Ultimate Pancake Donuts

Yield: About 12 donuts
Prep Time: 15 minutes
Bake Time: 15-18 minutes
Cool Time: 5 minutes
Total Time: 35-40 minutes

For the Donuts (Choose Store-Bought or Homemade Batter):

Store-Bought Option: 2 cups pancake mix (e.g., Bisquick, Kodiak Cakes, or Krusteaz) + ingredients per package directions (usually milk, eggs, and oil).

Homemade Batter:
- 1 1/2 cups all-purpose flour
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- 1/4 tsp salt
- 1 1/4 cups milk (use whole or buttermilk for richer donuts)
- 1 large egg
- 3 tbsp melted butter (or neutral oil like canola)
- 1 tsp vanilla extract

Optional Mix-Ins/Toppings:

For the Icing:

Prepare the Donut Batter:
- If using store-bought pancake mix: Follow the package instructions to prepare 2 cups of batter. Add a splash of vanilla extract for extra flavor.
- For homemade batter:
  1. In a medium bowl, whisk together the dry ingredients: flour, sugar, baking powder, and salt.
  2. In another bowl, whisk the wet ingredients: milk, egg, melted butter, and vanilla.
  3. Gradually combine the wet ingredients into the dry ingredients, stirring gently until just incorporated. A few small lumps are fine—overmixing can make the donuts dense.
Preheat and Prepare the Pan:
- Preheat the oven to 350°F (175°C).
- Lightly grease the donut pan with nonstick spray or butter to ensure easy release.
Fill the Donut Pan:
- Use a spoon or pour the batter directly into the donut cavities, filling each about 3/4 full.
- Pro Tip: For cleaner results, transfer the batter to a piping bag or zip-top bag, snip the tip, and pipe the batter into the molds.
- Sprinkle toppings like blueberries, chocolate chunks, or strawberries over the batter. Gently press them in so they don’t pop out during baking.

Bake the Donuts:
- Place the pan in the preheated oven. Bake for 15-18 minutes, or until the donuts are golden brown and spring back when lightly pressed.
- To check doneness, insert a toothpick into the thickest part of a donut—it should come out clean.

Cool the Donuts:
- Let the donuts rest in the pan for 5 minutes, then carefully transfer them to a wire rack to cool completely. This prevents soggy bottoms and ensures the icing sets nicely.
Make the Icing:
- In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. For a thicker icing, add more powdered sugar; for a thinner glaze, add more milk.
- Optional: Divide the icing into separate bowls and add a few drops of food coloring to make colorful donuts.
Decorate the Donuts:
- Once the donuts are cool, dip the tops into the icing. Let excess drip off, then return the donuts to the wire rack.
- While the icing is still wet, add sprinkles or extra toppings for decoration.
Serve and Enjoy:
- Allow the icing to set for a few minutes before serving (if you can wait!). Pair with milk or juice for a fun, kid-approved breakfast or brunch treat.

For fluffier donuts: Use buttermilk in the batter or add 1/2 tsp baking soda to the dry mix.
Custom flavors: Try adding cocoa powder (1-2 tbsp) for chocolate donuts or mix in some mashed bananas or pumpkin puree for a seasonal twist.

Storage: Store leftover donuts in an airtight container at room temperature for up to 2 days. Reheat briefly in the microwave for a warm treat.
Gluten-Free Option: Use a gluten-free pancake mix or flour blend.

Cinnamon Sugar Coating: Instead of icing, brush warm donuts with melted butter and roll them in a mix of cinnamon and sugar.
Drizzles: Top iced donuts with a chocolate drizzle or caramel sauce for extra indulgence.

Enjoy the smiles these pancake donuts will bring—kids (and adults!) are sure to love this playful breakfast idea! 🥞🍩✨