If you have a soft spot for fluffy, fruity breakfasts that instantly brighten your morning, then you are in for a treat with this Mango Pancakes Recipe. Imagine warm, tender pancakes packed with juicy, sweet mango chunks folded right into the batter—each bite bursting with tropical flavor and just the right touch of sweetness. This Mango Pancakes Recipe is a fantastic way to bring sunshine to your kitchen whether it’s a lazy weekend or a special brunch. Trust me, once you try making these, they’ll quickly become your new favorite go-to breakfast!
Ingredients You’ll Need
The magic of this Mango Pancakes Recipe lies in its simplicity and the quality of ingredients. Each component plays a vital role: from the fluffiness provided by the baking powder to the moisture and tang of yogurt that keeps pancakes delicate, and of course the ripe mango that adds a fresh, tropical sweetness and vibrant color.
- 1 cup all-purpose flour: The base that gives structure and a tender crumb to your pancakes.
- 2 tablespoons granulated sugar: Adds just the right hint of sweetness without overpowering the mango.
- 1 teaspoon baking powder: Helps the pancakes rise and become wonderfully fluffy.
- 1/4 teaspoon baking soda: Works with the yogurt to lighten the texture even more.
- 1/4 teaspoon salt: Balances flavors and enhances the mango’s sweetness.
- 3/4 cup milk: Adds moisture and helps bring the batter together smoothly.
- 1/4 cup plain yogurt or sour cream: Gives a subtle tang and moisture that keeps pancakes soft.
- 1 large egg: Binds the ingredients and adds richness.
- 2 tablespoons melted butter or oil: Provides tenderness and a lovely golden finish.
- 1 teaspoon vanilla extract: Elevates the flavor with warm, sweet notes.
- 3/4 cup diced ripe mango: The star ingredient delivering juicy bursts of tropical flavor.
- Butter or oil for cooking: Prevents sticking and ensures a perfect golden crust.
How to Make Mango Pancakes Recipe
Step 1: Mix the Dry Ingredients
Start by whisking together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt in a large bowl. This ensures that your rising agents and sweeteners are evenly distributed, setting the stage for perfectly fluffy pancakes.
Step 2: Combine the Wet Ingredients
In a separate bowl, whisk the milk, plain yogurt (or sour cream), egg, melted butter, and vanilla extract until the mixture turns smooth and silky. The yogurt adds tenderness while the melted butter brings richness, creating a batter that’s both luscious and light.
Step 3: Bring the Batter Together
Pour the wet ingredients into the dry ones and gently stir until just combined. Be careful not to overmix here because overworking the batter can make the pancakes tough. A few lumps are perfectly fine. Then, fold in the diced ripe mango carefully so that the juicy pieces don’t get mashed but remain whole pockets of tropical goodness.
Step 4: Cook Your Pancakes
Heat a nonstick skillet or griddle over medium heat and lightly grease it with butter or oil. Scoop about 1/4 cup of the batter for each pancake and pour it onto the hot surface. Watch for bubbles to form on the top and edges to set, which usually takes 2 to 3 minutes. Flip gently and cook for another 1 to 2 minutes until golden brown and cooked through. Repeat this process until all your batter is used up, filling your kitchen with irresistible aroma.
How to Serve Mango Pancakes Recipe
Garnishes
For garnishes, keep it simple or get creative. Fresh mango slices on top add an inviting burst of color and sweetness. A drizzle of maple syrup or honey pairs beautifully, offering sticky sweetness that complements the fruit. For a light and luxurious touch, a dollop of whipped cream or a sprinkle of toasted coconut flakes adds an extra layer of flavor and texture that feels indulgent.
Side Dishes
To round out your meal, serve these Mango Pancakes with a side of crispy bacon or sausage for a savory contrast. Fresh fruit salad or a simple green smoothie works wonderfully if you want to keep your breakfast light and refreshing, echoing those tropical vibes. The combination of sweet and savory is always a crowd pleaser.
Creative Ways to Present
Stack your mango pancakes high on a beautiful plate, then sprinkle with powdered sugar for an elegant touch. You can also try folding them like crepes and stuffing them with cream cheese and more mango chunks for a fun twist. Turning these pancakes into handheld pancakes with skewered mango pieces on the side makes them perfect for brunch parties or casual gatherings.
