Doughnut Pancakes

The wonderful worlds of doughnuts and pancakes collide in this fun breakfast recipe, complete with frosting syrup and sprinkles. MORE + LESS -

Annalise Sandberg

August 13, 2014

Pancakes

cups Original Bisquick™ baking mix

1/4

cup granulated sugar

teaspoons baking powder

1/2

teaspoon baking soda

tablespoons vegetable oil

teaspoon vanilla

cup buttermilk

eggs

1/4

cup butter

cups powdered sugar

Pinch of salt

1/2

cup whole milk

1/2

teaspoon baking soda

teaspoon vanilla

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1

In medium bowl, stir Bisquick mix, granulated sugar, baking powder and baking soda. In small bowl, mix vegetable oil, vanilla, buttermilk and eggs. Add to dry ingredients, and mix until combined.
2

Grease 10-inch skillet with oil; heat over medium heat. Spoon pancake batter into skillet in a doughnut shape.
3

Cook about 3 minutes or until edges are dry and bubbles appear on surface. Turn, and cook 2 to 3 minutes longer on other side.
4

To make syrup, melt butter in 1-quart saucepan over medium heat. Add powdered sugar, salt and milk, and stir until smooth and sugar is melted. Add baking soda, and cook 1 minute longer, stirring constantly, until syrup is frothy. Remove from heat; stir in vanilla.
5

Serve pancakes with the syrup and, if desired, candy sprinkles.

Use piping bag with large plain tip to easily pipe pancake batter in a ring shape into the skillet.
If desired, keep pancakes warm in 200°F oven until ready to serve.