Baked Buttermilk Donuts with Maple Glaze

The following is a post from contributing writer Andrea Green.

Baked Buttermilk Donuts with Maple Glaze | The Happy Housewife

Question: What do you get when you put all the flavors of buttermilk waffles into a donut?

Answer: Baked Buttermilk Donuts with Maple Glaze.

These donuts are prepared the night before you bake them, which makes them a snap to bake in the morning. I’ve used whole wheat flour to add whole grain goodness to this recipe. While these donuts don’t qualify as a health food, they are a step closer than a traditional fried donut.

Give them a try and you may never want a real waffle again!

Baked Buttermilk Donuts with Maple Glaze

Baked Buttermilk Donuts with Maple Glaze


  • 1/2 cup warm water
  • 1 package dry yeast (not rapid rise)
  • 2 cups buttermilk
  • 1/2 cup melted butter
  • 1/3 cup vegetable oil
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 cup whole wheat flour
  • 1 cup unbleached white flour
  • 2 eggs
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1 cup confectioners sugar


  1. In a large mixing bowl, add water and sprinkle yeast over it. Allow to sit for 5 minutes. At the end of 5 minutes, the mixture should be bubbly.
  2. Add the buttermilk, melted butter, eggs, vegetable oil, salt, sugar and both flours. Beat ingredients together until smooth.
  3. Cover the bowl with plastic wrap and refrigerate overnight.
  4. In the morning, preheat the oven to 450 degrees.
  5. Spoon the batter into the wells of a non-stick donut pan. Fill each donut well about 1/2 full.
  6. Bake for 10 minutes. Remove from oven and remove from pan to a cooling rack.
  7. Whisk together the maple syrup, vanilla extract and confectioners sugar until smooth.
  8. Glaze the donuts with the maple syrup glaze and serve.

Courses Breakfast

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More recipes from Andrea

Find more delicious meal ideas at the The Happy Housewife Recipe Index.



  1. Do the eggs go in with the flour mix?

  2. Do you add the eggs in step 2 as well?

  3. I just made these and they did not turn out at all! I’ve made many yeast recipes before and so I’m not new to the process. They hardly foamed up at all in the 5 minutes and the batter was very wet. They seemed to get better overnight in the fridge, but was still separated enough that I mixed it together to get a more even batter and when baked they just didn’t rise. They were not sweet and had a weird yeasty flavor because they didn’t rise. What could I have done wrong? Has anyone else had this problem?

    • Andrea @ The Greenbacks Gal says:

      Hi Aynna, I’m sorry you didn’t have success with the donuts. From your first comment – that they didn’t foam up – I’m wondering if your yeast was dead. However, I’m going to double check my recipe tonight and see if I had any of the measurements wrong. I’ll be sure to report back! Andrea

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