Plantain pancakes were one of those things I became curious about because I wanted something different from the regular ways of cooking plantains. I had ripe plantains at home and thought, why not try turning them into breakfast?
But after trying them two ways, I discovered something interesting: a small amount of flour completely changed the result. The plantain-and-egg-only version gave me a sweet cake-like texture that tasted good, but the pancakes were delicate and wanted to break while flipping. Once I added a little flour to the remaining batter, the texture became more structured, more satisfying and closer to a traditional pancake while still keeping that sweet plantain flavor.
If you’re looking for an easy breakfast recipe that feels homemade, filling and comforting, this version might become one of your favorites too.
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Why You’ll Love These Plantain Pancakes
- Naturally sweet from ripe plantains
- Soft and fluffy
- Great for breakfast or a quick snack
- Uses simple ingredients you may already have at home
Ingredients For Plantain Pancakes
- 4 ripe plantains (yellow with black spots for sweetness)
- 3 eggs
- 3–5 tablespoons all-purpose flour
- 1 teaspoon baking powder
- Pinch of salt
How to Make Plantain Pancakes
Step 1: Blend the ingredients
Peel and slice the ripe plantains. Add them to a blender with eggs and blend until smooth.
Step 2: Add the dry ingredients
Pour the batter into a bowl and stir in flour, baking powder and salt. The batter should be pourable but slightly thick.
Step 3: Heat your pan
Lightly grease a pan and heat it over medium-low heat. Plantain pancakes brown quickly because of their natural sugars, so lowering the heat works better.
Step 4: Cook the pancakes
Pour small amounts of batter into the pan. Allow the first side to cook until the edges begin to set and small bubbles appear. Flip gently and cook the second side until golden.
Helpful Tips for Perfect Plantain Pancakes
Use the right cooking tools
First things first, you need to get your batter right by blending your plantains and eggs together using a blender instead of mashing the plantains.
Secondly, using a non-stick frying pan and spatula ensures that you cook and flip the pancakes smoothly and with ease.
Make smaller pancakes
Smaller pancakes are easier to flip and less likely to break.
Don’t rush the flip
The pancakes need enough time to set before turning.
Add flour gradually
Too much flour can make pancakes dense. Start with a small amount and adjust if needed.
My Experience Trying Two Versions
One thing I liked about making these plantain pancakes was experimenting with different versions.
Plantain + Egg Only
The first version I tried was just ripe plantain and eggs. The taste was really good because the natural plantain flavor stood out more. The texture reminded me of a soft, fluffy cake or fritter. The only challenge I had was that it broke easily when I tried flipping it in the pan.
Plantain + Egg + Flour
Because the first version was breaking apart, I added some flour to the next batch. This version was still fluffy but became a little denser compared to the first one.
The taste was also really good and felt more balanced overall.
Personally, I preferred this version because of the taste and the slightly firmer texture, even though the first version had a lighter cake-like feel.
If you enjoy a more structured breakfast pancake texture, adding a little flour may give better results.
Common Mistakes to Avoid
Using Plantains That Are Not Ripe Enough
Ripe plantains work best because they are softer and sweeter.
Cooking on High Heat
If the heat is too high, the outside may brown too quickly while the inside stays undercooked.
Making the Pancakes Too Large
Smaller pancakes are easier to flip and less likely to break apart.
Serving Ideas
Serve your plantain pancakes with:
Honey
Fresh fruit
Peanut butter
Yogurt
Tea or coffee
You can also make them savory by reducing sweetness and adding pepper or herbs.
Frequently Asked Questions
Can I make plantain pancake batter the night before?
Yes. Store the batter in an airtight container in the refrigerator overnight and stir before using. This is actually how I made mine.
Can I freeze the batter?
Refrigeration works better for overnight storage. Freezing may affect the texture.
Why are my plantain pancakes breaking?
The batter may be too soft, the pancakes may be too large, or they may need more cooking time before flipping.
Can I use oat flour?
Yes. Oat flour works well and can give a slightly different texture and flavor.
Sometimes the best recipes come from small kitchen adjustments. What started as simple plantain-and-egg pancakes ended up becoming a fluffy breakfast recipe with a texture I enjoyed even more.
If you try these plantain pancakes, you may discover your own favorite version too. Plus I’d really appreciate your feedback😊
Other Recipes You’ll Love to Try:
Crispy Homemade Granola (Oven Method) – Easy, Healthy & Budget-Friendly
How to Make Coleslaw Sandwich Bread at Home
Zobo Drink Recipe (Nigerian Hibiscus Drink with Ginger & Lemongrass)
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