Give your pancakes a sweet taste of the Caribbean with this easy, 20-minute recipe for Caramelized Plantain Pancakes.
This recipe is the sweet finale to a week of Jamaican-inspired dishes. During my trip to Jamaica, mornings at The Patio Restaurant at Couples Resort introduced me to a breakfast spread of fresh fruit, made-to-order omelets and pancakes, mimosas, and fried plantains. I started piling plantains onto my pancakes every morning and knew I had to recreate that combination at home.
The idea is simple: caramelized plantains folded into tender coconut-scented pancakes, finished with extra caramelized slices on top. The result is a rich, tropical breakfast or brunch that tastes like a sunny island morning.
Are plantains the same as bananas?
Plantains are related to bananas, but they are much starchier and generally not eaten raw. Their texture and flavor change as they ripen, and they develop sweet, caramelized notes when cooked. For this pancake recipe you want very ripe plantains because they caramelize beautifully and add natural sweetness and depth to the batter.
How to tell if a plantain is ripe
Ripe plantains turn increasingly dark as they sweeten. While bright green plantains are starchy and best for savory frying or boiling, dark-spotted or nearly black plantains are ideal for caramelizing. Don’t be alarmed by the dark spots — that’s exactly what you want for this dish. If the plantains at the store are too green, buy them in advance and let them ripen at room temperature for several days until the skins are dark and soft.
Ingredients
- 1 ¼ cups all-purpose flour
- 1 tbsp granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- 1 large egg
- 1 cup coconut milk
- 1 tbsp honey
- 1 tbsp vanilla extract
- 4 tbsp unsalted butter, divided (1 tbsp melted)
- 2 large ripe plantains, peeled and sliced
- 3 tbsp brown sugar
Instructions
- In a small bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- In a larger bowl, combine the egg, coconut milk, honey, and vanilla extract.
- Add the dry ingredients to the wet mixture and stir until just combined. Stir in 1 tablespoon of melted butter. Set the batter aside while you caramelize the plantains.
- Heat a large skillet over medium-high heat and add 2 tablespoons of butter. Toss the sliced plantains with the brown sugar so they are lightly coated.
- Add the plantains to the skillet and pan-fry them for 4–6 minutes, turning occasionally, until they develop a deep golden-brown, caramelized color on all sides. Remove and place half of the caramelized plantains into a bowl to save for topping.
- Fold the remaining warm caramelized plantains gently into the pancake batter.
- Reduce heat to medium, add the remaining 1 tablespoon of butter to the skillet, and when it melts, pour the batter by ¼-cup portions into the skillet. Cook until bubbles form on the surface, then flip and cook until golden and cooked through.
- Serve pancakes stacked and topped with the reserved caramelized plantain slices. Drizzle with maple syrup if desired.
Variations and tips
- If you prefer a slightly lighter pancake, swap half the all-purpose flour for whole wheat pastry flour.
- For a dairy-free version, use coconut oil in place of the butter and a non-dairy milk if you cannot use coconut milk.
- To speed ripening, place plantains in a paper bag at room temperature with an apple or banana; the ethylene gas speeds the process.
- Serve with a sprinkle of toasted coconut flakes, chopped nuts, or a dollop of Greek yogurt for contrast.
- Make-ahead: keep cooked pancakes warm in a low oven (200°F / 95°C) on a baking sheet while you finish the batch.
Serving suggestions
These pancakes are a fantastic centerpiece for a relaxed weekend brunch. Pair them with fresh tropical fruit, coffee or tea, and a mimosa for a festive touch. The natural sweetness of the plantains means you may want only a modest drizzle of maple syrup—or skip it altogether to enjoy the layered flavors.
Nutrition (per pancake, approximate)
- Calories: 276 kcal
- Carbohydrates: 38 g
- Protein: 3 g
- Fat: 12 g (Saturated fat: 9 g)
- Cholesterol: 35 mg
- Sodium: 162 mg
- Potassium: 446 mg
- Fiber: 1 g
- Sugar: 15 g
Caramelized plantain pancakes put a Jamaican twist on classic banana pancakes and are sure to be a family favorite. Thank you to Couples Resorts for inspiring this recipe.
