PANCAKE DOUGHNUTS WITH MAPLE GLAZE

PANCAKE DOUGHNUTS made from scratch

These are so easy and fun to make! And, man are they a crowd pleaser. Everyone I gave one too, “mmmmmed” as they slowly savored the very first bite. What I love is that because they are so easy, you can really use this recipe as a template and then make them your own. I already have plans to make different takes on these—like one with maple chicken sausage cut up inside for my son to eat before school. SO FUN! Can’t wait to make them again! And, can’t wait to hear what you think! Happy baking (and eating)!

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PANCAKE DOUGHNUTS WITH MAPLE GLAZE

Yield: 8 Doughnuts

Author: Michelle Williams

Prep time: 15 MinCook time: 35 MinTotal time: 50 Min

Ingredients

FOR THE PANCAKE DOUGHNUTS

• Unsalted Butter (4 tablespoons, melted, room temperature)
• Egg (1, large)
• Buttermilk (3/4 cup)
• Grade A Maple Syrup (2 tablespoons)
• Pure Vanilla Extract (1 tablespoon)
• All Purpose Flour (1 cup)
• Baking Powder (3 teaspoons)
• White Sugar (1 tablespoon)
• Butter Spray (I like the Pam Baking Spray that has the flour in it for this recipe)

FOR THE MAPLE GLAZE

• Confectioner's Sugar (3/4 cup)
• Pure Vanilla Extract (1 teaspoon)
• Grade A Maple Syrup (1 tablespoon)
• Whole Milk (2 teaspoons)
• Demerara Sugar (for sprinkling on top)

KITCHEN ITEMS

• Stand Mixer with Paddle AND Whisk Attachments
• Doughnut Baking Pan (mine makes 6 a time)
• Large Ziploc Bag (or piping bag)
• Rubber Spatula
• Scissors
• Cooling Rack
• OPTIONAL: Baking Sheet (for putting under your cooling rack to collect any glaze that may drip off. Foil or parchment paper also work!)
• Spoon

Instructions

TO MAKE YOUR PANCAKE DOUGHNUTS

1. Preheat your oven to 350º.
2. In your stand mixer using your paddle attachment, combine your melted butter, egg, buttermilk, maple syrup, and vanilla. The mixture will look a little broken (aka, not even and smooth)—you are exactly where you need to be!
3. Add flour, baking powder, and sugar. Mix until you have a smooth even pancake batter.
4. Spray a light coating of your butter spray in the rings of your doughnut pan.
5. Fold the top of your Ziploc bag over your less dominant hand. Then, use your spatula to scoop your pancake batter into one bottom corner of the bag. Push all of your pancake batter into that corner and then twist the rest of the bag to hold the pancake batter in its place.
6. Use your scissors to cut the tip of the bag off of your pancake batter-filled corner.
7. Pipe your pancake batter into your doughnut pan rings. They should be 3/4 of the way full.
8. Bake until lightly golden—about 35 minutes.
9. Transfer them to your cooling rack.
10. Let cool to room temperature—under 10 minutes. In the meantime, make your glaze.

TO MAKE YOUR MAPLE GLAZE

1. Clean the bowl of your stand mixer and attach the whisk attachment.
2. In your stand mixer, whisk together your confectioner’s sugar, vanilla, maple syrup, and whole milk until you have a smooth even glaze. If it feels too thick add a little more milk until you are happy. That said, you don’t want it too runny or it won’t be thick on your pancake doughnuts.

TO GLAZE YOUR PANCAKE DOUGHNUTS

1. One at a time, hold a doughnut over the bowl of your stand mixer. This way if any extra glaze falls off it goes back into your batch.
2. Use your spoon to scoop your glaze in a circle over the top of your doughnut. Use the back of your spoon to smooth it out so that it covers just the top half of your doughnut.
3. Place your glazed pancake doughnut back on your cooling rack and quickly, before the glaze begins to harden, sprinkle an even layer of demerara sugar onto it. It’s a lot like sticking glitter to glue.
4. Repeat this process until all of your pancake doughnuts are glazed and sugared.
5. Let them sit until your glaze is hardened—under 10 minutes.

Did you make this recipe?

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