Mango Pancakes
A delightful tropical twist on classic pancakes, these fluffy pancakes are infused with fresh mango puree and topped with juicy mango slices. Perfect for breakfast or brunch, this recipe brings a burst of sweetness and sunshine to your plate.
Equipment
- Mixing bowls (large and medium)
- Whisk or electric mixer
- Nonstick skillet or griddle
- Spatula
- Blender or food processor (optional, for making mango puree)
- Measuring cups and spoons
Ingredients
- For the Pancakes:
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 3/4 cup milk or a dairy-free alternative like almond milk
- 1 large egg
- 2 tablespoons melted butter or oil
- 1/2 cup fresh mango puree about 1 ripe mango, blended until smooth
- Optional: 1 teaspoon vanilla extract
- For Serving:
- Fresh mango slices
- Maple syrup
- Whipped cream or yogurt optional
Instructions
- Prepare the Mango Puree : Peel and dice a ripe mango, then blend it in a blender or food processor until smooth. Measure out 1/2 cup of mango puree for the pancake batter.
- Mix the Dry Ingredients : In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- Combine the Wet Ingredients : In a separate bowl, whisk together the milk, egg, melted butter (or oil), mango puree, and vanilla extract (if using).
- Make the Batter : Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined. Do not overmix; a few lumps are okay.
- Cook the Pancakes :
- Heat a nonstick skillet or griddle over medium heat and lightly grease it with butter or oil.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2–3 minutes, or until bubbles form on the surface and the edges look set.
- Flip the pancakes and cook for an additional 1–2 minutes, or until golden brown and cooked through.
- Serve : Stack the pancakes on a plate and top with fresh mango slices, a drizzle of maple syrup, and whipped cream or yogurt if desired. Serve warm.
Notes
To make mango puree, use a ripe mango for the best flavor and sweetness. Strain the puree through a fine mesh sieve if you prefer a smoother texture.
If the batter becomes too thick, add a splash of milk to thin it out.
Substitute mango with other fruits like banana or peach for a different flavor profile.
Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster or microwave before serving.
If the batter becomes too thick, add a splash of milk to thin it out.
Substitute mango with other fruits like banana or peach for a different flavor profile.
Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster or microwave before serving.