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Doughnut Pancakes

By Annalise Sandberg
Created January 10, 2017
Tuck into a stack of these scrumptious hybrid hotcakes, topped with a drizzle of icing and festive sprinkles.
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I never feel very good about eating doughnuts for breakfast, even though I’m sure a lot of the stuff I do eat isn’t necessarily any better for me. Doughnuts have just always been dessert for me. So I took all of the flavors from my favorite buttermilk cake doughnuts and put them into pancakes. With vanilla frosting syrup and sprinkles on top, of course! I’m calling it the most fun and delicious breakfast ever.

The pancakes start easily enough, with Bisquick baking mix, sugar, baking powder, baking soda, vanilla, eggs and buttermilk.

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Mix all of the dry ingredients and all of the wet ingredients separately, and then combine.

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Here’s where it gets slightly more complicated. To get a perfect doughnut shape, you really need to use a piping bag and plain pastry tip. If you don’t have either of those, a plastic zip-top storage bag with a corner snipped off will stand in just fine.

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Pipe the pancake batter into a hot skillet in circles 2 or 3 times around until you get the size you want.

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Remember that the batter will spread as it cooks, so make sure you leave a big enough center. It may take a pancake or two to get it down.

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Let the pancake cook for two to three minutes until bubbles appear on the surface and the edges appear dry. Flip and cook for one to two minutes on the other side until golden brown.

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While the pancakes are cooking, prepare the frosting syrup. For this recipe you will need butter, powdered sugar, milk, baking soda, salt and vanilla.

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Once the butter is melted, add the powdered sugar, milk and salt. Let it simmer, stirring often, until mixture is smooth and sugar is dissolved. Add the baking soda and stir constantly for 30 to 60 seconds until frothy.

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Remove from heat and add the vanilla extract.

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Serve stacks of the doughnut pancakes with the frosting syrup and rainbow sprinkles.

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Ingredients

  • Pancakes
    • 2cups Original Bisquick™ baking mix
    • 1/4cup granulated sugar
    • 2teaspoons baking powder
    • 1/2teaspoon baking soda
    • 2tablespoons vegetable oil
    • 1teaspoon vanilla
    • 1cup buttermilk
    • 2eggs
  • Syrup
    • 1/4cup butter
    • 2cups powdered sugar
    • Pinch of salt
    • 1/2cup whole milk
    • 1/2teaspoon baking soda
    • 1teaspoon vanilla

Directions

  • 1In medium bowl, stir Bisquick mix, granulated sugar, baking powder and baking soda. In small bowl, mix vegetable oil, vanilla, buttermilk and eggs. Add to dry ingredients, and mix until combined.
  • 2Grease 10-inch skillet with oil; heat over medium heat. Spoon pancake batter into skillet in a doughnut shape.
  • 3Cook about 3 minutes or until edges are dry and bubbles appear on surface. Turn, and cook 2 to 3 minutes longer on other side.
  • 4To make syrup, melt butter in 1-quart saucepan over medium heat. Add powdered sugar, salt and milk, and stir until smooth and sugar is melted. Add baking soda, and cook 1 minute longer, stirring constantly, until syrup is frothy. Remove from heat; stir in vanilla.
  • 5Serve pancakes with the syrup and, if desired, candy sprinkles.

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