The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Ingredients
For the Donut :
2 ½ cups 310g all-purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp ground nutmeg optional, for a classic donut flavor
½ tsp salt
½ cup (100g) granulated sugar
2 tbsp unsalted butter, softened
2 large eggs
½ cup (120ml) buttermilk or regular milk with 1 tsp vinegar/lemon juice
1 tsp vanilla extract
For Frying:
Neutral oil like canola or vegetable oil , for frying
For the Glaze (optional :
1 cup 125g powdered sugar
2–3 tbsp milk
½ tsp vanilla extract
Instructions
1. Mix Dry Ingredients:
In a large bowl, whisk together the flour, baking powder, baking soda, nutmeg if using , and salt.
2. Cream Butter and Sugar:
In a separate bowl, use a hand mixer or stand mixer to beat the sugar and butter until crumbly. Add the eggs one at a time, mixing until smooth.
3. Combine Wet and Dry Ingredients:
Gradually mix the dry ingredients into the butter mixture, alternating with the buttermilk. Add the vanilla extract. Mix until a soft dough forms.
4. Chill the Dough:
Wrap the dough in plastic wrap and refrigerate for 1 hour. This makes it easier to handle.
5. Shape the Donut:
Roll out the chilled dough on a floured surface to about ½ inch thickness. Use a donut cutter or two round cutters, one for the outer circle and one for the hole to cut out shapes.
6. Heat the Oil:
In a deep pot or fryer, heat the oil to 375°F 190°C . Use a thermometer to ensure accuracy.
7. Fry the Donut:
Fry 2–3 donut at a time, cooking each side for about 1 minute or until golden brown. Use a slotted spoon to transfer to a paper towel-lined plate.
8. Make the Glaze:
In a small bowl, whisk together the powdered sugar, milk, and vanilla until smooth.
9. Glaze and Serve:
Dip the warm donut into the glaze or drizzle it on top. Let them set on a wire rack for a few minutes before serving.