Blueberry pancake bread takes classic blueberry pancakes and turns them into loaf form. It has crumble topping and can be served as bread slices, or topped with syrup.
We’ve taken our crowd favorite recipe for blueberry pancakes and turned it into a loaf bread. Not only is this a fun way to serve pancakes to a crowd (rather than cooking to order), it also has a delicious crumble on top so you can serve this up just as a delicious slice of bread. The crumble on top is optional, but as with most crumbles, it does add a delicious sweet texture to the top of the loaf.
What kind of toppings should I put on my pancake bread?
You can use regular maple syrup or blueberry syrup to top your pancake bread, just like you would regular pancakes. This bread can also be eaten as slices with no additional syrup.
Can I use regular milk instead of buttermilk?
You can use regular milk instead of buttermilk in the recipe. However, using buttermilk will make the recipe better in my opinion. Learn how to make your own quick homemade buttermilk here.
Why does it take so long to bake?
When a person cooks a pancake on a griddle or skillet the pancakes turn out to be about a quarter of an inch thick. These quarter inch pancakes take about 3 to 5 minutes to cook. Because this is a loaf of pancake, it needs a longer amount of time to cook all the way through.
How long is pancake bread good for?
Pancake bread needs to be stored in a fridge or freeze in an airtight container. Leftovers will be good in the fridge for two to three day and in the freezer for one to two months.
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
Blueberry Pancake Bread
- 1/2 cup packed brown sugar
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 cup cold salted butter cut into small pieces
- 2 1/4 cups all-purpose flour
- 3 tablespoons sugar
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 1/2 cups buttermilk
- 2 large eggs
- 1/4 cup melted butter
- 6 ounces fresh or frozen* blueberries
- Preheat oven to 350 degrees Fahrenheit. Lightly grease a 9×5 inch loaf pan.
- In a medium bowl, prepare the crumble topping by stirring together brown sugar, flour, and salt. Use a pastry cutter (or two knives) to cut the butter into the flour mixture until it resembles small pebbles or sand. Set aside.
- In a large mixing bowl, stir together flour, sugar, baking soda, and salt.
- Whisk in buttermilk, eggs, and melted butter just until combined. Use a rubber spatula to gently fold in blueberries.
- Pour batter into prepared pan. Sprinkle crumble topping generously over the top of the batter in an even layer.
- Bake in the preheated 350 degree oven for 50-60 minutes until middle of loaf is set. Serve hot or room temperature with maple syrup.