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Melon Pan Toast (Quick & Easy)

October 20, 2020 By Lisa Kitahara 17 Comments

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melon pan toast on a white plate

A quick and easy version of Melon Pan (メロンパン), this melon pan toast is made with just 4 ingredients in under 15 minutes! The perfect way to switch up your toast toppings. Vegan + healthier & gluten free option.

melon pan toast on a ceramic plate

Melon pan was probably one of my favourite Japanese sweet bread (Kashi Pan) next to Anpan (red bean paste bun) growing up. Every summer when my family and I would go back to my grandmas place in Japan, she would have melon pan on the table ready for us to devour when we landed.

Melon pan can be found everywhere in Japan but living in Canada, there was only one place that had it. My mom went to a couple local Japanese bakery workshops and learned how to make melon pan. On Sundays, she would bake up a batch and I looked forward to it every week.

As we got older, we all got busier and my mom started to make us this melon toast instead. The first time I tried it I was BLOWN AWAY. As much as I love fluffy melon pan, something about the cookie layer over a thick slice of toasty bread... mmm. I recently had a sudden craving for this and was able to easily make it vegan by simply removing the egg yolk and swapping the butter for vegan butter. I am so excited to share this recipe with you so lets get to it!

ingredients for melon pan toast in bowls on a grey blackdrop

How to Make Melon Pan Toast

It typically takes about 2-3 hours to make melon pan but with this quick and easy toast version, you can make it with just 4 ingredients in under 15 minutes!

The Ingredients (+ Substitutions)

Original Version: this is the version I grew up eating and is more indulgent but SO worth it.

  • Bread
  • Cane Sugar
  • Vegan Butter: or vegan margarine
  • Cake Flour: you can also use AP flour or gluten free all purpose blend.

Healthier Gluten Free Version: I knew I'd get some questions about whether it can be made healthier so I tested a few variations and actually loved how this one came out! Slightly less crispy but still delicious.

  • Bread: use gluten free bread
  • Almond flour
  • Cashew butter: make sure to use one thats runny
  • Coconut Sugar: or any dry sugar of choice
  • Maple Syrup

The Directions

  1. Make the cookie dough: mix the cane sugar, vegan butter & cake flour until well combined. Spread over bread and then use a sharp knife to make diagonal hatch marks about ¼ of an inch (¾ cm) apart.
  2. Toaster method: in a toaster oven for about 5 minutes or until slightly golden brown and crispy.
  3. Oven method: bake at 350 F (180 C) for 8-10 minutes, keeping an eye on it towards the end so it doesn't burn.

Video Tutorial

Variations

If you want to change up the flavours, here are some more delicious variations to try:

  • Pumpkin pie spice: add ¼ teaspoon pumpkin pie spice
  • Matcha: substitute ½ teaspoon of flour with matcha
  • Cocoa: substitute 1 teaspoon of flour with cocoa powder
  • Strawberry: substitute 1 teaspoon of flour with strawberry powder
  • Vanilla: add ½ teaspoon of vanilla extract
  • Caramel: add ½ teaspoon of vanilla extract
  • Melon: add ¼ teaspoon of vanilla extract
sugar cookie toast on a white plate

If you recreate this Melon Pan Toast recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
Hungry for more? Be sure to subscribe to my newsletter and follow along on Instagram, Youtube and Pinterest for more deliciousness!

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melon pan toast on a ceramic plate

Melon Pan Toast


★★★★★

5 from 14 reviews

  • Author: Lisa Kitahara
  • Total Time: 10 minutes
  • Yield: 2 toasts 1x
Print Recipe
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Description

Melon Pan Toast  — a quick and easy version of melon pan! Sugar cookie topping over a slice of perfectly toasted bread, SO GOOD.


Ingredients

Scale

Original Version

  • 2 slices of your favourite bread
  • 2 tbsp raw cane sugar (24g)
  • 2 tbsp vegan butter, melted (32g)
  • 4 - 5 tablespoon cake flour (36g // or gluten free all purpose blend)

Healthier Gluten Free Version

  • 2 slices of gluten free bread
  • ¼ cup fine almond flour (28g)
  • 2 tbsp drippy cashew butter (32g)
  • 2 tbsp coconut sugar (24g)
  • 2 tbsp maple syrup (40g)

Instructions

  1. Mix the cane sugar, vegan butter, and lesser amount of cake flour in a bowl until a sticky cookie dough forms. If the spead is too runny, add remaining flour 1 teaspoon at a time. Spread over two slices of bread. With a sharp knife, make hatch marks like melon pan. Sprinkle some more sugar on top (optional). 
  2. Toast in a toaster oven for 5 minutes or bake at 350 F for 8-10 minutes until crispy and slightly golden brown. 

Notes

  • Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer) for the original version. 
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Category: breakfast
  • Method: baking
  • Cuisine: vegan, gluten free, japanese

Nutrition

  • Serving Size: 1 serving
  • Calories: 328
  • Sugar: 13.7g
  • Sodium: 260mg
  • Fat: 13.9g
  • Saturated Fat: 3.7g
  • Unsaturated Fat: 9.5g
  • Trans Fat: 0
  • Carbohydrates: 46.6g
  • Fiber: 1.3g
  • Protein: 4.6g
  • Cholesterol: 0

Keywords: melon pan, vegan, gluten free, cookie toast, melon pan toast

Did you make this recipe?

