We’ve all craved that perfect breakfast mashup and our Pancake Donut Recipe delivers just that. It’s a fun fusion of fluffy pancakes and crispy donuts blending two classics into one irresistible treat that’s easy to whip up at home.
Drawing from our kitchen experiments this recipe adds a creative twist to your morning routine. Whether you’re feeding the family or treating yourself you’ll love how simple ingredients create something extraordinary.
Ingredients
To craft our irresistible Pancake Donut Recipe, we gather these straightforward ingredients that fuse the fluffy texture of pancakes with the crispy allure of donuts. We organize them in the order they’ll be used, from dry to wet components, for seamless preparation.
- 1 ½ cups all-purpose flour – Sifted to ensure a light, airy base that contributes to the fluffy interior of our Pancake Donuts
- 2 teaspoons baking powder – Fresh for optimal rise, helping create the signature puff we love in this fusion treat
- ¼ teaspoon salt – Fine sea salt to enhance flavors without overpowering the sweetness
- 2 tablespoons granulated sugar – For a subtle sweetness that balances the crispy exterior
- 1 large egg – Beaten lightly to bind the batter and add richness
- 1 cup whole milk – Room temperature for smooth mixing and a tender crumb
- 2 tablespoons unsalted butter – Melted to incorporate moisture and a buttery depth
- 1 teaspoon vanilla extract – Pure variety for a warm, aromatic note that elevates the overall taste
- Optional toppings: ½ cup powdered sugar – Sifted for a light dusting, plus 1 teaspoon ground cinnamon mixed in for a spiced finish that adds visual and sensory appeal
Equipment Needed
To bring our Pancake Donuts recipe to life seamlessly, we rely on a few essential tools that ensure efficient preparation and cooking. These items help us combine the fluffy pancake batter with the crispy donut finish without any hassle. Drawing from the ingredients we discussed earlier—like flour, baking powder, and milk—having the right equipment on hand allows for smooth mixing and frying.
Here’s a detailed list of the key equipment we recommend:
- Large mixing bowl: For combining dry ingredients such as flour and baking powder; ensures even blending without spills.
- Medium mixing bowl: Ideal for whisking wet ingredients like the beaten egg, milk, and melted butter separately before incorporation.
- Whisk or electric mixer: A whisk works best for achieving a smooth, lump-free batter, promoting that signature fluffy texture in our Pancake Donuts.
- Measuring cups and spoons: Precision is key—use these to accurately measure ingredients like 1 cup of flour or 1 teaspoon of vanilla extract for consistent results.
- Non-stick frying pan or griddle: Essential for frying the batter to get that perfect golden-brown crisp; a 10-12 inch pan allows us to cook multiple donuts at once.
- Spatula or turner: For flipping the donuts gently to avoid breakage, ensuring even cooking on both sides.
- Cooling rack: Helps the Pancake Donuts cool evenly after frying, preventing sogginess before adding optional toppings like powdered sugar.
With this setup, we can transition smoothly from mixing the ingredients to frying up a batch, making our Pancake Donuts recipe both fun and foolproof.
Instructions
With our ingredients prepped and equipment ready, we craft these fluffy Pancake Donuts step by step for a delightful breakfast fusion of crispiness and softness.
Prepare the Batter
First, we combine the dry ingredients in a large mixing bowl. Sift 2 cups of all-purpose flour, 2 teaspoons of baking powder, 1/2 teaspoon of salt, and 2 tablespoons of granulated sugar together until evenly mixed, ensuring a light and airy base that promises a tender texture.
Next, in a medium mixing bowl, we whisk the wet ingredients. Beat 1 large egg until frothy, then add 1 cup of whole milk, 2 tablespoons of melted unsalted butter, and 1 teaspoon of pure vanilla extract. Stir vigorously to create a smooth, creamy mixture that carries a subtle vanilla aroma, evoking the warmth of homemade treats.
Finally, we gently fold the wet mixture into the dry ingredients using a whisk or electric mixer. Mix just until combined—avoid over-stirring to prevent toughness—resulting in a thick, pourable batter that smells invitingly sweet and is ready for shaping.
Shape the Donuts
To form the donuts, we scoop the batter into a piping bag or use a spoon for precision. Pipe or drop 2-tablespoon portions of batter onto a lightly floured surface, shaping each into a ring by making a hole in the center with our finger or a spoon handle. Aim for 3-inch diameter rings to ensure even cooking and that golden, crispy edges that mimic traditional donuts.
For consistency, we prepare 8-10 donuts at a time, spacing them out to avoid sticking. This step transforms the batter into fun, recognizable shapes that build excitement for the frying stage.
Cook the Donuts
We heat a non-stick frying pan or griddle over medium heat with a thin layer of oil or butter, aiming for 350°F if using a thermometer, to achieve the perfect sear without burning. Once hot, we carefully place the shaped donuts in the pan, cooking 2-3 at a time to prevent overcrowding.
