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

Scale

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

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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.