Name: Mango Pancakes: The Tropical Morning Delight You’ve Been Waiting For!
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Tropical
Ingredients: 2 ripe mangoes (peeled and chopped); 1 ½ cups all-purpose flour; 1 cup milk; 2 eggs; 3 tablespoons butter (melted); 2 teaspoons baking powder; ¼ teaspoon salt; Optional: Honey or maple syrup for serving; Optional: Whipped cream, yogurt, or extra mango slices for topping

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If you’re looking for a fun and refreshing twist on your typical pancake breakfast, these Mango Pancakes are exactly what you need. They’re light, fluffy, and packed with the sweet, juicy flavor of ripe mangoes. Perfect for a weekend breakfast or brunch, these pancakes bring a touch of the tropics to your table. Get ready to take your morning to the next level!

Why You’ll Love This Recipe

These Mango Pancakes are not just pancakes—they’re an experience! The sweetness from the mango blends perfectly with the fluffiness of the pancakes, creating a mouthwatering combo that you’ll crave. Plus, they’re super easy to make, and who doesn’t love a breakfast that tastes like a vacation?

Ingredients

Here’s a sneak peek at some of the key ingredients you’ll need to get started (you’ll find the full list below):

Ripe mangoes
All-purpose flour
Milk
Eggs
Butter

Don’t forget to check the full list of ingredients below!

Directions

Step 1: Prepare the Mango

First, peel and chop the ripe mango into small pieces. You want the mango to be sweet and juicy to make the pancakes really burst with flavor. Set the mango aside to be mixed into the batter later.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, baking powder, and a pinch of salt. This simple step ensures your pancakes will be light and fluffy without any lumps. Set the dry ingredients aside while you work on the wet ingredients.

Step 3: Combine the Wet Ingredients

In a separate bowl, whisk together the milk, eggs, and melted butter. The wet ingredients should come together smoothly—just the right base for those mango chunks to shine!

Step 4: Combine Wet and Dry Ingredients

Gradually add the wet ingredients into the dry ingredients, mixing gently to avoid over-stirring. Over-mixing can result in dense pancakes, and we want these to be light and airy.

Step 5: Add the Mango

Once the batter is mostly smooth, fold in the fresh mango pieces. The chunks of mango will add both flavor and texture to the pancakes, making every bite a tropical treat.

Step 6: Cook the Pancakes

Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until you see bubbles forming on the surface, then flip and cook for another 1-2 minutes until golden brown. Keep going until all the batter is used up!

Expert Tips and Tricks

Use a ripe mango: The riper, the better! A sweet, juicy mango will make your pancakes taste like they were made in a tropical paradise.
Don’t over-mix the batter: Mix until just combined. A few lumps are totally okay, and over-mixing will lead to flat pancakes.
Griddle over skillet: If you have a griddle, use it! It gives you more space to cook multiple pancakes at once and helps them cook more evenly.

Recipe Variations and Possible Substitutions

Mango puree: If fresh mango is hard to find, you can use mango puree. Just make sure to adjust the liquid in the batter accordingly.
Add-ins: Want to switch things up? Add a handful of shredded coconut or a sprinkle of cinnamon for extra flavor.
Vegan option: For a dairy-free and egg-free version, substitute the milk with almond milk, and the eggs with flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water = 1 egg).

Serving and Pairing Suggestions

Serve these Mango Pancakes with a drizzle of honey or maple syrup for added sweetness. You could also top them with some extra mango slices, whipped cream, or a dollop of yogurt for a refreshing touch. Pair with a tropical smoothie or a glass of fresh orange juice for the perfect brunch combo!

Storage and Reheating Tips

Store any leftover pancakes in an airtight container in the fridge for up to 3 days. To reheat, simply place them in the microwave for about 30 seconds or warm them up on a skillet for a minute or two. For longer storage, you can freeze the pancakes and reheat them in the toaster or microwave.

4 FAQs

Can I use frozen mango for these pancakes?

Yes, you can use frozen mango, but make sure to thaw it out and drain any excess liquid before adding it to the batter.

Can I make the batter ahead of time?

You can prepare the batter the night before and store it in the fridge. Just give it a good stir before cooking the pancakes the next morning.

How do I know when the pancakes are done?

When the pancakes are golden brown and cooked through, they’re ready to serve! You can test by inserting a toothpick in the center—if it comes out clean, the pancake is done.

What else can I add to these pancakes?

Feel free to add chocolate chips, nuts, or even a little bit of vanilla extract to the batter for extra flavor!

Conclusion

These Mango Pancakes are a delicious way to bring a little tropical flair to your mornings. They’re soft, fluffy, and packed with fresh mango flavor in every bite. Whether you’re making them for yourself or for a group of friends, these pancakes are sure to brighten up anyone’s day. Enjoy!

Mango Pancakes: The Tropical Morning Delight You’ve Been Waiting For!

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These Mango Pancakes are light, fluffy, and packed with the sweet, juicy flavor of ripe mangoes. Perfect for a weekend breakfast or brunch, they bring a tropical twist to your morning routine.

Author: Touria Elkoudssi
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 6–8 pancakes (2–4 servings) 1x
Category: Breakfast
Method: Griddle or skillet
Cuisine: Tropical, American
Diet: Vegetarian

Instructions

Prepare the Mango: Peel and chop ripe mangoes into small pieces. Set aside.
Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, and a pinch of salt.
Combine Wet Ingredients: In a separate bowl, whisk together milk, eggs, and melted butter until smooth.
Combine Wet and Dry Ingredients: Gradually add the wet mixture into the dry ingredients, mixing gently to avoid over-stirring.
Add Mango: Fold in the chopped mango pieces into the batter.
Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat. Lightly grease and pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form, then flip and cook for another 1-2 minutes until golden brown.
Serve: Serve with honey or maple syrup, extra mango slices, or a dollop of whipped cream or yogurt if desired.