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Glazed Donut Pancakes

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GLAZED DONUT PANCAKES
Restaurant Recipe

Donuts:
2 1/2 cups all purpose flour
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/3 cups milk
2 large eggs
2 tablespoons vegetable oil
2 tablespoons applesauce
3 tablespoons granulated sugar
1/4 cup vegetable oil, for brushing griddle
1 recipe Donut Glaze Syrup

Donut Glaze Syrup:
1/4 cup butter
2 cups powdered sugar
1/8 teaspoon salt
1/2 cup milk
1/2 teaspoon baking soda
1/2 teaspoon vanilla extract

Donuts:  Preheat an electric griddle to 375 degrees. In a mixing bowl, whisk together flour, baking powder and salt. In a large mixing bowl, whisk together milk, eggs, 2 tablespoons vegetable oil, applesauce and granulated sugar until well blended. Add in dry ingredients and mix until combine (batter should be slightly lumpy, don't over-mix). Pour half of the batter into 2 sandwich size ziploc bags and seal bags.

Brush preheated griddle generously with vegetable oil. Cut about a 1 inch corner off the ziploc bag (while holding it with the tip pointing upward so the batter doesn't pour right out), then carefully pipe donut shapes onto oiled griddle.

Cook pancake until golden on bottom, then lift pancake with a spatula and brush griddle again with vegetable oil then carefully flip to opposite side. Cook opposite side until golden. Repeat process with remaining batter. Serve Donut Pancakes warm, with Donut Glaze Syrup and sprinkles of course

Donut Glaze Syrup: Melt butter in a medium saucepan over medium heat. Once butter has melted, stir in powdered sugar, salt and milk. Whisk until sugar has dissolved completely then stir in baking soda and whisk for about 30 seconds until frothy. Remove from heat and stir in vanilla. Serve warm over Doughnut Pancakes. Store in refrigerator up to one week.
 
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