Looking for a breakfast that’s both nourishing and bursting with tropical flair? These Plantain Pancakes are about to become your new morning obsession! They’re naturally sweet, pillowy, and loaded with flavor thanks to ripe plantains, plus they have the perfect golden-brown edges you crave in a pancake. Whether you’re seeking a gluten-free treat or just want to shake up your brunch routine, Plantain Pancakes bring a fun Caribbean twist to your table that’s as easy as it is delicious.
Ingredients You’ll Need
The magic of Plantain Pancakes is in their simplicity. Every ingredient plays a role, from giving the pancakes their signature sweetness to ensuring that fluffy, melt-in-your-mouth texture. Here’s what you’ll need and why it matters:
- Ripe plantains: The star of the show! Choose ones with plenty of black spots for extra sweetness and the creamiest batter.
- Eggs: These bind the pancakes together and help them rise beautifully.
- Milk (dairy or plant-based): Adds moisture and richness; feel free to use almond or oat milk for a dairy-free version.
- All-purpose flour (or almond flour): Gives structure; use almond flour if you’re keeping things gluten-free.
- Baking powder: This little bit of leavening keeps your pancakes light and fluffy.
- Cinnamon: Just a hint adds warm, cozy flavor that pairs perfectly with plantains.
- Salt: Balances the sweetness and brings out all the flavors.
- Vanilla extract: Rounds out the taste with an irresistible aroma.
- Butter or oil: For greasing the pan and adding a touch of richness to every bite.
How to Make Plantain Pancakes
Step 1: Blend the Wet Ingredients
Start by tossing your peeled, chopped plantains into a blender or food processor. Add the eggs, milk, vanilla extract, and cinnamon. Blend everything together until you have a smooth, creamy mixture without any chunks. This step is key to getting that velvety, lump-free pancake batter that sets these Plantain Pancakes apart.
Step 2: Combine the Dry Ingredients
In a separate mixing bowl, whisk together your flour of choice, baking powder, and salt. This ensures the leavening agent and salt are distributed evenly, so every pancake is perfectly fluffy and seasoned.
Step 3: Bring It All Together
Pour the wet plantain mixture into the bowl with your dry ingredients. Gently stir until just combined—don’t overmix! Some lumps are okay and will disappear during cooking. Overmixing can make pancakes tough rather than tender.
Step 4: Cook Up Pancake Perfection
Heat a nonstick skillet or griddle over medium heat and lightly grease it with butter or oil. Pour about 1/4 cup of batter for each pancake. Let them cook for 2 to 3 minutes, or until you see bubbles forming on the surface and the edges look set. Flip and cook for another 2 to 3 minutes until both sides are golden brown and the centers are cooked through.
Step 5: Serve Warm and Enjoy!
Once your Plantain Pancakes are ready, transfer them to a plate, and serve them up while they’re still warm. Stack them high and get creative with toppings—these pancakes are a blank canvas for all your favorite flavors!
How to Serve Plantain Pancakes
Garnishes
Dress up your Plantain Pancakes with a drizzle of maple syrup, a swirl of Greek yogurt, or a dusting of powdered sugar. For a tropical touch, scatter fresh berries, sliced bananas, or toasted coconut flakes on top. A sprinkle of cinnamon or a few drops of honey can take them to the next level, making every bite a celebration.
Side Dishes
Pair your pancakes with crispy bacon or sausage for a sweet-and-savory combo, or keep things light with a side of citrus salad or sliced mango. If you’re serving brunch, try adding scrambled eggs and avocado for a hearty, satisfying meal that balances flavors and textures.
Creative Ways to Present
Stack your Plantain Pancakes tall and tuck in slices of fruit between each layer for a show-stopping brunch centerpiece. Or, use mini cookie cutters to make fun shapes for kids (or the kid-at-heart). For gatherings, create a pancake board with various toppings and spreads so everyone can customize their plate.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Plantain Pancakes, let them cool completely before storing. Place the pancakes in an airtight container with parchment paper between each layer to prevent sticking, then refrigerate for up to three days. This makes weekday breakfasts a breeze!
