Quick Donut Holes

Average Rating 4.5 from 9 ratings

Quick and easy – you won’t miss the rest of the donut! Made with our Baking & Pancake Mix.

Quick Donut Holes

Yield: about 24 donut holes

Quick Donut Holes

INGREDIENTS:

DIRECTIONS:

Combine Baking & Pancake Mix and pumpkin pie spice. Mix buttermilk with oil and egg and pour into dry ingredients. Mix well.

In a fry pan, heat oil until hot. Drop batter by the teaspoonful into hot oil and fry for 3 to 5 minutes or until balls puff and turn golden. Drain on paper towels. Roll in cinnamon sugar or powdered sugar. Best served warm.

© Pamela's Products, Inc.

http://www.pamelasproducts.com/quick-donut-holes/

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31 Reviews or Comments for Quick Donut Holes

  1. Linda Nemes October 13, 2014 at 10:28 am #

    These little donut holes are fantastic. I hadn’t had donut holes in years so tried this recipe and I love them YUM!Easy to make too.

    Recipe Rating: 5
  2. Marissa November 28, 2014 at 6:12 am #

    Goodness. Simple enough. The recipe is extremely easy to follow and the taste is superb. This will definitely be added to my recipe collection.

    Recipe Rating: 5
  3. Terry March 7, 2015 at 1:42 pm #

    I tried this recipe because the only place that had gluten free donuts is a 30 min drive the taste was yummy but they did not look like donut hole. What did I do wrong?

    • Pamelas Customer Service March 16, 2015 at 10:05 am #

      HI Terry –
      What did they look like? Perhaps you need hotter oil so they retain the shape when dropped in? Or chill the batter so it retains is shape better?
      I hope this helps.
      Denise, Customer Service

  4. Trina April 18, 2015 at 6:24 pm #

    These are so amazing! Can I mix Batter the night before?

    • Pamelas Customer Service April 21, 2015 at 11:39 am #

      HI Trina –
      As the mix contains baking powder and baking soda I would not suggest mixing so far ahead of time – the leavening agents will activate as soon as you add liquid to it, and it will begin to rise!
      I hope this helps!
      Denise, Customer Service

  5. Carol April 24, 2015 at 3:01 pm #

    can these be baked instead of fried?

    • Pamelas Customer Service April 27, 2015 at 11:48 am #

      HI Carol –
      As we have not tried it, I can’t say for sure, but you are welcome to try and let us know how it goes!
      I hope this is helpful.
      Denise, Customer Service

  6. Teresa June 5, 2015 at 3:15 pm #

    These were so yummy. I had leftover buttermilk I needed to use and found this recipe on your website. What a great treat for someone who misses donuts.

    Recipe Rating: 5
  7. Rayli June 25, 2015 at 6:08 pm #

    love these!!! Mine also do not look like real donut holes. What did I do wrong?

  8. Rayli June 25, 2015 at 6:09 pm #

    Really good!! I have been missing donuts ever since I went GF. I love Pamela’s mixes!

    Recipe Rating: 4.5
  9. Julia November 9, 2015 at 9:29 am #

    I agree it’s nearly impossible to get the shape right. Mine burned really quickly and the center didn’t cook. Am I supposed to cook them in a pot full of oil? or a pan with oil? Are the supposed to be immersed in oil?

    Recipe Rating: 2.5
  10. Jenny December 20, 2015 at 9:59 pm #

    I’ve made these donut holes many times now, they are VERY popular in my house, so I wanted to comment for those who are having problems with these. Frying donuts requires that your oil be quite hot and the temperature remain pretty consistent. The oil should reach about 350 before you drop the donuts in, and don’t overcrowd the cooking vessel or the oil will cool down too much. I generally don’t cook more than 4-6 at a time, but it depends on what you are frying them in. Once they are golden brown, flip them over and finish cooking, I’ve never had them come out unevenly cooked or oddly shaped this way. If the oil drops in temperature too much, make sure you bring it back up to temperature before you add more. You need at least a few inches of oil in your vessel, enough to ensure that they can float, they shouldn’t be touching the bottom of your pan. You can add more oil if needed between batches, just make sure you again let the oil come back up to cooking temperature or they will come out greasy and raw in the middle. Finally, I suggest using a scoop and leveling it off to measure these so that the size is consistent, which will keep uneven cooking to a minimum.

