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
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.
Notes
- For added flavor, use mango purée in place of some of the milk or stir in shredded coconut.
- If using canned mango, be sure to drain it well.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Tropical, American
Nutrition
- Serving Size: 2 pancakes
- Calories: 260
- Sugar: 10g
- Sodium: 310mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg
