Go Back
buttermilk maple cinnamon plantain pancakes
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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
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.