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Mix & match pancake muffins in a muffin tray

Mix & match pancake muffins

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 12

Forget standing over a hob flipping pancakes on Pancake Day – make these fluffy pancake muffins, or 'puffins', instead. Serve them warm with maple syrup

  • Freezable
  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal188
fat6g
saturates3g
carbs27g
sugars4g
fibre1g
protein5g
salt0.3g
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Ingredients

  • sunflower or vegetable oil , for the tin
  • 350g plain flour
  • 2 tsp baking powder
  • 50g butter
  • 350ml milk
  • 2 eggs
  • 2 tbsp maple syrup , plus extra to serve
  • handful of raspberries or blueberries, or a bit of each
  • ½ banana , sliced
  • icing sugar , for dusting

Method

  • STEP 1

    Oil a 12-hole muffin tin generously, using a pastry brush to make sure you get in all the corners and up the sides. Heat the oven to 200C/180C fan/gas 6. Mix the flour, baking powder and a pinch of salt in a bowl.

  • STEP 2

    Melt the butter in a jug in the microwave. Add the milk, then the eggs and maple syrup, whisk together, then pour into the dry ingredients and whisk again to a smooth batter. Divide evenly between the holes of your tin.

  • STEP 3

    Top each muffin with a few berries or slices of banana. Bake for 20-25 mins until golden brown. Test if the muffins are cooked by pushing a skewer into the centre of one. If it comes out clean, they’re ready. If not, continue cooking for a few more minutes. Once cooked, cool for 5 mins, then remove from the tin with a cutlery knife. Pile onto a plate, dust with icing sugar and serve while still warm with plenty of extra maple syrup.

Goes well with

Recipe from Good Food magazine, February 2020

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A star rating of 3.5 out of 5.11 ratings
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