Chocolate Chip Pancake Donuts Recipe

Okay, real talk: what happens when a pancake and a donut have a baby and that baby is smothered in chocolate chips? Pure breakfast chaos—in the best way possible. These chocolate chip pancake donuts are fluffy, ridiculous, and basically an excuse to eat dessert for breakfast without judgment. Let’s make them before adult responsibilities ruin the vibe.

Why This Recipe is Awesome

Because who has time to flip pancakes AND wait for donuts to rise? Not us. These bad boys bake in 10 minutes, taste like childhood nostalgia had a glow-up, and make your kitchen smell like a bakery had a love affair with IHOP. Plus, they’re basically foolproof—even I didn’t burn them, and I once set oatmeal on fire.

Ingredients You’ll Need

For the donuts:

• 1 ½ cups all-purpose flour (the regular stuff, calm down)
• ½ cup granulated sugar (sweetness level: dangerous)
• 2 tsp baking powder (the magic fluff maker)
• ½ tsp salt (don’t skip it or everything tastes like sadness)
• ¾ cup buttermilk (or milk + 1 tbsp vinegar if you’re chaotic like me)
• 1 large egg (room temp if you’re fancy, cold if you’re normal)
• 3 tbsp melted butter (real butter, not that fake stuff—life’s too short)
• 1 tsp vanilla extract (the good stuff, not the imitation tears)
• ¾ cup mini chocolate chips (because regular size is for cowards)

For the glaze (optional but are you even living?):

• 1 cup powdered sugar
• 2–3 tbsp milk
• ½ tsp vanilla
• Extra chocolate chips for sprinkling (obviously)

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Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a donut pan. If you don’t have one, muffin tins work—just don’t @ me when they’re donut-shaped imposters.
2. Whisk together the flour, sugar, baking powder, and salt in a big bowl. Pretend you’re on a cooking show for maximum drama.
3. In another bowl, beat the egg, then add buttermilk, melted butter, and vanilla. Try not to drink it. (I won’t judge if you do.)
4. Pour the wet stuff into the dry stuff. Stir gently until just combined—overmixing = tough donuts = tragedy.
5. Fold in those glorious mini chocolate chips. Go wild. Live a little.
6. Spoon or pipe the batter into your donut pan, filling each cavity about ¾ full. Pro tip: put the batter in a Ziploc bag, snip the corner, and feel like a pastry chef.
7. Bake for 9–11 minutes until they spring back when touched. Don’t overbake unless you like chocolate chip rocks.
8. Let them cool in the pan for 5 minutes, then pop them out and try not to eat three immediately.
9. While they cool (lol as if), whisk together the glaze ingredients. Dip the tops or drizzle like you’re an artist. Sprinkle extra chips because restraint is overrated.

Common Mistakes to Avoid

• Thinking these need a stand mixer. A spoon and mild aggression work fine.
• Using a regular-sized donut pan and wondering why they’re tiny. Baby donut pans are the move.
• Skipping the grease on the pan. You’ll be scraping sadness off the bottom for days.
• Eating them all before glazing. I mean… valid, but the glaze is the glow-up.

Alternatives & Substitutions

• No buttermilk? Milk + lemon juice/vinegar hack works every time. You’re welcome.
• Want them healthier? Use whole wheat flour and tell yourself the chocolate chips are antioxidants. (They’re not.)
• Dairy-free? Almond milk + vegan butter + flax egg. Still slaps.
• Out of chocolate chips? First of all, how dare you. Second, white chocolate or butterscotch works in a pinch.
• Gluten-free? 1:1 gluten-free flour blend usually does the trick. I’ve tested it (for science).

FAQs

Can I make these without a donut pan?

Yes, muffin tins or even a mini muffin pan works. They just won’t have that cute little hole. Call them “pancake donut muffins” and act like it was intentional.

Do these taste exactly like pancakes AND donuts?

Kinda? They’ve got that fluffy pancake vibe with a slightly crisp outside like a cake donut. It’s confusing in the best way—your taste buds won’t know what hit them.

Can I double the recipe?

Please do. One batch disappears in 2.5 seconds around here.

Are they good cold?

Hot take: they’re EVEN BETTER the next day. The chocolate chips get all fudgy. Microwave for 8 seconds if you want to reheat and pretend you’re civilized.

Can I add sprinkles?

Is that a real question? Of course. Rainbow or chocolate—dealer’s choice.

Help, mine didn’t rise!

Did you use fresh baking powder? Did you overmix? Did you anger the baking gods? Check those first.

Final Thoughts

There you go—your new weekend obsession is officially unlocked. Make these chocolate chip pancake donuts once and watch your family/friends/roommates suddenly love you 47% more. Or don’t share them. I’m not your mom.