These moist, baked vanilla donuts are an easy breakfast treat the whole family will enjoy. Ready in minutes, they’re flavored with triple vanilla and finished with a maple-vanilla glaze and sprinkles—perfect for baking with kids.
Originally published July 2018; updated March 2022.
Donuts are hard to resist, and these triple-vanilla baked donuts deliver big vanilla flavor in a light, tender cake donut. The dough is simple to mix, they bake quickly, and the maple-vanilla glaze brings everything together. They’re a versatile base—add mix-ins or change toppings to suit your taste.
Why You’ll Love These Vanilla Donuts
- Fast and straightforward. The batter takes only a few minutes to mix and the donuts bake in about 10 minutes—ready in under 30 minutes from start to finish.
- Triple vanilla flavor. Vanilla comes from the yogurt, vanilla extract, and vanilla almond milk for a bright, layered vanilla profile.
- Pantry-friendly ingredients. Most ingredients are staples: flour, sugar, leaveners, an egg, yogurt, milk, butter, and vanilla. Substitute 1:1 gluten-free flour if needed.
- Easy to customize. The base is perfect for adding blueberries, chocolate chips, or nuts, and the glaze can be adapted—lemon, almond, chocolate, or honey variations all work.
Baked Vanilla Donuts Ingredients
- Flour: All-purpose flour (or a 1:1 gluten-free all-purpose blend).
- Sugar: A modest amount keeps these donuts lightly sweet; add more if you prefer.
- Baking powder & baking soda: Use fresh leavening to ensure a good rise.
- Salt: A pinch, sea salt preferred.
- Butter: Unsalted, melted and cooled. If using salted butter, reduce the added salt.
- Egg: One large, room temperature is best.
- Yogurt: Vanilla yogurt (whole-milk yogurt gives the best texture). Greek yogurt works but yields a denser texture.
- Milk: Vanilla almond milk adds extra vanilla notes, but any milk will work.
- Vanilla: Real vanilla extract is recommended for the best flavor.
For the Maple Glaze
The glaze requires:
- Powdered (confectioners’) sugar
- Pure maple syrup
- Milk or cream (to thin)
- Vanilla extract
Step-by-Step Instructions
These donuts come together quickly—here’s an easy method to get perfect results.
1. Preheat the oven to 350°F.
2. In a medium bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, and sea salt.
3. In a separate bowl, whisk the melted cooled butter with the egg until smooth. Add the yogurt, milk, and vanilla, whisking until combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. The batter will be thick; if it looks too dry, add a splash of milk. Avoid overmixing.
5. Spray a donut pan with oil. Spoon the batter into the molds or transfer it to a piping bag (or a gallon plastic bag) and cut a corner to pipe—this method is neater. Fill each mold about halfway; the batter will rise while baking.
6. Bake for about 10 minutes, until golden and a toothpick inserted into the donut comes out clean. Let the donuts cool in the pan briefly, then transfer to a cooling rack to cool completely.
7. While the donuts cool, whisk together the glaze: sifted powdered sugar, maple syrup, a little milk or cream to reach your desired consistency, and vanilla. Dip each cooled donut into the glaze, let excess drip off, then return to the rack. Add sprinkles or other toppings while the glaze is still wet.
Recipe Tips
- Don’t overfill the donut pan. Fill molds about halfway—donuts rise and overfilling can cause them to lose their rounded shape.
- Use fresh leavening. Baking powder and baking soda should be fresh for best rise and texture.
- Customize the glaze. Swap or add extracts (lemon, almond), mix in cocoa for a chocolate glaze, or use honey instead of maple for a different flavor.
Other Donut and Breakfast Recipes
- Whole Wheat Greek Yogurt Baked Donuts
- Apple Cinnamon Donuts with Apple Cider Glaze
- Puff Pastry Cinnamon Rolls
- Homemade Pop Tarts
- Carrot Cake Baked Donuts
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Triple Vanilla Baked Donuts with Maple Vanilla Glaze
Ingredients
For Donuts
- 1 cup all-purpose flour (or gluten-free 1:1 blend)
- 1 large egg
- 2 Tbsp unsalted butter, melted and cooled
- 1/3 cup vanilla yogurt (whole-milk yogurt recommended)
- 1/3 cup sugar
- 1/4 cup plus 1 Tbsp vanilla unsweetened almond milk
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/4 tsp baking soda
- Dash of sea salt
For Glaze
- 1 cup confectioners’ sugar
- 1 Tbsp pure maple syrup (plus more to taste)
- 1–2 Tbsp milk or cream (to thin)
- 1/2 tsp vanilla extract
Instructions
- Preheat the oven to 350°F.
- Whisk together the dry ingredients: flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk the melted butter and egg until smooth. Add yogurt, milk, and vanilla; whisk to combine.
- Pour the wet ingredients into the dry and stir until just combined. If the batter seems too dry, add a splash of milk. Avoid overmixing.
- Spray a donut pan with oil. Fill molds about halfway (spoon or pipe the batter). Bake about 10 minutes until golden and a toothpick comes out clean. Cool on a rack.
- Whisk glaze ingredients, adjusting milk or maple to reach desired thickness. Dip cooled donuts into the glaze, allow excess to drip off, then top with sprinkles if desired.
Notes
- Donuts rise—fill molds only halfway to avoid overflow.
- Fresh baking powder and baking soda produce the best rise.
- Customize glaze flavor with extracts, cocoa, or substitutions like honey.
Nutrition
Nutrition information is an approximation.
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Donut pan
Mixing bowls
Silicone spatulas