This mango pancakes recipe is a game changer. A simple pancake batter infused with pureed mango makes for a sweet breakfast treat that brings you the flavor of the tropics.
I love fruit, and I love pancakes. So I decided to take my tastebuds to the islands by combining mango and pancake batter. The result? Pure tropical heaven.
We already make pancakes with bananas so we figured mango pancakes were going to be next on the list to try. We all love mangoes and have our grilled mango recipe available for you to check out too. So good.
Regardless, we had to know if these pancakes were as tasty as we thought they should be. Boy oh boy were we glad we tried them and were right.
These pancakes taste amazing if I don't say so myself. We are so proud of this easy mango pancake recipe and hope you enjoy them as much as we all do.
Mango Pancakes Recipe
This was inspired by my mini fruit filled pancake recipe on this site and pairs well with these delicious bacon twists.
Why You Will Love this Recipe
- It only uses simple baking ingredients.
- It's a quick and easy recipe.
- The mango puree makes for a tropical flavor everyone loves.
- It's the perfect sweet breakfast for any day of the week.
Top Tip:
Don't overmix your pancake batter. Too much mixing leads to tough pancakes.
Ingredients
You'll only need a few simple baking ingredients that you can easily find at your local grocery store.
The major ingredients are listed here, but you'll find the complete list of ingredients along with amounts in the recipe card at the end of the post.
- All-purpose flour
- Sugar
- Ripe Mango (pureed)
- Milk
- Egg
Substitutions and Variations
- Vanilla extract - Try using maple, banana, rum, or coconut extract in place of or in conjunction with vanilla extract.
- Mango puree - Substitute an equal amount of other fruit purees such as banana, pineapple, or peach.
- Sugar - Use maple syrup, honey, or agave nectar instead.
- Milk - Use almond milk or oat milk instead.
- Melted Butter - Use coconut oil instead.
- Gluten-Free - Replace the all-purpose flour with almond, gluten-free flour, or coconut flour instead.
Instructions
Like all light and fluffy pancake recipes, this is an easy one to make. It only takes a few minutes and a few simple steps. The highlights are here, but you'll find the exact instructions in the recipe card at the end of the post.
1: Combine the dry ingredients.
2: Add the wet ingredients, milk and egg. Pureed mango too.
3: Cook until golden brown on both sides, flipping once.
Serve with syrup, pieces of mango and a sprinkling of icing sugar, if desired.
Storage
Refrigerator: Store in an air-tight container for up to 4 days.
Freezer: Store in an air-tight, freezer-safe container for up to 3 months.
Reheat: Place pancakes in a single layer on a baking sheet. Then, bake uncovered at 350 for 7 to 10 minutes or until heated through.
What to Serve with Pancakes
Pancakes are a very versatile breakfast food that pair well with all kinds of breakfast options. You can top off these delicious pancakes with maple syrup, chocolate sauce, whipped cream, strawberries, cut fresh mangoes into cubes and sprinkled over the tops of your pancakes. You can also add your favorite toppings.
Rather than list them all out here, we've got a couple of collections for you to check out.
Tips
- For a fluffier pancake, let the batter rest for 5-10 minutes before cooking.
- If pancakes are sticking to the pan, make sure your skillet is hot enough and liberally grease it with cooking spray or butter in between every batch.
- Use an ice cream scoop, measuring cup or ladle to ensure all pancakes are the same size for even cooking times.
- Flip each pancake only once when frying in order to avoid overcooking them and making them dryer than desired.
FAQ
Cook the pancakes until the edges appear dry and the top has bubbles.
If you overmix your batter, you'll form too much gluten in the batter. That gluten will make your pancakes tough and rubbery.
You either used heat that was too low or too high. If the heat is too low, the batter will absorb the butter or oil in the pan and change the texture. If the heat is too high, the outside will cook before the inside is finished.
More Pancake Recipes
Do you like pancakes? Here some recipes you may also like to try.
Mango Pancakes
Ready to get cooking? Remember that you can print this recipe if you would like.
Homemade Mango Pancakes
Ingredients
- 1 ½ cups all-purpose flour
- 3 ½ teaspoon baking powder
- 1 tablespoon sugar
- ¼ teaspoon salt
- 1 mango pureed
- 1 cup milk
- 3 tablespoons melted butter
- 1 egg
OPTIONAL
- top with whipped cream, syrup, and diced fruit for serving or for more options check out this list of ideas we created.
Instructions
- Add flour, baking powder, sugar, and salt to a large mixing bowl. Whisk together.
- Add mango, milk, melted butter, and egg. Whisk until batter is uniform and smooth.
- Heat a skillet over medium-high heat.
- Spray skillet with cooking spray. Add ¼ cup spoonfuls to the skillet.
- When the edges of the pancakes appear dry and bubbles begin to form in the middle of the pancake, gently flip them over and cook until that side is done.
- Continue with the remaining batter.
- Top with whipped cream, syrup, and diced fruit or any of these amazing sides to serve with pancakes.
Notes
- For a fluffier pancake, let the batter rest for 5-10 minutes before cooking.
- If pancakes are sticking to the pan, make sure your skillet is hot enough and liberally grease it with cooking spray or butter in between every batch.
- Use an ice cream scoop, measuring cup or ladle to ensure all pancakes are the same size for even cooking times.
- Flip each pancake only once when frying in order to avoid overcooking them and making them dryer than desired.
Nutrition
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