If you’re craving a breakfast that feels like a tropical getaway on your plate, this Mango Pancakes Recipe is your new best friend. Fluffy, tender pancakes studded with bursts of sweet, juicy mango provide a delightful balance of fruity freshness and comforting warmth. Perfect for a weekend brunch or a special treat, this dish combines simple pantry staples with the vibrant flavor of ripe mango to create a stack of pancakes that will brighten your morning and lift your spirits.

Ingredients You’ll Need

Gathering the right ingredients is the first step to creating these mouthwatering mango pancakes. Each element plays a crucial role in ensuring the pancakes are light, flavorful, and have that perfect golden hue.

1 1/2 cups all-purpose flour: The sturdy base that gives the pancakes structure and fluffiness.
2 tablespoons sugar: Adds a gentle sweetness that balances the mango’s tartness.
2 teaspoons baking powder: Helps the pancakes rise beautifully and stay airy.
1/2 teaspoon baking soda: Works with the acid in the batter for an extra fluffy texture.
1/4 teaspoon salt: Enhances all the other flavors, making everything taste more vibrant.
1 teaspoon cinnamon (optional): Adds a subtle warmth and depth to the pancake batter.
1 large egg: Binds the ingredients and adds richness for a tender crumb.
1 cup milk (or non-dairy milk): Creates the perfect batter consistency and adds moisture.
2 tablespoons unsalted butter, melted: Provides a buttery richness and keeps pancakes moist.
1 teaspoon vanilla extract: Infuses the batter with a sweet, fragrant undertone that pairs wonderfully with mango.
1/4 cup coconut milk (optional): Gives an extra tropical flair, amplifying the mango’s exotic vibe.
1 ripe mango, peeled, pitted, and chopped: The star of the show, bringing juicy sweetness and vibrant color.
Fresh mango slices: For garnishing and an extra hit of fresh fruit with every bite.
Maple syrup or honey: Naturally sweet toppings that complement the mango without overpowering it.
Whipped cream (optional): Adds light creaminess and indulgence.
Shredded coconut (optional): Brings texture and enhances the tropical flavor profile.
Mint leaves (optional): A fresh, bright finish that brightens the whole dish.

How to Make Mango Pancakes Recipe

Step 1: Prepare the Dry Ingredients

Start by whisking together the all-purpose flour, sugar, baking powder, baking soda, salt, and cinnamon (if you’re using it) in a large bowl. This dry mix is your foundation, and combining these ingredients well ensures your pancakes rise evenly and have a tender texture.

Step 2: Mix the Wet Ingredients

In a separate bowl, beat the egg with the milk, melted butter, vanilla extract, and coconut milk if you choose to add it. This mixture brings moisture and flavor, making the batter irresistible and rich.

Step 3: Combine Wet and Dry Ingredients

Pour the wet mixture into the bowl with the dry ingredients and gently stir to combine. It’s important not to overmix here—some lumps are perfectly fine. Overworking the batter can make the pancakes tough, so gently fold until just blended. If the batter feels too thick, add a splash more milk to get it to the right pourable consistency.

Step 4: Fold in the Mango Pieces

Now for the best part: carefully fold in the diced mango chunks. These little pops of juicy fruit will burst through the pancakes as they cook, adding a fresh, tropical sweetness that makes this Mango Pancakes Recipe truly special.

Step 5: Cook the Pancakes

Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil. For each pancake, pour roughly 1/4 cup of batter onto the surface. Cook for 2 to 3 minutes until you see bubbles forming on the top, then flip and cook for another 1 to 2 minutes until golden brown on both sides. Repeat with the remaining batter, adding butter or oil as needed to prevent sticking.

Step 6: Serve and Enjoy!

Stack your lovely pancakes on a plate and prepare for the fun part—adding your favorite toppings. Whether you keep it simple or dress them up, these mango pancakes are guaranteed to please.

How to Serve Mango Pancakes Recipe

Garnishes

Fresh mango slices naturally top the stack beautifully, adding color and an extra hit of fruity freshness. A drizzle of maple syrup or honey complements the sweetness without overpowering the mango. For a luscious treat, add a dollop of whipped cream and a sprinkle of shredded coconut for that island vibe. Finally, a scattering of mint leaves adds a perfect hint of brightness to each bite.

Side Dishes

Mango pancakes pair wonderfully with a refreshing fruit salad, enhancing the tropical flavor theme. You could also serve them alongside crispy bacon or sausage to add a savory contrast, making your brunch well-rounded and satisfying. For a lighter option, a small bowl of Greek yogurt with a sprinkle of granola fits right in with the breakfast festivities.

