If you’re looking to brighten up your breakfast routine, Mango Pancakes are about to become your new favorite recipe. Fluffy, golden pancakes studded with sweet, juicy mango pieces deliver a burst of tropical flavor in every bite, making them a hit for both kids and grown-ups alike. The combination of creamy yogurt, ripe mango, and a hint of vanilla creates a pancake that’s not only light and tender but also downright irresistible. Whether you’re treating yourself on a lazy weekend or impressing brunch guests, these Mango Pancakes promise a delightful start to any day.

Ingredients You’ll Need

The magic of Mango Pancakes is in their simplicity—each ingredient is carefully chosen to add a special touch, whether it’s fluffiness, sweetness, or a pop of color. Let’s take a closer look at what you’ll need and why every item matters.

All-purpose flour: The backbone of your pancakes, giving them structure and a perfect, tender crumb.
Granulated sugar: Just enough to sweeten the batter and enhance the natural flavors of the mango.
Baking powder: Ensures your pancakes rise beautifully and stay light and airy.
Baking soda: Works with the yogurt or sour cream for extra lift and softness.
Salt: Balances the sweetness and brings all the flavors together.
Milk: Adds moisture and keeps the batter smooth; whole or 2% milk both work well.
Plain yogurt or sour cream: The secret to extra-tender pancakes and a subtle tang that complements the mango.
Large egg: Binds everything and helps create that classic pancake texture.
Melted butter or oil: Adds richness and keeps the pancakes moist.
Vanilla extract: A splash for warmth and depth—plus it just smells heavenly as the pancakes cook.
Diced ripe mango: The star of the show! Fresh, sweet mango brings vibrant color and juicy bites throughout.
Extra mango for topping: For an extra burst of fruitiness and beautiful presentation.
Butter or oil for cooking: Helps achieve that perfectly golden, slightly crisp exterior.

How to Make Mango Pancakes

Step 1: Mix the Dry Ingredients

Start by grabbing a large bowl and whisking together the flour, sugar, baking powder, baking soda, and salt. This step ensures all your leaveners and seasonings are evenly distributed, making for consistently fluffy pancakes in every batch.

Step 2: Combine the Wet Ingredients

In a separate bowl, whisk the milk, yogurt (or sour cream), egg, melted butter, and vanilla extract until the mixture is completely smooth. The yogurt not only adds a wonderful tang but also gives the pancakes their signature soft, moist texture.

Step 3: Make the Batter

Pour the wet mixture into the bowl with your dry ingredients. Stir gently—just until everything is combined. Don’t worry if the batter looks a bit lumpy; overmixing is the enemy of fluffy pancakes! Finally, fold in the diced mango, being careful to distribute the fruit without smashing it.

Step 4: Cook the Pancakes

Heat a nonstick skillet or griddle over medium heat and lightly grease it with butter or oil. Scoop about 1/4 cup of batter per pancake onto the hot surface. Let them cook for 2 to 3 minutes, until you spot bubbles forming on top and the edges start to look set. Flip and cook for another 1 to 2 minutes, until both sides are golden and the pancakes are cooked through. Repeat with the remaining batter, re-greasing the skillet as needed.

Step 5: Serve Warm

Plate your Mango Pancakes while they’re still warm, piling them high and topping with extra fresh mango. For a finishing touch, drizzle with maple syrup, honey, or a generous dollop of whipped cream—whatever makes your breakfast heart sing.

How to Serve Mango Pancakes

Garnishes

Garnishing your Mango Pancakes is the fun part! Extra cubes of ripe mango on top are a must, but you can also add a sprinkle of shredded coconut, a scattering of toasted nuts, or even a dusting of powdered sugar. If you love a bit of creaminess, a swirl of whipped cream or a scoop of vanilla ice cream can turn these pancakes into a decadent brunch treat.

Side Dishes

These pancakes pair wonderfully with fresh fruit salads, crispy bacon, or a tangy yogurt parfait for a complete breakfast. If you want to lean into the tropical vibes, serve alongside pineapple slices or a refreshing citrus salad. For something heartier, scrambled eggs or breakfast sausage make a delicious contrast.