Tag @Okonomikitchen on Instagram and hashtag it #okonomikitchen

SAVE IT FOR LATER! ↓

melon pan toast on a white plate with pinterest text on top

Okonomi Kitchen is a participant in the Amazon Services LLC Associates Program. When you purchase something through my amazon affiliate links, I earn a small commission that helps me produce consistent content at no cost to you. Thank you for supporting my plant based kitchen! 

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Reader Interactions

Comments

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Mariam says

    October 28, 2020 at 7:24 am

    Made these and it's super good ! I ended up burning the bread but I don't rlly taste the burnt bread coz of how sweet it is. I LOVE IT✨

    Reply
    • Lisa Kitahara says

      October 28, 2020 at 10:35 am

      So happy to hear you enjoyed Mariam!! What method did you use? A toaster oven or oven? If its toaster oven, it may have just been too strong-- sometimes I forget to turn the dial down and it burns my bread faster too. You want it about 325-350 F heat when toasting 🙂

      Reply
  2. Diana says

    November 19, 2020 at 10:41 pm

    I really loved how quick and easy this recipe is! It's truly just made with things you have lying around in your kitchen, and before you know it you have a quick treat that transports you to Japan. Definitely making this whenever I feel like I deserve to treat myself 🙂

    ★★★★★

    Reply
  3. Jasmine says

    January 22, 2021 at 3:30 pm

    Made the matcha and vanilla melon pan toast variations for my siblings and I! Love that there are variations that can be easily mixed and match with one another. Recipe is also very easy to double. Will definitely make again trying the other variations because the ones I tried were a huge hit! 🥰❤️

    ★★★★★

    Reply
    • Lisa Kitahara says

      January 26, 2021 at 11:08 pm

      Matcha is so good! Thank you so much for trying the recipe, I'm so glad you enjoyed!

      Reply
  4. Hanna says

    April 19, 2021 at 7:20 am

    This is so good it could be a new addition to my breakfast 😍 I made it with coconut sugar so naturally it turned out a little darker but it tasted amazing! 🙂

    ★★★★★

    Reply
  5. Josefa says

    May 26, 2021 at 6:14 pm

    When I was in Japan, I really loved melon pan but it was difficult to find vegan ones. This melon pan toast does not only taste exactly like melon pan, I also love how easy and quick I can make it at home whenever I feel like it. I will definitely make it again☺️

    ★★★★★

    Reply
  6. Darlene Espiritu says

    May 29, 2021 at 2:28 pm

    I made this recipe like the next morning after I saw her video. It was so good and easy to make! Melon pan always reminds me of Mexican Concha that my husband and I always eat when we’re with family in Dallas. Like her Eggplant Kabayaki recipe, I’d probably be making this every week! Thank you for sharing these awesome recipes!

    ★★★★★

    Reply
  7. Hotaru says

    June 09, 2021 at 2:35 pm

    Love the recipe. The Melon Pan Toast reminds me the same taste & texture like the Melon Pan at Kaminarimon Tokyo.

    ★★★★★

    Reply
  8. Iris says

    June 12, 2021 at 3:25 am

    I'm a big fan of melon pan so when I saw this recipe I HAD to try it!
    I went with the matcha variation and it was soo good 🙂 It was very easy to make!

    ★★★★★

    Reply
  9. Ashley says

    June 23, 2021 at 9:35 pm

    Loved making this recipe! It was so, so easy and quick—made it for lunch within 15 minutes, which I call a lunch win. Will definitely be making this again when I’m craving melon pan but am too lazy to actually go out and buy one!

    ★★★★★

    Reply
  10. Lilla says

    August 10, 2021 at 9:51 pm

    I had no idea this childhood treat was so easy to make! It’s now become a weekend breakfast staple. Thank you so much for bringing a little bit of my grandma’s love back to me!

    ★★★★★

    Reply
  11. Kristy says

    August 23, 2021 at 2:46 am

    Just made this for breakfast. And. It. Is. So. Good!
    Such a good start to the day. Will try the different flavours next time, looking forward to a cinnamon one, or a matcha or chocolate! The options are limitless and it's so easy to put together.

    ★★★★★

    Reply
  12. Santosh says

    August 25, 2021 at 10:14 pm

    Ever since I watched this melon pan toast video on Insta, I’ve been literally dying to make. But some how never got a chance. I made it last night. It’s super easy, quick, less ingredients and totally satisfies sugar cravings. Thanks for this beautiful recipe. ❤️❤️

    ★★★★★

    Reply
  13. Shweta says

    August 30, 2021 at 5:58 am

    This was such a lovely and easy to make treat! Whipped this up this weekend with ingredients we had on hand, will definitely be trying the different variations and working on my scoring technique!

    ★★★★★

    Reply
  14. Michelle Ocfemia says

    September 05, 2021 at 3:27 pm

    This recipe was amazing and divine! I used houjicha on one toast and matcha on the other. Thank you again for another amazing recipe!

    ★★★★★

    Reply
  15. Abi says

    April 19, 2022 at 12:44 pm

    This was such an easy recipe! My fav sweet treat that comes together very quickly! Once I even pan-toasted it and it still turned out crispy and yummy 🙂

    ★★★★★

    Reply

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Hi! I'm Lisa. Welcome to Okonomi Kitchen! Here you'll find delicious vegan recipes that are healthy, simple & easy to make.
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