Plantain Pancakes are a game-changer for breakfast and beyond. Exceptionally fluffy, naturally sweet with no added sugar, and incredibly versatile, they are perfect for breakfast, brunch, a satisfying snack, or even a fun breakfast-for-dinner experience.

The Secret to Perfect Plantain Pancakes: Embracing Overripe Goodness

Ever find yourself with a surplus of overripe plantains, their skins mottled with dark spots, too soft for frying or boiling? Don’t let them go to waste! Instead, embrace their natural sweetness and transform them into these incredibly delicious Plantain Pancakes. This recipe is a culinary revelation, turning what some might consider past their prime into a delightful breakfast treat.

In many kitchens, overripe plantains are a common sight, often bought with the best intentions but sometimes ripening faster than anticipated. This recipe provides an ingenious solution, offering a wonderful alternative to traditional plantain dishes. Beyond these pancakes, overripe plantains can also be creatively used in recipes like Plantain Cake and Plantain Puff Puff, showcasing their versatility in sweet applications.

Our family absolutely adores these pancakes. Each bite delivers a soft, pillowy texture, a subtle natural sweetness from the plantains, and a comforting hint of cinnamon that elevates the flavor profile. They are truly a wholesome and satisfying way to start any day.

Why Plantain Pancakes Are a Must-Try

These Plantain Pancakes are a fantastic addition to any recipe repertoire, offering a unique twist on a classic comfort food. What makes them truly special is their natural sweetness. Unlike many pancake recipes that rely heavily on added sugars, the rich, caramelized flavor of super ripe plantains provides all the sweetness you need. This makes them a healthier option for those looking to reduce their sugar intake without sacrificing taste.

Beyond their delightful flavor, plantains themselves offer numerous nutritional benefits. They are a good source of complex carbohydrates, fiber, and essential vitamins and minerals like Vitamin C, Vitamin B6, and potassium. Incorporating them into your breakfast is a wonderful way to boost your daily nutrient intake.

They are not just for breakfast either! These pancakes are substantial enough to keep you feeling full and energized, making them ideal for a hearty brunch or even a quick, satisfying dinner when you’re craving something warm and comforting. Their soft texture and inviting aroma make them a hit with both children and adults, proving that healthy can indeed be delicious.

Serving Suggestions and Irresistible Toppings

While Plantain Pancakes are absolutely enjoyable on their own, a few simple additions can elevate them to an extraordinary culinary experience. Imagine a warm stack, steaming gently, ready to absorb your favorite toppings. A pat of unsalted butter melting slowly over the surface, followed by a generous drizzle of real maple syrup, creates a classic and undeniably delicious combination.

For those who love a burst of fruity flavor, a quick homemade fruit sauce is an absolute must. Our favorite is a simple strawberry sauce. Here’s how to make it:

• Combine 12 ounces of fresh or frozen strawberries with a quarter cup of sugar in a saucepan.
• Place the pot over medium heat and bring the mixture to a gentle simmer.
• Allow it to simmer for about 5-7 minutes, or until the strawberries have softened but still retain some of their shape.
• Serve this vibrant strawberry sauce warm over your plantain pancakes or even other breakfast favorites like crepes.

My daughters can attest to the magic of this strawberry sauce; they enjoy it not only with these Plantain Pancakes but also with banana pancakes. Don’t limit yourself to just these ideas! Other fantastic toppings include:

• Fresh berries, sliced bananas, or tropical fruits like mango or papaya.
• A dollop of Greek yogurt or whipped cream for added richness.
• A sprinkle of toasted nuts like pecans or walnuts for crunch.
• A dusting of powdered sugar for a touch of elegance.
• For more pancake inspiration, explore recipes like Heart Shaped Pancakes and Pumpkin Chocolate Chip Pancakes.

Transforming Your Batter: From Pancakes to Waffles

One of the most remarkable aspects of this plantain pancake batter is its incredible versatility. The same delicious batter you prepare for pancakes can be effortlessly used to create light and crispy plantain waffles!

To make waffles, simply preheat your waffle maker according to the manufacturer’s instructions. Once hot, lightly grease the plates if needed. Pour about a quarter cup of batter per waffle (this can vary based on your waffle maker’s size and design). Close the lid and cook until the waffle is golden brown and crispy, typically taking 3-5 minutes. The result will be perfectly textured plantain waffles, bursting with the same sweet and cinnamon-spiced flavor!

Having both pancakes and waffles from a single batter allows for a fun and varied breakfast spread, perfect for pleasing diverse tastes at the table. It’s an easy way to switch things up without needing a whole new recipe.

