Craving the breakfast kind of Mango Pancakes? You're in the right place! These fluffy golden stacks are made with real mango purée, so every bite is soft, sunny, and full of tropical flavor. They come together in about 15 minutes with simple pantry staples.
I'll walk you through exactly how to get the batter just right, whether you're using fresh mango, frozen, or canned pulp. Like my banana nut pancakes, these are perfect for weekend brunch, an easy weekday treat, or anytime you need a little sunshine on your plate!
15-Second Recipe Essentials
- ⏱️ Cooking Time: 15 minutes
- 🥭 Core Ingredients: All-purpose flour, baking powder, sugar, salt, egg, mango purée, milk, and melted butter.
- 🥣 Method (5 steps): Whisk dry → whisk wet + purée → combine to ribbon-thick batter (rest 5-10 min) → ¼-cup scoops on medium → flip once when edges dry and bubbles set.
- ⭐️ Keys to success: Weigh the purée; start with less milk if using canned pulp, then thin; don't overmix.
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If you enjoy mango recipes like this one, check out my mango salad recipe. Refreshing and tasty, it's an all out winner.
From Our Kitchen to Yours
I've always loved fruit, and pancakes are a forever favorite in our house. One day I thought, why not take my taste buds on a little tropical getaway and mix mango right into the batter? The result was pure sunshine on a plate - soft, fluffy, and bursting with sweet mango flavor. I'm so proud of how simple and delicious this recipe is, and I hope your family loves it just as much as we do.
If you love mangoes, you've got to try this grilled mango recipe next!
Ingredients
- Basic Pantry Staples: You'll only need the basics you probably already have - flour, baking powder, sugar, milk, eggs, and butter. Nothing fancy, just simple pantry staples that let the mango flavor shine.
- Fresh Mango: The star of the show! Use ripe, juicy mangoes for the best natural sweetness and vibrant color. Blend into a smooth purée before adding to the batter. Fresh, frozen (thawed), or even canned mango pulp will all work. You may need to adjust the milk slightly depending on the thickness of your purée.
See the recipe card below for the exact quantities of each ingredient.
Variations
- Mango Lassi Pancakes: Replace ½ cup of the milk with plain yogurt, add ¼-½ teaspoon of ground cardamom, and add a teaspoon of vanilla. Thin as needed with a bit more milk.
- Coconut-Mango: Swap half the milk for light coconut milk and top with toasted coconut.
- Mango Swirl: Reserve a ¼ cup of the purée. Dollop a teaspoon onto each pancake and swirl with a toothpick before flipping.
- Change the Fruit: This recipe works equally well with other fruit purees such as banana, pineapple, or peach.
- Dairy-free: Use almond milk or oat milk instead of regular dairy milk and swap the butter for coconut oil.
- Gluten-Free: Replace the all-purpose flour with almond, gluten-free flour, or coconut flour instead.
How to Make Mango Pancakes
Step 1: Mix the dry ingredients. Whisk the flour, baking powder, sugar, and salt in a large mixing bowl.
Step 2: Make the batter. Add the pureed mango, milk, melted butter, and egg to the bowl. Whisk until the batter is uniform and smooth.
Step 3: Cook. Add a ¼ cup of the batter to a heated and greased skillet. Flip when the edges of the pancakes appear dry and bubbles begin to form in the middle of the pancake. Cook until that side is done.
Step 4: Serve. Enjoy your mango pancakes with whipped cream, syrup, and diced fruit. Pair with your favorite pancake side dishes.
Recipe Tips
- Rest the batter: For extra fluffy pancakes, let the batter sit for 5-10 minutes before cooking.
- Prevent sticking: Make sure your skillet is fully heated and lightly greased with butter or cooking spray between batches.
- Keep them even: Use an ice cream scoop, measuring cup, or ladle so every pancake is the same size and cooks evenly.
- Flip once and not too early: Turn each pancake just once. Over-flipping can dry them out, and if you flip too early, the pancakes may be flatter.
- Adjust milk slowly: You may need to adjust the consistency of the batter depending on your mango puree. Add milk gradually and mix until the batter falls off the whisk or spoon in a smooth, thick ribbon.
- Storing Tip: Store mango pancakes in an airtight container in the fridge for up to 4 days or the freezer for up to 3 months.
For more creative pancake recipes try these chocolate banana pancake pops or sausage pancake bites next!
Serving Suggestions
Pancakes are a very versatile breakfast food that pairs well with all kinds of breakfast options.
- Top off these delicious pancakes with maple syrup, chocolate sauce, whipped cream, strawberries, and cut fresh mangoes or you can also add your favorite pancake toppings.
- Play around with some different fruit syrups. Try this fresh pineapple syrup or banana syrup to keep the tropical flavors.
- Serve for a breakfast pancake with this cheesy spinach breakfast casserole, toaster oven bacon, air fryer sausage patties, and these breakfast taquitos.
Mango Pancakes Recipe FAQs
Either the batter is too wet or you undercooked the pancakes. If the batter is too thick, thin it out with a bit more milk. If you need to cook longer, lower the heat so they don't brown too early and continue cooking until the middle is done.
Yes, you can. It may be thicker than fresh pulp, so if your batter is too thick, add milk in small increments until it flows steadily from your spatula or whisk.
Absolutely! Cook the pancakes as directed and allow them to cool. Then flash freeze the cooked pancakes on a parchment-lined sheet until frozen. Then transfer to a bag and store in the freezer for up to 3 months. Reheat thawed or frozen in the oven.
Place the pancakes in a single layer on a baking sheet. Then, bake uncovered at 350°F for 7 to 10 minutes or until heated through. If frozen, wrap in foil to prevent drying out and extend the cooking time 3-5 minutes.
How to Make Video
Homemade Mango Pancakes
Equipment
- Rubber spatula or whisk
- spatula or scoop
Ingredients
- 1 ½ cups all-purpose flour
- 3 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 your favorite pancake toppings
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.
Video
Notes
- Rest the batter: Let it sit 5-10 minutes before cooking for extra fluffiness.
- Grease the pan: A hot, lightly buttered or sprayed skillet keeps pancakes from sticking.
- Even sizes: Use a scoop or measuring cup so each pancake cooks evenly.
- Flip once (and not too soon): Wait until edges are set and bubbles stay open, then flip just once to keep pancakes light and tender.
- Adjust milk gradually: Mango purée thickness varies. Add milk slowly until the batter flows off a spoon in a smooth, thick ribbon.
Heather Emond says
Lovely recipe Thank you!
Karin and Ken says
I’m so happy to hear that! Enjoy the rest of your day! Karin
Robin says
This is a delicious recipe! My family loves it each time I make it. Thank you.
Karin and Ken says
As always you’re most welcome! I try my best. Thank you for letting me know I love this recipe. Take care. Karin
Jenna says
We just adore mangos my kid loves pancakes so when i tried this recipe with the sweet mango puree it was an instant hit 😋 thats how we make our pancakes . I love your rhubarb syrup with them. Thanks for this recipe
Karin and Ken says
You’re most welcome! I’m going to try it with rhubarb syrup too. Sounds wonderful! All the best. Karin
Amy says
Tried this recipe before a day it was delicious! My family really enjoyed the pancakes. My son and I are going to make these for breakfast tomorrow. Thanks for a great recipe!
Karin and Ken says
You’re most welcome! I’m so glad to hear you’re enjoying this recipe. It’s a favorite around here! Hopefully you find some other recipes on this site that you enjoy just as much. All the best. Karin