The brilliance of this recipe lies in its playful twist, combining the beloved fluffiness of pancakes with the joy of eating donuts. These baked pancake donuts are irresistibly light, subtly sweet, and finished with a silky maple glaze that drips just right. You’ll find they strike the perfect balance between fun and satisfying, making them a hit with both kids and adults.
What makes them even better? They’re baked, not fried, which means less mess and a slightly healthier indulgence. Whether you’re preparing a cozy family breakfast, need a quick brunch idea, or want something special for weekend guests, these pancake donuts are the kind of recipe you’ll make again and again.
Full Recipe:
Ingredients:
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1 cup all-purpose flour
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1 tablespoon sugar
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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3/4 cup buttermilk
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1 egg
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2 tablespoons unsalted butter, melted
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1 teaspoon vanilla extract
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1/2 cup maple syrup (for glaze)
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1/2 cup powdered sugar (for glaze)
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1/4 teaspoon cinnamon (optional, for glaze)
Directions:
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Preheat your oven to 350°F (175°C) and lightly grease a donut pan.
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In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
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In another bowl, whisk the buttermilk, egg, melted butter, and vanilla extract until smooth.
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Combine the wet and dry ingredients and stir until just mixed—do not overmix.
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Spoon the batter into the donut pan, filling each cavity about 3/4 full.
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Bake for 10–12 minutes, or until the tops spring back when lightly touched.
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While the donuts cool, mix maple syrup, powdered sugar, and cinnamon (if using) in a small bowl until smooth.
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Dip each cooled donut into the glaze, letting the excess drip off. Place on a wire rack to set.
Prep Time: 10 minutes | Cooking Time: 12 minutes | Total Time: 22 minutes
Kcal: 160 kcal | Servings: 6 donuts
Baked Pancake Donuts with Maple Glaze: A Wholesome Twist on Two Breakfast Classics
If you’ve ever stood in your kitchen debating between making a stack of fluffy pancakes or treating yourself to donuts, this recipe is here to solve your dilemma in the sweetest way possible. Baked Pancake Donuts with Maple Glaze are a delightful fusion of two breakfast staples, bringing the soft, tender crumb of buttermilk pancakes into the familiar and fun donut shape, all finished with a rich maple glaze that brings everything together in one bite-sized indulgence.
This recipe is more than just a novelty, it’s a genuinely satisfying and practical option for busy mornings, weekend brunches, and even dessert. With no frying involved, these baked donuts are a lighter alternative to traditional donuts, and they come together quickly using simple pantry ingredients. From young children to adults, everyone who takes a bite ends up wanting more. And honestly, what’s not to love about that?
A Kid-Friendly Favorite That Adults Will Also Love
These pancake donuts are perfect for families. The shape makes them fun and approachable for little hands, while the classic flavor and warm maple glaze offer just the right amount of sweetness without being overwhelming. They’re also wonderfully versatile, you can customize them with chocolate chips, fresh blueberries, or even a pinch of cinnamon in the batter if you’re feeling adventurous. Serve them warm from the oven, and you’ll see them disappear faster than you can make another batch.
And let’s talk about how easy these are to make. You don’t need a stand mixer or any fancy equipment, just a bowl, a whisk, and a donut pan. In under 30 minutes, you can have a fresh batch of warm, fluffy, golden donuts cooling on your rack, waiting for their final touch of glaze.
Why You’ll Love This Pancake Donut Recipe
There are so many reasons why these pancake donuts have quickly become a staple in our kitchen and why they will in yours, too.
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Baked, not fried: They’re healthier and easier to make without sacrificing flavor or texture.
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Ready in under 30 minutes: Perfect for busy mornings or spontaneous cravings.
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Maple glaze magic: Adds just the right amount of sweetness and complements the pancake base perfectly.
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Great for meal prep: Make a batch in advance and store them for quick grab-and-go breakfasts.
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Customizable: Add fruit, chocolate chips, or spices to change the flavor profile with ease.
Nutritional Notes and Ingredient Benefits
While these baked donuts are a treat, you can feel good about the ingredients going into them. Using real buttermilk gives the donuts their signature softness while helping the baking soda do its job, making them light and fluffy. Buttermilk also adds a subtle tang that enhances the flavor.
The glaze is made from pure maple syrup, which offers a natural sweetness and warm flavor that pairs beautifully with the pancake base. Real maple syrup (not the artificial stuff) brings depth and character that elevate the entire dish.
For a slightly healthier twist, you can substitute half the all-purpose flour for whole wheat flour, or use dairy-free butter and almond milk to make a plant-based version. This recipe is incredibly forgiving and flexible, so you can adjust it to your dietary preferences without losing the essence of what makes these donuts so enjoyable.
Tips for Baking the Perfect Pancake Donuts
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Use a piping bag or zip-top bag: To cleanly fill the donut cavities, use a piping bag or a zip-top bag with a snipped corner. It helps create even donuts and prevents a mess.
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Do not overmix: Stir just until the ingredients are combined. Overmixing can make the donuts tough instead of fluffy.
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Grease your pan well: Even if you have a nonstick donut pan, a light greasing ensures your donuts release cleanly.
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Let them cool before glazing: If you glaze too soon, the icing will melt right off. Give them at least 10–15 minutes to cool.
Fun Variations to Try
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Blueberry Pancake Donuts: Gently fold fresh or frozen (but thawed) blueberries into the batter.
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Chocolate Chip Pancake Donuts: Mini chocolate chips are a great add-in for a slightly sweeter donut.
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Cinnamon Swirl: Add a swirl of cinnamon-sugar in the middle before baking.
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Lemon Glaze: Replace maple syrup with lemon juice and zest in the glaze for a zesty finish.
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Strawberry Shortcake Style: Top cooled donuts with sliced strawberries and a dollop of whipped cream.
Make-Ahead and Storage
Pancake donuts are best enjoyed the day they’re made, but they keep quite well for a couple of days. Store them in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5. If storing, wait to glaze until you’re ready to serve for best texture.
You can also freeze the unglazed donuts! Place them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag for up to 2 months. To enjoy, just reheat in the microwave for 15-20 seconds or let them thaw naturally, then glaze as usual.
Serving Suggestions
Pair your pancake donuts with:
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Fresh fruit and yogurt for a light breakfast
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A hot cup of coffee or tea
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Scrambled eggs and bacon for a fuller brunch spread
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A small glass of fresh orange juice for balance
They’re also fantastic as part of a brunch buffet or breakfast board. Stack them high, add small bowls of glaze for dipping, and include fresh berries or powdered sugar on the side for a show-stopping breakfast display.
Conclusion
Baked Pancake Donuts with Maple Glaze are everything you didn’t know you were craving. They combine the comfort of homemade pancakes with the joy of eating donuts, all with minimal effort and maximum flavor. Whether you’re a seasoned baker or a breakfast beginner, this recipe is approachable, fun, and endlessly delicious.
Bring these pancake donuts into your breakfast rotation and see how quickly they become a weekend favorite. Perfect for birthdays, brunches, holidays, or just because, you’ll find they’re a treat worth baking again and again.