Essential Ingredients for Fluffy Plantain Pancakes

Crafting these delicious plantain pancakes requires a combination of standard pancake ingredients along with the star of the show: ripe plantains. Here’s a breakdown of what you’ll need and why each component is important:

• Overripe Plantains: This is crucial! Look for plantains that are very ripe, with skins that are predominantly black or have numerous dark spots, and feel soft to the touch when gently squeezed. This level of ripeness ensures maximum natural sweetness and a smooth puree for your batter.
• All-Purpose Flour: Provides the structure for the pancakes. While all-purpose flour works perfectly, you can experiment with a 1:1 gluten-free flour blend for a gluten-free option, or even a mix of whole wheat and all-purpose flour for added fiber.
• Salt: A pinch of salt balances the sweetness of the plantains and enhances the overall flavor of the pancakes.
• Dried Milk Powder: Adds richness and a subtle creamy flavor to the pancakes. It’s a convenient pantry staple that contributes to the tender texture.
• Baking Powder & Baking Soda: These are your leavening agents, working in tandem to create those coveted fluffy pancakes. Baking powder provides the initial lift, while baking soda reacts with the slight acidity in the batter (from the plantains or milk, if using liquid milk) to create additional lightness and tender crumb.
• Cinnamon Powder: A delightful spice that perfectly complements the earthy sweetness of plantains. It adds a warm, inviting aroma and flavor, making these pancakes even more irresistible. Feel free to add a touch of nutmeg or allspice for an even deeper flavor profile.
• Large Eggs: Eggs act as a binder, holding the batter together, and contribute to the richness and structure of the pancakes. Using room temperature eggs can help them incorporate more smoothly into the batter.
• Water: Used to adjust the consistency of the batter to the perfect pourable texture. If you prefer, you can substitute liquid milk for the water and omit the dried milk powder, adjusting the amount as needed to achieve the desired thickness.
• Unsalted Butter or Oil: Essential for greasing your griddle or frying pan, preventing sticking and giving the pancakes a beautiful golden-brown crust.

For the precise measurements of each ingredient, refer to the detailed recipe card below.

Watch the Recipe: How to Make Plantain Pancakes

Seeing the process in action can be incredibly helpful! Watch me prepare these delicious Plantain Pancakes in the video below. I walk you through each step, from pureeing the plantains to flipping the golden pancakes. Don’t forget to SUBSCRIBE to my YouTube Channel so you don’t miss out on any of my upcoming recipes and cooking tips!

We’d love to hear from you! If you make this recipe, please consider leaving a star rating below in the comments section. Your feedback helps other home cooks discover and enjoy this recipe, and it brings me so much joy to hear about your culinary adventures. Thank you for your support!

Plantain Pancakes Recipe

Plantain pancakes made with ultra-sweet plantains need no added sugar because the natural sweetness from the plantains is perfectly sufficient! They are slightly sweet, with a comforting hint of cinnamon and amazing plantain flavor. These pancakes are perfect for breakfast, brunch, snacking, or breakfast-for-dinner.

Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Yields: 8 servings

Ingredients

• 3 overripe plantains (yellow with black spots, soft to the touch)
• 2 cups all-purpose flour (250 grams)
• 1/4 cup dry milk powder
• 1 teaspoon salt
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon powder
• 4 large eggs, room temperature
• 2 cups water (500 ml)
• Unsalted butter or oil for cooking the pancakes

Instructions

1. Prepare the Plantain Puree: Peel the overripe plantains and cut them into 1-inch thick circles. Place them in a blender and blend until a smooth puree forms. If your blender struggles, add a small portion of the 2 cups of water (reserved for the wet ingredients) to assist in pureeing.
2. Combine Dry Ingredients: In a medium-sized bowl, whisk together the flour, salt, dry milk powder, baking powder, baking soda, and cinnamon powder until well combined. Set aside.
3. Mix Wet Ingredients: Pour the plantain puree into a large mixing bowl. Add the remaining water (or liquid milk, if using) and the room temperature eggs. Whisk thoroughly until all the wet ingredients are smoothly incorporated.
4. Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet plantain mixture. Mix gently until just combined. Be careful not to overmix; a few small lumps are perfectly fine and contribute to tender pancakes. Overmixing can lead to tough pancakes.
5. Cook the Pancakes: Heat a griddle or large frying pan over medium heat. Lightly grease the cooking surface generously with unsalted butter or oil. Pour approximately a quarter cup of batter onto the hot griddle for each pancake, ensuring at least a 1-inch gap between each.
6. Flip and Finish: Cook for about 2 minutes, or until bubbles begin to form on the surface and the edges look set. Carefully flip each pancake and cook for another 1-2 minutes on the second side, until golden brown and cooked through. Remove from the pan and repeat with the remaining batter, greasing the pan as needed.
7. Serve Warm: Serve your fluffy plantain pancakes warm with your favorite toppings such as butter, maple syrup, fresh fruit, or homemade fruit sauce.

