Baked Buttermilk Donuts Recipe - Food Fanatic
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Baked Buttermilk Donuts Recipe

    6 Servings


  • Cooking Spray
  • 1 cup White Whole Wheat Flour
  • 1/4 cup Granulated Sugar
  • 3/4 teaspoon Baking Powder
  • 1/4 teaspoon Fine Sea Salt
  • 1/4 teaspoon Ground Nutmeg
  • 1 large Egg
  • 1 tablespoon Olive Oil
  • 1 tablespoon Honey
  • 1/2 cup Low-Fat Buttermilk
  • 1 teaspoon Pure Vanilla Extract


  1. Adjust the toaster oven cooking rack to the middle position and preheat to 425°F on the “Bake” setting. Use non-stick cooking spray or oil to coat a 6-cavity donut pan.
  2. In a medium bowl whisk together the flour, sugar, baking powder, salt and nutmeg.
  3. In a small bowl whisk together the egg, oil, honey, buttermilk and vanilla.
  4. Add the wet ingredients to the flour mixture and stir just until combined.
  5. Scoop batter into a quart-sized plastic bag and cut a bottom corner off. Pipe batter evenly into the prepared pan.
  6. Bake until the tops of the donuts spring back when pressed and a toothpick inserted into a few comes out clean, about 8 to 9 minutes for full-sized donuts and 5 to 6 minutes for mini donuts. The donuts will be pale on top and lightly golden on the bottom.
  7. Allow donuts to cool in the pan for 2 to 3 minutes before turning them out onto a cooling rack and topping if desired.


  • Convection Toaster Ovens: Reduce temperature to 350°F and bake 8 to 9 minutes for full-sized donuts and 5 to 6 minutes for mini donuts.
  • For Cinnamon Sugar Topped Donuts: In a small bowl melt 1 tablespoon of butter or coconut oil. In another small bowl combine 2 tablespoons granulated sugar and 1/4 teaspoon cinnamon. Dip each donut into the melted butter and then the cinnamon sugar.
  • For Chocolate Frosted Donuts: Use 2 to 3 teaspoons of chocolate hazelnut spread to frost each donut, top with sprinkles or chopped nuts.
  • The donuts are best enjoyed the day they are baked but leftovers can be frozen for up to 2 months.
  • Baked buttermilk donuts photo
    Source: Recipe adapted from