Taste of Aruba: Pan Bati Recipe

Every island has that one food that feels like home. For Aruba, it’s Pan Bati, the humble, fluffy cornmeal pancake that shows up at nearly every meal. Whether it’s breakfast with cheese, lunch with soup, or dinner with grilled fish, Pan Bati has a way of bringing everything together.

A Dish Rooted in Simplicity

The name Pan Bati means “beaten bread,” a nod to how it’s made. Locals mix cornmeal, flour, milk, sugar, and a pinch of salt, then whisk it all until smooth. It’s cooked on a flat iron pan, which gives it that perfect golden color and soft center.

What makes Pan Bati special isn’t just how it tastes, it’s how it connects generations. Grandmothers still pass down their exact ratio of cornmeal to flour, and everyone swears their version is the right one. And my grandma's version happens to be the best one. It’s a dish that lives in memory as much as in recipe books.

From the Kitchen to the Table

You’ll find Pan Bati everywhere: at roadside eateries, Sunday family lunches, and high-end restaurants that serve it alongside Creole-style fish or stewed beef. Some people like it slightly sweet, others prefer it savory, but one rule stands: it must be fluffy and made with love.

Try It at Home: Traditional Aruban Pan Bati Recipe

Serves: 6–8 pieces
Prep time: 10 minutes
Cook time: 15 minutes

Ingredients

• 1 cup all-purpose flour

• ½ cup fine cornmeal

• 2 tablespoons sugar (to be honest, add sugar to taste. Some, like me,  prefer it sweeter.)

• ½ teaspoon salt

• 1 ½ teaspoons baking powder

• 1 ¼ cups milk (or water for a lighter version)

• 1 egg

Instructions

1. In a mixing bowl, whisk together the flour, cornmeal, sugar, salt, and baking powder.

2. Add the milk and egg. Whisk until smooth. The batter should be thicker than pancake batter but still pourable.

3. Heat a dry nonstick skillet or griddle over medium heat.

4. Pour a small ladle of batter and spread it into a circle about 5 to 6 inches wide.

5. Cook until bubbles form and the edges start to dry, then flip and cook for another minute or two until golden.

6. Serve warm with stewed meat, soup, or fresh local cheese.

Mindful Bite

Pan Bati teaches one of Aruba’s quiet lessons: the best things are simple and meant to be shared. Slow down, enjoy it warm from the pan, and if you’re lucky enough to be in Aruba, order it from a local eatery where it’s still made by hand.

Tip from a local: Save some for breakfast and eat it with some melty Gouda cheese. Imagine a pan bati grilled cheese! Yum!

Did You Know this about Pan Bati?

Before modern pans, Pan Bati was cooked on heated stones or metal plates placed over open flames. The “beaten” part of its name comes from the rhythmic sound of locals whisking the batter, a small everyday ritual that still carries a piece of island life.

Let us know! Are you going to make this at home? Tag us! @arubatourism