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
Scale
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.
