Mix & match pancake muffins

Forget standing over a hob flipping pancakes on Pancake Day – make these fluffy pancake muffins instead. They’re simple to make and kids will love to help

  • Prep:20 mins
    Cook:25 mins
  • Serves 12
  • Easy

Nutrition per serving

  • kcal 188
  • fat 6g
  • saturates 3g
  • carbs 27g
  • sugars 4g
  • fibre 1g
  • protein 5g
  • salt 0.3g


  • 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


  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.

  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.

  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.

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