Description
These Mango Pancakes are soft, fluffy, and bursting with tropical mango flavor! Made with fresh mango purée and topped with juicy mango chunks, they’re perfect for a delightful breakfast or a sweet brunch treat. Drizzle with honey or maple syrup for an irresistible bite!
Ingredients
Scale
For the Pancakes:
- 1 cup all-purpose flour
- 1 tbsp sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup milk (or coconut milk for a tropical twist)
- ½ cup fresh mango purée (blended ripe mango)
- 1 egg
- 1 tsp vanilla extract
- 1 tbsp melted butter (or vegetable oil)
For Topping:
- ½ cup diced fresh mango
- Honey or maple syrup (for drizzling)
- Whipped cream (optional)
Instructions
- Prepare the batter: In a mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Mix wet ingredients: In another bowl, whisk milk, mango purée, egg, vanilla extract, and melted butter.
- Combine: Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
- Cook the pancakes: Heat a non-stick pan over medium heat and lightly grease it with butter or oil. Pour ¼ cup of batter onto the pan for each pancake.
- Flip when bubbly: Cook until bubbles form on the surface, then flip and cook the other side for 1-2 minutes until golden brown.
- Serve: Stack the pancakes, top with diced mango, and drizzle with honey or maple syrup. Add whipped cream if desired. Enjoy!
Notes
- For an extra mango kick, fold small mango chunks into the batter.
- Substitute all-purpose flour with whole wheat flour for a healthier option.
- Serve with coconut flakes or a scoop of vanilla ice cream for a dessert version.
Enjoy your delicious Mango Pancakes! Let me know if you’d like any adjustments. 😊🥭
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Cuisine: International
Nutrition
- Calories: ~220 kcal
- Fat: 6g
- Carbohydrates: 35g
- Protein: 5g