MAPLE CHICKEN SAUSAGE PANCAKE DOUGHNUTS

PANCAKE DOUGHNUTS made from scratch

If you’re looking for a quick easy super fun weekend brunch OR a make ahead weekday breakfast you just found it—my toddler son is obsessed with these. You see, I had made my Pancake Doughnuts With Maple Glaze which are a huge brunch hit but I found myself cutting the glaze off before giving any to my son which led me to this idea. I for sure made these with him in mind and then the whole family quickly fell in love. After sharing a picture of them on Instagram and getting a number of requests for the recipe, I simply had to share it.

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MAPLE CHICKEN SAUSAGE PANCAKE DOUGHNUTS

Yield: 8 Doughnuts

Author: Michelle Williams

Prep time: 15 MinCook time: 35 MinTotal time: 50 Min

Ingredients

• Unsalted Butter (4 tablespoons, melted, room temperature)
• Egg (1, large)
• Buttermilk (3/4 cup)
• Grade A Maple Syrup (2 tablespoons)
• Pure Vanilla Extract (1 tablespoon)
• All Purpose Flour (1 cup)
• Baking Powder (3 teaspoons)
• White Sugar (1 tablespoon)
• Maple Chicken Sausage Patties (2, diced. I used Applegate's Chicken and Maple Pattys))
• Butter Spray (I like the Pam Baking Spray that has the flour in it for this recipe)

KITCHEN ITEMS

• Stand Mixer with Paddle
• Doughnut Baking Pan (mine makes 6 a time)
• Large Ziploc Bag (or piping bag)
• Rubber Spatula
• Scissors
• Cooling Rack

Instructions

TO MAKE YOUR PANCAKE DOUGHNUTS

1. Preheat your oven to 350º.
2. In your stand mixer using your paddle attachment, combine your melted butter, egg, buttermilk, maple syrup, and vanilla. The mixture will look a little broken (aka, not even and smooth)—you are exactly where you need to be!
3. Add flour, baking powder, and sugar. Mix until you have a smooth even pancake batter.
4. Spray a light coating of your butter spray in the rings of your doughnut pan.
5. Fold the top of your Ziploc bag over your less dominant hand. Then, use your spatula to scoop your pancake batter into one bottom corner of the bag. Push all of your pancake batter into that corner and then twist the rest of the bag to hold the pancake batter in its place.
6. Fold in your maple chicken sausage pieces until they are evenly incorporated.
7. Use your scissors to cut the tip of the bag off of your pancake batter-filled corner. Make sure that the hole you cut is big enough for the maple chicken sausage pieces to fit through.
8. Pipe your pancake batter into your doughnut pan rings. They should be 3/4 of the way full.
9. Bake until lightly golden—about 35 minutes.
10. Transfer them to your cooling rack.
11. Let cool to room temperature—under 10 minutes.
12. Eat and enjoy!

Did you make this recipe?

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