Introduction

Pancake donuts are a delightful blend of fluffy pancakes and classic donuts, creating a unique treat that’s crispy on the outside and soft inside. Easy to make at home, they’re perfect for breakfast or an indulgent snack.

A stack of four golden brown donuts is featured, each with different toppings between and on top of them. The bottom donut is plain, followed by one scattered with small chocolate chips. The third donut has sliced red strawberries peeking out from beneath it. The top donut is glazed with a shiny honey-like syrup dripping down the sides, and it is decorated with plump blueberries and white sesame seeds. A woman's hand is gently holding the top donut. In the background, more donuts with colorful sprinkles are visible, all placed on a white plate set on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons granulated sugar
2 large eggs
1 3/4 cups buttermilk (or milk with 2 tablespoons of lemon juice or vinegar)
4 tablespoons unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract
Vegetable oil, for frying (about 4-6 cups)
2 cups powdered sugar (for vanilla glaze)
1/4 cup milk (or more, to reach desired consistency, for vanilla glaze)
1 teaspoon vanilla extract (for vanilla glaze)
2 cups powdered sugar (for chocolate glaze)
1/2 cup unsweetened cocoa powder (for chocolate glaze)
1/4 cup milk (or more, to reach desired consistency, for chocolate glaze)
1 teaspoon vanilla extract (for chocolate glaze)
Optional toppings: sprinkles, chocolate shavings, chopped nuts, crushed cookies

Instructions

Step 1: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
Step 2: In a separate bowl, whisk the eggs, buttermilk, melted butter, and vanilla extract until combined.
Step 3: Pour the wet ingredients into the dry ingredients and gently fold until just combined. A few lumps are okay; do not overmix.
Step 4: Cover the batter and let it rest for 10-15 minutes.
Step 5: Heat vegetable oil in a deep pot or Dutch oven to 350°F (175°C), using a candy thermometer to monitor.
Step 6: Prepare a baking sheet lined with paper towels for draining, and have a slotted spoon or spider ready.
Step 7: Transfer batter to a piping bag fitted with a large round tip, or use a zip-top bag with a snipped corner. Alternatively, use two spoons to drop batter.
Step 8: Carefully pipe or drop 2-3 inch circles of batter into the hot oil, avoiding overcrowding.
Step 9: Fry donuts for 2-3 minutes per side until golden and cooked through, flipping halfway with the slotted spoon.
Step 10: Transfer donuts to the paper towel-lined sheet to drain excess oil and cool slightly.
Step 11: For vanilla glaze, whisk powdered sugar, milk, and vanilla extract until smooth, adding milk to reach desired consistency.
Step 12: For chocolate glaze, whisk powdered sugar, cocoa powder, milk, and vanilla extract until smooth, adjusting milk as needed.
Step 13: Dip each donut into the glaze of choice, coating evenly and letting excess drip off.
Step 14: Immediately add optional toppings such as sprinkles, chocolate shavings, chopped nuts, or crushed cookies.
Step 15: Place glazed donuts on a wire rack to let the glaze set for 15-20 minutes.
Step 16: Serve the pancake donuts fresh and warm for best flavor.
Step 17: Store any leftovers in an airtight container at room temperature for up to 2 days.

Tips & Variations

Use buttermilk for tender, fluffy donuts; if unavailable, add 2 tablespoons lemon juice or vinegar to 1 3/4 cups milk and let sit for 5 minutes.
Experiment with glaze flavors by adding a pinch of cinnamon to the vanilla glaze or a splash of espresso to the chocolate glaze.
Always monitor oil temperature closely to prevent donuts from absorbing too much oil or burning.
Glaze the donuts once they’ve cooled slightly to avoid melting the glaze completely.
For a lighter option, bake small rounds of the batter at 375°F (190°C) for 8-10 minutes instead of frying.

Storage

Store pancake donuts in an airtight container at room temperature for up to 2 days. To reheat, warm gently in the microwave for 15-20 seconds or in a low oven until warmed through. Glazed donuts are best enjoyed fresh, as the glaze may soften over time.

How to Serve

A stack of four round, golden donuts is held by a woman's hand on the right side. The top donut has a shiny honey glaze, with dark blueberries and white sesame seeds on it, and honey dripping down the sides. The second donut has bright red strawberry slices peeking out from underneath it. The third donut is decorated with small dark chocolate chips on top. The bottom donut is plain and golden. In the background, there are more donuts with colorful rainbow sprinkles on a round white plate sitting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute buttermilk by adding 2 tablespoons of lemon juice or vinegar to 1 3/4 cups of milk and letting it sit for 5 minutes before using.

How do I know when the oil is at the right temperature?

Use a candy or deep-fry thermometer to check the oil temperature. It should be steady at 350°F (175°C). If you don’t have a thermometer, drop a small amount of batter into the oil; it should sizzle and rise to the surface quickly without browning too fast.