Oh my goodness, you have to try these pancake donuts! I still remember the first time I whipped them up on a lazy Sunday morning – my kitchen smelled like a carnival and my kids went absolutely wild for them. These magical little treats give you all the fluffy goodness of pancakes with that irresistible donut texture, and they come together in just 20 minutes. Perfect for when you want something special without all the fuss. Trust me, once you learn how to make pancake donuts at home, you’ll never look at breakfast the same way again!
Table of Contents
Table of Contents
Why You’ll Love These Pancake Donuts
Let me tell you why these pancake donuts are about to become your new obsession:
- Crazy easy – Just mix, pipe, fry! No fancy equipment needed
- Ready in 20 minutes – Faster than driving to the donut shop
- Perfect anytime – Breakfast, snack, midnight craving? Yes please!
- Kid-approved magic – My picky eaters go nuts for these (pun intended)
- Endless fun flavors – Add cinnamon, chocolate chips, or drizzle with glaze
Seriously, what’s not to love? They’re like happy little clouds of breakfast joy!
Ingredients for Pancake Donuts
Alright, let’s gather our goodies! Here’s everything you’ll need to make these magical pancake donuts:
- Dry Ingredients:
- 1 cup all-purpose flour (spooned and leveled, please!)
- 2 tablespoons granulated sugar (or more if you’ve got a sweet tooth)
- 1 teaspoon baking powder (make sure it’s fresh!)
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- Wet Ingredients:
- 1/2 cup whole milk (room temp is best)
- 1 large egg (straight from the fridge is fine)
- 1 tablespoon melted butter (cooled slightly so it doesn’t cook the egg)
- 1/2 teaspoon pure vanilla extract (the good stuff!)
- For Frying & Finishing:
- Vegetable oil for frying (about 2 cups)
- Powdered sugar for dusting (I always use way more than I should!)
See? Nothing fancy – just simple pantry staples that transform into something extraordinary!
Equipment You’ll Need
Gather these simple kitchen tools before you start:
- Deep heavy-bottomed pan or Dutch oven
- Candy/oil thermometer (don’t skip this!)
- 2 mixing bowls (one large, one medium)
- Whisk
- Piping bag or ziplock bag
- Slotted spoon
- Paper towels
How to Make Pancake Donuts
Okay, let’s get frying! I’ll walk you through each step so your pancake donuts turn out perfect every time. Just follow along – it’s easier than you think!
Step 1: Mix the Dry Ingredients
First things first – grab your large mixing bowl and let’s tackle the dry ingredients. Toss in that flour (remember to spoon it into the measuring cup and level it off – no packing!), sugar, baking powder, baking soda, and salt. Now, here’s my secret: whisk them together really well. I mean REALLY well. You want all those leaveners distributed evenly so every bite rises beautifully. But be gentle – we’re not making bread here, so no aggressive mixing! Just a nice, thorough whisk until everything looks uniform.
Step 2: Whisk the Wet Ingredients
Now for the magic potion! In your medium bowl, crack that egg and give it a good whisk – we want it nice and frothy. Pour in the milk (room temp is ideal, but cold works too), that gorgeous melted butter (let it cool slightly first!), and the vanilla. Oh, that vanilla smell gets me every time! Whisk it all together until it’s completely smooth and homogenous. No streaks of egg white or butter globules allowed! This wet mixture is what’s going to give our donuts that irresistible tenderness.
Step 3: Fry the Pancake Donuts
Here comes the fun part! Pour about 2 inches of oil into your deep pan and heat it to 350°F – this is where that thermometer becomes your best friend. While it’s heating, combine your wet and dry ingredients with just a few gentle stirs. The batter should be smooth but slightly thick – perfect for piping! Transfer it to your piping bag or ziplock (snip about a 1/2-inch hole in the corner). Now carefully pipe donut shapes right into the hot oil – I do circles about 3 inches across. Don’t crowd the pan! They’ll puff up beautifully. Fry for about 1-2 minutes per side until they’re that perfect golden brown. Use your slotted spoon to flip them (watch for splatters!) and transfer to paper towels to drain. Dust generously with powdered sugar while still warm – the heat helps it melt into the most delicious little crust. Oh my goodness, your kitchen smells amazing right now, doesn’t it?
