In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, ½ teaspoon of baking soda, ½ teaspoon of salt, and ½ cup of granulated sugar until fully blended.

In a separate bowl, crack 2 large eggs and whisk them before adding 1 cup of buttermilk, ¼ cup of melted and cooled unsalted butter, and 1 teaspoon of vanilla extract. Blend until smooth.

Pour the wet ingredients into the bowl with the dry mixture. Gently fold until just combined. Set aside.

Cover the bowl with batter and let it rest at room temperature for 10-15 minutes.

In a deep pot, pour enough vegetable oil to fill it at least 2 inches deep and heat to 350°F (175°C).

Line a baking sheet with paper towels.

Using a piping bag or two spoons, dispense the batter into the hot oil, creating donut shapes.

Cook the pancake donuts for about 2-3 minutes on each side.

Once golden, remove them from the oil and place on the prepared baking sheet to drain.

Prepare the glazes by whisking together the ingredients until smooth.

Dip each warm pancake donut into your prepared glaze, ensuring they're fully coated.

While the glaze is still wet, sprinkle your favorite toppings over each donut.

Allow the glazed pancake donuts to sit on a wire rack for about 15-20 minutes to set.

Serve warm and enjoy.

If you have leftovers, keep them in an airtight container at room temperature for up to 2 days.