Make Ahead and Storage
Storing Leftovers
If you have leftover mango pancakes, store them in an airtight container in the refrigerator to keep them fresh for up to 2 days. Placing parchment paper between pancakes helps prevent them from sticking together, making it easier to grab just what you need for a quick breakfast.
Freezing
This Mango Pancakes Recipe freezes very well. Let the pancakes cool completely, then layer them with parchment paper between each pancake inside a freezer-safe container or zip-top bag. They’ll keep beautifully for up to 2 months, so you always have a tropical breakfast ready to go.
Reheating
To reheat, pop the frozen pancakes in a toaster or toaster oven until warm and slightly crisp around the edges. You can also microwave them covered with a damp paper towel for about 30 seconds, making the pancakes soft and moist again, just like fresh.
FAQs
Can I use frozen mango instead of fresh?
Absolutely! Frozen mango works well in this recipe. Just make sure to thaw it completely and drain any excess liquid before folding it into the batter to avoid soggy pancakes.
What can I substitute for yogurt in the batter?
If you don’t have yogurt on hand, sour cream is a perfect substitute, adding the same tang and moisture. Alternatively, buttermilk works too, but reduce the milk slightly to keep the consistency balanced.
How do I keep my pancakes from sticking to the skillet?
Use a nonstick skillet or a well-seasoned griddle and lightly grease it with butter or oil before each batch. Make sure the pan is hot but not smoking to get that perfect golden crust without sticking.
Can I make this recipe vegan?
To create a vegan version of the Mango Pancakes Recipe, use plant-based milk, vegan yogurt, and replace the egg with a flax or chia egg. Use coconut oil instead of butter for cooking to maintain that rich flavor.
Why should I not overmix the pancake batter?
Overmixing activates gluten in the flour, which can make pancakes tough and chewy instead of light and fluffy. Stir just until ingredients are combined and you still see a few lumps for the best texture.
Final Thoughts
There’s something truly special about waking up to the sweet aroma of mango pancakes sizzling on the griddle, knowing a delightful breakfast is just minutes away. This Mango Pancakes Recipe is easy, approachable, and bursting with tropical charm that’s sure to brighten any morning. I can’t wait for you to try it and make it a beloved staple in your own kitchen. Happy cooking and enjoy every delicious bite!
Print
Mango Pancakes Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 pancakes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American, Tropical
- Diet: Vegetarian
Description
Delight in these fluffy Mango Pancakes, a tropical twist on a classic breakfast favorite. Bursting with juicy diced mango and lightly sweetened with a hint of vanilla, these pancakes are perfect for a sunny morning meal. Made with a simple batter of flour, milk, yogurt, and mango, they cook quickly on the stovetop to golden perfection and can be topped with extra mango and your choice of maple syrup, honey, or whipped cream.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 3/4 cup milk
- 1/4 cup plain yogurt or sour cream
- 1 large egg
- 2 tablespoons melted butter or oil
- 1 teaspoon vanilla extract
Additional Ingredients
- 3/4 cup diced ripe mango (plus extra for topping)
- Butter or oil for cooking
Instructions
- Prepare Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt to evenly distribute all the dry leavening agents and seasonings.
- Mix Wet Ingredients: In a separate bowl, whisk the milk, yogurt, egg, melted butter, and vanilla extract until the mixture is smooth and homogeneous, ensuring the wet components combine well.
- Combine Wet and Dry: Pour the wet ingredient mixture into the dry ingredients and stir gently until just combined. Do not overmix to avoid tough pancakes; some lumps are okay. Then gently fold in the diced mango to incorporate the fruit without breaking it down.
- Heat the Cooking Surface: Preheat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil to prevent sticking and help achieve a golden-brown crust.
- Cook the Pancakes: Scoop about 1/4 cup of batter per pancake onto the hot skillet. Cook for 2 to 3 minutes until bubbles appear on the surface and the edges begin to set. Flip carefully using a spatula and cook for another 1 to 2 minutes until the pancakes are golden brown and cooked through.
- Repeat and Serve: Continue cooking the remaining batter in the same manner. Serve the pancakes warm topped with extra diced mango and your choice of maple syrup, honey, or whipped cream for added sweetness and flavor.
Notes
- For a tropical twist, add shredded coconut or a splash of lime juice to the batter to enhance flavor complexity.
- Frozen mango can be used as a substitute; just thaw it completely and drain excess liquid before folding into the batter to avoid sogginess.
