I adore how these Pancake Donuts let me enjoy the fun shape of a donut with the simplicity of pancake batter. I can whip them up quickly using a boxed mix (but I swap in milk for extra creaminess) and bake them in a donut pan for a playful, kid-friendly breakfast that’s ready in under 30 minutes.
Why You’ll Love This Recipe
I love how effortless these are—everything comes together in a handful of steps and bakes up golden, light, and adorable. I often host donut mornings for the family, and it’s such a joy seeing them dunk into maple syrup or add fruit toppings. I can tailor them easily—whether I’m stirring in blueberries, chocolate chips, or sprinkles—and they always delight. Plus, baking instead of frying gives me a bit more peace of mind about keeping things on the lighter side.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Pancake mix (I substitute whole milk or low‑fat milk instead of water to make it more nutritious)
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Blueberries (for mixing in or topping)
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Strawberries, diced
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Chocolate chips
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Sprinkles
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Nonstick cooking spray
Directions
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I preheat my oven to 375°F (190°C).
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I prepare the pancake batter according to the box instructions, swapping in milk instead of water.
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I spray the donut pan lightly with nonstick cooking spray to ensure easy release.
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Using a heaping ¼‑cup scoop (or an ice‑cream scooper), I fill each donut cavity, wiping off any excess that seeps into the middle.
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I bake for 15–18 minutes, until the tops spring back when touched.
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I let them cool in the pan for about 10 minutes before gently removing them.
Servings and timing
I typically plan for around 12 donuts—enough to serve 4 to 6 people, depending on appetite. Prep takes me about 10 minutes, and baking plus cooling together take roughly 25 minutes, for a total time of around 35 minutes. helloyummy.co
storage/reheating
If I have leftovers (rare!), I store them in an airtight container at room temperature for up to 2 days. Before serving, I gently warm them in the oven at low heat or zap in the microwave for a few seconds—just enough to soften and refresh them. I always top them fresh with fruit, whipped cream, or syrup after reheating to keep them extra inviting.
FAQs
Q. Can I make these ahead of time?
I can bake them an hour or so ahead and keep them covered at room temperature—just refresh in the oven or microwave before serving, and they taste nearly as good as fresh.
Q. What donut shapes can I make if I don’t have a donut pan?
I have filled muffin tins or even greased ramekins with batter. The shape changes, but the flavor is still delightful.
Q. Can I use homemade pancake batter?
Absolutely—I often use my favorite homemade batter. Using milk instead of water still yields a richer donut.
Q. What are good topping ideas besides fruit or sprinkles?
I love drizzling warm maple syrup, honey, or a dollop of whipped cream; nuts, shredded coconut, or a dusting of cinnamon sugar also work beautifully.
Q. Are these suitable for a school lunchbox?
Yes—they’re easy to pack, with no risk of melting chocolate or sticky glaze, especially when topped simply with fruit or plain.
Conclusion
I turn to these Pancake Donuts whenever I want something quick, whimsical, and crowd-pleasing without frying. They bring the look and joy of donuts, the ease of pancakes, and the flexibility to get creative with toppings. Whether I’m treating the kids or hosting a casual brunch, they’re always a sweet hit.
Print
Pancake Donuts
- Total Time: 35 minutes
- Yield: 12 donuts (serves 4–6)
Description
These Pancake Donuts combine the fun shape of donuts with the ease of pancake batter. Baked instead of fried, they’re light, golden, and ready in under 30 minutes—perfect for a playful, kid-friendly breakfast or brunch.
Ingredients
Pancake mix (substitute milk for water for creaminess)
Milk (whole or low-fat)
Blueberries (optional, for mixing in or topping)
Strawberries, diced
Chocolate chips
Sprinkles
Nonstick cooking spray
Instructions
- Preheat oven to 375°F (190°C).
- Prepare pancake batter according to box instructions, using milk instead of water.
- Lightly coat a donut pan with nonstick cooking spray.
- Fill each donut cavity with about 1/4 cup batter, wiping off any excess in the middle.
- Bake 15–18 minutes, until tops spring back when touched.
- Cool in the pan for 10 minutes, then gently remove.
- Serve warm with toppings like fruit, sprinkles, or maple syrup.
Notes
If you don’t have a donut pan, use a muffin tin or ramekins.
Homemade pancake batter works just as well—swap in milk for water.
Great to pack in school lunchboxes when topped simply with fruit.
Top with maple syrup, whipped cream, nuts, or cinnamon sugar for variety.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 140
- Sugar: 5g
- Sodium: 220mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg
