Eggless Baked Vanilla Donuts
Soft, pillowy, and finished with a glossy vanilla glaze, these baked donuts are the kind of treat that makes a weekend morning feel genuinely special. The batter comes together with whole milk, sour cream, melted butter, and a generous pour of vanilla extract — no eggs required, and you'd never know it. Sour cream does a lot of the heavy lifting here, keeping the crumb tender and moist while the baking powder and baking soda give each donut a beautiful rise in the oven. Because they're baked rather than fried, you get a lighter texture with far less mess, and the whole batch is done in under 30 minutes. The simple powdered sugar glaze sets up with a satisfying snap, and a handful of sprinkles makes them look like they came straight from a bakery case. This recipe makes 12 donuts, so there's plenty to share — or not.
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Learn more →Ingredients
12 servings
For the donuts
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup granulated sugar
- ¾ cup whole milk
- ¼ cup sour cream
- 3 tbsp unsalted butter, melted and cooled
- 1 ½ tsp vanilla extract
For the glaze
- 1 cup powdered sugar, sifted
- 2–3 tbsp whole milk
- ½ tsp vanilla extract
For serving
- sprinkles, for decorating (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Grease a standard 6-cavity donut pan well with nonstick spray or softened butter, making sure to coat the center posts.
- 2
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and granulated sugar until evenly combined.
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