Creative Ways to Present

Layer your pancakes with alternating mango slices and whipped cream for a stunning visual and flavor contrast. You can also make mini pancake stacks on skewers, alternating pancake rounds with fresh mango chunks—a fun and easy way to impress guests. Another idea is to lightly caramelize mango slices with a little honey in a pan, then use these luscious pieces as a fancy topping that elevates the entire dish.

Make Ahead and Storage

Storing Leftovers

If you have any leftover pancakes, store them in an airtight container in the refrigerator. They’ll stay fresh for up to 2 days, making a quick and delicious breakfast or snack on busy mornings.

Freezing

To extend the shelf life, freeze your leftover mango pancakes by layering them between sheets of parchment paper and placing the stack in a freezer-safe bag or container. They freeze wonderfully and can be stored for up to 2 months.

Reheating

Reheat frozen or refrigerated pancakes on a skillet over medium heat until warmed through, or pop them briefly in the microwave for convenience. Heating them gently ensures they remain tender and fluffy—just like freshly made.

FAQs

Can I use frozen mango instead of fresh?

Absolutely! Frozen mango works well, especially if you thaw it first and drain any excess juice to avoid making the batter too wet. Just fold it in as you would fresh mango for a convenient and tasty alternative.

Is it necessary to add cinnamon?

Nope, cinnamon is completely optional. It adds a subtle warmth and complements the mango’s sweetness, but your pancakes will still taste amazing without it.

Can I make these pancakes vegan?

Yes! Substitute the egg with a flax egg or another vegan egg replacer, use plant-based milk, and replace butter with coconut oil or vegan butter. The coconut milk already in the recipe enhances the tropical flavor in a lovely way for vegan versions.

What toppings go best with the Mango Pancakes Recipe?

Fresh mango slices, maple syrup, whipped cream, shredded coconut, and mint are classic choices, but feel free to experiment with nuts, fresh berries, or a dollop of yogurt to customize to your taste.

Can I make the batter ahead of time?

You can prepare the batter an hour or so ahead and refrigerate it, but for best texture, avoid mixing the wet and dry ingredients too early. Fold in the mango just before cooking to keep the fruit fresh and vibrant.

Final Thoughts

This Mango Pancakes Recipe is such a joyful way to start your day, bringing a touch of sunshine to your breakfast table. Whether you’re serving it up for family, friends, or a special weekend treat, these pancakes are bound to turn into a beloved favorite. Give them a try—you’ll wonder how you ever had pancakes without mango before!

Mango Pancakes Recipe

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4 from 63 reviews

Author: admin
Total Time: 20 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

Delight in these tropical Mango Pancakes, featuring fluffy, tender batter infused with fresh mango pieces and a hint of cinnamon. Perfect for a quick and flavorful breakfast, these pancakes are topped with fresh mango slices, maple syrup, and optional whipped cream and shredded coconut for an extra indulgent touch.

Ingredients

Scale

Dry Ingredients

1 1/2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon (optional)

Wet Ingredients

1 large egg
1 cup milk (or non-dairy milk)
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1/4 cup coconut milk (optional for extra tropical flavor)

Main

1 ripe mango, peeled, pitted, and chopped into small pieces

Toppings (Optional)

Fresh mango slices
Maple syrup or honey
Whipped cream
Shredded coconut
Mint leaves

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Instructions

Prepare the Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, salt, and cinnamon if using. This ensures the leavening agents and spices are evenly distributed for a balanced flavor and rise.
Prepare the Wet Ingredients: In another bowl, whisk together the egg, milk, melted butter, vanilla extract, and coconut milk if using until well combined. This mixture adds moisture and richness to the batter.
Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid overmixing to keep the pancakes light and fluffy; some lumps are perfectly fine. If the batter appears too thick, add a little more milk to achieve the right pouring consistency.
Fold in the Mango: Gently fold the chopped mango pieces into the batter to distribute them evenly without breaking them down too much.
Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil to prevent sticking. Pour about 1/4 cup of batter per pancake onto the skillet.
Cook Each Side: Cook for 2-3 minutes or until small bubbles form on the pancake surface, signaling it’s ready to flip. Flip carefully and cook for another 1-2 minutes until golden brown and cooked through.
Repeat Cooking: Continue with the remaining batter, greasing the skillet as needed to prevent sticking and ensure even cooking.
Serve: Stack the pancakes on a plate and top with fresh mango slices, a drizzle of maple syrup or honey, and optionally whipped cream, shredded coconut, and mint leaves for a vibrant presentation and enhanced flavors.

Notes

For fluffier pancakes, avoid overmixing the batter.
Fresh mangoes enhance the flavor, but frozen chopped mango can be used if fresh is unavailable.
Coconut milk adds a tropical depth but can be omitted for a classic taste.
Adjust sweetness by adding more sugar or syrup according to preference.
Use a non-stick skillet or well-seasoned griddle for best cooking results.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Breakfast
Method: Frying
Cuisine: American