Aruban Pan Sòru Easy Cornmeal Flatbread

Bread & Baking 3 Last Update: Jan 04, 2026 Created: Jan 04, 2026

Serves: 4 People
Prepare Time: 15 minutes
Cooking Time: 20 minutes
Calories: -
Difficulty: Easy

Welcome to the sun-kissed shores of Aruba, where every meal feels like a celebration! Today, we're diving into a beloved culinary staple: Aruban Pan Sòru, often known by its Papiamento name, Pan Bati. This isn't just any Caribbean flatbread; it’s a lightly sweet, wonderfully fluffy cornmeal pancake that's a cornerstone of traditional Aruban bread. Whether you're looking for an easy pan bati recipe Aruba or curious about how to make pan bati for the first time, you've come to the right place.
Imagine a warm, tender bread with slightly crisp edges, perfect for soaking up savory stews or enjoying with a dollop of jam for breakfast. That's Pan Bati! It's super simple to whip up, calling for just a few pantry ingredients, making it an ideal Aruban side dish for any home cook. Forget complicated yeast recipes; this pan bati without yeast comes together in one bowl and cooks up like thick, golden pancakes. It's a taste of Aruba you'll absolutely adore!
Here’s a quick snapshot:
Flavor & Texture: Lightly sweet, fluffy interior with a delicate chew, and beautifully crisp, golden-brown edges.
Why You’ll Love It: This best pan bati recipe step by step is incredibly easy, uses everyday ingredients, and is incredibly versatile, pairing perfectly with hearty soups, stews, or even a simple breakfast spread. It’s truly a culinary symphony of flavors waiting to happen in your kitchen!

Ingredients

1 cup (120g) all-purpose flour: This forms the main structure of our Aruban cornmeal bread.
1 cup (160g) fine or medium yellow cornmeal: The star of the show! Using fine or medium ground cornmeal is key for that classic, tender pan bati texture – coarser grinds can make it too gritty.
2 teaspoons baking powder: Our secret for that beautiful lift and fluffiness.
2-3 tablespoons granulated sugar: Provides a gentle sweetness. Remember, this isn't a dessert pancake; it's meant to be versatile! Adjust to your preference.
½ teaspoon salt: A crucial balancer for all those wonderful flavors.
1 large egg: Helps bind the batter, adds richness, and contributes to a tender crumb.
1 ¼ cups whole milk: For richness and moisture. Whole milk yields the best flavor and texture, but 2% or even a neutral plant-based milk can work.
1 teaspoon vanilla extract (optional): A touch of vanilla adds a lovely aroma and subtle sweetness, common in modern recipes.
2-3 tablespoons neutral oil (like vegetable, canola, or sunflower) for frying: For perfectly golden, crisp edges.

Directions

Mix the Dry Ingredients
1. In a large mixing bowl, whisk together the all-purpose flour, fine yellow cornmeal, baking powder, granulated sugar (start with 2 tablespoons if unsure, you can always add more next time!), and salt.
2. Whisk well to ensure there are no lumps and the baking powder is evenly distributed. This helps guarantee an even rise in your cornmeal pancakes.
Whisk the Wet Ingredients
1. In a separate medium bowl, beat the large egg until slightly frothy.
2. Add the whole milk and vanilla extract (if using) to the egg. Whisk until everything is smoothly combined.
3. Pro Tip: Using room-temperature milk and egg can sometimes lead to a slightly better rise and a more uniform batter.
Make the Batter
1. Pour the wet ingredients into the bowl with the dry ingredients.
2. Using a whisk or a rubber spatula, gently fold the ingredients together until just combined. A few small lumps are perfectly fine – don't overmix! Overmixing develops gluten in the flour, leading to tough pan bati.
3. The ideal batter texture should be thicker than typical American pancake batter but still pourable or spoonable. If it looks too thick, add milk a tablespoon at a time. If it seems too thin, sprinkle in a teaspoon of flour.
Heat the Pan & Test the First Pan Bati
1. Heat a large nonstick skillet or griddle over medium heat. Add a thin layer of neutral oil, just enough to coat the bottom.
2. To test if the pan is ready, drop a tiny bit of batter into the hot oil. If it sizzles gently and starts to brown, you're good to go! If it smokes immediately, the pan is too hot. If nothing happens, it's not hot enough.
4. Important: Finding the right heat is crucial. Too hot, and your Aruban flatbread will burn on the outside and be raw in the middle. Too low, and they'll be greasy. Aim for a medium or medium-low heat.
Cook the Pan Bati
1. Using a ladle or a ¼-cup measuring scoop, drop spoonfuls of batter into the hot pan, forming rounds about 3-4 inches in diameter. Don't overcrowd the pan; leave some space between each piece.
2. Cook the first side for about 2-3 minutes. You'll know it's ready to flip when the edges look set, small bubbles appear on the surface, and the bottom is a lovely golden brown.
3. Flip each pan bati carefully with a spatula and cook for another 2-3 minutes on the second side, until golden brown and cooked through.
4. Adjust the heat as needed throughout the cooking process. The pan might get hotter as you go, so don't be afraid to turn it down slightly.
Keep Warm & Serve
1. As you finish cooking each batch, transfer the warm pan bati to a plate or baking sheet.
2. To keep them warm while you finish cooking the rest, you can place them in a low oven (around 200°F / 95°C) or simply wrap them loosely in a clean kitchen towel. This prevents them from drying out.
3. Serve your freshly made Aruban Pan Sòru immediately and enjoy!

