Puerto Rican-Style Sweet Plantain Pancakes with Cinnamon Honey Drizzle
Fluffy sweet plantain pancakes infused with cinnamon and topped with a warm honey drizzle, offering a tropical twist on breakfast. This puerto rican-inspired breakfast ready in about 30 minutes layers all-purpose flour, baking powder, ground cinnamon into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium, peeled and mashed ripe plantains
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 2 tbsp sugar
- 1/4 tsp salt
- 3/4 cup milk
- 1 large egg
- 2 tbsp, melted unsalted butter
- 1/4 cup honey
- 1/2 tsp ground cinnamon (for drizzle)
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large bowl, mix 1 cup all-purpose flour, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, 2 tablespoons sugar, and 1/4 teaspoon salt.
- Step 2: In a separate bowl, whisk together 2 mashed ripe plantains, 3/4 cup milk, 1 large egg, and 2 tablespoons melted unsalted butter until smooth.
- Step 3: Pour the wet ingredients into the dry ingredients and stir gently until just combined — do not overmix.
- Step 4: Heat a non-stick skillet over medium heat and lightly grease with butter. Pour 1/4 cup batter for each pancake and cook for 2-3 minutes until bubbles form on the surface and edges look set.
- Step 5: Flip and cook for another 2 minutes until golden brown and cooked through. Keep warm.
- Step 6: In a small saucepan, gently warm 1/4 cup honey and 1/2 teaspoon ground cinnamon until fragrant and drizzling consistency.
- Step 7: Serve pancakes stacked with the warm cinnamon honey drizzled over the top.
Frequently asked questions
How long does Puerto Rican-Style Sweet Plantain Pancakes with Cinnamon Honey Drizzle take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Puerto Rican-Style Sweet Plantain Pancakes with Cinnamon Honey Drizzle?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Puerto Rican-Style Sweet Plantain Pancakes with Cinnamon Honey Drizzle?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Puerto Rican-Style Sweet Plantain Pancakes with Cinnamon Honey Drizzle for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Puerto Rican-Style Sweet Plantain Pancakes with Cinnamon Honey Drizzle?
Puerto Rican breakfast like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
