Maple Bacon Pancake Donuts Recipe
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What’s Up, Hungry People
Tired of plain ol’ flapjacks? If you have a donut tin you’re not sure how to use, why not try pouring some pancake batter into it and whip up some pancake donuts for breakfast instead?
Plus, who doesn’t adore both pancakes and donuts? Combined, they create a match made in breakfast heaven.
Over the holidays, I found myself with two different kinds of donut molds—one was a standard metal donut baking tray and the other was a bright pink silicone one. Both produced similar donuts, though I found the metal mold was much easier to handle when getting in and out of the oven; on the flipside, the silicone version made it easier to pop the donuts out after baking.
I absolutely love both pancakes and donuts, so it was a natural progression for me to try turning pancake batter into donuts! Topped with a maple glaze and crumbly bits of bacon, it’s like enjoying a complete breakfast spread in a single bite.
Here’s What You Need
- Flour: Provides structure to the donuts, making them soft and fluffy.
- Baking Powder: Acts as a leavening agent to help the donuts rise.
- Salt: Balances and brings out the flavors of the other ingredients.
- Sugar: Adds sweetness to the pancake batter.
- Milk: Moistens the batter, contributing to the texture of the donuts.
- Egg: Binds the ingredients together and adds richness.
- Bacon: Offers a savory, crispy contrast to the sweetness of the donuts.
- Bacon Grease: Used in the batter for added flavor from the bacon.
- Maple Syrup: Gives the glaze a distinct, sweet flavor.
- Powdered Sugar: Creates a sweet and smooth glaze for topping.
Let’s Cook
First up, let’s tackle the bacon. Heat up your skillet and cook the bacon until it’s nice and crispy—just how we like it! Once it’s done, set it aside on a paper towel to drain off the extra grease. Make sure to save about 3-4 tablespoons of that flavorful bacon grease for the batter; it’s going to add a wonderful depth to our donuts.
Mixing Up the Batter
Now, grab a large bowl and sift together the flour, baking powder, salt, and sugar. Create a little well in the middle of your dry ingredients and crack in the egg. Pour in the milk and that delicious bacon grease you reserved earlier. Give everything a good whisk until the batter is smooth. If you find the batter too thick, feel free to whisk in a bit more milk. On the other hand, if it’s too runny, just sprinkle in a bit more flour. We’re aiming for a batter that pours easily off the spoon but isn’t too liquidy.
Filling the Donut Tin
Let’s get your donut tin into the game! Spray it with some cooking spray to prevent sticking. Use a spoon or a measuring cup with a pour lip (super handy for this part) to fill each donut space about halfway. These beauties will puff up in the oven, so no need to overfill.
Baking Time
Slide the tin into the oven and bake at 350°F for 10-15 minutes. You’ll know they’re ready when they turn a lovely golden brown. Ah, the sweet smell of pancake donuts baking is truly something else!
Making the Glaze
While those donuts are baking, let’s whip up our glaze. In a small bowl, whisk together the maple syrup and powdered sugar, starting with just half a cup of sugar at a time. We want a glaze that’s smooth and pourable—not too thick. Depending on your taste, you might not need all the powdered sugar, so add gradually until you reach the perfect consistency.
The Finishing Touches
Once the donuts are baked and have cooled just enough to handle, it’s time to dip them into that glaze. Make sure each one gets a nice, even coating. Then, crumble up your crispy bacon and sprinkle it generously over the top.
Pancake Donut Perfection: Tips for Success
- Choose the Right Donut Mold: Using a metal donut mold can make it easier to handle the baking process due to its sturdy nature. However, if you’re looking for ease in removing the donuts once baked, silicone molds are the better choice. Both types work well, so consider your preference for convenience versus handling when selecting your mold.
- Adjusting Batter Consistency: The consistency of the pancake batter is crucial for perfect donuts. If the batter is too thick, add a little more milk to thin it out. Conversely, if it’s too runny, a bit more flour can help thicken it. The batter should be fluid enough to easily pour into the mold, but not so liquid that it spreads out and loses shape.
- Achieving the Perfect Glaze: For the maple glaze, start by mixing a small amount of powdered sugar with the maple syrup and adjust as needed. The goal is a glaze that’s thin enough to coat the donuts but thick enough to set after dipping. If the glaze is too thin, add more powdered sugar; if too thick, a little extra maple syrup can loosen it up.
- Bacon Bits Topping: To ensure your bacon bits are perfectly crispy and not chewy, cook the bacon until it is extra crispy. This makes it easier to crumble and also adds a delightful crunch to your pancake donuts.
And there you have it, Hungry People! These pancake batter donuts with maple bacon glaze bring together the best breakfast flavors in one easy-to-make treat. Perfect for a weekend brunch or just because you’re in the mood for something special. They’re sure to be a hit with anyone who loves pancakes, donuts, or both.
Pancake Batter Donuts with Maple Bacon Glaze
Ingredients
- 1 ½ cups flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 tablespoons sugar
- 1 ¼ cup milk
- 1 egg
- 5 strips bacon
- 4 tablespoons reserved bacon grease
- ¼ cup maple syrup
- 3 cups powdered sugar
Instructions
- 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.
- 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.
- 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 halfway or a little less. The pancake donuts will expand as they cook. Bake for 10-15 minutes, until the pancake donuts are golden brown.
- 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.
- When the donuts have finished baking, 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.
