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Quick Donut Holes
  • Gluten-Free
  • Soy-Free
  • Corn-Free

Quick Donut Holes

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

Ingredients

    Yield: about 24 donut holes

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.

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11-20 of 24

Katherine 03/88/2016 03/29/2016
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.
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Kaye 02/50/2016 02/20/2016
It worked out great! Yummy!
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Kaye 01/19/2016 01/20/2016
I only have one cup baking mix left! Can I just cut the recipe in half? :)
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    • Hi Kaye, I don't see why not! Enjoy!
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Barbara 10/274/2016 10/01/2016
Awesome I baked them 6 at a time in a doughnut pan for 9 minutes and used coconut oil instead of canola- fantastic!
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    • What temperature did you use to bake them? I want these to work SO badly !
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Jenny 12/354/2015 12/21/2015
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.
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Julia 09/253/2015 09/11/2015
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?
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Rayli 06/175/2015 06/25/2015
Really good!! I have been missing donuts ever since I went GF. I love Pamela's mixes!
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Rayli 06/175/2015 06/25/2015
love these!!! Mine also do not look like real donut holes. What did I do wrong?
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Teresa 05/125/2015 05/06/2015
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.
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Carol 04/113/2015 04/24/2015
can these be baked instead of fried?
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    • 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
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11-20 of 24

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