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
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
