Preheat and Butter Pans:

Heat oven to 350°F (175°C). Butter 1-2 (6-count) donut pans; for donut holes, butter a mini muffin pan.

Mix Dry Ingredients:

In a large bowl, combine flour, granulated sugar, baking powder, and salt with a whisk until uniform.

Combine Wet and Dry:

In a separate large bowl, beat eggs until frothy. Stir in melted butter, honey or maple syrup, vanilla extract, and buttermilk until smooth. Pour dry mixture into wet mixture and stir until just combined and mostly smooth. Spoon batter into a piping bag or a zip-top bag.

Fill and Bake Donuts:

Fill each donut cavity about ¾ full with batter. Bake for 10-12 minutes, until the tops spring back when touched lightly.

Cool Donuts:

Let donuts cool in the pan for 5 minutes, then move to a wire rack to cool entirely.

Glaze and Garnish:

For the glaze: mix powdered sugar with 1-2 tablespoons buttermilk, milk, or cream until smooth. Dip the tops of cooled donuts into the glaze, allow extra to drip off, and set on a wire rack. Garnish with sprinkles or edible flowers if you like.