Mango Pancakes Recipe
If you’re dreaming of a breakfast that’s as sunny and bright as a tropical morning, Mango Pancakes are about to make all your wishes come true. Imagine gently golden pancakes, studded with juicy, sweet mango pieces, stacked high and ready to soak up maple syrup or billows of whipped cream. These pancakes are soft, delightfully fluffy, and each bite melts in your mouth with bursts of mango flavor. Whether you’re treating someone special or just giving yourself a little morning luxury, Mango Pancakes are a joyful and utterly delicious way to start the day.
Ingredients You’ll Need
Every ingredient in this recipe has a job to do, building the fluffy base and vibrant fruitiness that make Mango Pancakes something truly unforgettable. Fresh, simple staples come together for maximum flavor and the easiest tropical breakfast ever—here’s what you’ll want to gather:
- All-purpose flour: The foundation for soft, tender pancakes with perfect structure.
- Sugar: Adds just the right amount of sweetness to highlight the mango and balance the tanginess from the buttermilk.
- Baking powder: Key for getting a lift and that pillowy texture everyone loves.
- Baking soda: Works with the buttermilk to create extra fluff and a subtle tang.
- Salt: Enhances all the other flavors without making the pancakes taste salty.
- Buttermilk: Gives that signature tang and tenderness, making each bite melt-in-your-mouth.
- Milk: Loosens the batter just enough so it’s easy to scoop and pour, ensuring tender results.
- Large egg: Binds everything together and enriches the pancakes for a custardy finish.
- Melted butter (plus more for cooking): Provides richness, flavor, and those perfectly golden edges.
- Vanilla extract: Lends a sweet, creamy note that complements the mango beautifully.
- Ripe mango (peeled and diced small or mashed): The superstar here—choose sweet, fragrant mango for pops of freshness in every bite.
- Optional toppings: extra mango, whipped cream, maple syrup: Take your Mango Pancakes over the top with these irresistible finishing touches.
How to Make Mango Pancakes
Step 1: Mix the Dry Ingredients
Start by grabbing a large mixing bowl. Whisk together the flour, sugar, baking powder, baking soda, and salt. This light and even mixing sets you up for cloud-like pancakes and ensures every bite delivers the right texture. It also helps distribute the leaveners, giving your Mango Pancakes that irresistible fluff.
Step 2: Combine the Wet Ingredients
In a separate bowl, whisk together the buttermilk, milk, egg, melted butter, and vanilla extract until smooth. This mixture brings all the richness and flavor layers that make these pancakes memorable. The melted butter and vanilla add warmth, the buttermilk provides tang, and the egg brings everything together.
Step 3: Blend Wet and Dry Mixtures
Pour the wet ingredients into the dry ingredients. Using a spatula or wooden spoon, gently stir until everything is just combined. Some lumps are perfectly fine—overmixing is the enemy of fluff! You’re aiming for a thick, spoonable batter that promises tender Mango Pancakes.
Step 4: Fold in the Mango
Gently fold in your diced or mashed ripe mango, distributing those jewel-like chunks throughout the batter. This is what gives Mango Pancakes their signature bites of sun-kissed sweetness. The mango will soften and almost caramelize as the pancakes cook, so every forkful bursts with tropical flavor.
Step 5: Rest the Batter
Let the batter rest for 5–10 minutes while you preheat your skillet or griddle. This short pause helps the flour fully hydrate and the leaveners get ready to do their magic. You’ll be rewarded with extra-fluffy pancakes!
Step 6: Cook the Pancakes
Place a nonstick skillet or griddle over medium heat and add a dab of butter. Once it’s hot and shimmering, scoop 1/4 cup of batter for each pancake. Cook for 2–3 minutes, until you see bubbles forming at the edges, then gently flip and cook for 1–2 minutes more. The goal: deeply golden, perfectly cooked Mango Pancakes that are soft inside with just a hint of crisp on the outside.
Step 7: Serve and Enjoy
Stack your fresh pancakes high and dress them up however you like—extra mango, a swirl of whipped cream, and a drizzle of pure maple syrup are all encouraged! Mango Pancakes are best served warm for maximum coziness and flavor.
How to Serve Mango Pancakes
Garnishes
Garnishing Mango Pancakes is a creative moment you should savor—think juicy diced mango, fluffy clouds of whipped cream, a sprinkle of toasted coconut, or a dusting of powdered sugar. A dash of lime zest can also perk things up and balance all that sweetness.
