Description
These baked Pancake Donuts are a delightful twist on breakfast classics, offering the fluffy texture of pancakes in a convenient donut form. Perfect for a weekend treat, they’re simple to make and irresistibly delicious.
Ingredients
- 1 ½ cups (180g) all-purpose flour
- ½ cup (100g) granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup (180ml) milk (or buttermilk)
- 1 large egg
- ¼ cup (56g) unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- For the Glaze (Optional):
- 1 cup (120g) powdered sugar
- 2–3 tablespoons milk or cream
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Lightly grease two 6-cavity donut pans.
- In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt.
- In a separate medium bowl, whisk together milk, egg, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few lumps are fine.
- Transfer batter to a piping bag or a ziptop bag with the corner snipped off. Pipe batter evenly into donut cavities, filling each about two-thirds full.
- Bake for 9-12 minutes, or until edges are lightly golden and a wooden skewer comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- To make the glaze (optional): Whisk powdered sugar, milk/cream, and vanilla extract until smooth.
- Dip the top of each cooled or slightly warm donut into the glaze. Let excess drip off and place on a wire rack to set.
- Serve immediately or store as directed.
- Prep Time: 15 mins
- Cook Time: 12 mins