Mohamed Shili This mouthwatering Plantain Pancakes recipe is such a comforting treat. I make it with ingredients like soft blackened plantains, yellow cornmeal, and fresh ginger, and the flavors come together so perfectly. It’s one of those recipes that feels fancy but is actually super simple to prepare.
It takes about 40 minutes to make, and it’s perfect for when I want to serve something that’s both delicious and satisfying. Plus, it makes enough for a family, so there’s plenty to share!
Recipe Ingredients
- 6 very soft, blackened plantains, chopped into small pieces
- 1 1/2 cups yellow cornmeal for that perfect crunch
- 1 cup buttermilk
- 1/2 cup all-purpose flour
- 4 tablespoons (1/2 stick) unsalted butter, melted to perfection
- 3 scallions, thinly sliced
- 1 small sweet onion, finely chopped
- 3 tablespoons minced fresh ginger
- 2 teaspoons kosher salt
- Canola oil, for frying those pancakes
How To Make Plantain Pancakes
- Mash the Plantains: Mash the plantains in a large bowl with a potato masher until they’re slightly chunky.
- Mix in the Good Stuff: Mix in the cornmeal, buttermilk, flour, melted butter, scallions, onion, ginger, and salt. Stir everything together with the potato masher until just combined, keeping it a bit chunky.
- Chill the Batter: Cover the bowl and let it chill in the fridge for about 30 minutes.
- Prepare for Cooking: Line a baking sheet with paper towels to drain the pancakes after cooking.
- Heat the Griddle: Heat a large nonstick griddle or skillet over medium-high heat and brush it with a little canola oil.
- Scoop the Batter: Scoop 1/2 cup of the plantain batter onto the griddle and spread it into a circle about 4 1/2 inches wide.
- Cook the Pancakes: Cook the pancakes until they’re golden brown, about 3 minutes on each side.
- Drain Excess Oil: Transfer them to the prepared baking sheet to drain any excess oil.
- Repeat: Repeat with the remaining batter and oil until you’ve used it all up.
- Serve: Serve them hot and enjoy!
Recipe Tips
- Plantain Ripeness: Use plantains that are fully ripe but still firm. Overripe plantains can become too soft and may not hold their shape during cooking.
- Batter Consistency: Don’t overmix the batter after adding the flour. Overmixing can develop the gluten, making the pancakes dense.
- Cooking Temperature: Cook the pancakes in a skillet over medium heat. If the heat is too high, the outside will burn before the inside is fully cooked.
- Frying in Batches: Fry the pancakes in batches to avoid overcrowding the skillet. This ensures even cooking and prevents the pancakes from sticking together.
- Serving Suggestion: Serve the pancakes warm with a dollop of whipped cream or a sprinkle of powdered sugar for a sweet and indulgent treat.
Recipe FAQs and Variations
Can I substitute honey for sugar in this recipe?
Yes, but reduce the liquid by 1-2 tablespoons and add 1/4 teaspoon baking soda to balance the flavor.
How do I adjust the baking time for a different pan size?
If using a larger pan, reduce time by 5-10 minutes. For a smaller pan, increase time by 5-10 minutes. Check doneness with a toothpick.
Can I make this recipe gluten-free?
Yes, replace all-purpose flour with a 1:1 gluten-free flour blend. Add 1 teaspoon xanthan gum for better texture.
How should I store the baked goods to keep them fresh?
Store in an airtight container at room temperature for up to 3 days. Freeze for up to 2 months; thaw at room temperature or reheat.
Check out More Recipes:
Plantain Pancakes
Course: DessertCuisine: CaribbeanDifficulty: Medium6
servings30
minutes20
minutes150
kcalThis mouthwatering Plantain Pancakes recipe is such a comforting treat. I make it with ingredients like soft blackened plantains, yellow cornmeal, and fresh ginger, and the flavors come together so perfectly. It’s one of those recipes that feels fancy but is actually super simple to prepare. It takes about 40 minutes to make, and it’s perfect for when I want to serve something that’s both delicious and satisfying. Plus, it makes enough for a family, so there’s plenty to share!
Ingredients
6 very soft, blackened plantains, chopped into small pieces
1 1/2 cups yellow cornmeal for that perfect crunch
1 cup buttermilk
1/2 cup all-purpose flour
4 tablespoons (1/2 stick) unsalted butter, melted to perfection
3 scallions, thinly sliced
1 small sweet onion, finely chopped
3 tablespoons minced fresh ginger
2 teaspoons kosher salt
Canola oil, for frying those pancakes
Directions
- Mash the Plantains: Mash the plantains in a large bowl with a potato masher until they’re slightly chunky.
- Mix in the Good Stuff: Mix in the cornmeal, buttermilk, flour, melted butter, scallions, onion, ginger, and salt. Stir everything together with the potato masher until just combined, keeping it a bit chunky.
- Chill the Batter: Cover the bowl and let it chill in the fridge for about 30 minutes.
- Prepare for Cooking: Line a baking sheet with paper towels to drain the pancakes after cooking.
- Heat the Griddle: Heat a large nonstick griddle or skillet over medium-high heat and brush it with a little canola oil.
- Scoop the Batter: Scoop 1/2 cup of the plantain batter onto the griddle and spread it into a circle about 4 1/2 inches wide.
- Cook the Pancakes: Cook the pancakes until they’re golden brown, about 3 minutes on each side.
- Drain Excess Oil: Transfer them to the prepared baking sheet to drain any excess oil.
- Repeat: Repeat with the remaining batter and oil until you’ve used it all up.
- Serve: Serve them hot and enjoy!