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
Scale
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
