Save Fluffy pancake-inspired donuts infused with warm chai spices, studded with tender apple pieces, and topped with a luscious caramel glaze: a delightful twist on classic autumn flavors.
I made these chai caramel apple pancake donuts when my family had a craving for something warming and sweet on a brisk weekend morning. The combination of chai and apple quickly made these a seasonal favorite in our home.
Ingredients
- All-purpose flour: 2 cups (250 g)
- Baking powder: 2 tsp
- Baking soda: 1/2 tsp
- Salt: 1/2 tsp
- Ground cinnamon: 1 1/2 tsp
- Ground ginger: 1/2 tsp
- Ground cardamom: 1/4 tsp
- Ground cloves: 1/4 tsp
- Ground black pepper: 1/8 tsp
- Ground nutmeg: 1/8 tsp
- Large eggs: 2
- Granulated sugar: 1/2 cup (100 g) for donuts + 1/2 cup (100 g) for glaze
- Light brown sugar: 1/2 cup (110 g) packed
- Whole milk: 1 cup (240 ml)
- Vegetable oil: 1/4 cup (60 ml)
- Vanilla extract: 1 tsp
- Apple: 1 large, peeled, cored, and finely diced (about 1 cup)
- Water (for glaze): 2 tbsp (30 ml)
- Heavy cream (for glaze): 1/4 cup (60 ml)
- Unsalted butter (for glaze): 1 tbsp
- Salt (for glaze): Pinch
Instructions
- Preheat Oven & Prepare Pan:
- Preheat the oven to 350°F (175°C). Grease a standard donut pan.
- Mix Dry Ingredients:
- In a medium bowl, whisk together all dry ingredients: flour, baking powder, baking soda, salt, cinnamon, ginger, cardamom, cloves, black pepper, and nutmeg.
- Combine Wet Ingredients:
- In a large bowl, whisk the eggs, granulated sugar, and brown sugar until smooth. Add milk, oil, and vanilla; whisk to combine.
- Combine Mixtures:
- Stir the dry ingredients into the wet mixture just until combined (do not overmix).
- Add Apple:
- Fold in the diced apple.
- Fill Pan:
- Spoon or pipe the batter evenly into the prepared donut wells, filling each about 3/4 full.
- Bake:
- Bake for 15–18 minutes, until the donuts are golden and a toothpick inserted comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack.
- Caramel Glaze:
- While the donuts cool, prepare the caramel glaze: In a small saucepan, combine sugar and water over medium heat. Cook without stirring until amber in color, swirling the pan as needed (5–7 minutes). Remove from heat, immediately whisk in heavy cream (mixture will bubble), then add butter and salt; whisk until smooth.
- Dip Donuts:
- Let the glaze cool for 5 minutes, then dip the top of each donut into the caramel. Return donuts to the rack to set before serving.
Save Sharing these donuts with my kids has become a cherished tradition each autumn, often accompanied by laughter and stories around the breakfast table.
Required Tools
Donut pan, mixing bowls, whisk, saucepan, wire rack, measuring cups and spoons.
Allergen Information
Contains: wheat (gluten), eggs, milk (dairy). May contain traces of nuts from processing facilities. Always check ingredient labels.
Nutritional Information
Per serving: Calories 260, Total Fat 7 g, Carbohydrates 44 g, Protein 4 g.
Save Serve these donuts warm for the best texture: a cozy treat to celebrate fall's flavors.
Recipe Questions
- → Can I use a different type of apple?
Yes, you can substitute any firm, crisp apple variety such as Honeycrisp, Granny Smith, or Fuji for a slightly different flavor.
- → How do I ensure the donuts stay fluffy?
Avoid overmixing the batter; gently stir until just combined to keep the donuts light and tender.
- → Can I make the caramel glaze ahead?
Prepare the caramel glaze in advance and store it in an airtight container; gently rewarm before dipping donuts.
- → Is it possible to swap out spices?
Customize the spice blend to your liking—try more cinnamon or add allspice for extra warmth.
- → Are these donuts suitable for freezing?
The baked donuts freeze well. Wrap individually and freeze, then glaze after thawing for best texture.
- → What’s the best way to serve these donuts?
Enjoy warm or at room temperature, ideally with a cup of chai or coffee for a comforting snack.