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Easy Pancake Donuts Loaded with Chocolate Chips

A delightful twist on breakfast that combines the fluffiness of pancakes and the fun shape of donuts, loaded with gooey chocolate chips.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 12 donuts
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
Wet Ingredients
  • 1 cup buttermilk
  • 1 large egg
  • 2 tablespoons melted butter
Add-ins
  • ½ cup chocolate chips

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and lightly grease a donut pan with cooking spray.
  2. In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk them together until they are evenly mixed.
  3. In another bowl, whisk together the buttermilk, egg, and melted butter.
  4. Pour the wet ingredients into the dry ingredients, gently folding them together until just combined. Be careful not to overmix; a few lumps are perfectly okay!
  5. Fold in the chocolate chips, making sure they’re evenly distributed throughout the batter.
  6. Using a spoon or piping bag, fill each cavity of the donut pan about halfway with batter.
  7. Bake in the preheated oven for 8-10 minutes or until the donuts spring back lightly when touched.
  8. Allow the donuts to cool for a few minutes before gently removing them from the pan. Enjoy warm, or let them cool completely on a wire rack!

Notes

Don’t overmix the batter to maintain a light and fluffy texture. You can customize by replacing chocolate chips with blueberries, peanut butter chips, or nuts. Store leftovers in an airtight container for up to 2 days at room temperature or refrigerate for a week.