Name: Mango Pancakes
Prep time: 10 min
Cook time: PT-484272H6M22S
Total time: 20 min
Cuisine: Tropical
Ingredients: 1 1/2 cups all-purpose flour; 2 teaspoons baking powder; 2 tablespoons sugar; 1/2 teaspoon salt; 1 cup milk; 2 eggs; 1 cup fresh mango (or mango puree); 2 tablespoons butter (for the batter and cooking); 1 teaspoon vanilla extract

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If you’re looking to elevate your pancake game, these Mango Pancakes are just what you need! Light, fluffy, and bursting with the sweet and tropical flavor of fresh mango, they’re the perfect breakfast treat for any day. Whether you’re enjoying them as a special weekend breakfast or simply craving something sweet, these pancakes will make your mornings feel like a vacation.

Why You’ll Love This Recipe?

Mango pancakes are a refreshing twist on the classic breakfast favorite. The ripe, juicy mango adds a burst of flavor that’s both sweet and tangy, and it pairs wonderfully with the soft, fluffy texture of the pancakes. Plus, these pancakes are easy to make, and you can enjoy them with minimal effort, making them a perfect way to start the day. The bright mango flavor will transport you straight to a tropical paradise!

Ingredients

Here’s a preview of the ingredients. For the full list, keep reading below!

All-purpose flour
Baking powder
Sugar
Salt
Milk
Eggs
Fresh mango (or mango puree)
Butter (for the batter and cooking)
Vanilla extract

Want the full list with measurements? You’ll find it below!

Directions

Step 1: Prepare the Mango

If you’re using fresh mango, peel and chop it into small chunks. Mash half of the mango with a fork or blend it in a food processor until smooth to make a mango puree. The other half can be kept in chunks for a nice texture in your pancakes.

Step 2: Make the Pancake Batter

In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt. In a separate bowl, beat the eggs and add the milk, melted butter, and vanilla extract. Stir in the mango puree until well combined. Then, fold in the chopped mango chunks. Mix until everything is just combined; be careful not to overmix.

Step 3: Cook the Pancakes

Heat a non-stick skillet or griddle over medium heat and lightly grease with butter. Once the pan is hot, scoop about 1/4 cup of batter onto the skillet for each pancake. Cook for about 2-3 minutes, or until bubbles start to form on the surface and the edges look set. Flip the pancakes and cook for another 1-2 minutes until golden brown and cooked through.

Step 4: Serve and Enjoy

Remove the pancakes from the skillet and serve them warm with your favorite toppings. A drizzle of maple syrup, a dusting of powdered sugar, or even a few extra mango chunks will make these pancakes even more irresistible.

Expert Tips and Tricks

Use Ripe Mango: For the best flavor, make sure your mango is ripe. It should be soft to the touch but not mushy. The sweetness of a ripe mango will really shine through in the pancakes.
Don’t Overmix: When you combine the wet and dry ingredients, mix until just combined. Overmixing can lead to tough pancakes.
Keep Pancakes Warm: If you’re making a large batch, keep the cooked pancakes warm in the oven at a low temperature (around 200°F or 90°C) while you cook the rest.

Recipe Variations and Possible Substitutions

Add Coconut: For a true tropical feel, try adding shredded coconut to the batter or sprinkle it on top as a garnish.
Vegan Version: Use a plant-based milk like almond or oat milk, and substitute the eggs with a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water).
Mango and Banana: For added flavor, you can combine mango with mashed banana in the batter for a sweet, creamy twist.

Serving and Pairing Suggestions

These Mango Pancakes are delicious on their own, but you can pair them with a side of fresh fruit like strawberries or pineapple for an extra fruity breakfast. They also go wonderfully with a cup of freshly brewed coffee or a tropical smoothie. For a more indulgent treat, add a dollop of whipped cream or a drizzle of coconut cream on top.

Storage and Reheating Tips

If you have leftover pancakes, store them in an airtight container in the fridge for up to 3 days. To reheat, simply microwave them for about 20-30 seconds or place them in a preheated oven at 350°F (175°C) for about 5 minutes. You can also freeze pancakes for up to 2 months. Just wrap them tightly in plastic wrap and place them in a freezer-safe bag.

4 FAQs

Can I use frozen mango for this recipe?
Yes! Frozen mango works perfectly. Just make sure to thaw it completely and drain any excess liquid before using it in the recipe.
Can I make the batter ahead of time?
Yes, you can prepare the batter the night before and store it in the fridge. Just give it a quick stir before cooking in the morning.
Can I add other fruits to these pancakes?
Absolutely! You can mix in blueberries, raspberries, or even a few banana slices for added variety and flavor.
Why are my pancakes too dense?
Dense pancakes are often caused by overmixing the batter or using too much flour. Be sure to mix the ingredients just until combined, and measure your flour accurately for the best texture.

Conclusion

These Mango Pancakes are a delicious and tropical twist on a breakfast classic. The sweetness of the mango, combined with the fluffy texture of the pancakes, makes for a breakfast that’s both satisfying and refreshing. Whether you’re treating yourself or serving them to family and friends, these pancakes are sure to bring a smile to everyone’s face. Enjoy every bite of this sunshine-filled breakfast!

Mango Pancakes

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Author: Emily
Prep Time: 10 minutes
Cook Time: 10-12 minutes
Total Time: 20 minutes
Yield: 4 servings 1x
Category: Breakfast
Method: Stovetop
Cuisine: Tropical
Diet: Vegetarian

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Description

These Mango Pancakes are light, fluffy, and bursting with fresh mango flavor. Perfect for breakfast or brunch, they offer a refreshing twist on the classic pancake, transporting you to a tropical paradise with each bite.

Instructions

Prepare the Mango
If using fresh mango, peel and chop it into small chunks. Mash half of the mango with a fork or blend it in a food processor until smooth. Keep the other half in chunks for texture.
Make the Pancake Batter
In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt. In a separate bowl, beat the eggs, then add the milk, melted butter, and vanilla extract. Stir in the mango puree and fold in the chopped mango chunks. Mix until just combined.
Cook the Pancakes
Heat a non-stick skillet over medium heat and grease it lightly with butter. Scoop about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles start to form on the surface, then flip and cook for another 1-2 minutes until golden brown.
Serve and Enjoy
Remove the pancakes from the skillet and serve warm with your favorite toppings, such as maple syrup, powdered sugar, or extra mango chunks.

Notes

Use Ripe Mango: The flavor of a ripe mango is essential for the best pancakes.
Don’t Overmix: Overmixing the batter can lead to dense pancakes, so stir just until combined.
Keep Pancakes Warm: If making multiple pancakes, keep them warm in a low-temperature oven (200°F or 90°C).