Aruban Pan Sòru Easy Cornmeal Flatbread

Serves: 4 People
Prepare Time: 15 minutes
Cooking Time: 20 minutes
Calories: -
Difficulty: Easy

Ingredients

1 cup (120g) all-purpose flour: This forms the main structure of our Aruban cornmeal bread.
1 cup (160g) fine or medium yellow cornmeal: The star of the show! Using fine or medium ground cornmeal is key for that classic, tender pan bati texture – coarser grinds can make it too gritty.
2 teaspoons baking powder: Our secret for that beautiful lift and fluffiness.
2-3 tablespoons granulated sugar: Provides a gentle sweetness. Remember, this isn't a dessert pancake; it's meant to be versatile! Adjust to your preference.
½ teaspoon salt: A crucial balancer for all those wonderful flavors.
1 large egg: Helps bind the batter, adds richness, and contributes to a tender crumb.
1 ¼ cups whole milk: For richness and moisture. Whole milk yields the best flavor and texture, but 2% or even a neutral plant-based milk can work.
1 teaspoon vanilla extract (optional): A touch of vanilla adds a lovely aroma and subtle sweetness, common in modern recipes.
2-3 tablespoons neutral oil (like vegetable, canola, or sunflower) for frying: For perfectly golden, crisp edges.

Directions

Mix the Dry Ingredients
1. In a large mixing bowl, whisk together the all-purpose flour, fine yellow cornmeal, baking powder, granulated sugar (start with 2 tablespoons if unsure, you can always add more next time!), and salt.
2. Whisk well to ensure there are no lumps and the baking powder is evenly distributed. This helps guarantee an even rise in your cornmeal pancakes.
Whisk the Wet Ingredients
1. In a separate medium bowl, beat the large egg until slightly frothy.
2. Add the whole milk and vanilla extract (if using) to the egg. Whisk until everything is smoothly combined.
3. Pro Tip: Using room-temperature milk and egg can sometimes lead to a slightly better rise and a more uniform batter.
Make the Batter
1. Pour the wet ingredients into the bowl with the dry ingredients.
2. Using a whisk or a rubber spatula, gently fold the ingredients together until just combined. A few small lumps are perfectly fine – don't overmix! Overmixing develops gluten in the flour, leading to tough pan bati.
3. The ideal batter texture should be thicker than typical American pancake batter but still pourable or spoonable. If it looks too thick, add milk a tablespoon at a time. If it seems too thin, sprinkle in a teaspoon of flour.
Heat the Pan & Test the First Pan Bati
1. Heat a large nonstick skillet or griddle over medium heat. Add a thin layer of neutral oil, just enough to coat the bottom.
2. To test if the pan is ready, drop a tiny bit of batter into the hot oil. If it sizzles gently and starts to brown, you're good to go! If it smokes immediately, the pan is too hot. If nothing happens, it's not hot enough.
4. Important: Finding the right heat is crucial. Too hot, and your Aruban flatbread will burn on the outside and be raw in the middle. Too low, and they'll be greasy. Aim for a medium or medium-low heat.
Cook the Pan Bati
1. Using a ladle or a ¼-cup measuring scoop, drop spoonfuls of batter into the hot pan, forming rounds about 3-4 inches in diameter. Don't overcrowd the pan; leave some space between each piece.
2. Cook the first side for about 2-3 minutes. You'll know it's ready to flip when the edges look set, small bubbles appear on the surface, and the bottom is a lovely golden brown.
3. Flip each pan bati carefully with a spatula and cook for another 2-3 minutes on the second side, until golden brown and cooked through.
4. Adjust the heat as needed throughout the cooking process. The pan might get hotter as you go, so don't be afraid to turn it down slightly.
Keep Warm & Serve
1. As you finish cooking each batch, transfer the warm pan bati to a plate or baking sheet.
2. To keep them warm while you finish cooking the rest, you can place them in a low oven (around 200°F / 95°C) or simply wrap them loosely in a clean kitchen towel. This prevents them from drying out.
3. Serve your freshly made Aruban Pan Sòru immediately and enjoy!

