Ingredients
- Pancake Mix: 2 cups of your favorite complete pancake mix (the kind that typically requires just water, but we’ll be enriching it)
- Granulated Sugar: 1/3 cup (to give it that sweet, donut-like flavor)
- Milk: 1 cup (whole milk is recommended for the richest flavor and texture)
- Large Egg: 1, lightly beaten
- Melted Unsalted Butter: 1/4 cup (plus extra for greasing the pan)
- Vanilla Extract: 2 teaspoons
- Mini Chocolate Chips: 3/4 cup (tossed with 1 teaspoon of all-purpose flour to prevent sinking)
- Optional for Topping:
- Powdered sugar for dusting
- Simple vanilla glaze (1 cup powdered sugar + 2-3 tablespoons milk)
- Chocolate sauce for drizzling
Instructions
First things first, preheat your oven to 375°F (190°C). This is a crucial step; a properly heated oven ensures the donuts cook quickly and evenly, resulting in a light and airy texture.
Next, prepare your donut pan. Even if you have a non-stick pan, it’s essential to grease it thoroughly to guarantee an easy release. You can use melted butter, a baking spray with flour, or shortening. Use a pastry brush or a paper towel to get into every crevice of the donut molds, including the center post. A well-greased pan is the secret to perfectly shaped donuts.
In a large mixing bowl, add the 2 cups of pancake mix and the 1/3 cup of granulated sugar. Use a whisk to combine them thoroughly. This step ensures that the sugar is evenly distributed, which helps with both the flavor and the final texture of the donuts.
In a separate medium-sized bowl, combine all of your wet ingredients. Add the 1 cup of milk, the 1/4 cup of cooled melted butter, the lightly beaten egg, and the 2 teaspoons of vanilla extract. Whisk these ingredients together until they are well combined and smooth. Mixing the wet ingredients separately helps prevent over-mixing the final batter.
Now, pour the wet ingredient mixture into the large bowl containing the dry ingredients. Using a spatula or a wooden spoon, gently fold the ingredients together. Mix just until the flour streaks have disappeared. It is perfectly fine—and actually desirable—for the batter to have a few small lumps. Do not over-mix! Over-mixing develops the gluten in the pancake mix, which will result in tough, dense, and chewy donuts instead of the light and fluffy texture we’re aiming for.
Take your 3/4 cup of mini chocolate chips that you’ve tossed in a teaspoon of flour. Gently fold them into the batter until they are evenly distributed. The light coating of flour helps to suspend the chocolate chips within the batter, preventing them all from sinking to the bottom of the donut mold during baking.
This is where a little technique goes a long way. The easiest and cleanest way to fill the donut pan is by transferring the batter into a piping bag or a large zip-top bag. If using a zip-top bag, simply snip off one of the bottom corners to create a makeshift piping bag.
Carefully pipe the batter into each well of the prepared donut pan. Fill each mold about two-thirds to three-quarters full. This will give the donuts enough room to rise and expand without overflowing. If you don’t have a piping bag, you can use two spoons—one to scoop the batter and the other to push it into the mold—but be prepared for a slightly messier process.
Place the filled donut pan on the center rack of your preheated oven. Bake for 10-12 minutes. The donuts are done when they are golden brown and a wooden toothpick or cake tester inserted into the thickest part of a donut comes out clean or with a few moist crumbs attached. Another great way to check for doneness is to gently press the top of a donut with your finger; it should spring back.
Once baked, remove the donut pan from the oven and place it on a wire cooling rack. Let the donuts cool in the pan for about 5-7 minutes. This allows them to set up slightly, making them much easier to remove without breaking.
After the initial cooling period, carefully invert the pan onto the wire rack. The donuts should release easily. If any stick, you can gently loosen the edges with a thin silicone spatula or a butter knife. Allow the donuts to cool completely on the wire rack before dusting with powdered sugar or glazing. Applying a glaze to warm donuts will cause it to melt and run off.
Nutrition
- Serving Size: One Normal Portion
- Calories: 195