Pancake Bread

Prep Time
10 min.
Cook Time
40 min.
Yield
8
Recipe by: Kristen

This easy buttermilk pancake quick bread is delicious and when warmed up, it tastes just like a pancake. It is easy to make ahead for brunch!

Make This Recipe

Ingredients

1 1/2 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup granulated sugar

1 Eggland's Best Large Egg

1/3 cup vegetable oil

1 cup buttermilk

1/2 cup maple syrup

1 teaspoon pure vanilla extract

Topping

3 tablespoons melted butter

1 tablespoon brown sugar

1 teaspoon cinnamon

Preparation

  1. Preheat oven to 350° F.
  2. In a mixing bowl, whisk together flour, baking soda and salt.
  3. Add sugar, egg, vegetable oil, buttermilk, maple syrup and vanilla. mix until a batter forms.
  4. Pour batter into a greased loaf pan.
  5. Prepare topping. In a small bowl, melt butter. Mix brown sugar and cinnamon into the butter and top your bread. mix in the topping with a toothpick.
  6. Bake in the oven for 40 minutes.
  7. Remove from oven, slice and serve.

You will want to avoid storing the bread in the fridge, because it will dry out quicker. You can store it in the freezer in an airtight container for up to 2 months.

Nutrition

Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

Learn More
Information per Serving
Serving Size 1 slice
Calories 284
Fat 12g
Saturated Fat 2.1g
Cholesterol 82mg
Sodium 88mg
Carbohydrates 39g
Dietary Fiber .8g
Protein 4.59g