Start the morning off right with a fun play on this breakfast treat and make pancake batter donuts, served with homemade brown sugar syrup. A simple whole wheat pancake recipe.
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Pancake Batter Donuts
There is nothing more popular in our house on a weekend morning than one of these two treats: donuts or pancakes covered in my grandma’s famous homemade brown sugar syrup. This fun recipe combines our two favorite sweet treats!
You can follow the recipe at the end of this post using a regular white pancake mix, and your donuts will likely turn out lighter and fluffier. I prefer to use whole wheat mix for these donuts, since the syrup isn’t particularly healthy. The donuts are a bit more dense, but the whole wheat pancake batter donuts help balance the sweet brown sugar syrup. Plus, I don’t feel quite so guilty about letting my kiddos eat these for breakfast!
No matter what pancake mix (or homemade recipe) you use, I recommend reducing the amount of liquid by at least 1/3. You don’t want the batter to be too runny.
Fill your donut pan almost to the top. Depending on your pancake mix, the donuts will puff up a bit.
You can either stack the donuts and pour syrup over them, OR feel free to dunk the donuts into your syrup.
- 1 cup whole wheat pancake mix
- 1 tablespoon baking powder
- 1 tablespoon Butter (melted)
- 3/4 cup water
For Brown Sugar Syrup
- 1 cup white sugar
- 1 cup brown sugar
- 2 tablespoons Butter
- 1 cup heavy cream
- Whisk pancake mix and baking powder. Then stir in butter and water.
- Pour batter into nonstick donut pan. Bake at 350 degrees for 15-17 minutes, until crisp and browned.
- Combine sugars, butter, and cream in a saucepan. Cook over medium heat until mixture comes to a boil. Then boil for one minute. Serve immediately.