Plantain Pancakes Recipe

Name: Plantain Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 very soft, blackened plantains, chopped; 1 1/2 cups yellow cornmeal; 1 cup buttermilk; 1/2 cup all-purpose flour; 4 tablespoons (1/2 stick) unsalted butter, melted; 3 scallions, thinly sliced; 1 small sweet onion, chopped; 3 tablespoons minced fresh ginger; 2 teaspoons kosher salt; Canola oil, for the griddle

Servings: persons

1
Mash the plantains in a large bowl with a potato masher until slightly chunky.
2
Add the cornmeal, buttermilk, flour, butter, scallions, onion, ginger and salt and mash and stir with the potato masher until combined but still slightly chunky.
3
Cover the bowl and refrigerate for 30 minutes.
4
Line a baking sheet with paper towels.
5
Put a large nonstick griddle or skillet over medium-high heat; brush with some of the canola oil.
6
Ladle 1/2 cup of the plantain batter onto the griddle and spread it into a 4 1/2-inch circle.
7
Make as many pancakes as you can, leaving some space between each.
8
Griddle the pancakes until golden brown, about 3 minutes per side.
9
Transfer to the baking sheet to drain any excess oil.
10
Repeat with the remaining canola oil and batter until all the batter is used.
11
Serve hot.

654

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 very soft, blackened plantains, chopped, 1 1/2 cups yellow cornmeal, 1 cup buttermilk, 1/2 cup all-purpose flour, and more.

Yes, Plantain Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Plantain Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions