Foodie Friday: Puffins

Foodie Friday: Puffins

If you’re like me, breakfast with the kids can be pretty hit-or-miss. Some days they’ll eat whatever I set in front of them. Other days they’ll ask for something specific (and might not eat a bite of it). They’ll have favorites one day, that they hate the next.

So I am always happy when I find something that they (almost) always eat happily, are easy to put together, makes extras that store well, and are delicious to boot. This is how it was when I found out about “puffins,”

No, not the bird.

Puffins are, essentially, just muffins made with a pancake-like batter. It gives you this awesome pancake/muffin hybrid that doesn’t require a long time by the stove flipping anything. Maple-syrup is added right to the batter to make them sweet already (which, in our house at least, avoids some major mess) but if you’r adventurous I suppose you could make mini versions of these and dip ’em in all sorts of sweet goodness. As always, experiment, and enjoy!

Click here for a larger version of the recipe.

Daddy Doctrines’ Puffins


  • 2 cups All-Purpose Flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • pinch of salt
  • 2 cups milk
  • 3/4 cup maple syrup
  • 1 egg
  • 4 tbsp butter, melted and slightly cooled
  • Toppings!


  1. Preheat oven to 350 degrees.
  2. Prepare muffin pan by either greasing, or using muffin cups. (I use a silicone pan, that I spray.)
  3. Whisk dry ingredients well, in a large bowl.
  4. Whisk wet ingredients well, in a second bowl.
  5. Pour wet into dry, and mix until incorporated.
  6. Divide batter into muffin pan evenly.
  7. Top with your favorite toppings. I usually use a few frozen mixed berries in each cup (a raspberry, a blackberry and a blueberry) but you can also use craisins, bananas, nuts, chocolate chips, or whatever you’d like.
  8. Bake for 15-20 minutes, until slightly browned and a toothpick inserted into the middle comes out clean.
  9. Allow to cool a bit, then enjoy!

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