Blueberry Pancake Bread

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Blueberry Pancake Bread takes classic blueberry pancakes and turns them into a loaf shape. It has a crumb topping and can be eaten as a slice of bread or sprinkled with syrup.

We’ve taken our crowd-favorite blueberry pancake recipe and turned it into a loaf. Not only is this a fun way to serve pancakes to a crowd (instead of cooking them to order), but they’re also topped with delicious breadcrumbs so you can serve them as delicious slices of bread. The crumble on top is optional, but like most crumbles it does add a delicious sweetness to the top of the bread.

What toppings should I put on pancake bread?

You can top your pancake bread with regular maple syrup or blueberry syrup, just like you would regular pancakes. This bread can also be sliced ​​and eaten without the syrup.

Can I use regular milk instead of buttermilk?

You can use regular milk instead of buttermilk in recipes. However, using buttermilk would make the recipe even better in my opinion. Learn how to make quick homemade buttermilk here.

Why does it take so long to bake?

When one makes pancakes on a griddle or pan, the pancakes are about a quarter of an inch thick. These quarter-inch pancakes take about 3 to 5 minutes to cook. Since it’s a pancake, it will take longer to fully cook.

How long can pancake bread keep?

Pancake bread needs to be stored in the refrigerator or frozen in an airtight container. Leftovers will keep for two to three days in the refrigerator and one to two months in the freezer.

Blueberry Pancake Bread with Syrup

watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.

Blueberry pancakes topped with syrup.

Blueberry Pancake Bread takes classic blueberry pancakes and turns them into a loaf shape. It has a crumb topping and can be eaten as a slice of bread or sprinkled with syrup.

Preparation time 15 minute

cooking time 1 Hour

total time 1 Hour 15 minute

raw material

broken noodles

  • 1/2 cup packaged brown sugar
  • 1/2 cup all purpose flour
  • 1/4 teaspoon Salt
  • 1/4 cup cold salted butter Cut into small pieces

pancake bread

  • 2 1/4 cup all purpose flour
  • 3 tablespoon sugar
  • 1 teaspoon baking soda
  • 3/4 teaspoon Salt
  • 1 1/2 cup cheese
  • 2 big egg
  • 1/4 cup melted butter
  • 6 ounce fresh or frozen* blueberries

instruct

  • Preheat oven to 350°F. Lightly grease a 9×5-inch loaf pan.

  • In a medium bowl, prepare the crumble by whisking together the brown sugar, flour, and salt. Using a pastry knife (or two knives), cut the butter into the flour mixture until it resembles small pebbles or sand. on hold.

  • In a large mixing bowl, whisk together flour, sugar, baking soda, and salt.

  • Add buttermilk, eggs, and melted butter and beat until combined. Gently stir in blueberries with a rubber spatula.

  • Pour batter into prepared pan. Sprinkle the crumbs evenly over the top of the batter.

  • Bake in a preheated 350 degree oven for 50-60 minutes, until the loaves are set in the center. Serve hot or at room temperature with maple syrup.

notes

If you want to use frozen blueberries, thaw and rinse the blueberries, drain and pat dry. Frozen berries contain excess liquid due to the freezing process, you just need to be sure to remove it before continuing to use in recipes.