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.
You knocked it out of the park again with this one! ‘specially if you slice a piece of that, butter it on both sides, and throw it into a hot iron skillet. Covering it with maple syrup gives it a college education.
I was wondering if I could use a Bundt pan, and put the topping on the bottom, This way when you turn it out, the topping will be on top. Is this possible. Thanks Rachel, I just love all your recipes.
I am making this now, Looks like a much easier way to do pancakes for a large family. I am making a blueberry sauce to top it instead of syrup. Blueberries are my favorite fruit! Sunday brunch, yum!
This recipe turned out perfect-made 3 smaller size loaves and cooked them about 40 minutes. Made a great little gift to share!
Perfect girl love the way you prepare all your recipe
Cannot wait to try this recipe!
This is the best bread. I make two kinds. One with Blueberries and one with Chocolate chips.
I was going to ask if anyone had tried it with chocolate chips! I forgot to get more blueberries at the grocery store today.
I usually LOVE everything Rachel makes, but sadly this was not my favorite. To be fair, she DID say this was pancake bread, but I did not expect it to be so UNsweet. If you make it and you are looking for something sweet, be prepared to serve this with syrup like she suggests. But if you are thinking “yay, blueberry bread!” you may be disappointed. With only three TBSP of sugar this is what I suspected, but it is a lot less sweet than I had hoped.
Hi Rachel, I have not tried this as of yet; I will!! 🙂 I’m wondering if you have any tip for removing this from the pan without losing too much crumble? Thanks.
We thought this Blueberry Pancake Bread is excellent (can double as a dessert!). The bread is light, moist, and the crumb topping is to die for. I served it out of the pan as the recipe said serve warm. After, I loved it so much, I watched Rachel’s video in which she explains remove loaf from pan after 10 minutes of cooling. Thank you for posting this recipe!
USE PARCHEMENT PAPER IN THE BOTTOM THEN LIFT OUT WHEN COOL SAVING TOPPING