Buttermilk Maple Cinnamon Plantain Pancakes

“But Jesus told him, “No! The Scriptures say, ‘People do not live by bread alone, but by eery word that comes from the mouth of God.'””

-Matthew 4:4 NLT

These Buttermilk Maple Cinnamon Plantain Pancakes are a cozy twist on classic buttermilk pancakes, made with sweet ripe plantains, warm cinnamon, and maple syrup. The plantains add natural sweetness and a soft, tender texture to the pancakes, while the buttermilk gives them that subtle tang that makes a good stack of pancakes so delicious.

I love the way the plantains caramelize as the pancakes cook, creating little golden, sweet bites throughout each pancake. Cinnamon adds a warm, comforting flavor, while the maple syrup brings everything together without making the pancakes overly sweet. They’re fluffy, flavorful, and perfect for a slow weekend breakfast.

I like serving these pancakes warm with butter, a drizzle of maple syrup, and a sprinkle of cinnamon. You could also add toasted pecans or walnuts for some crunch, or top them with thinly sliced bananas and a little extra caramelized plantain. If you want to make them extra special, a little brown butter would be delicious drizzled over the top.

These pancakes are such a fun way to use ripe plantains beyond savory dishes. They’re comforting enough for a cozy fall morning but delicious any time you’re craving something warm, sweet, and homemade for breakfast.

Lauren Eliza Eats

Buttermilk Maple Cinnamon Plantain Pancakes

These Buttermilk Maple Cinnamon Plantain Pancakes are fluffy, warmly spiced, and naturally sweetened with ripe plantains and maple syrup. The pancakes are made with mashed overripe plantains, tangy buttermilk, cinnamon, and vanilla, then topped with buttery caramelized plantains, toasted pecans, and a drizzle of maple syrup. It's a cozy fall breakfast with plenty of caramelized flavor in every bite.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 6 pancakes

Course: Breakfast

Cuisine: American

Ingredients Method

Ingredients

  

• 2 very ripe plantains
• 1½ cups gluten-free or all-purpose flour
• ½ tsp baking soda
• ½ tsp baking powder
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp salt
• 2 large eggs
• 2 Tbsp maple syrup
• ¾ cup buttermilk
• 1 tsp vanilla extract
• Butter or oil for cooking

Method

 

Mashing the plantains

1. Cut the two very ripe plantains into chunks and place them in a large bowl.
2. Mash thoroughly with a fork until mostly smooth. A few small pieces are fine and will give the pancakes little pockets of caramelized plantain.

Prepare the pancake batter

1. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
2. Add the eggs, buttermilk, maple syrup, vanilla, and melted butter to the mashed plantains. Whisk until combined.
3. Add the dry ingredients to the wet ingredients and gently fold until just combined. Don't overmix, the batter should be thick and slightly lumpy.
4. Let the batter rest for 5–10 minutes. If it becomes very thick, stir in 1–2 tablespoons of additional buttermilk.

Cook the pancakes

1. Heat a large nonstick skillet or griddle over medium heat and lightly butter it.
2. Scoop about ¼ cup of batter onto the skillet for each pancake. Cook for 2–3 minutes, or until bubbles form across the surface and the edges look set.
3. Flip and cook another 1–2 minutes, until golden brown and cooked through.
4. Continue with the remaining batter, adding a little more butter between batches as needed.
5. Serve pancakes warm with additional cinnamon and maple syrup.