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
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
Nutrition
- Serving Size: 1 pancake
- Calories: 160
- Sugar: 7g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
