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
Scale
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
