Baked Pancake Donuts
servings15 donuts
Ingredients
Dry ingredients
- 1 ½ cups all-purpose or plain flour
- ½ cup white sugar
- ¾ teaspoon baking powder
- ¼ teaspoon salt
Wet ingredients
- 2 large eggs at room temperature see note 1
- ¾ cup milk
- 1 teaspoon vanilla extract
- 3 Tablespoons oil see note 2
Optional Glaze
- 1 ½ cups (170 g) powdered sugar (icing sugar)
- 2–3 tablespoons hot water
- food or gel coloring
Instructions
- Combine flour, sugar, baking powder and salt in a bowl.
- In a separate bowl, whisk eggs, milk, vanilla and oil and combine.
- Add wet ingredients to dry ingredients and stir until combined.
- Use non-stick cooking spray or grease a donut pan well.
- Fill the batter into the greased donut pan just under ¾ full. see note 3
- Bake in a preheated oven of 360° F (180° C) (standard) 320°F/160°C (fan / convection) for 8 to 10 minutes. Do not overbake
- Cool in the pan for 2 minutes then remove donuts from pan and cool on rack.
Optional glaze
- Whisk the powdered sugar and hot water until smooth.
- Dip a skewer into the food coloring and streak it into the glaze, then mix until evenly colored. Coat one side of each donut in the glaze and place on a wire rack to set.
Recipe Notes
- If you store eggs in the refrigerator, get them to room temperature faster by placing them in a bowl of lukewarm water for 5 minutes.
- Canola, sunflower or melted coconut oil works perfectly for this recipe
- Fill the batter in the donut pan just under ¾ full. This way, the donuts bake to the perfect thickness with better texture compared to thinner donuts.
- Top with your favorite pancake or donut toppings: Suggestions: Glace, melted chocolate Cinnamon sugar, Maple syrup, Powdered sugar
Nutrition
Serving: 1donut | Calories: 60kcal | Carbohydrates: 7g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 68mg | Potassium: 9mg | Fiber: 1g | Sugar: 7g | Calcium: 15mg | Iron: 1mg