Notes

If you prefer, you can substitute 2 cups of liquid milk for the water and completely omit the dried milk powder in this recipe. Ensure the milk is at room temperature for best results.

Nutrition Information (per serving)

Calories:

243kcal

Carbohydrates:

48g

Protein:

8g

Fat:

3g

Saturated Fat:

1g

Polyunsaturated Fat:

1g

Monounsaturated Fat:

1g

Trans Fat:

0.01g

Cholesterol:

83mg

Sodium:

645mg

Potassium:

464mg

Fiber:

2g

Sugar:

14g

Vitamin A:

964IU

Vitamin C:

13mg

Calcium:

162mg

Iron:

2mg

Additional Info

Course: Breakfast

Cuisine: Fusion

Tips for Pancake Perfection

Achieving perfectly fluffy and delicious plantain pancakes is simple with a few key tips:

• Choose the Right Plantains: The darker the skin, the sweeter the plantain. Aim for plantains that are almost entirely black or very heavily spotted with black. They should be soft to the touch. Under-ripe plantains will not provide enough sweetness and can result in a drier pancake.
• Don’t Overmix the Batter: Once you combine the wet and dry ingredients, mix just until the streaks of flour disappear. A few small lumps are normal and will ensure your pancakes remain tender. Overmixing develops the gluten in the flour, leading to tough, chewy pancakes.
• Rest the Batter (Optional but Recommended): If you have time, let the batter rest for 5-10 minutes before cooking. This allows the leavening agents to activate and the flour to fully hydrate, resulting in an even fluffier texture.
• Proper Griddle Temperature: Medium heat is ideal. If the pan is too hot, the outside will burn before the inside cooks through. If it’s too cool, the pancakes will spread too much and become flat. A good test is to drop a tiny bit of water; it should sizzle immediately and evaporate.
• Grease the Pan Between Batches: Even with a non-stick pan, a small amount of butter or oil for each batch helps create a beautiful golden crust and prevents sticking.
• Look for Bubbles: The best indicator for when to flip a pancake is when bubbles appear on the surface and the edges start to look set and slightly dry.

Storage and Reheating Your Plantain Pancakes

These plantain pancakes are wonderful fresh off the griddle, but they also store and reheat beautifully, making them an excellent option for meal prep or quick weekday breakfasts.

• Storing Leftover Pancakes: Allow any leftover pancakes to cool completely to room temperature. Stack them with parchment paper in between each pancake to prevent sticking. Place the stacked pancakes in an airtight container or a freezer-safe bag. They can be stored in the refrigerator for up to 3-4 days.
• Freezing Pancakes: For longer storage, freeze cooled pancakes. Place them in a single layer on a baking sheet and freeze for about 30 minutes until firm. Then, transfer the frozen pancakes to a freezer-safe bag or container, again separating with parchment paper. They can be frozen for up to 2-3 months.
• Reheating from Refrigerator: Reheat refrigerated pancakes in a toaster, toaster oven, microwave, or on a lightly greased pan over medium heat until warmed through.
• Reheating from Freezer: Frozen pancakes can be reheated directly in a toaster, toaster oven, or microwave. For a crisper result, use a toaster or toaster oven.

Frequently Asked Questions About Plantain Pancakes

Here are some common questions about making and enjoying plantain pancakes:

Q: Can I use green plantains for this recipe?
A: No, green plantains are starchy and not sweet. For this recipe, you must use very ripe plantains (yellow with many black spots) to ensure the natural sweetness and proper texture.

Q: Do I need to add any sugar to the batter?
A: No, thanks to the natural sugars in overripe plantains, this recipe is designed to be made without any added sugar. The plantains provide ample sweetness.

Q: Can I make this recipe gluten-free?
A: Yes, you can substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Ensure your blend contains xanthan gum or add a quarter teaspoon per cup of flour for best results.

Q: What can I use instead of dry milk powder?
A: You can replace the 1/4 cup of dry milk powder and 2 cups of water with 2 cups of liquid milk (dairy or non-dairy). Adjust the total liquid slightly if needed to achieve the right batter consistency.

Q: How can I tell if my plantains are ripe enough?
A: Ripe plantains for this recipe will have skins that are mostly black or very dark yellow with many black spots. They should also feel soft when you gently squeeze them, similar to a ripe banana.

Q: Can I add other ingredients to the batter?
A: Absolutely! Feel free to customize your pancakes. You can add a handful of chocolate chips, chopped nuts, or even a teaspoon of vanilla extract to the batter for extra flavor.

We hope this detailed guide encourages you to try these wholesome and delicious Plantain Pancakes. They are a testament to how simple ingredients, especially those often overlooked, can create something truly special. Enjoy the process of transforming overripe plantains into a fluffy, naturally sweet delight that your entire family will love. Share your creations and tag us on social media!

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