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Baked Pancake Donuts

PREP TIME 5 minutes
COOK TIME 8 minutes
TOTAL TIME 13 minutes
servings15 donuts
Ingredients
US Customary - Metric

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
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.
  • Decorate as preferred. See note 4
Recipe Notes
  1. 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.
  2. Canola, sunflower or melted coconut oil works perfectly for this recipe
  3. 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.
  4. 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