Recipe Nutritional Values

The following nutritional values are per serving (one piece of cake)

Calories

~200-250 kcal

Carbohydrates

~30-35g

Protein

~5-7g

Fat

~7-10g

Additional Information

serving sizes. Actual values may vary depending on specific brands, preparation methods, and exact ingredient amounts.) Calories: ~200-250 kcal Carbohydrates: ~30-35g Protein: ~5-7g Fat: ~7-10g Additional Information: This recipe provides a good source of energy, primarily from carbohydrates and fats, making it a satisfying side dish or snack.
This recipe provides a good source of energy, primarily from carbohydrates and fats, making it a satisfying side dish or snack.
The cornmeal contributes dietary fiber, which is beneficial for digestive health.
Using whole milk adds calcium and vitamin D, supporting bone health.

Recipe Success Tips

Pro Tips & Troubleshooting

Making Pan Bati is generally straightforward, but here are some common issues and how to fix them for perfect results every time:
Too Dense / Heavy?
- Likely Causes: This usually happens if you've overmixed the batter, causing the gluten to develop too much. Old or inactive baking powder can also be a culprit, or using very coarse cornmeal.
- Fixes for Next Time: Remember to mix just until combined. Check your baking powder's freshness (it should bubble vigorously when mixed with a little hot water). And always opt for fine or medium-ground cornmeal for the best texture.
Burnt Outside, Raw Inside?
- The Problem: Your pan is too hot! The outside cooks too quickly before the inside has a chance to set.
- The Fix: Lower your heat to medium-low. Also, try making your pan bati patties slightly thinner. Aim for a cooking time of 2-3 minutes per side to ensure they're cooked through.
Batter Too Runny or Too Thick?
- Simple Ratios: If your batter seems too thin, add a tablespoon of flour at a time until it reaches the desired consistency (thicker than pancake batter, but pourable). If it's too thick, add a splash of milk (a teaspoon at a time) until it loosens up.
Oily Pan Bati?
- Causes: You might be using too much oil in the pan, or the pan wasn't hot enough when you added the batter. If the pan isn't hot enough, the batter absorbs the oil instead of cooking in it.
- Solution: Use just enough oil to lightly coat the bottom of the pan – think shallow frying, not deep frying. Ensure your pan is properly preheated before adding the batter.

