How To Make Doughnut Pancakes With Doughnut Glaze Syrup
Your favorite pastries in one delicious meal with these doughnut pancakes drizzled with doughnut glaze syrup for a flavorful breakfast or dessert.
Serves:
Ingredients
- 2½cupsall-purpose flour
- 3½tspbaking powder
- ½tspsalt
- 1⅓cupsmilk
- 2eggs,large
- 2tbspapplesauce
- 3tbspgranulated sugar
- ¼cupvegetable oil,plus 2 tbsp, divided
For Doughnut Glaze Syrup:
- ¼cupbutter
- 2cupspowdered sugar
- ⅛tspsalt
- ½cupmilk
- ½tspbaking soda
- ½tspvanilla extract
Instructions
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Preheat a non-stick electric griddle to 375 degrees F.
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In a mixing bowl, whisk together flour, baking powder, and salt.
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In a large mixing bowl, whisk together milk, eggs, 2 tablespoons of vegetable oil, applesauce, and granulated sugar until well blended. Add in dry ingredients and mix until combine.
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Pour half of the batter into a sandwich size Ziploc bag and seal the bag. Brush preheated griddle generously with vegetable oil.
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Cut an about 1-inch corner off the Ziploc bag.
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Cook pancake until golden on the bottom then lift pancake with a spatula and brush griddle again with vegetable oil then carefully flip to the opposite side.
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Cook opposite side until golden. Repeat the process with the remaining batter.
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Serve doughnut pancakes warm with doughnut glaze syrup.
Doughnut Glaze Syrup:
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Melt butter in a medium saucepan over medium heat. Once the butter has melted, stir in powdered sugar, salt, and milk.
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Whisk until sugar has dissolved completely then stir in baking soda and whisk for about 30 seconds until frothy.
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Remove from heat and stir in vanilla. Serve warm over doughnut pancakes. Store in refrigerator up to one week.
Nutrition
- Calories: 590.18kcal
- Fat: 21.31g
- Saturated Fat: 7.39g
- Trans Fat: 0.39g
- Monounsaturated Fat: 9.88g
- Polyunsaturated Fat: 2.52g
- Carbohydrates: 90.85g
- Fiber: 1.47g
- Sugar: 49.85g
- Protein: 9.62g
- Cholesterol: 81.11mg
- Sodium: 498.85mg
- Calcium: 300.74mg
- Potassium: 181.56mg
- Iron: 3.03mg
- Vitamin A: 121.97µg
- Vitamin C: 1.08mg
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