These Banana Strawberry Mini Pancake Donuts started as a way to use up the freeze-dried fruit that had been sitting in our pantry for way too long, and they quickly turned into one of my kids’ favorite snacks! Even the little one who isn’t a huge yogurt fan. 🙂
If you’ve got toddlers or young kids and want something fun and a little novel, but you still want it to be packed with protein, fiber, and whole grains, this is a playful twist on your average muffin (or, let’s be honest, a much more nourishing twist on an actual donut).
The batter comes together right in the blender, bakes up in just 10 minutes, and gets “iced” with a simple yogurt frosting and a sprinkle of crushed freeze-dried fruit. They feel like a treat, but they’re built on a foundation of protein and fiber that will actually keep everyone satisfied.
(No donut pan? No problem! Use a standard or mini muffin tin and frost just the same.)
Ingredients for Banana Strawberry Mini Pancake Donuts with Yogurt Frosting (makes 24 mini donuts)
- 1 cup pancake mix (I use Kodiak for higher protein)
- 3/4 cup milk of choice (I use soy milk)
- 1 egg (or sub 1 Tbsp ground flaxseed mixed with 3 Tbsp warm water for vegan)
- 1/2 cup freeze-dried fruit, powdered (I used strawberry, banana, and raspberry)
- Optional: 1/4 cup maple syrup for added sweetness (decrease milk by 1/4 cup if using)
For topping:
- Yogurt (dairy free if needed), for “frosting”
- Crushed freeze-dried fruit, for “sprinkles”
Instructions for Banana Strawberry Mini Pancake Donuts with Yogurt Frosting
- Preheat oven to 350°F and grease a mini donut pan or mini muffin tin.
- In a blender, combine the pancake mix, milk, egg, powdered freeze-dried fruit, and maple syrup (if using) until smooth.
- Pour or pipe the batter into the prepared pan, filling each cavity about 2/3 full.
- Bake for 10 minutes, or until set and lightly golden.
- Let cool for a few minutes, then gently pop the donuts out of the pan.
- Once fully cooled, “ice” each donut with a small spoonful of yogurt and sprinkle with crushed freeze-dried fruit.
Banana Strawberry Mini Pancake Donuts with Yogurt Frosting
Ingredients
Method
- Preheat oven to 350°F and grease a mini donut pan or mini muffin tin.
- In a blender, combine the pancake mix, milk, egg, powdered freeze-dried fruit, and maple syrup (if using) until smooth.
- Pour or pipe the batter into the prepared pan, filling each cavity about 2/3 full.
- Bake for 10 minutes, or until set and lightly golden.
- Let cool for a few minutes, then gently pop the donuts out of the pan.
- Once fully cooled, “ice” each donut with a small spoonful of yogurt and sprinkle with crushed freeze-dried fruit.
Notes
- A piping bag (or a zip-top bag with the corner snipped off) makes filling a mini donut pan much easier than pouring.
- Crush the freeze-dried fruit for the topping using your hands or the bottom of a glass for the perfect “sprinkle” texture.
- These are a great way to get kids involved in the kitchen. Little hands love helping with the icing and sprinkles step.
- No donut pan? No problem! Use a standard or mini muffin tin and frost just the same. 🙂
- Refrigerator: Store un-iced donuts in an airtight container for up to 5 days.
- Freezer: Freeze un-iced donuts for up to 2 months. Thaw and top with yogurt before serving.
- Reheat: Enjoy at room temperature, or warm briefly in the microwave before icing.
Nutrition Info (per 3 mini donuts with yogurt):
105 calories, 4 g fat (1 g saturated), 12 g carbs (2 g fiber, 1 g added sugar), 6 g protein
Why You’ll Love These Banana Strawberry Mini Pancake Donuts
- Fun, novel twist on a classic muffin or pancake
- Made with just a handful of simple ingredients
- Higher in protein thanks to Kodiak pancake mix, yogurt and egg
- Naturally sweetened primarily with fruit
- Kid-approved “frosting and sprinkles” makes breakfast feel like a treat
- Great for breakfast, after-school snacks, or lunchboxes
- Freezer-friendly for easy batch prep
FAQs
Can I use a different pancake mix?
Yes, any pancake mix will work. Kodiak is our go-to for the added protein, but feel free to use whatever you have on hand.
Where do I find freeze-dried fruit?
Most grocery stores carry freeze-dried fruit in the snack or produce aisle, and it’s also widely available online. You’ll want to powder it in a blender or food processor before adding it to the batter.
Can I make these without added sweetener?
Absolutely, I did since my son’s under 2 years old! The maple syrup is optional. The freeze-dried fruit adds natural sweetness on its own.
Can I make these into muffins instead of donuts?
Yes! A mini muffin tin works great if you don’t have a donut pan.
How far ahead can I make these?
The donuts themselves can be made several days ahead or frozen. I recommend adding the yogurt topping just before serving so it stays fresh.
Can I use fresh fruit instead of freeze-dried?
Freeze-dried fruit is key here since it powders finely and adds concentrated flavor without extra moisture. Fresh fruit would change the texture of the batter.
More Healthy Kid-Friendly Snacks You’ll Love
- Healthy Sweet Potato Banana Muffins
- Mango Chia Seed Pudding (High-Protein, Meal Prep Friendly)
- 5-Ingredient Banana Bread Mini Muffins (Flourless & Gluten-Free)
- Strawberry Thumbprint Brownie Bites (High-Fiber + Kid-Friendly)
- Lemon Blueberry Cottage Cheese Muffins (High Protein)
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