Initially, I had spotted an intriguing Parade Magazine recipe for baked donuts. After finding the online version, I googled other baked donut recipes. The Parade recipe started to lose its appeal—requirement of 9 items (too many for my taste), one being a different kind of flour than all-purpose. Turns out that many ingredients are used in pancakes.
I started googling for baked donuts that called for pancake mix. For my recipe, I inferred some processes, using minimal items. My pixstrip shows the following image areas:
- Implements
- Ingredients
- Bowl and mixing utensils used, batter in 6-donut pan
- Batter with sprinkles
- Baked donuts
- Donuts on plate, two cut open
- Medium mixing bowl
- Wire whip
- Measuring cup for pancake powder
- Measuring cup for water
- Measuring spoons (just in case of needing any)
- Spatula for scraping batter
- 6-donut baking pan, available in crafts stores or online
- 1 C pancake mix powder
- 1 T sugar (Had omitted, but recommend, based on my outcome.)
- 1/2 t vanilla (Had omitted, but recommend, based on my outcome.)
- 2/3 C water
- Sprinkles (nonpareils and jimmies shown)
- Spray oil
- Preheat the oven to 350°.
- Spray pan with oil, including the donut hole "posts".
- Stir pancake mix and water together in bowl.
- Dispense the batter evenly into the pan wells, about 1+ heaping tablespoon each.
- With finger, clear the batter off the "posts".
Note: Several baked donut recipes say to pour the batter into a zipper bag and pipe into the wells.
- Sprinkle the decorations you want. (I sprinkled nonpareils in one row and jimmies in the other row.)
- With finger, clear the sprinkles off the "posts".
- Bake for about 15 minutes. Test for doneness with a toothpick.
- Remove the donuts from the oven and let cool before using two spoons to lift and remove each from pan.
Note: If you're leery of raw batter spilling onto the oven, place a larger pan below the donut pan. In my case, the donuts did not spill over.
These donuts were less sweet than I expected, despite adding the sprinkles. One factor might be that I used buttermilk pancake mix instead of non-buttermilk. For future pancake-mix baked donuts, I would use non-buttermilk mix, add maybe an extra tablespoon of sugar, and add 1/2 teaspoon of vanilla.
As for the decorations, some nonpareils, because of their spheroid shape, tended to roll willy nilly when I didn't aim well as I shook them onto first row. I might use only jimmies for future batches, maybe measuring and stirring 2 tablespoons into the batter before dispensing into the wells.
Nutrition: Calories for each donut is about 90; sodium is about 200. Check out nutrition tables for Krispy Kreme and Duncan Donuts.
Cost considerations: My pancake powder cost less than $1.50 for 32 ounces (~7 1/2 cups), lots less expensive than scratch ingredients, and way less expensive than similar recipes using cake mix. This half-dozen donut batch cost about 20¢ (a smidge over 3¢ each). The decorations add a nit extra cost. (Consider how much convenient store-bought donuts cost these days.) If you don't have a donut pan, consider buying one and economize for future donuts.
Related articles from me:
- Instant Pancake Mix, Info Table, Etc., for 12 Brands Includes ingredient info for 12 pancake mix brands.
- Confetti Cupcake Bites
Includes info about nonpareils and jimmies.
- Pancake Mix Baked Donuts
Uses 6-well donut pan (measurements in metric). - Pancake Mix Donuts
Uses donut maker. - quick & easy {baked} cake mix donuts recipe
Uses Babycakes DN-6 Mini Doughnut Maker, and calls for a full box of cake mix. - Funfetti Doughnuts
This shockingly expensive recipe uses fewer ingredients than scratch. However, this between-scratch-and-convenience recipe calls for ingredients that send the cost of donuts into the stratosphere. - Baked Vanilla Doughnuts
Uses 2 6-well donut pans (scratch ingredients). This Parade Magazine recipe was the original inspiration for me to try out my donut pan.
Additional pancake-theme articles:
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