These Eggless Pistachio Donuts are baked, soft, fluffy, moist, and full of delicious pistachio flavor. Made without eggs and baked instead of fried, these donuts are a quick and easy treat that comes together in no time.
If you love bakery-style donuts but want a simpler, healthier option, these Baked Pistachio Donuts are perfect. They are light, perfectly sweetened, topped with a vanilla glaze, and finished with crunchy pistachios for the ultimate texture and flavor.
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About These Eggless Pistachio Donuts
This recipe for Eggless Pistachio Donuts is one of my favorite quick-baking treats. Whenever I crave something sweet but don't want the hassle of frying, these baked donuts are my go-to. They are incredibly easy to make and require only basic pantry ingredients.
What makes these donuts special is the balance of soft, fluffy texture with a slight crunch from pistachios. The homemade buttermilk keeps them moist, while the vanilla glaze adds just the right sweetness. The beautiful natural pistachio color makes them perfect for festive baking or special occasions.
Why You Will Love These Donuts
- These Eggless Pistachio Donuts are soft, fluffy, and bakery-style.
- Baked, not fried – making them lighter and easier to prepare.
- Ready in under 30 minutes, perfect for quick cravings.
- They are made with simple pantry ingredients.
- Rich pistachio flavor with a delightful crunch.
- Perfectly sweetened with a smooth vanilla glaze.
- Completely eggless and vegetarian.
Ingredients and Notes
- Flour: Use all-purpose flour for the best soft texture.
- Baking Powder and Baking Soda: Help create light and fluffy donuts.
- Salt: Balances the sweetness and elevates the flavor.
- Sugar: Granulated sugar gives balanced sweetness and structure.
- Pistachios: Use unsalted pistachios. Finely chop or grind them for better distribution.
- Butter: Adds richness and flavor. You can experiment with sunflower, canola, or vegetable oil, but butter gives the best taste.
- Milk + Vinegar: Creates homemade buttermilk, which keeps donuts moist and tender. Use whole milk if possible, and it should be at room temperature.
- Vanilla: Enhances the overall flavor with warmth and sweetness.
How To Make Baked and Eggless Pistachio Donuts
Making the Batter
- Preheat the oven to 350°F (180°C).
- Grease the donut pan with nonstick oil spray or melted butter. Set aside.
- This recipe yields 12 donuts, so if you have two donut pans, grease both.
- Finely chop the unsalted pistachios on a cutting board with a knife.
- You can also use a food processor to chop the pistachios.
- Instead of chopped pistachios, you can use ground pistachios.
- In a medium bowl or cup, take the milk and add white vinegar.
- Stir well and set aside for 5 minutes.
- This is our DIY buttermilk, but if you have store-bought buttermilk, you can use that too.
- In a large mixing bowl, take flour, baking powder, baking soda, salt, sugar, and finely chopped pistachios.
- Whisk all the dry ingredients until well combined.
- Add melted butter and pure vanilla to the buttermilk (a mixture of milk and vinegar).
- Mix well.
- Add the wet mixture to the dry ingredients and mix until well combined.
- Do not overmix.
Baking the Eggless Pistachio Donuts
- Fill the batter into a large piping bag; there is no need for the tip.
- Cut the end of the piping bag and pipe the batter into the donut pan, evenly up to halfway.
- Do not overfill, as these donuts will rise well.
Helpful Tip: If you do not have a piping bag, you can use a spoon or a Ziploc bag instead. Fill the Ziploc bag with the batter, cut the corner, and fill the donut pan.
- Bake the doughnuts in the preheated oven for 10 minutes or until the edges are lightly golden brown.
- Do not overbake.
- You can also check with the toothpick; it should come out clean.
- Remove from the oven and let the donuts cool in the pan for 2 minutes.
- Then, transfer the donuts onto a cooling rack and let them cool completely.
Glazing the Donuts
- In a medium bowl, whisk the icing sugar, salt, milk, and vanilla until smooth.
- If the glaze is very thick, add a little more milk.
- If it is too thin, add more powdered sugar.
- When the donuts are completely cool, dip each one into the glaze.
- If the glaze is thick, you can also spread it using a butter knife.
- Return the glazed donuts to the wire rack and garnish with some chopped pistachios on the glaze.
- Allow the glaze to set for 30 minutes before serving and storing the donuts.
Variations
Cardamom: Add ground cardamom for an Indian-inspired flavor.
Rose Flavor: Add rose water to the glaze for a festive twist.
Chocolate: Swap vanilla glaze with chocolate glaze.
Food Color: Add a few drops of green food color for a vibrant look.
Storing and Serving Suggestions
These Eggless Pistachio Donuts are best enjoyed fresh on the same day.
Store them in an airtight container at room temperature for 2 days.
Refrigerate for up to 4-5 days.
Bring to room temperature before serving.
These donuts are perfect with tea, coffee, or as a quick dessert.
Baking Tips For Eggless Pistachio Donuts
Pistachios: Use fresh, good-quality pistachios for the best taste and natural flavor. Avoid stale nuts as they can affect flavor.
