If you are craving a tropical twist on a beloved breakfast classic, this Mango Pancakes Recipe is exactly what you need. Imagine fluffy, golden pancakes studded with juicy, sweet chunks of ripe mango, infused with subtle hints of vanilla and cinnamon, and finished with a touch of coconut milk to enhance that island flavor. This recipe brings together simple pantry staples and fresh fruit to create a vibrant morning treat that feels like a mini vacation on your plate. Whether you want a fun weekend brunch or a special breakfast to wow your family, these mango pancakes are irresistibly delicious and surprisingly easy to whip up.
Ingredients You’ll Need
The magic of this Mango Pancakes Recipe lies in the perfect balance of its straightforward ingredients. Each one plays an important role to ensure your pancakes come out fluffy, flavorful, and wonderfully moist, with the mango chunks bringing bursts of sweetness and freshness.
- 1 1/2 cups all-purpose flour: The base that gives pancakes structure and a tender crumb.
- 2 tablespoons sugar: Adds just the right amount of sweetness to enhance the mango.
- 2 teaspoons baking powder: Helps the pancakes rise and stay airy.
- 1/2 teaspoon baking soda: Works alongside baking powder for perfect fluffiness.
- 1/4 teaspoon salt: Balances sweetness and enhances overall flavor.
- 1 large egg: Binds ingredients together and contributes to a rich texture.
- 1 cup milk (or non-dairy milk): Adds moisture and a creamy consistency.
- 2 tablespoons unsalted butter, melted: Brings richness and helps create a tender pancake.
- 1 teaspoon vanilla extract: Adds a lovely fragrant sweetness that complements the mango.
- 1/2 teaspoon cinnamon (optional): Adds warmth and depth to the flavor profile.
- 1 ripe mango, peeled and chopped: Loads each bite with juicy tropical sweetness.
- 1/4 cup coconut milk (optional): Elevates the tropical vibe and adds extra creaminess.
- Fresh mango slices, maple syrup or honey, whipped cream, shredded coconut, mint leaves (optional toppings): Perfect finishing touches to make your pancakes look and taste spectacular.
How to Make Mango Pancakes Recipe
Step 1: Prepare the Dry Ingredients
Start by whisking together the flour, sugar, baking powder, baking soda, salt, and cinnamon if you’re using it. This combination ensures your pancakes rise nicely and have a light texture while the cinnamon gives a subtle warmth that pairs beautifully with mango.
Step 2: Mix the Wet Ingredients
In a separate bowl, whisk the egg, milk, melted butter, vanilla extract, and coconut milk if you chose to add it. The coconut milk adds a silky tropical flavor that makes these pancakes extra special, but you can skip it if you prefer a more classic taste.
Step 3: Combine Wet and Dry Mixtures
Pour the wet ingredients into the dry ingredients and gently stir until everything is just combined. It’s important not to overmix so your pancakes stay tender and fluffy; a few lumps are perfectly fine. If the batter feels too thick, add a little more milk to loosen it up.
Step 4: Fold in the Mango
Carefully fold the chopped mango pieces into the batter. This step is where your pancakes start to get their signature bursts of fresh fruity sweetness—be gentle so the mango chunks stay intact and evenly distributed.
Step 5: Cook the Pancakes
Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil. Pour about 1/4 cup of batter per pancake onto the skillet. Cook until you see bubbles forming on the surface, usually about 2 to 3 minutes, then flip and cook for another 1 to 2 minutes until golden brown and cooked through.
Step 6: Repeat and Finish
Continue cooking the rest of the batter, greasing the skillet as needed to prevent sticking. Stack your warm mango pancakes on a plate ready to be topped and enjoyed.
How to Serve Mango Pancakes Recipe
Garnishes
The best part about these Mango Pancakes Recipe is how wonderfully they dress up with simple garnishes. Fresh mango slices add a bright, juicy touch right on top, while a drizzle of maple syrup or honey brings natural sweetness. For an extra indulgence, add a dollop of whipped cream, sprinkle some shredded coconut for texture, or fresh mint leaves for a pop of color and fresh aroma.
Side Dishes
To round out your tropical breakfast feast, consider serving these pancakes with crispy bacon or savory breakfast sausage for a sweet and salty contrast. A side of freshly brewed coffee or a glass of chilled tropical juice like pineapple or passion fruit will perfectly complement the flavors.
