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Closeup of ripe plantain waffles being cooked on a waffle maker
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(Waffles de Plátano Maduro) Ripe Plantain Waffles

These ripe plantain waffles are made with sweet ripe yellow plantains, butter, and corn flour (optional). Can also be stuffed with cheese.
Course Appetizer, Breakfast, Side Dish
Cuisine Latin American
Keyword Comfort food, Maduros, Plátanos, Ripe plantains, Waffles
Prep Time 20 minutes
Cook Time 25 minutes
Refrigeration time 30 minutes
Total Time 45 minutes
Servings 6 to 8 waffles

Ingredients

  • 4 ripe plantains
  • 1 tbs of butter room temperature
  • ¼ cup of precooked corn flour arepa flour, if needed
  • Pinch of salt
  • 1 cup grated or crumbled cheese queso fresco, quesillo, mozzarella, monterrey jack, oaxaca cheese, etc – to fill them – optional, you can also make them plain

To serve:

Instructions

  • Wash the ripe plantains.
  • Cut the ends of the plantains, but leave the skins/peels on. Cut each plantain into 3 pieces.
    Sweet ripe plantains cut into pieces on a white cutting board
  • Bring water to boil in a large pot. Add the ripe plantain pieces and cook for about 15- 20 minutes or until they are tender, but be careful not to overcook or they might be too mushy.
    Ripe plantain pieces being boiled in large blue pot
  • Let the ripe plantains cool down a little, but make the dough while the plantains are still warm. Save some of the plantain water in case you need it when making the dough.
    Cooked and peeled ripe plantains in a clear container
  • When safe to handle, peel the plantain pieces and cut them in halves lengthwise, use a knife to remove the center seed core – this will result in a smoother dough.
    Boiled ripe plantain pieces with one cut in half and a knife removing the seeds
  • Use a potato ricer to mash the ripe plantains into a smooth mix. You could also use a regular wood masher, a fork, or even a food processor.
    Ripe plantains being mashed in a potato ricer
  • Add the butter and mix well. If the ripe plantain mix is too dry you can add some of the water from the cooking process (add 1 tablespoon at a time). If the dough is too soft (happens with very ripe plantains), add in ¼ cup of precooked corn flour. Mix well and adjust either the liquid or the corn flour if needed.
    Corn flour being added to mashed plantains
  • Form the dough into a ball and let the ripe plantain dough cool down to room temperature.
    A ball of ripe plantain dough on a white plate
  • Form the dough into small to medium sized balls, if you want to stuff them with cheese make a hole in the middle of each ball. This will need to be done gently as the ripe plantain dough is more fragile than the green plantain dough. Fill each hole with some grated cheese and close it while shaping it into a thick patty.
    Three small balls of ripe plantain dough, with one having some cheese stuffed in the middle
  • Let the patties rest in the fridge for at least 30 minutes or until ready to cook (optional).
    Seven ripe plantain patties on a white plate
  • Pre-heat the waffle maker and add the ripe plantain patties, if you can adjust the heat settings on your waffle maker, set it to 175C-180C or about 350F. The ripe plantain dough can burn very quickly so it is best to not use a high heat setting.
    Four plantain patties on a waffle griddle
  • Cook the ripe plantain waffles for 5-7 minutes or until they are golden and crispy.
    Four ripe plantain waffles filled with cheese cooking on a waffle griddle
  • Carefully remove them from the waffle maker.
    Four ripe plantain waffles on a plate after being cooked in the waffle iron.
  • Serve the ripe plantain waffles topped with a fried egg and/or with extra cheese. You can also sprinkle some Ecuadorian sal prieta on top or some chimichurri sauce or your favorite hot sauce.
    Two ripe plantain waffles topped with cheese, a fried egg and chimichurri sauce on a white plate