If you are craving a breakfast that feels like a tropical escape on your plate, this Mango Pancakes Recipe is exactly what you need. These fluffy, golden pancakes studded with juicy mango chunks bring together a perfect harmony of sweet, fresh fruit and tender, melt-in-your-mouth batter. The subtle hints of vanilla, a touch of cinnamon, and optional coconut milk elevate these pancakes from classic to unforgettable, making them a bright and joyful way to start any morning or treat yourself during a leisurely brunch. Trust me, once you try this Mango Pancakes Recipe, it will become a beloved staple in your recipe collection.
Ingredients You’ll Need
Gathering simple, everyday ingredients is the key to making this Mango Pancakes Recipe a success. Each ingredient plays its own role, from creating the perfect fluffy texture to imparting sweetness and a hint of warmth, while the mango adds vibrant color and juiciness that awaken your senses.
- 1 1/2 cups all-purpose flour: The foundation for fluffy, light pancakes with enough structure to hold the mango pieces.
- 2 tablespoons sugar: Adds a gentle sweetness that balances the fruit’s natural tartness.
- 2 teaspoons baking powder: Essential for making the pancakes rise and get that soft, airy texture.
- 1/2 teaspoon baking soda: Works alongside the baking powder for extra lift and a tender crumb.
- 1/4 teaspoon salt: Enhances all the flavors and balances the sweetness perfectly.
- 1 large egg: Provides richness and helps bind all ingredients together.
- 1 cup milk (or non-dairy milk): Adds moisture and creates a smooth batter; coconut milk can be swapped in for an extra tropical twist.
- 2 tablespoons unsalted butter, melted: Brings richness and ensures a golden-brown finish on the pancakes.
- 1 teaspoon vanilla extract: Infuses a warm, inviting aroma that complements the mango.
- 1/2 teaspoon cinnamon (optional): A subtle spice that adds depth and warmth to the batter.
- 1 ripe mango, peeled, pitted, and chopped: The star ingredient that bursts with juicy sweetness in every bite.
- 1/4 cup coconut milk (optional): For those who want to elevate the tropical vibes even further.
- Fresh mango slices: Perfect for garnishing and enhancing presentation.
- Maple syrup or honey: Classic toppings that add a luscious sweetness.
- Whipped cream (optional): Adds a creamy, airy touch that pairs gorgeously with the fruit.
- Shredded coconut (optional): For a textural contrast and extra tropical flair.
- Mint leaves (optional): A fresh, colorful garnish that brightens the dish visually and flavor-wise.
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, salt, and cinnamon if you’ve decided to include it. Combining these dry ingredients evenly is crucial for a uniform rise and flavor throughout the pancakes, so take your time to mix them well in a large bowl.
Step 2: Mix the Wet Ingredients
In a separate bowl, beat the egg, then add the milk, melted butter, vanilla extract, and coconut milk if you’re using it. Whisk these together thoroughly until the mixture is smooth and slightly frothy, which will help the pancakes stay light and fluffy.
Step 3: Combine Wet and Dry Ingredients
Pour your wet ingredients into the dry mixture and gently stir just until they come together. This part requires a delicate touch — do not overmix! A few lumps in the batter are completely fine and even desirable to keep the pancakes tender. If the batter appears too thick, feel free to add a splash more milk to loosen it.
Step 4: Fold in the Chopped Mango
Now for the best part — gently fold in the sweet, chopped mango pieces. This ensures each bite has bursts of juicy fruit without breaking down the batter too much, preserving the fluffy texture of your pancakes.
Step 5: Cook the Pancakes
Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil. Pour about a quarter cup of batter per pancake onto the hot surface. Cook for 2 to 3 minutes or until you see small bubbles forming on the surface, signaling that the edges are set. Flip carefully and cook for another 1 to 2 minutes until the pancake is golden and cooked through.
Step 6: Repeat Until All Batter is Used
Keep cooking the rest of the batter in batches, greasing the pan as needed. Serving these pancakes fresh and warm is key to capturing their maximum flavor and fluffiness.
How to Serve Mango Pancakes Recipe
Garnishes
Enhance your Mango Pancakes Recipe by topping off the stack with fresh mango slices. Add a drizzle of maple syrup or honey for natural sweetness, and if you want to indulge, a dollop of whipped cream will take things to the next level. For an extra tropical touch, sprinkle shredded coconut and finish with a few fresh mint leaves for color and a refreshing hint.
Side Dishes
Keep the meal balanced with some light, complementary sides. A bowl of mixed berries pairs wonderfully with the mango, while crispy bacon or lightly sautéed spinach offers a savory contrast. For a vegetarian-friendly option, Greek yogurt or a small fruit salad works beautifully alongside the pancakes.