Freezing
Plantain Pancakes freeze beautifully. Arrange them in a single layer on a baking sheet and freeze until firm, then transfer to a zip-top freezer bag. This way, you can pull out just what you need, and they’ll stay fresh for up to two months.
Reheating
For the best texture, reheat Plantain Pancakes in a toaster oven or skillet over low heat until warmed through. Microwave works in a pinch, but the edges won’t be as crisp. If reheating from frozen, no need to thaw—just add a minute or two to the cooking time.
FAQs
Can I use green plantains instead of ripe ones?
It’s best to stick with very ripe plantains for this recipe. Green plantains are much starchier and not nearly as sweet, so your pancakes won’t have the same flavor or texture. Wait until the skin is mostly black for perfect Plantain Pancakes.
Are Plantain Pancakes gluten-free?
They absolutely can be! Just swap the all-purpose flour for almond flour or coconut flour. Both options work wonderfully and keep the pancakes light and fluffy without any gluten.
What’s the best milk to use?
Any milk will do—dairy, almond, oat, or coconut milk all work well. If you’re avoiding dairy, just make sure to use a plant-based milk you love, since it will add a subtle flavor to the pancakes.
How do I know when to flip the pancakes?
Watch for bubbles forming on the surface and the edges starting to look set. That’s your cue! Gently slide a spatula underneath and flip. The second side usually cooks a bit faster than the first.
Can I add mix-ins like nuts or chocolate chips?
Definitely! Stir in mini chocolate chips, chopped pecans, or even a handful of shredded coconut to the batter for extra texture and bursts of flavor. Just be careful not to overload the batter so the pancakes cook evenly.
Final Thoughts
Give these Plantain Pancakes a go, and you’ll see why they’re such a beloved treat in so many kitchens. With their irresistible sweetness and easy prep, they’re perfect for busy mornings or lazy weekend brunches alike. Don’t be surprised if they become a new family favorite—happy cooking!
Print
Plantain Pancakes Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 pancakes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Caribbean, Latin American
- Diet: Vegetarian
Description
Delicious and healthy Plantain Pancakes made with ripe plantains, eggs, and your choice of flour. These tropical-inspired pancakes are naturally sweet, gluten-free when using almond or coconut flour, and perfect for a nourishing breakfast or brunch.
Ingredients
Wet Ingredients
- 2 ripe plantains, peeled and chopped
- 2 large eggs
- 1/4 cup milk (dairy or plant-based)
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
Dry Ingredients
- 1/2 cup all-purpose flour (or almond flour for gluten-free option)
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
For Cooking
- Butter or oil for cooking
Instructions
- Blend Wet Ingredients: In a blender or food processor, combine the peeled and chopped plantains, eggs, milk, vanilla extract, and cinnamon. Blend until the mixture is smooth and creamy.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt to evenly distribute the leavening agent and seasoning.
- Combine Mixtures: Pour the wet mixture into the bowl with the dry ingredients. Stir gently just until combined to avoid overmixing, which can make pancakes tough.
- Heat the Pan: Preheat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil to prevent sticking and to add flavor.
- Cook Pancakes: Pour about 1/4 cup of batter for each pancake onto the skillet. Cook for 2 to 3 minutes on one side until bubbles form on the surface and edges look set. Flip carefully and cook the other side for another 2 to 3 minutes until golden brown and cooked through.
- Serve: Serve the warm pancakes topped with maple syrup, fresh fruit, or yogurt as desired for a delicious breakfast treat.
Notes
- Use very ripe plantains with black spots for the sweetest and most flavorful pancakes.
- For a dairy-free version, substitute plant-based milk and use oil instead of butter for cooking.
- Add a pinch of nutmeg for extra warm spice or try swapping almond flour with coconut flour for a different texture and taste.
Nutrition
- Serving Size: 1 pancake
- Calories: 130
- Sugar: 5 g
- Sodium: 95 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 55 mg
