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
Scale
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.
