Description
Fluffy baked 2-Ingredient Pancake Donuts made with pancake mix and milk. This quick, kid-friendly breakfast is perfect for school mornings, brunch, and picky eaters.
Ingredients
Scale
- 2 cups just-add-water pancake mix
- 1 1/2 cups milk, or the amount listed on your pancake mix box
- Nonstick cooking spray or softened butter, for greasing
- 1/4 cup blueberries, mini chocolate chips, chopped nuts, or sprinkles, optional
Instructions
- Preheat the oven to 375°F.
- Grease a standard donut pan well with nonstick cooking spray or softened butter.
- Add pancake mix to a medium mixing bowl.
- Pour in milk according to the pancake mix package directions, replacing water with milk.
- Stir gently until the batter comes together, leaving a few small lumps.
- Fold in optional blueberries, mini chocolate chips, nuts, or sprinkles if using.
- Spoon or pipe the batter into the donut pan, filling each mold about three-quarters full.
- Bake for 8 to 10 minutes, or until lightly golden and springy to the touch.
- Cool in the pan for 3 minutes.
- Gently remove the donuts and serve warm with syrup, fruit, yogurt dip, powdered sugar, or glaze.
Notes
- Do not overmix the batter, or the donuts may turn dense.
- Grease the center posts of the donut pan well to prevent sticking.
- Use mini chocolate chips or small berries so the donuts keep their shape.
- Store leftovers in an airtight container at room temperature for 1 day or in the refrigerator for up to 3 days.
- Freeze cooled donuts for up to 2 months and reheat before serving.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 135
- Sugar: 5
- Sodium: 320
- Fat: 3
- Saturated Fat: 1
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 23
- Fiber: 1
- Protein: 5
- Cholesterol: 5