Grandma's Soul Food Pancakes (with Plantains)

Grandma's Soul Food Pancakes (with Plantains)

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Andrrreag 0

"My grandmother is from Mississippi. I call these her 'soul food' pancakes because she grew up at a time when people who had very little made simple meals taste super delicious. Every Sunday before church, she made these pancakes to get us out of bed. They have a crepe like texture but are still pancakes and are delicious."
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30 m servings 215 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 215 kcal
  • 11%
  • Fat:
  • 7.9 g
  • 12%
  • Carbs:
  • 32.2g
  • 10%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 356 mg
  • 14%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Heat 1 tablespoon butter in a skillet over medium-low heat; saute plantains until golden brown, about 5 minutes per side. Transfer plantains to a paper towel-lined plate using a slotted spoon.
  2. Beat egg in a large bowl until fluffy. Stir milk and margarine into egg; add flour, sugar, baking powder, vanilla extract, and salt. Stir mixture until batter is smooth. Fold plantains into batter.
  3. Melt 1 teaspoon butter in a heavy griddle or frying pan over medium heat. Griddle is ready with a drop of water breaks into several smaller balls that dance around griddle. Pour batter, about 1/4 cup per pancake, into hot griddle. Cook until bubbles form and the edges are dry, 2 to 3 minutes. Flip pancakes and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.


  • Cook's Note:
  • For a thinner batter, add water to find your preferred consistency.
  • If plantains are very ripe, the sugar in them will make them turn darker faster while sauteeing in butter, but they will still taste good.


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Great taste! Definitely a "soul food" for our house

I've been searching for a plantain recipe to satisfy my craving for Costa Rican food (in Canada) and this one is it! Followed the recipe to a T, but mashed the plantains after they were fried...

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