American Griddle Recipe for Plantain Pancakes. Pancakes have long been a popular breakfast item. They’re easy to make, delicious to eat, and a fast way to serve a large, hungry crowd. Have you ever made pancakes out of a plantain? Plantains, a relative of the banana, are a food staple in many parts of the world such as the Caribbean and parts of Africa. In recent years, they’ve become more known in the United States as well. They’re easy to find in most grocery stores and are a tasty option when cooking breakfasts and side dishes. As a bonus, they’re gluten-free, so even your customers on grain-free or gluten-free diets can enjoy these pancakes.

Plantain Pancake Ingredients:

4 large green or bright yellow plantains

4 eggs

2 tsp vanilla

1 tsp baking soda

1/2 tsp salt

1 tsp cinnamon (optional)

water or milk if needed to thin batter (see below)

cooking oil


Prep your griddle with a thin coat of cooking oil on top and bottom and preheat to medium-high heat.

Peel your plantains by cutting off the ends, and then make a slit down one side of each fruit. This should help you get the peel off more easily. Cut each fruit into 1/2″ slices, and place in a blender with the eggs, vanilla, baking soda, salt, and cinnamon (if using). Blend well until the batter is smooth, with no chunks of fruit remaining. The greener the plantains, the more you’ll probably have to blend. Add a few splashes of water or milk to make the batter easier to blend if it seems overly thick.


Once your batter is ready, ladle approximately 1/4 cupful of batter per pancake on your griddle, making sure to leave enough space between pancakes. Since your Steam Shell Griddle cooks the top and bottom at the same time, there is no need to flip these! Just wait a couple of minutes, remove the pancakes with a spatula, and you’re ready to cook another batch. Serve with syrup, fresh fruit, butter, or any other toppings of your choice. This recipe can be halved, doubled, or tripled with ease.

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