Pancake Loaf
Pancake Loaf
What's not to love about a fluffy stack of pancakes, elevated in loaf form. The second best part of this recipe? Your house will smell like fresh pancakes for hours to come!
Ingredients
- 1 cup almond milk
- 1/2 cup granulated sugar + more for dusting
- 1/2 cup light brown sugar
- 2 TBSP maple syrup
- 1 large egg
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon + more for dusting
- 1/3 cup vegetable oil
Directions
- Step 1 Preheat the oven to 350 degrees. Lightly spray a 8×4 loaf pan with nonstick spray. Sprinkle with sugar and extra cinnamon to coat the pan.
- Step 2 In a large mixing bowl, whisk together milk, sugars, egg, maple syrup and vanilla extract. Set aside.
- Step 3 In a large bowl, stir together the flour, baking soda, salt, and cinnamon until combined. Using a wooden spoon, slowly mix the wet ingredients into the dry ingredients.
- Step 4 Stir in the vegetable oil until evenly distributed, but do not overmix.
- Step 5 Spoon the batter into the prepared baking pan and bake for 50 minutes. The bread is done when a toothpick inserted in the center of the loaf comes out clean.
- Step 6 Remove load from the oven and allow the bread to cool completely in the pan on a wire rack. Flip pan upside down and carefully shake to remove. Dust with powdered sugar, slice and serve warm.
Is there anything better than a fresh stack of fluffy pancakes in the morning? Almost nothing… except maybe this delicious Pancake Loaf. What better way to elevate this morning staple than by elevating it into a delicious fresh baked loaf. It is simple, versatile and downright delicious and a great recipe to include in your next brunch lineup.
Today was the first really wintry day we’ve seen of 2019. A mix of snow, sleet and frigid temps have descended onto Westchester which means I don’t plan on going anywhere -unless we have to! – until at least Tuesday. We had plenty of warning for this storm so our fridge is fully stocked and we’ve been hunkered down at home just waiting it out. Hence the opportunity to log some serious hours in the kitchen. Friday was Mom’s spaghetti, last night we made a cozy bowl of butter & thyme mussels (a riff on Laylita’s recipe) and today I’ve been working up the details for this delicious loaf.
I experimented with the ingredients but ultimately I went with almond milk vs. regular milk so as a side bonus, this recipe is also dairy free. By the time I perfected it, it was more like a lunch loaf than a brunch loaf but that just meant we had all the more appetite to enjoy it. If you want to shake it up, you can also opt into making pancake mini muffins OR even pancake donuts, you just need to adjust the bake time. I recommend 15-20 minutes for mini muffins, 15 minutes for donuts. Whatever form you serve this recipe in, it is such a creative way to get your pancake fix on and such a treat for those at your breakfast table!
