Maple pancake bread is the perfect solution—combining all the deliciousness of a fluffy stack of pancakes into a simple loaf that bakes in the oven. This easy-to-make recipe requires minimal prep and can be topped with an optional maple glaze for an extra touch of sweetness.
Ingredients
Here’s what you’ll need to create this delightful breakfast treat:
For the Pancake Bread:
- 2 ½ cups pancake mix (such as Birch Benders; gluten-free options available)
- 1 ⅓ cups water
- 1 large egg
- 3 tbsp melted coconut oil (or unsalted butter)
- ¼ tsp ground cinnamon
- ¼ tsp vanilla extract
For the Optional Maple Glaze:
- ⅓ cup pure maple syrup
- 2 tbsp unsalted butter
- 1 cup powdered sugar (or monk fruit for a healthier option)
- ¼ tsp vanilla extract
Grocery List
Before you start, here’s a handy grocery list:
- Pancake mix
- Eggs
- Coconut oil or unsalted butter
- Ground cinnamon
- Vanilla extract
- Pure maple syrup
- Powdered sugar
Cooking Instructions
Follow these simple steps to bake your maple pancake bread:
- Preheat the Oven: Set your oven to 350°F (175°C). Line a 9×5 inch loaf pan with parchment paper or spray it with baking spray.
- Mix the Batter: In a large bowl, combine the pancake mix, water, egg, melted coconut oil, cinnamon, and vanilla extract. Stir until well combined but do not overmix; some lumps are okay.
- Pour into Pan: Transfer the batter into the prepared loaf pan, smoothing out the top with a spatula.
- Bake: Place in the oven and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Down: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack.
- Prepare the Glaze (Optional): While cooling, melt together maple syrup and butter in a small saucepan over low heat. Remove from heat and whisk in powdered sugar and vanilla until smooth.
- Drizzle and Serve: Drizzle the glaze over the warm bread before slicing. Enjoy it plain or with your favorite toppings!
Tips and Notes
- Storage: Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Freezing: You can freeze slices of pancake bread for quick breakfasts later—just thaw and reheat!
- Customization: Feel free to add mix-ins like chocolate chips or nuts for added flavor and texture.
Nutritional Information
This recipe yields approximately 10 servings. Here’s an estimated nutritional breakdown per slice (without glaze):
- Calories: 180
- Protein: 4g
- Carbohydrates: 30g
- Fat: 6g
- Fiber: 1g
Adding the glaze will increase calories by about 50 per slice.
Cooking Time
Total cooking time is about 50 minutes, including prep and baking.
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Maple pancake bread is not just a breakfast; it’s an experience that brings comfort and joy to your mornings. Enjoy every bite!