Side Dishes
For a beautiful brunch spread, serve your Mango Pancakes alongside crispy bacon, savory scrambled eggs, or a bright fruit salad. They also pair well with a tropical smoothie for the ultimate sunny breakfast.
Creative Ways to Present
For a fun twist, cut the pancakes into mini stacks and skewer with mango cubes for easy party bites. Or, layer them with whipped cream in a parfait glass for a striking and decadent brunch dessert. Don’t be shy about getting artistic with your Mango Pancakes—presentation makes every meal feel like a celebration!
Make Ahead and Storage
Storing Leftovers
If you end up with leftover Mango Pancakes (lucky you!), let them cool to room temperature before stacking with parchment paper in between. Store in an airtight container in the fridge for up to 3 days—they’ll still taste delightfully tropical the next morning.
Freezing
These pancakes freeze beautifully! Simply arrange cooled Mango Pancakes in a single layer, separated by parchment or wax paper, and slide into a zip-top bag. They’ll keep their flavor and texture for up to 2 months in the freezer, making mango magic just minutes away whenever you crave them.
Reheating
To bring your Mango Pancakes back to life, reheat them gently in the microwave in 15–20 second bursts or warm them on a low oven rack (covered with foil to keep them moist). They’ll taste nearly as good as straight from the skillet!
FAQs
Can I use canned mango or mango puree?
Absolutely! If fresh mango isn’t available, canned mango or a good-quality mango puree will work nicely. Just make sure to drain any excess juice or syrup to keep the batter from getting too runny.
What makes these pancakes so fluffy?
A combination of buttermilk, leaveners (baking powder and soda), and letting the batter rest gives Mango Pancakes their soft, lofty texture. Mixing gently and not overworking the batter is the secret to those dreamy results.
Can I make this recipe gluten-free?
Yes! Substitute your favorite 1:1 gluten-free flour blend for the all-purpose flour. Make sure all other ingredients (especially the baking powder and vanilla) are certified gluten-free if you need it to be celiac-safe.
How do I know when the pancakes are done cooking?
You’ll know it’s time to flip when bubbles form on the surface and the edges look set. After flipping, another 1–2 minutes will finish them—look for a deep golden underside and a springy texture.
Can I double or halve this recipe?
Definitely! This recipe scales up or down beautifully, so you can make a small batch for one or double it for a crowd. Just keep an eye on your batter consistency and enjoy as many Mango Pancakes as you like.
Final Thoughts
Biting into a fresh stack of Mango Pancakes is like giving yourself a mini-vacation, right at the breakfast table. Whether you’re feeding a crowd or simply brightening up an ordinary morning, I can’t wait for you to experience just how cheerful, easy, and downright irresistible this recipe is. Grab some mangos and get that skillet ready—you’re about to have a new breakfast favorite!
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Mango Pancakes Recipe
- Total Time: 25 minutes
- Yield: 6 pancakes 1x
- Diet: Vegetarian
Description
Fluffy and tropical, these Mango Pancakes are a delightful twist on a classic breakfast favorite. Loaded with juicy mango pieces, these pancakes are bursting with fruity flavor and perfect for a leisurely weekend brunch.
Ingredients
Dry ingredients:
- 1 cup all-purpose flour
- 2 tablespoons 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 (plus more for cooking)
- 1 teaspoon vanilla extract
Add-ins:
- 1 cup ripe mango (peeled and diced small or mashed)
- Optional toppings: extra mango, whipped cream, maple syrup
Instructions
- Dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Wet ingredients: In a separate bowl, mix the buttermilk, milk, egg, melted butter, and vanilla extract until well combined.
- Combine: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Fold in the diced or mashed mango.
- Rest and cook: Let the batter rest for 5–10 minutes while you preheat a non-stick skillet or griddle over medium heat. Cook pancakes for 2–3 minutes on each side until golden brown.
- Serve: Serve warm with extra mango, whipped cream, or maple syrup as desired.
Notes
- You can use canned mango puree instead of fresh mango if needed.
- For fluffier pancakes, avoid overmixing the batter.
- These pancakes freeze well—layer with parchment paper and store in a zip-top bag.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Tropical, American
Nutrition
- Serving Size: 1 pancake
- Calories: 160
- Sugar: 6g
- Sodium: 220mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
