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