20-Min Pancake Donuts Recipe That Kids Can’t Resist

• Ready in just 20 minutes – from mixing bowl to breakfast table
• Uses basic pantry ingredients you already have at home
• Perfect family portion – makes exactly 8 donuts (2 per person)
• No special donut pan needed – uses a simple pancake batter technique

Mornings can be chaotic. You want to make something special, but who has time for complicated recipes? These pancake donuts solve that problem perfectly.

Turn ordinary pancake batter into fun, donut-shaped treats that will have everyone rushing to the table. The best part? You’ll need just 20 minutes and basic ingredients to make them.

Nutrition Facts Per Serving (2 donuts)

Nutrient	Amount	% Daily Value
Calories	280	–
Total Fat	9g	12%
Saturated Fat	4g	20%
Cholesterol	55mg	18%
Sodium	390mg	17%
Total Carbohydrates	42g	15%
Dietary Fiber	1g	4%
Sugars	12g	–
Protein	8g	16%

Percent Daily Values based on a 2,000 calorie diet

What You’ll Need

Ingredients (Serves 4)

Ingredient	Amount
All-purpose flour	1½ cups
Granulated sugar	3 tablespoons
Baking powder	1 tablespoon
Salt	¼ teaspoon
Milk	1 cup
Eggs	2 large
Unsalted butter, melted	3 tablespoons
Vanilla extract	1 teaspoon
Vegetable oil (for cooking)	2 tablespoons
For topping:
Powdered sugar	½ cup
Maple syrup	¼ cup
Optional: sprinkles	2 tablespoons

Kitchen Tools

Tool	Purpose
Large mixing bowl	For pancake batter
Medium mixing bowl	For wet ingredients
Whisk	To combine ingredients
Measuring cups and spoons	For precise measurements
Squeeze bottle or plastic bag	For shaping donuts
Large non-stick skillet	For cooking donuts
Spatula	For flipping
Cooling rack	For glazing
Small bowl	For glaze mixing
Timer	To track cooking time
Paper towels	For oil blotting if needed

Possible Substitutions

• Flour: Use whole wheat flour for a heartier texture (add 2 extra tablespoons of milk)
• Milk: Almond, oat, or soy milk work well for dairy-free options
• Eggs: Replace with ½ cup applesauce or mashed banana for egg-free version
• Sugar: Substitute with honey or maple syrup (use 2 tablespoons instead of 3)

Prep Time & Planning

• Prep time: 10 minutes
• Cook time: 10 minutes
• Total time: 20 minutes
• Yield: 8 pancake donuts (2 per person)

Extremely Detailed Step-by-Step Instructions for Beginners

1. Gather and Measure All Ingredients

1. Before you start mixing anything, place all your ingredients on the counter.
2. Using measuring cups and spoons, measure out each ingredient precisely:
   • Place 1½ cups all-purpose flour in a small bowl
   • Measure 3 tablespoons granulated sugar in another small dish
   • Measure 1 tablespoon baking powder
   • Measure ¼ teaspoon salt
   • Pour 1 cup milk into a measuring cup
   • Set aside 2 large eggs
   • Measure 3 tablespoons unsalted butter (you’ll melt this shortly)
   • Have 1 teaspoon vanilla extract ready
   • Set 2 tablespoons vegetable oil aside for cooking
3. Beginner tip: Measuring dry ingredients correctly is crucial. For flour, spoon it into the measuring cup (don’t scoop directly from the container) and level off with a knife for accuracy.

2. Melt the Butter

1. Place 3 tablespoons of unsalted butter in a microwave-safe bowl.
2. Microwave in 15-second intervals, checking after each interval.
3. Stop when butter is just melted (usually takes 30-45 seconds total).
4. Set aside to cool slightly while you prepare other ingredients.
5. Beginner tip: Watch carefully! Butter can splatter or burn quickly in the microwave.

3. Prepare Your Dry Ingredients

1. Take your large mixing bowl.
2. Add the pre-measured 1½ cups all-purpose flour to the bowl.
3. Add 3 tablespoons granulated sugar to the bowl.
4. Add 1 tablespoon baking powder to the bowl.
5. Add ¼ teaspoon salt to the bowl.
6. Using a whisk, stir all dry ingredients together for about 30 seconds until well combined.
7. Beginner tip: Whisking dry ingredients helps distribute the baking powder evenly, which ensures even rising.