    Recipe Rating: 5
  11. Barbara January 10, 2016 at 3:08 pm #

    Awesome I baked them 6 at a time in a doughnut pan for 9 minutes and used coconut oil instead of canola- fantastic!

    • BG in PV July 10, 2016 at 6:06 pm #

      What temperature did you use to bake them? I want these to work SO badly !

  12. Kaye January 20, 2016 at 9:36 am #

    I only have one cup baking mix left! Can I just cut the recipe in half? 🙂

    • Pamelas Customer Service January 20, 2016 at 10:12 am #

      Hi Kaye,
      I don’t see why not! Enjoy!

  13. Kaye February 20, 2016 at 4:05 pm #

    It worked out great! Yummy!

    Recipe Rating: 5
  14. Katherine March 29, 2016 at 8:15 am #

    Great recipe. I omitted the spices because my niece does not like pumpkin pie. My niece was diagnosed with celiacs and we have been trying to find recipes to replace some of her favorites. These were awesome, with cinnamon and sugar they taste like churros.

    Recipe Rating: 5
  15. Aaron May 8, 2016 at 8:55 am #

    Great recipe. I found using a larger spoon with a slightly heaping portion worked great for retaining shape. I scraped batter off with finger into oil and it retained its sjape for the most part. Definately temp needed to be in the 325-350 range and no hotter as the outsides will be datk but inside will be uncooked completely.

    • suzanne June 22, 2016 at 10:34 am #

      I used the teaspoon to drop dough into oil and they were beautiful and perfect size, but when I cut open they were raw in middle. had to make size super tiny to be able to cook through. what happened?
      they were certainly delicious but so tiny, I missed that nice bite you get with a doughnut hole. how do I fix this so I can have the size but not raw inside. was my oil too hot?

  16. Heather Mills June 3, 2016 at 6:52 pm #

    Could I use apple pie spice instead of the pumpkin pie spice? Has anyone else tried this?

    • Amy Alberts October 22, 2016 at 7:28 am #

      I received 2 free containers of Penzey’s Pie Spice and have used that every time because I have so much of it. They have turned out great every time! I’m sure apple pie spice would be great too.

  17. judi knight September 1, 2016 at 11:14 am #

    very good donut holes easy to make

    Recipe Rating: 3.5
  18. Barb December 8, 2016 at 4:45 pm #

    Could you use almond milk instead of buttermilk? If not any ideas for dairy free?

  19. Sarah January 18, 2017 at 7:16 pm #

    This might seem like a ridiculous question, but the 1/4 cup canola is for the batter? Right? What and how much oil should I put in my 2-3 quart sauce pan? Would coconut oil work as a substitute?

    • C April 15, 2017 at 5:44 pm #

      Did you get an answer to your question? Is the oil for the batter and then additional for frying?

    • Kristy K. James September 1, 2017 at 11:10 am #

      I thought the oil was for frying too but after reading your question, I finally read the directions, lol. The oil listed is for the batter. Glad I checked so I have enough on hand for frying. 🙂

  20. Denise January 31, 2017 at 9:15 am #

    Has anybody tried making these with a cake pop maker? Not sure if they would be hot enough.

  21. Jenny February 19, 2017 at 2:46 pm #

    Easy and yummy! I use a small (1 tablespoon) cookie scoop to scoop the batter into the oil. Thanks for a great recipe!

  22. Kristy K. James September 1, 2017 at 11:13 am #

    Just curious about the lack of sugar/sweetener in the recipe. Is it missing or does it just not need it?

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