Puffins with berry syrup on a wire rack

Puffins with berry syrup

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(4 ratings)

Prep: 25 mins Cook: 45 mins


Makes 12

Make puffins – a cross between pancakes and muffins – for a weekend breakfast or brunch. Slather with syrup to create a delicious alternative to French toast

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal162
  • fat4g
  • saturates2g
  • carbs25g
  • sugars12g
  • fibre1g
  • protein5g
  • salt0.6g


  • 200g plain flour
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 1 tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 3 eggs, separated



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 40g butter, melted and cooled, plus extra for the tin



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 3 tbsp sugar, plus extra for dusting



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • ½ tsp vanilla extract
  • 400ml buttermilk
    Buttermilk pancake mixture in bowl with whisk



    There are two types of buttermilk. Traditional buttermilk is a thin, cloudy, slightly tart but…

  • icing sugar, for sprinkling

For the syrup

  • 100ml maple syrup
    Maple syrup

    Maple syrup

    may-pul sir-rup

    The rising spring sap of a number of varieties of maple tree

  • about 100g berries frozen or fresh


  1. Mix the flour, baking powder, bicarb and a good pinch of salt in a bowl. In another bowl, whisk the egg whites until soft peaks form when the whisk is lifted. Beat the egg yolks with a wooden spoon or spatula for 1-2 mins until smooth. Beat in the butter, sugar and vanilla until combined, then add one third of the buttermilk and mix again. Now add the flour mixture and remaining buttermilk in batches, mixing until just combined each time. Use a large rubber spatula or metal spoon to fold in the egg whites. Don’t do this too thoroughly – the mixture should be streaked with white.

  2. Heat the oven to 200C/180 fan/gas 8. Butter a 12-hole muffin tin thoroughly then dust the inside with sugar (including the sides) and divide the batter between the holes; it is fine if they are full to the top. Bake for 45 minutes, rotating the tin at half time, until well browned, puffed and firm to the touch.

  3. While the puffins are in the oven, bring the syrup to the boil in a small pan, turn off the heat and tip in the berries. Serve the puffins straight from the oven. Dust them with icing sugar, put them on plates and pour over lots of syrup.

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Comments, questions and tips

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BOB AND ELLIE's picture
13th Jan, 2019
These really are terrible, they're nothing like a pancake or a muffin. The inside was wet and tasteless, the outside tough. Even slathered in syrup they were horrible; we chucked them in the bin. Disappointed!
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