4. Prepare Your Wet Ingredients

1. Take your medium mixing bowl.
2. Crack 2 eggs into the bowl, being careful not to drop in any shells.
3. Add 1 cup milk to the eggs.
4. Add 1 teaspoon vanilla extract.
5. Pour in the melted butter that has been cooling.
6. Whisk all wet ingredients together for about 1 minute until thoroughly combined and slightly frothy.
7. Beginner tip: If you get eggshell in your mixture, use a larger piece of the shell to scoop it out – it works better than your fingers!

5. Combine Wet and Dry Ingredients

1. Make a small well (depression) in the center of your dry ingredients with the back of a spoon.
2. Pour the wet ingredient mixture into the well in the dry ingredients.
3. Using your whisk, gently mix with a circular motion from the center outward.
4. Mix only until combined – about 10-15 stirs. The batter will still have small lumps.
5. Stop stirring as soon as you don’t see any more dry flour pockets.
6. Let the batter rest for 5 minutes. Set a timer!
7. IMPORTANT beginner tip: Do not overmix! Overmixing develops gluten, making tough donuts. Small lumps are good and will cook out.

6. Prepare Your Cooking Setup

1. While the batter rests, place your large non-stick skillet on the stove.
2. Set your stove to medium heat.
3. Allow the pan to heat up for 2-3 minutes.
4. Add 1 tablespoon of vegetable oil to the pan.
5. Use a paper towel or brush to spread the oil evenly across the entire cooking surface.
6. To check if the pan is ready, sprinkle a few drops of water on the surface – they should sizzle and dance.
7. Prepare your squeeze bottle by filling it with batter, or prepare a plastic ziplock bag and cut a small hole (about ¼ inch) in one corner.
8. Beginner tip: Position a plate lined with paper towels next to your cooking area for finished donuts.

7. Shape and Cook Your First Batch of Donuts

1. Once your pan is properly heated, hold your squeeze bottle or plastic bag about 1 inch above the pan surface.
2. Slowly squeeze the batter into a circle about 3 inches in diameter.
3. Continue squeezing as you create a complete circle, then connect the ends.
4. Immediately squeeze another smaller circle inside the first circle to create the donut hole.
5. You should be able to fit 2-3 donuts in the pan, depending on its size.
6. Beginner tip: If you’re nervous about making circles freehand, you can place a round cookie cutter in the pan as a guide, pipe around it, and then quickly remove it.

8. Cook the First Side

1. Let the donuts cook undisturbed for 2-3 minutes.
2. Watch for bubbles forming on the surface of the batter – this is your first clue they’re cooking properly.
3. The edges will begin to look set and slightly dry.
4. Use a timer to avoid guessing about timing.
5. Beginner tip: Resist the urge to press down on the donuts or move them while this side cooks.

9. Flip the Donuts

1. Once the first side is golden brown and bubbles have formed, it’s time to flip.
2. Slide a thin spatula completely under one donut.
3. In one quick, confident motion, flip the donut over.
4. Don’t worry if it’s not perfect – even misshapen donuts taste great!
5. Repeat with all donuts in the pan.
6. Beginner tip: If you’re nervous about flipping, you can use two spatulas – one to lift and one to guide.

10. Cook the Second Side

1. Cook the flipped side for 1-2 minutes, or until golden brown.
2. This side will cook faster than the first side, so watch carefully.
3. Check for doneness by gently pressing the center with a spatula – it should spring back and not leave a dent.
4. Transfer cooked donuts to your prepared plate.
5. Beginner tip: The second side usually needs about half the cooking time of the first side.

11. Cook Remaining Batches

1. Before adding new batter, add another ½ tablespoon of oil to the pan if needed.
2. Spread it around with a paper towel or brush.
3. Repeat the shaping and cooking process for your next batch of donuts.
4. Continue until all batter is used.
5. Beginner tip: If your pan starts smoking, it’s too hot. Remove from heat briefly, wipe clean carefully, and return to heat at a slightly lower temperature setting.

12. Prepare the Glaze While Donuts Cook

1. While your last batch cooks, prepare the glaze.
2. In a small bowl, measure ½ cup powdered sugar.
3. Add ¼ cup maple syrup to the powdered sugar.
4. Stir with a spoon or small whisk until completely smooth.
5. If the glaze seems too thick, add 1 teaspoon of milk at a time until it reaches a pourable consistency.
6. If too thin, add 1 tablespoon of powdered sugar at a time.
7. Beginner tip: The perfect glaze should coat the back of a spoon and drizzle off slowly, not run off quickly.

