All-Purpose Breakfast Batter for Donuts, Muffins, Pancakes, and Waffles

Name: All-Purpose Breakfast Batter for Donuts, Muffins, Pancakes, and Waffles
Total time: 15 min
Ingredients: 2 cups unbleached all-purpose flour; 0.5 cup sugar; 1.25 teaspoons baking powder; 0.5 teaspoon baking soda; 0.5 teaspoon kosher salt; 1.25 cups buttermilk, room temperature; 2 large eggs; 6 tablespoons unsalted butter, melted; 1 teaspoon pure vanilla extract

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Use this easy, all-purpose breakfast batter to make your favorite breakfast treats.

By

Riley Wofford

Updated on March 12, 2024

Total Time:

15 mins

Yield:

4 Cups

While it's true that you can't always please everyone all the time, this versatile breakfast recipe can get you pretty darn close. Whip up this one-bowl batter, then use the variations listed below to tweak them into tender muffins, fluffy pancakes, crisp waffles, or cakey doughnuts.

All Purpose Breakfast Batter — Kirsten Francis

Ingredients

2 cups unbleached all-purpose flour
½ cup sugar
1 ¼ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 ¼ cups buttermilk, room temperature
2 large eggs
6 tablespoons unsalted butter, melted
1 teaspoon pure vanilla extract

Directions

Mix ingredients:

In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Add buttermilk, eggs, butter, and vanilla; stir into dry ingredients until just combined, with a few small lumps remaining.

Kirsten Frances

Use immediately for waffles, pancakes, or any of the variations listed below.

Use the Batter to Make:

Blueberry Muffins

Line a muffin tin with baking cups. Stir 1 1/4 cups blueberries into batter; divide among cups. Sprinkle tops with 2 tablespoons sugar. Bake in a 375°F oven until a toothpick comes out clean, 20 to 22 minutes. Let cool 5 minutes in tin, then transfer muffins to a wire rack and let cool completely. Makes 12 Muffins.

Banana Pancakes

Stir 1/4 cup semisweet chocolate chips and 1/2 cup sliced bananas into batter. Spoon 1/4-cup batter portions onto a greased nonstick skillet over medium heat; cook, flipping once, until golden brown, 4 to 6 minutes. Serve with unsalted butter, more sliced bananas, and pure maple syrup. Makes 16 Pancakes.

Baked Donuts

Brush 2 donut pans with melted unsalted butter; spoon batter in. Bake in a 325°F oven until tops spring back, 12 to 14 minutes. Let cool slightly; flip out of pans. Brush with more butter and toss in cinnamon sugar before serving. Makes 12 Doughnuts.

Get even more hands-on and dip the cooled donuts into a rich chocolate ganache or vanilla glaze topped with sprinkles for a DIY take on a picture perfect treat.

Originally appeared: Martha Stewart Living, November 2019