Buttermilk Substitute: Allow the milk and vinegar mixture to sit for at least 5 minutes. This step is important for soft and moist donuts.
Do Not Overmix the Batter: Overmixing can make the donuts dense instead of soft and fluffy. Mix just until the ingredients are combined, and there are no visible flour remains.
Fill the Donut Pan Correctly: Fill only halfway to allow room for rising. Overfilling can lead to uneven shapes.
Baking: These donuts bake quickly. Start checking at 8 minutes to avoid overbaking, which can dry them out.
Glaze Only When Donuts Are Cool: If donuts are warm, the glaze will melt and not set properly. Always, glaze completely cooled donuts.
Troubleshooting For Baked Pistachio Donuts
My Donuts Are Dense
Overmixing or expired leavening agents can cause dense donuts.
My Baked Pistachio Donuts Are Dry
Overbaking is the main reason. Bake just until done, and also measure the ingredients correctly.
The Donuts Did Not Rise
Check the freshness of baking powder and baking soda.
My Glaze Is Too Runny or Too Thick
Adjust the glaze consistency with more milk or powdered sugar.
Frequently Asked Questions
Yes, this recipe is completely eggless and still yields soft and fluffy donuts.
Yes, baked donuts use less oil and are lighter compared to fried donuts.
Yes, you can use store-bought buttermilk instead of a milk-and-vinegar mixture.
Yes, replace butter with oil or vegan butter and use plant-based milk.
More Eggless Donuts
Eggless Pistachio Donuts (Baked)
Video
Ingredients
For The Eggless Pistachio Donuts
- 1 cup (240ml) milk
- 2 teaspoon white vinegar
- 2 cups (240g) all-purpose flour
- 1½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅔ cup (130g) granulated sugar
- ½ cup (60g) unsalted pistachios, finely chopped
- ¼ cup (57g) unsalted butter, melted
- 1 teaspoon pure vanilla
- 8-10 pistachios, roughly chopped for garnishing
For The Sugar Glaze
- 1½ cups (180g) icing sugar
- 3 tablespoon milk
- A pinch of salt
- ¼ teaspoon pure vanilla
Instructions
Making The Batter
- Preheat the oven to 350°F (180°C). Grease the donut pan with nonstick oil spray or with melted butter. Set aside.
- In a medium bowl or cup, take the milk and add white vinegar. Stir well and set aside for 5 minutes.
- In a large mixing bowl, take flour, baking powder, baking soda, salt, sugar, and finely chopped pistachios.
- Whisk all the dry ingredients until well combined.
- Now add melted butter and pure vanilla into the buttermilk (a mixture of milk and vinegar). Mix well.
- Add the wet mixture to the dry ingredients and mix until well combined. Do not overmix.
Baking The Donuts
- Fill the batter into a large piping bag; there is no need for the tip. Cut the end of the piping bag and pipe the batter into the donut pan evenly up to halfway. Do not overfill, as these donuts will rise well.
- Bake the donuts in the preheated oven for 10 minutes or until the edges are lightly golden brown. Do not overbake.
- Remove from the oven and let the donuts cool down in the pan for 2 minutes. Then transfer the donuts onto a wire rack and let them cool completely.
Glaze The Donuts
- In a medium bowl, whisk the icing sugar, salt, milk, and vanilla together until well combined and smooth.
- If the glaze is very thick, add a little more milk. Or, if the glaze is too thin, add more powdered sugar.
- When donuts are entirely cool, dip each donut into the glaze; if the glaze is thick, you can also spread it with a butter knife.
- Return the glazed donuts to the wire rack and sprinkle some chopped pistachios on the glaze.
- Allow the glaze to set for 30 minutes before serving and storing the donuts.
Serving and Storing Suggestions
- These Eggless Pistachio Donuts are best enjoyed fresh on the same day.
- Store them in an airtight container at room temperature for 2 days.
- Refrigerate for up to 4-5 days.
- Bring to room temperature before serving.
- These donuts are perfect with tea, coffee, or as a quick dessert.
Notes
- Do Not Overmix the Batter: Overmixing can make the donuts dense instead of soft and fluffy. Mix just until the ingredients are combined, and there are no visible flour remains.
- Pistachios: Use fresh, good-quality pistachios for the best taste and natural flavor. Avoid stale nuts as they can affect flavor.
- Buttermilk Substitute: Allow the milk and vinegar mixture to sit for at least 5 minutes. This step is important for soft and moist donuts.
- Fill the Donut Pan Correctly: Fill only halfway to allow room for rising. Overfilling can lead to uneven shapes.
- Baking: These donuts bake quickly. Start checking at 8 minutes to avoid overbaking, which can dry them out.
- Glaze Only When Donuts Are Cool: If donuts are warm, the glaze will melt and not set properly. Always, glaze completely cooled donuts.
Pavithra says
Hi! These donuts look yummy! If I am using a mini donut pan, how long should I bake?
Jigna says
Hi Pavithra, if you use a mini donut pan, bake the donuts for 7-8 minutes. I hope this will help; happy baking!
Pavithra says
Thank you Jigna 🙂 will try soon!