Name: Mango Pancakes Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Tropical
Ingredients: 1 cup all-purpose flour; 1 tablespoon granulated sugar; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 3/4 cup buttermilk; 1/4 cup milk; 1 large egg; 2 tablespoons melted butter; 1 teaspoon vanilla extract; 1 cup ripe mango, peeled and finely diced, plus extra for topping; butter or oil for cooking

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If you’ve ever dreamed of a sunny breakfast bursting with color, Mango Pancakes are the tropical treat your morning routine is missing. They combine fluffy, golden pancakes with juicy pockets of ripe mango, making each bite taste like a vacation on a plate. This recipe is as delightful to eat as it is easy to make, promising a stack that looks gorgeous and delivers on bright, fruity flavor. Whether you’re indulging in a slow weekend brunch or adding sunshine to a weekday, Mango Pancakes will bring smiles all around.

Ingredients You’ll Need

The beauty of Mango Pancakes lies in the way simple pantry staples pair with lush, fresh mangoes to create a breakfast that feels utterly special. Every ingredient plays a part, contributing to the tender crumb, sweet aroma, and of course, that signature pop of mango.

All-purpose flour: The foundation of your pancakes, it gives them structure without weighing them down.
Granulated sugar: Just enough sweetness to let the mango shine without overpowering it.
Baking powder: Adds fluffiness by helping the pancakes rise beautifully.
Baking soda: Reacts with the buttermilk for even more lift and tenderness.
Salt: Balances flavors and enhances the overall taste of every bite.
Buttermilk: The secret to tangy, melt-in-your-mouth soft pancakes.
Milk: Loosens the batter just right, keeping the texture smooth and pourable.
Large egg: Pampers the pancakes with richness and binds everything together.
Melted butter: Lends a delicious buttery taste and keeps pancakes moist.
Vanilla extract: Brings a fragrant, sweet undertone that sings alongside mango.
Ripe mango (peeled and finely diced): The star ingredient—choose a ripe, aromatic mango for best flavor.
Extra mango for topping: A joyful finishing touch that makes every serving irresistible.
Butter or oil for cooking: Ensures your pancakes get that dreamy golden-brown exterior.

How to Make Mango Pancakes

Step 1: Mix the Dry Ingredients

Start by grabbing a large mixing bowl and whisk together the flour, sugar, baking powder, baking soda, and salt. This not only guarantees even distribution, but it also helps break up any flour clumps, setting you up for the fluffiest Mango Pancakes possible.

Step 2: Combine the Wet Ingredients

In a separate smaller bowl, whisk the buttermilk, milk, egg, melted butter, and vanilla extract until everything merges into a smooth, creamy mixture. This wet blend will bring moisture, richness, and those lovely undertones of vanilla to the pancakes.

Step 3: Bring Everything Together

Pour the wet ingredients into the bowl of dry, stirring gently with a spatula or wooden spoon. You’re aiming for a batter that’s just combined—small lumps are totally fine! Overmixing leads to tough pancakes, so keep it tender and gentle.

Step 4: Fold in the Mango

Now for the fun part—fold in the diced mango. Be tender and loving here to avoid mashing up the fruit too much. You want beautiful, juicy pieces throughout your Mango Pancakes for that signature burst of tropical flavor in every forkful.

Step 5: Cook the Pancakes

Preheat a non-stick skillet or griddle over medium heat and brush it lightly with butter or oil. Scoop about 1/4 cup of batter for each pancake and pour onto the hot surface. Let them cook until bubbles appear on the surface and edges look set, about 2 to 3 minutes. Flip with a gentle hand, then cook another 1 to 2 minutes until gloriously golden and cooked through. Repeat with the rest of the batter, greasing as needed.

Step 6: Serve and Enjoy

Slide those fluffy, fruit-speckled pancakes onto plates while they’re still warm. Add an extra flurry of diced mango on top, and drizzle with syrup or add a dollop of whipped cream for the full celebration of flavors Mango Pancakes deserve.

