Save Fluffy baked pancake donuts infused with chai spices and coffee, topped with a luscious caramel glaze for a decadent breakfast treat or dessert.
The first time I made these pancake donuts was for a cozy family brunch, and everyone loved the fragrant chai spices paired with the sweet caramel glaze. Baking them makes the process simple, and the aromas that fill the kitchen are irresistible.
Ingredients
- All-purpose flour: 2 cups
- Granulated sugar: 1/3 cup
- Baking powder: 1 tsp
- Baking soda: 1/2 tsp
- Salt: 1/2 tsp
- Ground cinnamon: 1 1/2 tsp
- Ground cardamom: 1/2 tsp
- Ground ginger: 1/4 tsp
- Ground cloves: 1/4 tsp
- Ground black pepper: 1/8 tsp
- Large eggs: 2
- Whole milk: 1 cup
- Strong brewed coffee, cooled: 1/4 cup
- Unsalted butter, melted and cooled: 1/4 cup
- Vanilla extract: 1 tsp
- Granulated sugar (for glaze): 1/2 cup
- Unsalted butter (for glaze): 2 tbsp
- Heavy cream: 1/4 cup
- Sea salt: 1/4 tsp
- Instant espresso powder (optional): 1/2 tsp
Instructions
- Preheat Oven:
- Preheat oven to 350°F (175°C). Grease a 12-cavity donut pan.
- Mix Dry Ingredients:
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, cardamom, ginger, cloves, and black pepper.
- Mix Wet Ingredients:
- In a separate bowl, whisk eggs, milk, brewed coffee, melted butter, and vanilla extract until well combined.
- Combine Batter:
- Pour wet ingredients into the dry ingredients. Gently fold together until just combined. Do not overmix.
- Fill Donut Pan:
- Spoon or pipe the batter evenly into the prepared donut pan cavities, filling each about 3/4 full.
- Bake:
- Bake for 16–18 minutes, or until golden and a toothpick inserted comes out clean. Let donuts cool in the pan for 5 minutes, then transfer to a wire rack.
- Make Caramel Glaze:
- In a small saucepan over medium heat, melt sugar, stirring constantly until it turns a deep amber color. Add butter and whisk until melted. Slowly pour in heavy cream (mixture will bubble), whisking constantly. Stir in salt and espresso powder (if using). Remove from heat and let cool for 5–10 minutes to thicken.
- Glaze Donuts:
- Dip the tops of cooled donuts into the caramel glaze. Place back on the rack to set before serving.
Save These donuts have quickly become a family favorite, especially on weekends when we all gather in the kitchen and decorate them together with caramel glaze and a special sprinkle.
Required Tools
12-cavity donut pan, mixing bowls, whisk, saucepan, wire rack, spatula or piping bag
Allergen Information
Contains: Wheat (gluten), dairy, eggs. Check ingredients for hidden allergens if using pre-mixed chai or coffee.
Nutritional Information (per donut)
Calories: 245, Total Fat: 9 g, Carbohydrates: 38 g, Protein: 4 g
Save Enjoy these chai caramel coffee pancake donuts fresh with your favorite coffee for an indulgent start to the day or a sweet finish to any meal.
Recipe Questions & Answers
- → What spices are used in these donuts?
Chai spices like cinnamon, cardamom, ginger, cloves, and black pepper flavor the donuts.
- → Can I make these gluten-free?
Yes, use a gluten-free flour blend in place of regular flour for a gluten-free version.
- → How do I achieve a fluffy texture?
Simmer the mixture lightly and avoid overmixing the batter to keep the donuts tender.
- → What can I use instead of coffee?
You can substitute coffee with more milk or chai for a non-caffeinated twist.
- → How should the caramel glaze be made?
Melt sugar until amber, add butter and cream, then whisk in salt and optional espresso powder.
- → How long can these donuts be stored?
Store them up to 2 days in an airtight container for best freshness.