If you’re looking to add a tropical twist to your morning or brunch table, these Mango Pancakes are just the thing to wake up your taste buds! Fluffy, golden pancakes are studded with pockets of sweet, juicy mango, making every bite a delicious adventure. This dish is a sunny blend of classic comfort and fresh fruit, perfect when you need a little getaway from the ordinary. Trust me, once you try mango in your pancakes, you’ll never look at brunch the same way again!
Ingredients You’ll Need
All it takes is a handful of everyday pantry items and one irresistibly ripe mango to make Mango Pancakes shine. Each ingredient plays a role in making the pancakes fluffy, buttery, and bursting with fruity flair—you probably already have most of them on hand!
- All-purpose flour: This forms the structure and ensures your pancakes are soft but sturdy enough to hold the juicy mango bits.
- Sugar: Just a touch brings out the sweetness of the mango and lends a beautifully golden crust.
- Baking powder: The key to getting those pancakes to puff up into the perfect, fluffy texture.
- Salt: A pinch sharpens all the flavors and keeps the sweetness balanced, never cloying.
- Milk: Provides moisture, helping create a tender crumb—dairy or plant-based both work wonderfully.
- Egg: Binds everything together and adds richness for a classic diner-worthy pancake.
- Melted butter (plus more for cooking): For that warm, buttery flavor and delicately crisp edges.
- Vanilla extract: Rounds out the flavors with cozy floral notes that pair perfectly with mango.
- Ripe mango, peeled and diced: The star of the show! Make sure your mango is juicy and aromatic for maximum flavor.
- Optional maple syrup, whipped cream, and extra mango: Take your serving game up a notch—these are lovely finishing touches.
How to Make Mango Pancakes
Step 1: Gather and Mix Dry Ingredients
Start by whisking the flour, sugar, baking powder, and salt together in a mixing bowl. This ensures that your leavening agent—a.k.a. the baking powder—is distributed evenly, giving your pancakes their signature fluff. Don’t skip this step: it keeps clumps at bay and welcomes that perfect pancake texture every time.
Step 2: Whisk the Wet Ingredients
In a separate bowl, beat together the milk, egg, melted butter, and vanilla extract. This liquid mixture will infuse the batter with richness and just the right amount of aroma. Make sure your melted butter isn’t too hot, or it could scramble the egg—a quick whisk does the trick!
Step 3: Combine and Fold
Pour your wet mixture into the bowl of dry ingredients and gently stir just until you see the last streak of flour disappear. Overmixing is the enemy of fluffy Mango Pancakes, so aim for lumpy—not completely smooth—batter. Finally, fold in the diced mango with care so that every pancake gets a burst of fruit.
Step 4: Cook the Pancakes
Heat a nonstick skillet or griddle over medium. Brush or swirl a little butter onto the surface for a golden, flavorful crust. For each pancake, pour about 1/4 cup of batter onto the skillet. Watch for bubbles to form and the edges to look set, usually 2 to 3 minutes, then flip and cook until golden—about 1 to 2 minutes more. Keep going with the rest of your batter, adding more butter as needed to keep things beautifully crisp and golden.
Step 5: Serve and Enjoy
Transfer your warm Mango Pancakes to plates and finish them with a drizzle of maple syrup, a dollop of fluffy whipped cream, and extra cubes of ripe mango if you’re feeling festive. Serve right away for the full effect!
How to Serve Mango Pancakes
Garnishes
Dress up your Mango Pancakes with a mountain of fresh mango cubes, a snowy cloud of whipped cream, or even a scattering of toasted coconut flakes. A light dusting of powdered sugar adds café-style charm, and a drizzle of sweet maple syrup brings everything together.
Side Dishes
Pair your pancakes with crisp bacon or veggie sausages for a savory contrast, or add a side of Greek yogurt with berries to keep things bright and balanced. A platter of tropical fruit—think papaya, pineapple, or kiwi—makes breakfast feel like an island escape.
Creative Ways to Present
Stack those Mango Pancakes high for eye-catching brunch fun, or make mini pancakes for a bite-sized brunch buffet. Try rolling them up with whipped cream and extra mango inside—they’re a hit as “pancake rolls,” especially for kids (and kids at heart!).
Make Ahead and Storage
Storing Leftovers
If you happen to have any Mango Pancakes left (good luck!), let them cool completely before layering them between sheets of parchment in an airtight container. They’ll keep in the fridge for up to 3 days—just pop one out whenever you please for an instant treat.
Freezing
For longer storage, freeze pancakes in a single layer on a baking sheet, then transfer to a freezer-safe bag or container. They’ll last about two months without sacrificing texture or flavor. Perfect for busy mornings when you want something special in a snap!
Reheating
To bring Mango Pancakes back to life, pop them in the microwave for a quick 20–30 seconds per pancake, or warm a few at a time in the toaster oven. For a crowd, reheat them in a 300°F oven for about 10 minutes—just until heated through and fluffy.
FAQs
Can I use frozen mango instead of fresh?
Absolutely! Thaw the frozen mango chunks and pat them dry with a paper towel before folding into the batter. While fresh provides a slightly brighter flavor and texture, frozen works beautifully when mangoes aren’t in season.
What’s the best way to dice a mango?
Slice off the sides (the “cheeks”) of the mango, score the flesh in a crosshatch pattern without cutting through the skin, then push the skin upward to pop out the cubes. Slice off the cubes and you’re ready to go—no mess, all reward!
Can I make these Mango Pancakes gluten-free?
Yes, you can substitute the all-purpose flour with your favorite gluten-free blend. Look for one designed for baking to ensure your pancakes stay tender and fluffy. Just make sure your baking powder is gluten-free, too.
Is it possible to make the batter ahead of time?
You can mix the wet and dry ingredients separately the night before, then combine them right before cooking. For best texture, avoid combining everything too far in advance—it helps preserve those air bubbles that make pancakes rise.
What kind of milk works best in this recipe?
Whole milk makes the fluffiest, richest pancakes, but almond milk, oat milk, or coconut milk all make great dairy-free substitutions. Just pick your favorite for a custom twist—Mango Pancakes are wonderfully adaptable!
Final Thoughts
There’s something truly special about waking up to the vibrant flavors and colors of Mango Pancakes. They’re comforting, a little bit exotic, and so easy to love—whether for a quick weekday treat or a weekend brunch extravaganza. Give this recipe a try and you’ll have everyone asking for another stack!
Print
Mango Pancakes Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Delight your taste buds with these fluffy and fruity mango pancakes. Perfect for a tropical twist on your breakfast or brunch!
Ingredients
Dry Ingredients:
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients:
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter (plus more for cooking)
- 1 teaspoon vanilla extract
- 1 ripe mango, peeled and diced
Optional for Serving:
- Maple syrup
- Whipped cream
- Extra mango slices
Instructions
- Dry Ingredients: In a medium bowl, whisk together flour, sugar, baking powder, and salt.
- Wet Ingredients: In another bowl, combine milk, egg, melted butter, and vanilla. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the diced mango.
- Cooking: Heat a nonstick skillet over medium heat, coat with butter. Pour 1/4 cup of batter for each pancake. Cook until bubbles form, then flip and cook until golden. Repeat for remaining batter.
- Serving: Serve warm with maple syrup, whipped cream, and extra mango slices if desired.
Notes
- Use very ripe mangoes for the best flavor and texture.
- For a dairy-free version, substitute milk with a plant-based alternative and use oil instead of butter.
- Pancakes freeze well for quick breakfasts.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 290
- Sugar: 10 g
- Sodium: 240 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 55 mg