13. Set Up Glazing Station

1. While donuts finish cooking, place a sheet of parchment paper or wax paper on your counter.
2. Set a wire cooling rack on top of the paper (to catch drips).
3. Have your bowl of glaze and a spoon ready.
4. If using sprinkles, open the container and have it ready.
5. Beginner tip: The parchment/wax paper makes cleanup much easier!

14. Glaze the Donuts

1. Place warm (not hot) donuts on the wire rack.
2. Using a spoon, drizzle the glaze over each donut.
3. You can also brush the glaze on with a pastry brush for more even coverage.
4. Make sure to cover the entire top surface of each donut.
5. If the glaze is too thin and runs off completely, let the donuts cool a bit more.
6. Beginner tip: Work with just 2-3 donuts at a time for best results.

15. Add Toppings (Optional)

1. If using sprinkles or other toppings, add them immediately after glazing each donut.
2. The glaze acts as “glue” for the sprinkles, but it sets quickly.
3. Sprinkle from a height of about 6 inches for more even distribution.
4. Beginner tip: Place your hand under your sprinkling hand to catch excess and prevent waste.

16. Let Glaze Set

1. Allow the glazed donuts to sit undisturbed for 2-3 minutes.
2. The glaze will set slightly, becoming less sticky.
3. This makes the donuts easier to handle when serving.
4. Beginner tip: The glaze will never completely harden like a traditional donut – it will remain slightly sticky.

17. Serve and Enjoy

1. Using a spatula, transfer 2 donuts to each plate.
2. Serve immediately while still warm for the best taste and texture.
3. These are best enjoyed within 15 minutes of cooking.
4. Beginner tip: For a special touch, dust with a little extra powdered sugar just before serving.

For more creative breakfast inspiration, check out our collection of unique pancake ideas that will make any morning special!

Troubleshooting Tips

Problem	Solution
Batter too thick to squeeze	Add 1 tablespoon of milk at a time until it reaches pourable consistency
Batter too thin (spreads too much)	Add 1 tablespoon of flour at a time until it thickens
Donuts burning	Lower heat to medium-low; the pan may be too hot
Donuts sticking to pan	Make sure pan is properly oiled before each batch
Misshapen donuts	Practice with a squeeze bottle, or use a donut-shaped cookie cutter as a guide
Donuts not cooking through	Make sure they’re not too thick when piping; flatten slightly with spatula if needed
Glaze too runny	Add more powdered sugar, 1 tablespoon at a time
Glaze too thick	Add milk, 1 teaspoon at a time

Variations & Substitutions

Chocolate Pancake Donuts

Add 2 tablespoons of cocoa powder to the dry ingredients and increase sugar to 4 tablespoons.

Blueberry Pancake Donuts

Fold ½ cup fresh blueberries into the batter just before cooking.

Cinnamon Sugar Topping

Skip the glaze and instead, brush warm donuts with melted butter and dip in a mixture of ¼ cup sugar and 1 teaspoon cinnamon.

If you’re looking for a gluten-free option, try our pancakes with cassava flour recipe that works perfectly with this donut technique!

Storage & Reheating

• Fresh is best: These pancake donuts taste best when eaten immediately.
• Storage: If you must store them, cool completely and place in an airtight container at room temperature for up to 24 hours.
• Refrigeration: Store in the refrigerator for up to 3 days.
• Freezing: Place in a single layer on a baking sheet until frozen, then transfer to a freezer bag for up to 1 month.
• Reheating: Microwave for 15-20 seconds or toast in a 350°F oven for 3-5 minutes.

Safety Notes & Tips

• Heat caution: The pan and oil will be hot. Keep children at a safe distance during cooking.
• Oil splatter: Be careful when adding batter to hot oil to avoid splatters.
• Food allergies: These contain common allergens including wheat, dairy, and eggs. Adjust as needed.
• Pro tip: Make sure your baking powder is fresh (less than 6 months old) for proper rising.
• Time-saving tip: Mix dry ingredients the night before to save morning prep time.
• Beginner safety: Never leave hot pans unattended, especially with children nearby.
• Cooking temperature: If you have a cooking thermometer, the ideal pan temperature is around 350°F.

With this recipe, breakfast becomes something special without taking extra time. The donut shape transforms ordinary pancakes into a memorable treat that feels like a special occasion, even on busy weekday mornings.