Ingredient Substitutions & Variations

This traditional Aruban Pan Bati recipe is wonderfully adaptable! Here are some ways to tweak it to your liking:
Milk Options: While whole milk provides the richest flavor, you can absolutely use 2% milk for a slightly lighter result. For a dairy-free version, neutral plant-based milks like almond milk or oat milk work well, though they might slightly reduce the richness.
Cornmeal Consistency: Fine or medium yellow cornmeal is ideal for the classic texture. If you only have coarse polenta, you can try blending it briefly in a food processor to achieve a finer grind, but expect a slightly grainier texture. White cornmeal can be used, but it will change the visual appeal.
Sweetness Slider: The base recipe provides a lightly sweet profile. For a more neutral pan bati to serve purely with savory dishes, reduce the sugar to 1-2 tablespoons and omit the vanilla. If you prefer a slightly sweeter breakfast treat, increase the sugar to 3-4 tablespoons.
Fats for Frying: Neutral oils are great for their high smoke point. For a different flavor, you can use butter, but be mindful it browns quicker. Ghee is another excellent option that offers a buttery flavor with a higher smoke point.
Egg Note: The egg adds structure and tenderness. If you need an egg-free version, you can try omitting it, but be aware that your pan bati will likely be denser and less fluffy. It will still be edible, just with a different texture.

Recipe Variations & Flavor Add-ins

Want to get creative with your Aruban Pan Sòru? Here are some simple, optional stir-ins to elevate your basic recipe:
Cheesy Delight: For a savory twist, fold in ¼ cup of grated Gouda or mild cheddar cheese into the batter just before cooking. The cheese melts beautifully, adding a delicious savory note.
Fresh Corn Kernels: Add ¼ cup of fresh or thawed frozen corn kernels to the batter for a burst of sweetness and extra texture.
Warm Spices: If you're serving your pan bati for breakfast or a sweet snack, a pinch of warm spices like ground nutmeg or cinnamon (¼ teaspoon) can add a cozy, aromatic touch to the batter.

Pan Bati is best enjoyed fresh, but you can certainly make it ahead or store leftovers:

Room Temperature: Cooked Pan Bati can be kept covered at room temperature for up to 1 day. Make sure they are completely cooled before covering to prevent condensation.
Fridge: For longer storage, wrap cooled Pan Bati tightly in plastic wrap or aluminum foil, or store them in an airtight container in the refrigerator for up to 3-4 days.
Freezer: To freeze, arrange cooled Pan Bati in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container, separating layers with parchment paper to prevent sticking. They can be frozen for up to 1 month.
Reheating:
- Skillet: The best way to reheat is in a lightly oiled skillet over medium heat until warmed through and slightly crisp again, about 1-2 minutes per side.
- Oven/Toaster Oven: You can also reheat them on a baking sheet in a preheated oven (300°F / 150°C) or toaster oven for 5-10 minutes, or until warm.
- What NOT to Do: Avoid reheating in the microwave exclusively, as it can make the pan bati rubbery. A quick microwave to warm, followed by a pan sear for crispness, can work in a pinch.

Frequently Asked Questions

Recommended Kitchen Tools

Sometimes, having the right gear can make your cooking experience even smoother. While our Aruban Pan Sòru recipe uses common kitchen items, here are a few recommendations that can speed things up or ensure the best results.

Mixing Bowl

Problem: You're trying to mix your dry and wet ingredients separately, but you're juggling multiple containers, leading to clutter and potential spills.
Agitate: This often means extra cleanup and a less organized kitchen, which can make cooking feel like a chore instead of a joy.
Solution: A good, sturdy, large mixing bowl (preferably with a non-slip base) makes combining ingredients a breeze. You can easily whisk everything in one place, minimizing mess and maximizing efficiency.

Whisk

Problem: You're using a fork to stir, leaving you with lumps in your dry ingredients or an unevenly combined batter.
Agitate: Lumpy batter can lead to inconsistent textures in your pan sòru – some parts dense, others too airy – detracting from that perfect fluffy-crisp balance.
Solution: A proper balloon whisk quickly incorporates air and evenly distributes ingredients, ensuring a smooth, uniform batter every time. It's essential for lump-free dry ingredients and a perfectly emulsified wet mixture.

Nonstick Skillet or Griddle

Problem: Your pan sòru is sticking to the pan, tearing when you try to flip it, or browning unevenly.
Agitate: Nothing is more frustrating than a beautiful batch of pan sòru ruined by sticking or burning, making you constantly worry about the cooking surface instead of enjoying the process.
Solution: A high-quality nonstick skillet or griddle provides an even cooking surface and releases the pan sòru effortlessly, guaranteeing beautiful golden-brown results without the hassle.