Skip the drive to your local donut shop and make these easy pancake mix donuts instead.
They’re soft, sweet, and begging to be devoured.
The batter comes together in minutes with just a few ingredients you probably have on hand.
Add some powdered sugar or sweet glaze, and they’re the ultimate breakfast hack.
Why You’ll Love These Pancake Mix Donuts
I’m all about easy wins in the kitchen, and these donuts are like a shortcut to happiness.
Time-Saving: Cut down on measurements and use a handy dandy box of pancake mix. It’s got everything you need, including flour, baking powder, and salt.
Customizable Flavor: The basic recipe is an ideal blank canvas for endless flavor variations. So, feel free to add spices, extracts, fruits, nuts, chips, and more!
Freezer-Friendly: Pancake mix donuts freeze well, so you can make a big batch ahead of time and enjoy them whenever a donut craving strikes!
Ingredients
With a few extra ingredients, regular old pancake mix transforms into fluffy, cakey donuts.
Here’s what you’ll need:
- Buttermilk Pancake Mix: Such as Bisquick or Krusteaz. It’s the base of the recipe, containing flour, a leavening agent, a touch of sugar, and salt.
- Granulated Sugar: Sweetens the donuts and helps create a tender texture.
- Large Eggs: Binds the batter and adds moisture for soft, cake-like donuts.
- Milk: Thins out the batter to the perfect consistency.
- Unsalted Butter: Melted butter gives the donuts a buttery flavor and keeps them moist. But you can use an equal amount of oil if you prefer.
- Vanilla Extract: Infuses the donuts with sweet, warm fragrance.
- Powdered Sugar: The key to a smooth, shiny vanilla glaze.
- Fun Extras (Optional): Mini chocolate chips offer tiny bursts of melty goodness in every bite. Or why not try peanut butter chips, white chocolate, or toffee bits?
How to Make Pancake Mix Donuts
These easy donuts come together in a snap.
Here’s how it’s done:
1. PREP. Preheat the oven to 325°F (160°C) and lightly grease a 12-count donut pan with cooking spray (or two 6-count pans). Set aside.
2. MIX. Stir the pancake mix with the sugar, eggs, milk, butter, and vanilla. If using, add any fun extras.
3. BAKE. Pipe or spoon the batter into the donut pan(s) and bake for about 10 minutes.
4. GLAZE. While the donuts cool in the pan, whisk the powdered sugar with the milk and vanilla. When cold, dip the tops of the donuts in the glaze and add sprinkles if you like.
5. SERVE. Let the glaze set for 15-20 minutes. Then serve and enjoy!
Tips For the Best Pancake Mix Donuts
Pancake mix is the secret weapon for churning out homemade donuts without the fuss. Breakfast or dessert, these are a guaranteed crowd-pleaser.
But before you start, take a quick look at these tips:
- Don’t overmix. Mix the batter just until combined to avoid dense donuts. A few small lumps are okay.
- Use a piping bag. Transfer the batter to a piping bag or ziptop bag with the corner snipped off to easily fill the donut pan.
- Filling the pan. Fill each cavity in the donut pan about 3/4 full with batter.
- Topping ideas. Dip cooled donuts in chocolate glaze, strawberry icing, or melted peanut butter. Or add sprinkles, dust them with powdered sugar, toss in cinnamon sugar, or sprinkle with shredded coconut.
- Donut holes. If you don’t have a donut pan, use a mini muffin tin to make donut holes. They’ll need about 5-8 minutes in the oven.
- Serve suggestions. Enjoy the donuts warm or at room temperature. Serve with maple syrup, honey, whipped cream, or fresh fruit, if desired.
How to Store
Since these are baked, not fried, they stay fresh a lot longer! That means you can make them ahead if you need to.
To Make Ahead: Make and bake the donuts as instructed. Cool fully, then store in an airtight container for 1-2 days. Glaze the day you need them and enjoy.
To Store: Transfer leftovers to an airtight container and store at room temperature for 1-2 days or in the fridge for up to a week.
To Freeze: Wrap cooled, unfrosted donuts individually in plastic wrap or foil, then place in a freezer bag for 2-3 months. Freeze frosted donuts on a baking sheet until solid, then wrap and store in a freezer bag.
Thaw frozen donuts overnight in the fridge. Then, let come to room temperature before serving.
More Pancake Mix Recipes To Try
Funnel Cake with Pancake Mix
Homemade Pancake Mix
Pancake Mix Muffins
Easy Pancake Mix Donuts
12
servings10
minutes10
minutes232
kcalSkip the drive to your local donut shop and make these easy pancake mix donuts instead. They’re soft, sweet, and begging to be devoured.
Ingredients
2 cups buttermilk pancake mix (such as Bisquick or Krusteaz)
1/2 cup granulated sugar
2 large eggs
3/4 cup milk
3 tablespoons unsalted butter, melted
1 tablespoon vanilla extract
1/4 cup mix-ins, such as mini chocolate chips (optional)
- Vanilla Glaze:
1 1/2 cups powdered sugar
2-3 tablespoons milk
2 teaspoons vanilla extract
Instructions
- Preheat the oven to 325 degrees Fahrenheit (160°C). Spray a 12-count donut pan or two 6-count donut pans with nonstick cooking spray. Set aside.
- In a large bowl, whisk the pancake mix and sugar until combined.
- In a separate bowl, lightly whisk the eggs with the milk, melted butter, and vanilla until well blended.
- Pour the wet ingredients into the dry ingredients and mix with a spatula until almost combined. Add any mix-ins, then stir gently until no streaks of flour are visible.
- Spoon or pipe the batter into the prepared pan(s), filling each cavity about 3/4 full. Bake for 9-11 minutes or until the donuts are lightly golden and spring back when touched. Allow to cool in the pan for a few minutes, then turn onto a wire rack to cool completely.
- When the donuts are cool, make the glaze. Whisk the powdered sugar, 2 tablespoons of milk, and vanilla in a medium bowl until smooth. Add more milk or powdered sugar to adjust the consistency as needed.
- Dip the tops of the cooled donuts into the glaze, letting the excess drip off. Place back on the wire rack and add sprinkles if desired. Let glaze set for about 15 minutes before serving. Enjoy!
Notes
- If you don’t have a donut pan, use a mini muffin tin to make donut holes. They’ll need about 5-8 minutes in the oven.
- Fill each cavity in the donut pan about 3/4 full with batter. Any more, and they will overflow.
