A deliciously easy donut recipe using pre-made pancake mix and bananas! These little donuts are so light and airy and make for such a fun breakfast! (Plus they taste amazing with chocolate peanut butter frosting.)
Yes—you read that right. These banana pancake donuts are made with a common pantry staple: pancake mix. They bake up light, airy, and tender, and they’re a quick, playful option for breakfast or brunch. Paired with a simple chocolate peanut butter “frosting,” they’re irresistible.
Ingredients You’ll Need
- Pancake mix — use your favorite brand; Bob’s Red Mill homestyle works well.
- Banana — overripe bananas give the best flavor and sweetness.
- Unsweetened almond milk — any milk works (regular, skim, cashew, soy, etc.).
- Cinnamon
- Baking powder
- Maple syrup — honey is a fine substitute, or omit if you prefer less sweetness.
Donut Tin Size
This recipe uses a 3-inch donut pan. If you use larger molds, bake a little longer—start with 10 minutes, then check and add 3–5 minutes as needed until a toothpick comes out clean.
Which Pancake Mix to Use
Any pancake mix will work. The texture may vary slightly by brand, but the concept remains the same. I used Bob’s Red Mill homestyle because it was on hand. A gluten-free mix may also work, though I haven’t tested that version here.
Chocolate Peanut Butter Frosting
The frosting is ultra-simple: melted chocolate peanut butter. Heat about 1 cup of chocolate peanut butter in 30-second intervals until it’s runny, then dip or drizzle the donuts. The coating sets as it cools, creating a neat, no-fuss glaze without extra oil or added sugar.
Other Frosting and Topping Ideas
These donuts are very versatile—try different toppings depending on your mood:
- Melted nut butter (almond, cashew, peanut) drizzled or dipped.
- Berry and yogurt spread — mash berries and fold with Greek yogurt for a fresh topping.
- Chocolate glaze — melt chocolate chips with a little coconut oil and dip donuts.
- Maple syrup for a simple, classic finish.
- Maple glaze: whisk 1 cup powdered sugar + 1/2 tsp vanilla + 2 Tbsp maple syrup + 1½ tsp unsweetened almond milk until smooth.
- Cream cheese frosting: beat 4 oz cream cheese + 1 cup powdered sugar + 2 Tbsp plain Greek yogurt + 1/2 tsp vanilla until creamy.
Whip up a batch, dip them in your favorite spread, and enjoy a delightful breakfast treat that’s quick to prepare and pleasing to both kids and adults.
Hope you enjoy them!
More breakfast recipes like this:
- Chocolate Chip Zucchini Muffins
- Apple Muffins with Peanut Butter Streusel
- Banana Bread French Toast
- Stuffed Bagel Bites
[Made one of my recipes? Tag @kalefornia_kravings on social media — I love seeing what you create!]
Banana Pancake Donuts with Chocolate Peanut Butter Frosting
10 mins
10 mins
20 mins
Ingredients
- 1½ cups pancake mix
- 1 banana, mashed
- 2/3 cup unsweetened almond milk
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 Tbsp maple syrup
- Chocolate peanut butter & regular peanut butter for dipping or drizzling
Instructions
To make the donuts:
- Preheat oven to 350°F (175°C) and spray a 3-inch donut pan with non-stick spray.
- In a large bowl, whisk together the pancake mix, mashed banana, almond milk, baking powder, cinnamon, and maple syrup until combined. Transfer batter to a piping bag or a resealable plastic bag with the corner snipped off. Pipe batter into donut molds, filling about ¾ of the way.
- Bake for about 10 minutes. Let the donuts cool in the pan for 3–5 minutes, then remove to a cooling rack and cool completely before frosting.
To make the frosting:
- Place 1 cup chocolate peanut butter in a microwave-safe bowl and heat in 30-second intervals until smooth and slightly runny.
- Dip each donut halfway into the melted peanut butter or drizzle it on. Place dipped donuts on a tray to allow the coating to set, or serve immediately for a warm glaze.