If you are looking to brighten your breakfast table with a burst of tropical sunshine, this Mango Pancakes Recipe is just the treat you need. Imagine fluffy, golden pancakes studded with juicy, fresh mango pieces that bring a sweet, fragrant twist to your morning routine. This recipe perfectly balances the warm, comforting flavors of classic pancakes with the vibrant, refreshing taste of ripe mangoes, making every bite a little celebration. Whether you’re cooking for a lazy weekend brunch or a special occasion, these pancakes are sure to become a beloved favorite in your kitchen.
Ingredients You’ll Need
These ingredients come together simply but play a crucial role in making your mango pancakes fluffy, flavorful, and irresistibly tender. Each one adds a layer of taste or texture that ensures every bite is pure joy.
- 1 cup all-purpose flour: The base that provides structure while keeping your pancakes light.
- 2 tablespoons sugar: Adds the perfect amount of sweetness that complements the mango perfectly.
- 1 teaspoon baking powder: Helps your pancakes rise and become fluffy.
- 1/2 teaspoon baking soda: Works alongside baking powder for tender, airy pancakes.
- 1/4 teaspoon salt: Balances the flavors and enhances sweetness.
- 3/4 cup buttermilk: Adds tangy richness and reacts with the baking soda for soft pancakes.
- 1/4 cup milk: Keeps the batter smooth and helps control the consistency.
- 1 large egg: Binds everything together while giving structure and moisture.
- 2 tablespoons melted butter (+ extra for cooking): Adds buttery flavor and helps with browning.
- 1 teaspoon vanilla extract: Brings warmth and aromatic depth to the batter.
- 1 cup fresh mango (peeled and finely diced): The star ingredient that adds juicy bursts of tropical sweetness.
- Optional: maple syrup and extra mango for serving: Classic accompaniments that make your serving even more delightful.
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, and salt in a large bowl. Combining these dry ingredients well ensures that the rising agents and seasoning are evenly spread throughout your batter.
Step 2: Mix the Wet Ingredients
In a separate bowl, whisk the buttermilk, milk, egg, melted butter, and vanilla extract until the mixture is smooth. This helps to activate the baking soda and baking powder later, giving your pancakes their signature fluffiness.
Step 3: Combine Wet and Dry
Pour your wet ingredients into the bowl with the dry and stir gently until just combined. It’s important not to overmix here—the batter should be a little lumpy to keep the pancakes tender and light.
Step 4: Fold in the Mango
Gently fold in the freshly diced mango pieces. They bring juicy pockets of sweetness that make these pancakes a tropical delight. If you want a more intense mango flavor, you can puree half the mango and mix it into the wet ingredients before combining everything.
Step 5: Cook to Perfection
Heat a nonstick skillet or griddle over medium heat and brush it lightly with melted butter. Pour about 1/4 cup of batter per pancake onto the skillet. Cook until bubbles begin to form on the surface and the edges look set—this usually takes about 2 to 3 minutes. Flip carefully and cook for another 1 to 2 minutes until both sides are golden brown and the pancakes are cooked through.
Step 6: Serve Warm
Repeat the cooking process with the remaining batter, keeping the finished pancakes warm on a plate. Serve these delights immediately for the best texture and flavor!
How to Serve Mango Pancakes Recipe
Garnishes
Dress your mango pancakes with extra diced mango for an added fresh burst, or drizzle with maple syrup for that classic sweetness. For an indulgent touch, dollop some coconut whipped cream or sprinkle toasted coconut flakes on top—both bring a lovely tropical flair that complements the mango beautifully.
Side Dishes
These pancakes pair wonderfully with a variety of sides. Consider serving with crispy bacon or sausages for a savory balance, or a fresh fruit salad for a light, refreshing accompaniment. A cup of hot coffee or fresh orange juice also rounds out the breakfast perfectly.
Creative Ways to Present
Try stacking the pancakes in a tall tower layered with a spread of cream cheese or mascarpone and mango slices in between each layer for a stunning brunch presentation. Alternatively, turn them into mini pancake skewers by threading folded pancakes and mango pieces onto sticks—a fun way to serve guests or kids.
Make Ahead and Storage
Storing Leftovers
If you have any leftover mango pancakes, let them cool completely and store in an airtight container in the refrigerator. They will keep well for up to 2 days and are easy to grab for a quick breakfast or snack.
Freezing
Mango pancakes freeze beautifully! Lay them flat in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container. They can be kept frozen for up to 2 months without losing their flavor or texture.
Reheating
To reheat, pop the pancakes in a toaster or toaster oven for a few minutes until warm and crispy around the edges. You can also warm them in a skillet over low heat. Avoid microwaving as it can make pancakes rubbery and soggy.
FAQs
Can I use frozen mango instead of fresh in this Mango Pancakes Recipe?
Yes, frozen mango works well! Just thaw and drain any excess liquid before folding it into the batter to avoid making it too watery.
What can I substitute for buttermilk if I don’t have any?
You can make a quick buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
Can I make these pancakes gluten-free?
Absolutely! Substitute the all-purpose flour with your favorite gluten-free flour blend, but be sure it contains xanthan gum for the best texture.
How do I keep my pancakes fluffy and not dense?
It’s important not to overmix your batter. Stir until just combined with a few lumps remaining to keep the pancakes light and fluffy.
Can I add other fruits to this Mango Pancakes Recipe?
Definitely! Blueberries, strawberries, or bananas can be mixed into the batter or served alongside to add variety and more fruity fun.
Final Thoughts
There’s nothing quite like the joy of flipping warm, mango-studded pancakes that bring a little sunshine to your morning. This Mango Pancakes Recipe is a fabulous way to brighten your breakfast and indulge in some tropical flavor right at home. I encourage you to whip up a batch, savor the sweet mango bites, and share the love (and syrup) with friends and family. Trust me, once you try these, they’ll quickly become a breakfast staple you look forward to making again and again.
Print
Mango Pancakes Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 pancakes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these fluffy Mango Pancakes, a tropical twist on a classic breakfast favorite. Made with fresh diced mangoes folded into a lightly sweetened batter, these pancakes are cooked to golden perfection on the stovetop and served warm, optionally topped with maple syrup and extra mango for a refreshing and fruity start to your day.
Ingredients
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
Fruit
- 1 cup fresh mango, peeled and finely diced
To Serve (Optional)
- Maple syrup
- Extra diced mango
Instructions
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt until well mixed to ensure even leavening and flavor distribution.
- Mix Wet Ingredients: In a separate bowl, whisk together the buttermilk, milk, egg, melted butter, and vanilla extract until the mixture is smooth and homogenous.
- Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients and stir gently until just combined to maintain pancake fluffiness; do not overmix to avoid tough pancakes.
- Fold in Mango: Gently fold in the finely diced mango, evenly distributing it throughout the batter for bursts of fresh tropical flavor in every bite.
- Preheat Skillet: Heat a nonstick skillet or griddle over medium heat and brush lightly with butter to prevent sticking and add richness.
- Cook Pancakes: Pour approximately 1/4 cup of batter per pancake onto the hot skillet. Cook until bubbles form on the surface and edges look set, about 2 to 3 minutes. Flip carefully and cook the other side for 1 to 2 minutes until golden brown and cooked through.
- Repeat and Serve: Continue cooking the remaining batter, adding more butter as needed. Serve the pancakes warm topped with maple syrup and additional diced mango if desired.
Notes
- For extra mango flavor, blend half of the mango into the wet ingredients before folding in the remaining diced pieces.
- These pancakes pair wonderfully with coconut whipped cream or a sprinkle of toasted coconut for added texture and flavor.
