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Doughnut Pancakes

By Annalise Sandberg
Created January 10, 2017
Tuck into a stack of these scrumptious hybrid hotcakes, topped with a drizzle of icing and festive sprinkles.

I never feel very good about eating doughnuts for breakfast, even though I’m sure a lot of the stuff I do eat isn’t necessarily any better for me. Doughnuts have just always been dessert for me. So I took all of the flavors from my favorite buttermilk cake doughnuts and put them into pancakes. With vanilla frosting syrup and sprinkles on top, of course! I’m calling it the most fun and delicious breakfast ever.

The pancakes start easily enough, with Bisquick baking mix, sugar, baking powder, baking soda, vanilla, eggs and buttermilk.


Mix all of the dry ingredients and all of the wet ingredients separately, and then combine.


Here’s where it gets slightly more complicated. To get a perfect doughnut shape, you really need to use a piping bag and plain pastry tip. If you don’t have either of those, a plastic zip-top storage bag with a corner snipped off will stand in just fine.


Pipe the pancake batter into a hot skillet in circles 2 or 3 times around until you get the size you want.


Remember that the batter will spread as it cooks, so make sure you leave a big enough center. It may take a pancake or two to get it down.


Let the pancake cook for two to three minutes until bubbles appear on the surface and the edges appear dry. Flip and cook for one to two minutes on the other side until golden brown.


While the pancakes are cooking, prepare the frosting syrup. For this recipe you will need butter, powdered sugar, milk, baking soda, salt and vanilla.


Once the butter is melted, add the powdered sugar, milk and salt. Let it simmer, stirring often, until mixture is smooth and sugar is dissolved. Add the baking soda and stir constantly for 30 to 60 seconds until frothy.


Remove from heat and add the vanilla extract.


Serve stacks of the doughnut pancakes with the frosting syrup and rainbow sprinkles.