How to Serve Mango Pancakes

Garnishes

The perfect garnish for Mango Pancakes starts with extra ripe mango cubes—the brighter and juicier, the better! You can also shower them with toasted coconut flakes, a dusting of powdered sugar, or a swirl of mango purée for added drama and flavor. A light drizzle of honey or syrup brings out the natural sweetness and ties everything together beautifully.

Side Dishes

Mango Pancakes shine alongside fresh fruit salads, creamy Greek yogurt sprinkled with a hint of lime zest, or even a pile of crisp bacon for contrast. If you want to keep the tropical theme going strong, serve with a cool smoothie or coconut water on the side. It’s all about complementing the bright, sunny flavor of the pancakes.

Creative Ways to Present

Try stacking Mango Pancakes tall with alternating layers of whipped cream or coconut cream, or arrange them in playful mini stacks for brunch parties. For a show-stopping touch, roll small pancakes around strips of mango as you might with crepes, then dust with coconut and serve on a platter—perfect finger food for any morning gathering!

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Mango Pancakes (lucky you!), let them cool completely before storing. Place them in an airtight container with parchment between each one so they don’t stick together. Pop the container into the fridge and they’ll stay fresh for up to three days—ideal for quick breakfasts on busy mornings.

Freezing

To freeze your Mango Pancakes, arrange them in a single layer on a lined baking sheet and freeze until firm. Once frozen, transfer to a freezer-safe bag or container, separating layers with parchment paper. They’ll keep their flavor and texture for up to two months, ready to be revived for a tropical breakfast anytime.

Reheating

For the best results, reheat Mango Pancakes in a 325F oven for about 5-8 minutes, or until warm and fluffy. You can also pop them in a toaster or gently microwave in 20-second bursts. Be sure not to overdo it, so the mango pieces stay plump and juicy.

FAQs

Can I use frozen mango for Mango Pancakes?

Absolutely! Just be sure to thaw and drain the diced frozen mango well before adding it to your batter, so you don’t introduce excess moisture that could weigh down your pancakes.

What can I use instead of buttermilk?

If you don’t have buttermilk handy, make a quick substitute by stirring one teaspoon of lemon juice or vinegar into 3/4 cup milk. Let it sit for five minutes and you’ll have a tangy alternative ready for your Mango Pancakes.

Can these pancakes be made gluten-free?

Yes! Swap the all-purpose flour for your favorite gluten-free baking mix (make sure it contains a binder like xanthan gum) and proceed as usual. The pancakes will still be plenty fluffy and the mango flavor will shine through.

Should I peel the mango first?

Definitely peel your mango before dicing. The skin is tough and fibrous, and you want only soft, succulent mango bits melting into your Mango Pancakes.

Can I use other fruit with mango?

Of course! Pineapple, banana, or shredded coconut all play nicely with mango in these pancakes. Just make sure not to overload the batter to avoid losing that iconic pancake fluffiness.

Final Thoughts

There’s nothing quite like the burst of sunshine that Mango Pancakes bring to the breakfast table. If you’re looking to make your mornings sweeter, a stack of these golden, fruit-filled pancakes is sure to do the trick. Give them a try and let every bite whisk you away to a tropical paradise, right from the comfort of home!

Mango Pancakes Recipe

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4.6 from 13 reviews

Author: admin
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Enjoy a taste of the tropics with these delicious mango pancakes. Fluffy, flavorful, and easy to make, they’re perfect for a special breakfast or brunch treat.

Ingredients

Scale

Dry Ingredients:

1 cup all-purpose flour
1 tablespoon granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Wet Ingredients:

3/4 cup buttermilk
1/4 cup milk
1 large egg
2 tablespoons melted butter
1 teaspoon vanilla extract

Additional:

1 cup ripe mango, peeled and finely diced, plus extra for topping
butter or oil for cooking

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Instructions

Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Wet Ingredients: In a separate bowl, whisk the buttermilk, milk, egg, melted butter, and vanilla until smooth.
Combine: Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix. Gently fold in the diced mango.
Cook: Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2 to 3 minutes. Flip and cook for another 1 to 2 minutes until golden brown and cooked through.
Serve: Repeat with remaining batter. Serve warm topped with extra diced mango, syrup, or a dollop of whipped cream if desired.