Made with pancake mix, milk, butter, sugar, eggs, and a simple glaze—these donuts are a fun shortcut to homemade sweetness.
Okay, I’ve got to start with a confession. The first time I made these Pancake Mix Donuts, it wasn’t because I had some grand kitchen epiphany. Nope. It was Saturday morning, I was still in pajamas (honestly, maybe Wednesday’s pajamas), and my kid was halfway into a full-on meltdown because we ran out of his favorite chocolate chip mini donuts. The grocery store was not happening. So, I did what any tired, slightly desperate parent would do—I raided the pantry.
There it was. Pancake mix. You know the one that’s always around but never quite exciting enough on its own? I figured, why not turn it into donuts? Ten minutes later, we had golden little rings of joy coming out of the oven. My kid took one bite and asked if I had bought them. Victory.
Why You’ll Love This Pancake Mix Donuts Recipe?
First of all, they’re easy. Like embarrassingly easy. You don’t need yeast, a mixer, or frying oil. These babies are baked in a donut pan and made with ingredients you probably already have—pancake mix, eggs, milk, butter, sugar… you get the gist. The result? Soft, fluffy donuts that taste like they belong at a brunch buffet or a bake sale (or honestly, just straight outta the oven with no audience). And don’t even get me started on the glaze—two ingredients and suddenly you feel like a donut artist.
Plus, let’s be honest: there’s something very satisfying about telling someone “Oh yeah, I made those from scratch” when really it was 10 minutes of whisking and a box of Bisquick.
Ingredient Notes:
You’re not reinventing the wheel here. But every ingredient plays a part. Here’s the lineup:
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Buttermilk Pancake Mix – This is the base that holds everything together. I’ve used Bisquick, Krusteaz, and even store-brand versions, and they all work.
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Sugar – Because donuts without a little sweetness just feel sad.
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Eggs + Milk – Classic duo. Keeps everything moist and gives structure.
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Melted Butter – Adds richness and just enough fat for that tender texture.
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Vanilla Extract – It’s a small thing that makes a big difference. Trust me.
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Mix-ins (optional) – Mini chocolate chips, blueberries, sprinkles, crushed Oreos? Go wild.
And for the vanilla glaze:
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Powdered Sugar, Milk, Vanilla – That’s it. Stir it up and try not to dip your finger in (or do, no judgment).
How To Make Pancake Mix Donuts?
Step 1: Prep Your Oven and Pan
Heat that oven to 325°F. Grab a donut pan (I used a standard 12-count one, but two 6-counts work too). Spray them really well with nonstick spray. We’re not about that stuck-donut life.
Step 2: Mix the Dry Stuff
In a big bowl, whisk together the pancake mix and sugar. Nothing fancy. Just get it combined.
Step 3: Mix the Wet Stuff
In another bowl, whisk the eggs, milk, butter, and vanilla. It should look a little like pancake batter, which is perfect, because that’s half the point.
Step 4: Combine and Add Mix-Ins (if you’re feeling wild)
Pour the wet stuff into the dry and stir just until it comes together. No overmixing—unless you like chewy donuts (and hey, you do you). Fold in your chocolate chips or whatever makes your heart happy.
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Step 5: Pipe or Spoon Into Donut Pans
You can spoon it in, but piping makes it cleaner (Ziploc bag with the corner cut off = life hack). Fill each cavity about ¾ full.
Step 6: Bake and Cool
Bake for 9–11 minutes, until they spring back when touched. Let them cool in the pan a bit, then flip them onto a wire rack. That golden edge is your reward for adulting today.
Step 7: Glaze Those Beauties
Stir powdered sugar, milk, and vanilla until smooth. Dip the tops of each donut and set them on a rack. Add sprinkles if you’re feeling whimsical (which, obviously, you are).
Storage Options:
Let’s be real—you probably won’t. But if you do, keep them in an airtight container at room temp for up to 2 days. Refrigerate if you must, but they’re happiest at room temp. To bring the softness back, a 10-second microwave nudge works wonders.
Variations and Substitutions:
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Dairy-Free? Use almond milk and dairy-free butter.
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No Eggs? Try a flax egg or ¼ cup unsweetened applesauce.
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Gluten-Free? Use a gluten-free pancake mix, but add 1 tsp of baking powder to help with the rise.
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Different Glaze? Try maple, chocolate, or even a cinnamon-sugar dusting. No wrong answers here.
What to Serve with Pancake Mix Donuts?
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A strong cup of coffee. I mean, obviously.
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A mimosa, if you’re living your best brunch life.
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Yogurt and berries on the side if you want to pretend this is a balanced breakfast.
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A second donut. Just saying.
Frequently Asked Questions:
Can I freeze these?
Totally. Freeze them before glazing, and defrost at room temp. Glaze fresh when you’re ready to serve.
Can I use waffle mix instead?
Yep! Same measurements. The texture might be a tiny bit crispier on the outside, but honestly, it’s delicious.
Do I really need a donut pan?
You don’t. Use a muffin tin and only fill halfway. You’ll get donut muffins, which is a vibe all on its own.
So… are you ready to turn your pancake mix into donuts? Give it a shot this weekend, and let me know how it goes. Tag me, email me, send smoke signals—I love seeing what you create!
And hey, if your first batch isn’t bakery-perfect? Who cares. Imperfect donuts still taste pretty darn good.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Pancake Mix Donuts
Ingredients
Donuts:
- 2 cups buttermilk pancake mix e.g., Bisquick or Krusteaz
- ½ cup granulated sugar
- 2 large eggs
- ¾ cup whole milk
- 3 tablespoons unsalted butter melted
- 1 tablespoon vanilla extract
- ¼ cup mix-ins e.g., mini chocolate chips – optional
Vanilla Glaze:
- 1½ cups powdered sugar
- 2 –3 tablespoons milk
- 2 teaspoons vanilla extract
Instructions
Preheat the Oven:
- Set the oven to 325°F (160°C). Lightly grease a 12-count donut pan (or two 6-count pans) with nonstick cooking spray. Set aside.
Combine Dry Ingredients:
- In a large mixing bowl, whisk together the pancake mix and granulated sugar until thoroughly incorporated.
Mix Wet Ingredients:
- In a separate bowl, whisk together the eggs, milk, melted butter, and vanilla extract until well blended.
Combine Wet and Dry Ingredients:
- Gently stir the wet mixture into the dry ingredients until mostly combined. If using mix-ins such as chocolate chips or fruit, fold them in at this stage. Avoid overmixing to maintain a light texture.
Fill the Donut Pan:
- Spoon or pipe the batter into the prepared donut pans, filling each cavity approximately ¾ full for optimal rise.
Bake:
- Place in the preheated oven and bake for 9–11 minutes, or until the donuts are lightly golden and spring back when touched.
Cool:
- Remove from the oven and allow the donuts to cool in the pan for 2–3 minutes. Then, transfer them to a wire rack to cool completely.
Prepare the Glaze:
- In a medium bowl, whisk together the powdered sugar, 2 tablespoons of milk, and vanilla extract until smooth. Adjust the consistency by adding more milk for a thinner glaze or additional sugar for a thicker one.
Glaze the Donuts:
- Once the donuts are completely cool, dip the tops into the glaze. Allow any excess to drip off before placing them back on the wire rack. Let the glaze set for approximately 15 minutes before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
