the loaf from the pan, run a butter knife or silicone knife around the edges of the pan to loosen it, gently shake the pan and invert onto the baking rack.
- It is best to let the pancake loaf cool before slicing or it will have the tendency to crumble, and that's only a good thing when we are making a crumble dessert.
Serving Suggestions
You can serve your pancake bread with one of the best pancake toppings: butter! I love how it melts into the moist, fluffy loaf.
It's not as sweet as a coffee cake loaf, so adding sweet toppings is perfectly okay. Add your favorite: like real maple syrup, pancake syrup, strawberry rhubarb sauce, other fruit syrups, whipped topping and more. One of my favorite combinations is sour cream with choke cherry syrup.
Storage
- This sweet bread can be stored in the fridge for up to 2 weeks if wrapped well with plastic wrap, but make sure to cool it first.
- Because of the dairy ingredients, I don’t recommend storing the bread at room temperature.
- Freeze for up to 3 months wrapped in plastic wrap and in a freezer bag. It can be thawed in the refrigerator.
Pancake Bread FAQ
You can slice pancake bread and eat it just like you would regular pancakes with your favorite toppings.
Yes, you can use pancake mix to make bread. I would recommend reducing the liquid for a thicker batter and baking it a lower temperature than regular bread for best results.
More Breakfast Recipes to Explore
If you tried this Pancake Bread Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!
📋Recipe
Moist Pancake Bread Recipe
Ingredients
- 1 cup all-purpose flour
- ½ cup granulated sugar
- ½ tablespoon baking powder
- ½ cup canola oil
- ¾ cup milk - I use whole milk or buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 300°F. Grease and flour a 9” x 5” loaf pan.
- Whisk the flour, sugar and baking powder together in a large bowl.1 cup all-purpose flour, ½ cup granulated sugar, ½ tablespoon baking powder
- Combine the canola oil, milk, egg and vanilla extract in a separate bowl.½ cup canola oil, ¾ cup milk, 1 large egg, 1 teaspoon vanilla extract
- Add to the dry ingredients and whisk into a smooth batter.
- Transfer the batter to the prepared loaf pan. Place in the oven and bake for about 50 to 55 minutes, or until a toothpick comes out clean from the center. There should be very little browning.
- Let cool in the pan for 10 to 15 minutes.
- Transfer to a baking rack to cool further.
- Transfer the bread to a cutting board and slice it thick.
- Serve it with butter and maple syrup or your favorite pancake toppings!
Equipment
Notes
- This sweet bread can be stored in the fridge for up to 2 weeks if wrapped well with plastic wrap, but make sure to cool it completely first.
- Because of the dairy ingredients, I don’t recommend storing the bread at room temperature.
- Freeze for up to 3 months wrapped in plastic wrap and in a freezer bag. It can be thawed in the refrigerator.
- It is best to let the pancake loaf cool before slicing or it will have the tendency to crumble.
- To remove it from the pan, run a butter knife or silicone knife around the edges of the pan to loosen it, gently shake the pan and invert onto the baking rack.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
Kim says
I made this, this morning, I added blueberries and omg this came out so delish.
Joss Dyckson says
That's great, Kim! The blueberry addition would have been yummy. Thanks for the comment.