If you love vibrant, fruity breakfasts that feel like a tropical vacation on your plate, this Mango Pancakes Recipe is your new best friend. These pancakes are tender and fluffy with a lovely hint of mango sweetness baked right in, making every bite an irresistible burst of sunshine. Whether it’s a lazy weekend morning or a special brunch, this recipe brings together simple pantry staples and luscious mango puree to create a dish that’s not only delicious but colorful and fun to make. Get ready to fall in love with a sweet twist on a classic favorite!
Ingredients You’ll Need
This Mango Pancakes Recipe is delightfully straightforward, relying on basic ingredients that you probably already have, yet each one plays a crucial role in flavor, texture, and that beautiful golden color.
- All-purpose flour: The foundation of the pancakes, providing structure and lightness.
- Sugar: Adds a touch of sweetness to balance the tangy mango flavor.
- Baking powder: The magic leavening agent that makes these pancakes fluffy and soft.
- Salt: Enhances the overall flavor and balances the sweetness.
- Egg: Binds everything together and adds richness.
- Milk (dairy or non-dairy): Keeps the batter smooth and tender.
- Mango puree: The star ingredient that infuses the pancakes with fresh, tropical flavor.
- Vanilla extract: Adds warmth and depth to complement the mango’s bright notes.
How to Make Mango Pancakes Recipe
Step 1: Mix Dry Ingredients
Start by whisking together the all-purpose flour, sugar, baking powder, and salt in a large bowl. This ensures your leavening agents and dry components are evenly distributed for a perfect rise and a well-balanced flavor.
Step 2: Mix Wet Ingredients
In a separate bowl, whisk the egg, milk, mango puree, and vanilla extract until the mixture is smooth and homogenous. The mango puree here is the secret for that tender, moist texture and unmistakable tropical taste.
Step 3: Combine the Mixtures
Pour the wet ingredients into the dry ones and stir gently just until combined. You want the batter to have some lumps; overmixing can lead to tough pancakes, and nobody wants that! The slight lumps guarantee a light, airy pancake.
Step 4: Cook Pancakes
Heat a nonstick pan or griddle over medium heat and lightly grease it with butter or oil. Using a 1/4 cup measuring scoop, pour batter onto the hot surface. Cook until bubbles form on the surface and edges look set, then flip and cook for another 2 to 3 minutes until golden and cooked through.
Step 5: Serve and Enjoy
Serve your warm mango pancakes with your favorite toppings or just as they are for a fresh, tropical treat that’s guaranteed to brighten your day.
How to Serve Mango Pancakes Recipe
Garnishes
Top these pancakes with fresh mango slices, a drizzle of honey or maple syrup, and a sprinkle of toasted coconut flakes to enhance the tropical vibe. A dollop of whipped cream or Greek yogurt adds a creamy balance to the sweetness.
Side Dishes
For a fuller brunch experience, serve alongside crispy bacon or sausage, fresh berries, or even a light fruit salad. The sweet and savory contrast will wow your taste buds and make your meal feel complete.
Creative Ways to Present
Layer mango pancakes with yogurt and granola for a parfait-inspired stack, or fold in chopped nuts like pistachios to add texture. You can also make mini versions for a breakfast bite buffet that’s fun and easy to share.
Make Ahead and Storage
Storing Leftovers
If you have any leftover mango pancakes, let them cool completely before storing them in an airtight container in the refrigerator. They will keep well for up to 2 days without losing their flavor or texture.
Freezing
Mango pancakes freeze beautifully! Place parchment paper between each pancake to prevent sticking, then store them in a freezer-safe bag. They are great for quick breakfasts and can last up to 2 months frozen.
Reheating
Reheat frozen or refrigerated pancakes in a toaster or warm oven to bring back their fluffy texture. Avoid microwaving if you want to keep a bit of crispness on the edges—it’s the little details that make a big difference!
FAQs
Can I use fresh mango instead of mango puree?
Yes! You can blend fresh ripe mangoes into a smooth puree or finely dice them to fold into the batter. Just make sure the puree is smooth if you want an even texture throughout the pancakes.
Can I make this recipe vegan?
Absolutely! Swap the egg for a flaxseed or chia egg, and use plant-based milk instead of dairy milk. The pancakes will remain fluffy and flavorful with these simple substitutions.
What if I don’t have baking powder?
You can use a combination of baking soda and an acid like lemon juice or vinegar, but the rise might not be exactly the same. Baking powder is the best choice for light, fluffy results in these pancakes.
Can I prepare the batter the night before?
It’s best to cook the pancakes fresh for maximum fluffiness. However, you can mix the batter the night before and refrigerate it, giving it a gentle stir before cooking in the morning.
How do I prevent pancakes from sticking to the pan?
Make sure your pan or griddle is well heated and lightly greased with butter or oil before adding the batter. Nonstick pans work great, and flipping only once helps keep the pancakes intact.
Final Thoughts
I truly hope you give this Mango Pancakes Recipe a try—it’s such a joyful way to start your morning or impress guests at brunch. The combination of fluffy texture and vibrant mango flavor is simply unbeatable. Once you make these, they’ll quickly become a go-to favorite for sunny, delicious breakfasts!
Print
Mango Pancakes Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
These Mango Pancakes are a delightful twist on traditional pancakes, infused with fresh mango puree for a tropical flavor. Perfectly fluffy and slightly sweet, they make for a delicious breakfast or brunch option that’s both easy to prepare and visually appealing.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 egg
- 1 cup milk (dairy or non-dairy)
- 1/2 cup mango puree
- 1/2 teaspoon vanilla extract
Instructions
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, sugar, baking powder, and salt ensuring they are well combined and free of lumps.
- Mix wet ingredients: In a separate bowl, whisk the egg, milk, mango puree, and vanilla extract together until the mixture is smooth and homogeneous.
- Combine: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently just until the batter is combined; it should remain slightly lumpy to avoid overmixing which can make pancakes tough.
- Cook pancakes: Preheat a nonstick pan or griddle over medium heat and lightly grease it with butter or oil. Using a 1/4 cup scoop, pour the batter onto the pan. Cook until bubbles begin to appear on the surface, about 2-3 minutes, then flip and cook the other side until golden brown, another 2-3 minutes.
- Serve: Serve the pancakes warm topped with extra mango slices, syrup, or any tropical fruit of your choice for an enhanced flavor experience.
Notes
- Use ripe mangoes for the best natural sweetness in the puree.
- Do not overmix the batter to ensure pancakes stay fluffy and tender.
- You can substitute all-purpose flour with gluten-free flour for a gluten-free version.
- If using non-dairy milk, choose one with a mild flavor like almond or oat to complement the mango.
- These pancakes freeze well; reheat gently in a toaster or skillet.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
