The Starving Chef Recipe: Pancake Donuts

Pancake Donuts
Or, just another reason to have bacon.

By Felicia Berger

Tired of plain old flapjacks?

If you have a donut tin you don’t know how else to use, consider pouring in some pancake batter and making pancake donuts for breakfast, instead.

Plus, who doesn’t love pancakes and donuts?

Together, they’re a match made in breakfast heaven.

For step-by-step instructions with photos, click here.

Pancake Batter Donuts With Maple Icing

Prep time: 5 minutes
Cook time: 10-15 minutes
Makes: 12 pancake donuts

1 ½ C flour
1 t baking powder
1 t salt
2 T sugar
1 ¼ C milk
1 egg
4-5 strips of bacon
3-4 T reserved bacon grease
½ C maple syrup
2-3 C powdered sugar

Here’s How
  1. Preheat the oven to 350°F. Cook the bacon in a skillet over high heat until crispy. Remove the bacon from the skillet and place on a paper towel to absorb the excess grease. Reserve about 3-4 tablespoons of grease from the skillet.
  2. In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and whisk in the egg, milk and reserved bacon grease. Stir until the batter is smooth. If it is too thick, add more milk. If it is too thin, add more flour. The batter should run off the spoon easily.
  3. Grease a donut tin with cooking spray. Use a spoon or measuring cup with a pour lip to fill the spaces in the donut tin with the batter. Fill each space about half way or a little less. The pancakes will expand as they cook. Bake for 10-15 minutes, until the pancake donuts are golden brown.
  4. While the donuts bake, whisk together the maple syrup and ½ cup of powdered sugar at a time. You want a runny glaze. You may not need all of the powdered sugar.
  5. When the pancakes have finished cooking, let them cool until they can be comfortably handled. Dip the top of each donut in the maple glaze. Crumble the bacon and sprinkle it across the tops of the donuts. Serve warm. Enjoy!

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Categories: Food & Dining