Fry each side for 2-3 minutes until golden brown and puffed, flipping once with a spatula for an even, crispy exterior that contrasts beautifully with the soft, fluffy inside. Transfer the cooked donuts to a cooling rack immediately to maintain their texture and release any excess oil, filling the kitchen with an irresistible aroma of fresh-baked goods.
Glaze and Serve
For the glaze, we whisk together 1 cup of powdered sugar, 2 tablespoons of whole milk, and a dash of vanilla extract in a small bowl until smooth and glossy, creating a sweet coating that enhances the donuts’ flavor.
Dip each cooled donut into the glaze, allowing it to set for a minute on the rack for a shiny finish, then sprinkle with optional toppings like ground cinnamon or more powdered sugar for added zest. Serve warm to savor the crunchy yet tender contrast, perfect for family breakfasts or a quick indulgent treat.
Make-Ahead Instructions
We understand that life gets busy, so preparing our Pancake Donuts ahead of time can save us precious minutes in the morning while keeping that fresh, fluffy texture intact. Let’s break down the best ways to plan ahead, ensuring our treats remain crispy on the outside and soft inside.
Preparing the Batter in Advance
To get a head start, we can mix the batter up to 24 hours before cooking. Begin by combining the dry ingredients—all-purpose flour, baking powder, salt, and sugar—as outlined in our earlier steps. In a separate bowl, whisk the wet ingredients—egg, milk, melted butter, and vanilla extract—then fold them together gently. Transfer the batter to an airtight container and refrigerate it immediately. This prevents over-activation of the baking powder, maintaining our donuts’ rise and flavor.
Shaping and Freezing Uncooked Donuts
For even more convenience, we can shape the donuts ahead and freeze them for later. After preparing the batter, spoon it into donut rings or use a piping bag to form circles on a parchment-lined baking sheet. Freeze the shaped donuts uncovered for about 1 hour until solid, then transfer them to a freezer-safe bag or container. They can be stored this way for up to 2 months, locking in that signature pancake-like fluffiness.
| Storage Method | Duration | Key Tips |
|---|---|---|
| Refrigerated batter | Up to 24 hours | Stir gently before using to restore consistency |
| Frozen shaped donuts | Up to 2 months | Thaw in the fridge overnight before frying |
Storing Cooked Donuts
If we’ve already fried our Pancake Donuts, we can store them to enjoy within a few days. Let them cool completely on a wire rack, then place in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. For longer storage, freeze the cooled donuts in a single layer before bagging; they’ll keep for up to 3 months without losing their golden-brown crisp.
Reheating and Finishing Touches
When it’s time to serve, we revive our make-ahead Pancake Donuts easily. For refrigerated or frozen shaped donuts, fry them directly in a preheated pan as per the original instructions, adding 1-2 minutes to the cooking time if needed. Thaw frozen cooked donuts at room temperature for 30 minutes, then reheat in a 350°F oven for 5-7 minutes until warm and crispy. Pro tip: Apply the glaze fresh after reheating to enhance that sweet, vanilla-infused aroma and ensure a glossy finish.
Conclusion
We’ve had a blast sharing our Pancake Donuts recipe and know it’ll become a favorite in your kitchen too. It’s a simple way to mix up breakfast routines while delivering that perfect blend of fluffy and crisp.
Let’s keep the creativity flowing—tweak toppings or share with loved ones for even more joy. Dive in and enjoy the delicious results.
Frequently Asked Questions
What is a Pancake Donut?
A Pancake Donut is a creative breakfast treat that blends the fluffy texture of pancakes with the crispy edge of donuts. It’s an easy, fun recipe perfect for family meals or a quick indulgence, using simple ingredients to add excitement to your morning routine.
What ingredients are needed for Pancake Donuts?
You’ll need basic pantry staples like all-purpose flour, baking powder, salt, sugar, an egg, whole milk, melted unsalted butter, and vanilla extract. Optional toppings include powdered sugar and cinnamon for extra flavor. This simple list ensures a delicious result with minimal effort.
What equipment is required to make Pancake Donuts?
Essential tools include a large bowl for dry ingredients, a medium bowl for wet ones, a whisk or mixer, measuring cups and spoons, a non-stick pan or griddle, a spatula for flipping, and a cooling rack. These items make preparation straightforward and efficient.
How do you make Pancake Donuts step by step?
Start by mixing dry ingredients like flour and baking powder in one bowl, and wet ones like egg and milk in another. Combine them into a thick batter, shape into rings, and fry in a preheated pan until golden. Finish with a glaze of powdered sugar, milk, and vanilla for a crispy, soft treat.
Can I prepare Pancake Donuts in advance?
Yes, make the batter up to 24 hours ahead and store it in the fridge. You can also shape and freeze uncooked donuts for up to 2 months. This saves time for busy mornings while keeping the texture fresh when cooked later.
How should I store Pancake Donuts?
Store cooked donuts in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. For longer storage, freeze them for up to 3 months. Reheat in the oven or microwave, then add fresh glaze for the best taste and crispiness.