Creative Ways to Present
Presentation matters when you want to impress! Arrange the pancakes in a neat stack, sprinkle some colorful mango cubes around the plate and drizzle syrup artistically. Use edible flowers or tropical fruit slices like kiwi or pineapple to add vibrant pops of color. Layer your pancakes with a spread of coconut cream in between each layer for an Instagram-worthy tropical feast.
Make Ahead and Storage
Storing Leftovers
If you have any leftover pancakes, store them in an airtight container in the refrigerator for up to 2 days. Placing parchment paper between each pancake helps prevent them from sticking together and keeps their texture intact.
Freezing
Mango Pancakes Recipe freezes well, making it easy to enjoy later. Arrange cooled pancakes in a single layer on a baking sheet to freeze until solid, then transfer them to a freezer-safe bag. This method helps preserve their freshness for up to one month.
Reheating
When ready to enjoy again, reheat pancakes in a toaster or on a skillet over medium-low heat. This restores their crisp edges and fluffy insides much better than a microwave. Just be sure to keep an eye on them so they don’t overcook.
FAQs
Can I use frozen mango instead of fresh mango?
Yes, frozen mango works great in this Mango Pancakes Recipe. Just make sure to thaw and drain the mango well to avoid excess moisture in your batter.
Can I make these pancakes gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend for a delicious gluten-free version that still keeps the pancakes fluffy and flavorful.
Is coconut milk necessary for the recipe?
Not at all! Coconut milk is optional and adds a lovely tropical nuance, but regular milk or any plant-based milk you prefer works perfectly well too.
How ripe should the mango be?
The riper the mango, the sweeter and juicier your pancakes will be. Look for mangoes that give slightly to gentle pressure and have a fragrant aroma.
Can I prepare the batter the night before?
While you can mix the dry and wet ingredients separately in advance, it’s best to combine them and add the mango right before cooking to maintain the freshest texture and flavor.
Final Thoughts
This Mango Pancakes Recipe is one of those joyful dishes that feels like a warm hug infused with sunshine. Whether for a special weekend brunch or a quick weekday breakfast to brighten your morning, these pancakes never fail to delight with their perfect balance of fluffy texture and tropical sweetness. I encourage you to give this recipe a try and watch how it transforms your breakfast routine into a mini-vacation on a plate.
Print
Mango Pancakes Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Frying
- Cuisine: American
Description
These Mango Pancakes are a tropical twist on a classic breakfast favorite, featuring a fluffy batter studded with fresh mango pieces and optional coconut milk for extra flavor. Perfectly golden and tender, they are served with fresh mango slices, maple syrup, and optional toppings like whipped cream and shredded coconut for a delightful morning treat.
Ingredients
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)
Additional Ingredients
- 1 ripe mango, peeled, pitted, and chopped into small pieces
- Fresh mango slices (for serving)
- Maple syrup or honey (for serving)
- Whipped cream (optional, for serving)
- Shredded coconut (optional, for garnish)
- Mint leaves (optional, for garnish)
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 dry elements are evenly distributed for a consistent batter.
- Prepare the Wet Ingredients: In another bowl, whisk together the egg, milk, melted butter, vanilla extract, and coconut milk if using until the mixture is smooth and well combined.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Take care not to overmix; it’s okay if the batter is a bit lumpy. If the batter is too thick, adjust the consistency by adding a little more milk.
- Fold in Mango: Gently fold the chopped mango pieces into the batter, distributing them evenly without breaking them up too much.
- Heat the Skillet: Preheat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil to prevent sticking.
- Cook the Pancakes: Pour about 1/4 cup of batter per pancake onto the skillet. Cook for 2-3 minutes until bubbles form on the surface and the edges look set. Flip and cook for another 1-2 minutes until golden brown and cooked through.
- Repeat Cooking: Continue cooking pancakes with the remaining batter, greasing the skillet as needed to ensure even cooking and easy flipping.
- Serve: Stack the cooked pancakes on a plate and top with fresh mango slices, a drizzle of maple syrup or honey, whipped cream if desired, shredded coconut, and mint leaves for garnish. Serve warm and enjoy!
Notes
- Do not overmix the batter to keep the pancakes fluffy and tender.
- For a dairy-free option, use plant-based milk and substitute butter with coconut oil or a vegan butter alternative.
- Add a pinch of cinnamon to the dry ingredients for a warm spice flavor.
- If the batter is too thick, thin it with a splash more milk to achieve the desired consistency.
- Fresh mango chunks add bursts of tropical sweetness; feel free to add more or less to suit your taste.
- Pancakes can be kept warm in an oven set at 200°F (95°C) while finishing the batch.
- Optional toppings like whipped cream and shredded coconut add texture and flavor but can be omitted for simplicity or dietary needs.