Tips for Perfect Pancake Donuts
After making countless batches (and eating way too many test donuts), here are my golden rules for pancake donut perfection:
- Thermometer is key – Oil at 350°F means crispy outside, fluffy inside
- Give them space! Overcrowding drops oil temp and makes greasy donuts
- Dust sugar ASAP – Warm donuts create that magical melt-in crust
- Taste your batter – Adjust sugar up if you like them sweeter
- Don’t walk away – These fry FAST so stay close to flip!
Follow these simple tips and you’ll be a pancake donut master in no time!
Variations for Pancake Donuts
The beauty of these pancake donuts is how easily you can customize them! My family loves when I add cinnamon to the dry ingredients – it gives them that cozy donut shop feel. Chocolate chips folded into the batter make them extra special (mini chips work best!). For toppings, try a simple glaze made with powdered sugar and milk, or fresh berries for a fruity twist. Need a dairy-free version? Almond milk works beautifully in place of regular milk. Really, the possibilities are endless – have fun experimenting!
Serving and Storing Pancake Donuts
Here’s the deal – these pancake donuts are absolute perfection when served fresh and warm! The powdered sugar melts into this dreamy glaze that’ll have everyone reaching for seconds. If you’ve got leftovers (unlikely in my house!), pop them in an airtight container – they’ll keep for about 2 days. Want to revive that fresh-fried magic? A quick zap in the toaster or a few minutes in a 350°F oven works wonders!
Pancake Donuts Nutrition Facts
Now, let’s be real – these pancake donuts aren’t health food, but everything in moderation, right? Each delicious donut comes in at about 120 calories, with 18g carbs and 3g protein. Of course, nutrition varies based on your specific ingredients and brands. My advice? Enjoy them warm, savor every bite, and maybe take an extra walk around the block!
Common Questions About Pancake Donuts
I get asked these questions all the time about my pancake donuts, so let me share what I’ve learned through lots of happy (and sometimes messy!) experiments:
Can I bake pancake donuts instead of frying?
Absolutely! While frying gives that classic donut texture, you can bake them at 350°F in a greased donut pan for about 8-10 minutes. They’ll be slightly more muffin-like but still delicious!
Can I make the batter ahead of time?
You bet! The batter keeps well in the fridge for up to 24 hours. Just give it a gentle stir before piping – it might thicken slightly overnight.
Why did my pancake donuts come out dense?
Oh no! This usually happens if you overmix the batter or let the oil get too cool. Remember: mix just until combined and keep that thermometer handy!
What’s the best oil for frying pancake donuts?
I swear by vegetable or canola oil – they have neutral flavors and high smoke points. Peanut oil works great too if you don’t have allergies!
Pair With…
- For a grab-and-go breakfast, include with Homemade Lunchables
- Serve alongside Grilled Cheese Roll-Ups for a sweet-and-savory combo
- Love baked breakfast hacks? You’ll also enjoy 5-Minute McGriddle Bites
- Add a snack on the side like these Peanut Butter Cereal Bites
Go Make Some Pancake Donut Magic!
Alright, my fellow breakfast adventurers – you’ve got all my secrets now! Seriously, what are you waiting for? Grab that whisk and get cooking! These pancake donuts are too easy and too delicious not to try immediately. I want to hear all about your kitchen adventures – did you add cinnamon? Try chocolate chips? Maybe even attempt a maple glaze? Drop your results (and photos!) in the comments below. Nothing makes me happier than seeing my recipes bring joy to your tables. Now go forth and fry up some happiness – your taste buds will thank you!
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How to Make Pancake Donuts in 20 Minutes – Irresistible Bliss!
- Total Time: 20 minutes
- Yield: 8–10 donuts 1x
- Diet: Vegetarian
Description
A simple and delicious recipe for making pancake donuts at home. These treats combine the best of pancakes and donuts for a quick breakfast or snack.
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup milk
- 1 large egg
- 1 tablespoon melted butter
- 1/2 teaspoon vanilla extract
- Oil for frying
- Powdered sugar for dusting
Instructions
- Heat oil in a deep pan to 350°F.
- Mix flour, sugar, baking powder, baking soda, and salt in a bowl.
- Whisk milk, egg, melted butter, and vanilla in another bowl.
- Combine wet and dry ingredients until smooth.
- Pour batter into a piping bag or ziplock bag.
- Cut a small corner and pipe donut shapes into the hot oil.
- Fry for 1-2 minutes per side until golden brown.
- Drain on paper towels and dust with powdered sugar.
Notes
- Use a thermometer to monitor oil temperature.
- Do not overcrowd the pan while frying.
- Adjust sugar quantity to taste.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 120
- Sugar: 5g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 1.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 25mg
