Description
These baked pancake donuts offer all the comforting flavors of your favorite breakfast stack in a fun, handheld form. Light, fluffy, and perfectly glazed, they are an irresistible treat for any morning.
Ingredients
Scale
- 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
- 1 large egg
- ¼ cup (56g) unsalted butter, melted
- 1 teaspoon vanilla extract
- For the Glaze:
- 1 ½ cups (180g) powdered sugar
- 2–3 tablespoons milk (or heavy cream)
- ½ teaspoon vanilla extract (optional)
Instructions
- Preheat Oven & Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease a 12-cavity non-stick donut pan with baking spray.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until well combined.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the milk, egg, melted butter, and vanilla extract.
- Mix Batter: Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. A few small lumps are perfectly normal; avoid overmixing.
- Fill Donut Pan: Transfer the batter to a piping bag (or a Ziploc bag with the corner snipped off). Pipe the batter evenly into each donut cavity, filling about two-thirds full.
- Bake: Bake for 9-12 minutes, or until the donuts are golden brown and a toothpick inserted comes out clean.
- Cool: Let the donuts cool in the pan for 5 minutes before carefully transferring them to a wire rack to cool completely.
- Prepare Glaze: While donuts cool, whisk together powdered sugar, milk, and optional vanilla extract in a shallow bowl until smooth. Adjust milk to achieve desired consistency.
- Glaze Donuts: Once donuts are completely cool, dip one side of each donut into the glaze. Let excess drip off, then place back on the wire rack for the glaze to set. Serve immediately or store.
- Prep Time: 15 mins
- Cook Time: 12 mins