Save Fluffy baked pancake donuts infused with chai spices and coffee, topped with a luscious caramel glaze make for a decadent breakfast treat or dessert that brings together the best of cozy mornings and indulgent flavors.
I first made these pancake donuts for a weekend brunch with friends, and they disappeared in minutes. The balance of spicy chai notes and rich caramel glaze won everyone over, even the coffee skeptics.
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
- Eggs: 2 large
- Whole milk: 1 cup
- Strong brewed coffee: 1/4 cup, cooled
- Unsalted butter: 1/4 cup, melted and cooled
- Vanilla extract: 1 tsp
- Caramel glaze: See instructions below
- Granulated sugar (for glaze): 1/2 cup
- Unsalted butter (for glaze): 2 tbsp
- Heavy cream (for glaze): 1/4 cup
- Sea salt (for glaze): 1/4 tsp
- Instant espresso powder (optional for glaze): 1/2 tsp
Instructions
- Prepare the pan:
- 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.
- Combine wet ingredients:
- In a separate bowl, whisk eggs, milk, brewed coffee, melted butter, and vanilla extract until well combined.
- Combine and fold:
- Pour wet ingredients into dry ingredients. Gently fold together until just combined (do not overmix).
- Fill the pan:
- Spoon or pipe the batter evenly into 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 pan for 5 minutes, then transfer to a wire rack.
- Make caramel glaze:
- In a small saucepan over medium heat, melt sugar, stirring until it turns deep amber. 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 5–10 minutes to thicken.
- Glaze donuts:
- Dip tops of cooled donuts into caramel glaze. Place back on rack to set before serving.
Save My family loves making these together on cold mornings, each taking turns glazing the donuts and sneaking tastes of the caramel. It is always a fun way to start the weekend.
Required Tools
12-cavity donut pan, mixing bowls, whisk, saucepan, wire rack, spatula or piping bag.
Allergen Information
Contains wheat (gluten), dairy, eggs. Review all ingredients for possible hidden allergens, especially in pre-mixed chai or coffee.
Nutritional Information
Each donut: 245 calories, 9 g total fat, 38 g carbohydrates, 4 g protein.
Save Try these donuts with your favorite coffee for a special breakfast treat or serve them as a show-stopping dessert at brunch. Their soft, spiced crumb and glossy glaze always impress.
Recipe Questions & Answers
- → How do I enhance the chai flavor?
You can steep a chai tea bag in the milk before mixing it with other ingredients for deeper flavor.
- → What substitutions are available for gluten-free diet?
Use a gluten-free flour blend in place of all-purpose flour to prepare gluten-free donuts.
- → How is the caramel glaze made?
Caramelize sugar in a saucepan, blend in butter, add cream and optional espresso powder, then allow to cool and thicken.
- → Can these donuts be made ahead?
Yes, they can be stored in an airtight container for up to two days; best enjoyed fresh.
- → How do I achieve the fluffiest texture?
Don’t overmix the batter; gently fold wet into dry ingredients to keep the donuts light and airy.
- → What are some topping suggestions?
Try a sprinkle of flaky sea salt, crushed pistachios, or extra caramel drizzle for added texture and flavor.