Creative Ways to Present

Take your Mango Pancakes up a notch by stacking them high and drizzling with a warm mango sauce or coulis. For a brunch buffet, cut the pancakes into mini wedges and serve with skewers and assorted toppings. Or, layer pancakes and lightly sweetened whipped cream in a trifle glass for an eye-catching, parfait-style presentation.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Mango Pancakes, allow them to cool completely before storing. Stack them with parchment between each pancake, then place in an airtight container in the fridge. They’ll stay fresh for up to 3 days, ready for a speedy breakfast or snack.

Freezing

Mango Pancakes freeze surprisingly well! Lay them out in a single layer on a baking sheet and freeze until solid, then transfer to a zip-top bag or airtight container. They’ll keep for up to 2 months—just be sure to separate with parchment to prevent sticking.

Reheating

To reheat, simply pop the pancakes in the microwave for 20–30 seconds, or warm them in a toaster or oven at 300°F until heated through. For the best texture, avoid reheating directly from frozen; let them thaw overnight in the fridge first.

FAQs

Can I use frozen mango for Mango Pancakes?

Absolutely! Just make sure to thaw the mango and drain off any excess juice before folding it into the batter. This helps prevent the pancakes from becoming soggy.

What kind of yogurt works best?

Plain Greek yogurt or regular yogurt both work beautifully. Greek yogurt gives a slightly thicker, richer pancake, while regular yogurt creates a lighter, fluffier texture. Both are winners!

Are Mango Pancakes gluten-free?

As written, this recipe uses all-purpose flour and is not gluten-free. However, you can substitute with your favorite 1:1 gluten-free flour blend—just keep an eye on the texture and adjust the milk if needed.

Can I make the batter ahead of time?

It’s best to cook Mango Pancakes fresh for the fluffiest results, but you can mix the dry and wet ingredients separately the night before. Combine them just before cooking, fold in the mango, and you’re good to go!

What toppings go best with Mango Pancakes?

Besides extra fresh mango, Maple syrup, honey, whipped cream, toasted coconut, or a drizzle of sweetened condensed milk all make fantastic toppings. Don’t be afraid to get creative—anything that pairs well with mango is fair game!

Final Thoughts

There’s just something magical about starting your day with Mango Pancakes—their sunny flavor and fluffy texture are guaranteed to brighten anyone’s morning. Whether you’re a seasoned pancake lover or new to tropical twists, this recipe is a must-try. Gather your ingredients, invite your favorite people, and let the mango magic begin!

Mango Pancakes Recipe

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4.6 from 16 reviews

Author: admin
Total Time: 25 minutes
Yield: 6 pancakes 1x
Diet: Vegetarian

Print Recipe

Description

Delight in these fluffy mango pancakes, a tropical twist on a breakfast classic. Made with ripe mangoes folded into a tender batter, these pancakes offer a perfect balance of sweetness and lightness, ideal for a refreshing morning meal or a special brunch treat.

Ingredients

Scale

Dry Ingredients

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

Wet Ingredients

3/4 cup milk
1/4 cup plain yogurt or sour cream
1 large egg
2 tablespoons melted butter or oil
1 teaspoon vanilla extract

Fruit

3/4 cup diced ripe mango (plus extra for topping)

For Cooking

Butter or oil for cooking

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Instructions

Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
Combine Wet Ingredients: In a separate bowl, whisk the milk, plain yogurt or sour cream, egg, melted butter or oil, and vanilla extract until smooth and fully incorporated.
Make the Batter: Pour the wet mixture into the bowl with the dry ingredients and stir gently until just combined. Avoid overmixing to keep the pancakes tender. Then, carefully fold in the diced ripe mango pieces.
Preheat Skillet: Heat a nonstick skillet or griddle over medium heat and lightly grease it with butter or oil to prevent sticking.
Cook Pancakes: Scoop about 1/4 cup of batter per pancake onto the hot surface. Cook for 2 to 3 minutes, or until bubbles start to appear on the surface and the edges begin to look set.
Flip and Finish Cooking: Carefully flip the pancakes and cook for an additional 1 to 2 minutes until golden brown and cooked through.
Repeat and Serve: Continue cooking the remaining batter the same way. Serve the warm pancakes topped with extra diced mango and your favorite syrup, honey, or whipped cream if desired.

Notes

For a tropical twist, add shredded coconut or a splash of lime juice to the batter for extra flavor.
If using frozen mango, ensure it is fully thawed and drained of excess liquid before folding into the batter to avoid sogginess.
To keep cooked pancakes warm, place them on a baking sheet in a low oven (around 200°F) until all are ready to serve.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Stovetop
Cuisine: American, Tropical