Creative Ways to Present
For a party-worthy presentation, layer your mango pancakes with whipped cream and mango chunks in a clear glass for elegant parfaits. Alternatively, serve them stacked high with alternating layers of coconut-flavored yogurt or mascarpone cheese for a luxurious treat that looks as stunning as it tastes.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Mango Pancakes Recipe, don’t worry—they store beautifully in an airtight container in the fridge for up to two days. Just make sure they are fully cooled before refrigerating to keep them from getting soggy.
Freezing
These pancakes are also freezer-friendly. Lay them out in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container. They will keep well for up to one month, making them perfect for quick breakfasts when time is tight.
Reheating
To reheat, pop the pancakes in a toaster or toaster oven for a few minutes to bring back their fluffy texture and slight crispness. Alternatively, warming them gently in a skillet over low heat works well too. Avoid microwaving if possible, as it can make the pancakes rubbery.
FAQs
Can I use frozen mango instead of fresh?
Yes, frozen mango works fine if it’s thawed and drained well before folding into the batter to avoid excess moisture. Fresh mango will, however, give the brightest, freshest flavor and texture.
Can I make this recipe vegan?
Absolutely! Substitute the egg with a flax or chia egg, use plant-based milk like almond or soy, and replace butter with coconut oil or a vegan spread. The pancakes will still be delicious and moist.
Is it necessary to use coconut milk?
No, coconut milk is optional but highly recommended for adding that signature tropical richness that complements the mango. Regular milk or any milk alternative works perfectly well too.
How do I prevent the mango from sinking to the bottom?
Gently folding the mango pieces into the batter right before cooking helps keep them evenly distributed. If you cut the mango into slightly larger chunks, they’re less likely to sink compared to tiny pieces.
What can I use instead of cinnamon?
If you’re not a fan of cinnamon, you can skip it or try a pinch of nutmeg or cardamom for a different warm spice note that pairs beautifully with mango.
Final Thoughts
This Mango Pancakes Recipe is a delightful way to brighten up your breakfast or brunch routine with tropical charm and a perfect combination of fluffy, fruity, and flavorful bites. Once you try these pancakes, you’ll want to keep this recipe close for all your special mornings. So gather your ingredients, get your skillet ready, and treat yourself to a stack of sunshine on a plate—you truly deserve it!
Print
Mango Pancakes Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 to 4.5 servings
- Category: Breakfast
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Description
Delicious and fluffy mango pancakes made with ripe mangoes and a hint of cinnamon, perfect for a tropical-inspired breakfast or brunch. These pancakes are soft, flavorful, and topped with fresh mango slices, maple syrup, and optional toppings like whipped cream and shredded coconut for an extra indulgent treat.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
Wet Ingredients
- 1 large egg
- 1 cup milk (or non-dairy milk)
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 cup coconut milk (optional for extra tropical flavor)
Fruit
- 1 ripe mango, peeled, pitted, and chopped into small pieces
Toppings (Optional)
- Fresh mango slices
- Maple syrup or honey
- Whipped cream
- Shredded coconut
- Mint leaves
Instructions
- Prepare the Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, salt, and cinnamon if using, ensuring they are well combined.
- Prepare the Wet Ingredients: In another bowl, whisk the egg, milk, melted butter, vanilla extract, and coconut milk if using until the mixture is smooth and integrated.
- Combine Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients and gently stir until just combined. Avoid overmixing; a few lumps are fine. Add a little more milk if the batter is too thick for pouring.
- Fold in Mango Pieces: Carefully fold the chopped mango into the batter, distributing them evenly without breaking them down too much.
- Heat the Skillet: Preheat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil to prevent sticking.
- Cook the Pancakes: Scoop about 1/4 cup of batter per pancake onto the skillet. Cook for 2-3 minutes until small bubbles appear on the surface, then flip and cook for another 1-2 minutes until golden brown and cooked through.
- Repeat Cooking: Continue cooking remaining batter, greasing the skillet as necessary to maintain a nonstick surface and even cooking.
- Serve: Stack pancakes on plates and top with fresh mango slices, drizzle with maple syrup or honey, and add whipped cream, shredded coconut, or mint leaves as desired for extra flavor and decoration.
Notes
- Do not overmix the batter to keep pancakes fluffy.
- Add extra milk if batter is too thick for easy pouring.
- Use ripe mangoes for the best natural sweetness and flavor.
- Optional coconut milk adds a tropical twist but can be omitted.
- Adjust heat as needed to avoid burning pancakes before they’re cooked through.
