Swirled Pancake Donuts are a fun twist on two breakfast favorites—pancakes and donuts—combined into a single treat that’s light, fluffy, and sweet. These small, spiral-shaped pancakes look like mini donuts but cook like regular pancakes on the stovetop. The swirl pattern adds visual charm, making them perfect for breakfast spreads, brunch gatherings, or as a playful snack for kids and adults alike.
The recipe is straightforward and uses basic pantry ingredients, so you can whip up a batch in just a few minutes. They’re best enjoyed warm, sprinkled with sugar for a simple finish, though you can also dress them up with syrups, glazes, or fruit toppings.
Ingredients
1 cup (125 g) all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
Pinch of salt
1 egg
3/4 cup (180 ml) milk
1 tablespoon melted butter or oil
1 teaspoon vanilla extract
For garnish:
Sugar (to sprinkle)
Step-by-Step Instructions
1. Make the batter
In a medium mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. These dry ingredients form the base of the batter and provide the structure and leavening that make the pancakes light and airy.
In a separate bowl, whisk the egg until lightly beaten, then add the milk, melted butter (or oil), and vanilla extract. The butter adds richness, while vanilla enhances the flavor. Pour the wet ingredients into the bowl with the dry ingredients and whisk gently until smooth. Avoid overmixing; a few small lumps are fine and help keep the texture tender.
2. Prepare for cooking
Transfer the batter into a piping bag or squeeze bottle. This makes it easy to create neat spiral shapes. If you don’t have either, you can spoon the batter carefully into the pan and use the back of the spoon to form spirals, but a piping tool gives the best results.
3. Pipe the batter
Heat a non-stick pan over low-medium heat. There’s no need for oil if you’re using a high-quality non-stick surface, but you can add a very light coating of oil or butter for extra flavor if you wish. Pipe the batter into spiral shapes about 3 inches wide. Keep the size consistent so they cook evenly.
4. Cook the pancakes
Let the spirals cook for 2–3 minutes, or until small bubbles begin to form on the surface and the bottom turns golden. Gently flip each one with a spatula and cook for another 1–2 minutes, until both sides are golden brown and the center is cooked through. Adjust the heat as needed to prevent burning while ensuring they cook fully.
5. Garnish and serve
Remove the swirled pancake donuts from the pan and place them on a plate. While still warm, sprinkle with sugar to give them a sweet, slightly crunchy finish. Serve immediately while fluffy and tender.
Flavor and Texture Profile
These pancake donuts have the soft, airy texture of pancakes with a slightly crisp exterior if cooked just right. The swirl design creates thin edges that caramelize slightly, adding extra flavor. The sugar garnish gives a touch of sweetness without overpowering the natural vanilla and buttery notes in the batter.
Tips for Best Results
Use a squeeze bottle with a narrow tip for more precise spirals.
Keep the heat low to medium so the pancakes cook through without burning on the outside.
If the batter is too thick to pipe easily, add an extra tablespoon or two of milk until it reaches a smooth, squeezable consistency.
Sprinkle the sugar garnish while the pancakes are still warm so it adheres well.
Possible Variations
Chocolate Swirl: Add 1 tablespoon cocoa powder to part of the batter and pipe alternating chocolate and plain spirals for a two-tone effect.
Cinnamon Sugar Coating: Instead of plain sugar, mix sugar with cinnamon and sprinkle generously for a warm, spiced flavor.
Glazed: Drizzle with a simple powdered sugar glaze instead of sprinkling sugar for a sweeter finish.
Filled: Pipe the spiral so that it has a thicker center and fill with a dollop of jam or Nutella after cooking.
Serving Ideas
Serve with fresh fruit and a drizzle of maple syrup for a more classic breakfast feel.
Stack several pancake donuts and top with whipped cream for a playful brunch dessert.
Offer a dipping sauce like melted chocolate, fruit compote, or honey for an interactive snack.
Storage and Reheating
These pancake donuts are best eaten fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a warm skillet or toaster oven for a few minutes until heated through. They can also be frozen for up to 1 month; reheat from frozen in a skillet or oven for the best texture.
Why This Recipe Works
This recipe combines the flavor and lightness of pancakes with the fun shape and appeal of donuts. The leavening from baking powder and baking soda ensures the donuts rise well and stay fluffy, while the piping method allows for precise, attractive swirls. The process is simple, making it accessible for home cooks of any skill level, and the end result is both visually appealing and delicious.
Final Thoughts
Swirled Pancake Donuts are a charming and tasty twist on breakfast. With their soft, fluffy texture, playful appearance, and quick preparation time, they’re perfect for mornings when you want something special without a lot of fuss. Whether you keep them simple with a sugar sprinkle or dress them up with creative toppings, they’re bound to be a hit at the table.