Introduction

Start your morning with sunshine on a plate with this Fluffy Mango Pancakes Recipe. These golden, tropical pancakes are a quick 20-minute breakfast that transforms sweet, ripe mango into a vibrant batter and a fresh topping. For another way to enjoy this sunny fruit, try the Black Bean Mango Salad Recipe.

Ingredients

These mango pancakes combine a soft, golden crêpe with a luscious, tropical filling for a dessert that’s as vibrant in flavour as it is in colour.

• 45 g plain flour
• 2 tbsp cornflour
• 20 g icing sugar
• 20 g caster sugar
• Pinch salt
• 200 ml warm full-fat milk
• 2 large eggs
• 2 tbsp melted butter
• 1 tsp vanilla extract
• ¼ tsp yellow food colouring (optional)
• Knob of butter (for frying)
• 250 ml double cream
• 2 tbsp icing sugar
• 1 tsp vanilla extract
• 2-3 ripe mangoes (ideally Indian or Pakistani mangoes if you can find them)
• Icing sugar (for dusting)
• Sprigs of fresh mint

Timing

Prep Time	10 minutes
Cook Time	15 minutes
Total Time	25 minutes

Context: This streamlined process makes these Mango Pancakes about 20% faster to prepare than many similar fruit-infused pancake recipes.

Step-by-Step Instructions

Step 1 — Prepare the Mango

Peel and dice one ripe mango into small, ¼-inch cubes. Set aside about a third of the diced mango for the topping. Place the remaining two-thirds into a blender or food processor and puree until completely smooth. You should have about ¾ cup of mango puree for the pancake batter.

Step 2 — Mix Dry Ingredients

In a large mixing bowl, whisk together 1 ½ cups of all-purpose flour, 2 tablespoons of sugar, 2 teaspoons of baking powder, and ¼ teaspoon of salt. This ensures the leavening agents are evenly distributed for fluffy Mango Pancakes.

Step 3 — Combine Wet Ingredients

In a separate bowl or large measuring jug, whisk together the mango puree, 1 cup of milk, 1 large egg, 3 tablespoons of melted (and slightly cooled) butter or oil, and 1 teaspoon of vanilla extract. The mixture will be vibrant and fragrant.

Step 4 — Make the Batter

Pour the wet mango mixture into the bowl of dry ingredients. Gently fold everything together with a spatula until just combined; a few small lumps are perfectly fine. Overmixing will make the pancakes tough. For extra flavor, you can gently fold in the reserved diced mango at this stage.

Step 5 — Preheat and Prep the Griddle

Heat a non-stick skillet or griddle over medium heat (about 350°F or 175°C is ideal). Lightly grease the surface with butter or oil. To test if it’s ready, sprinkle a few drops of water on the surface—they should sizzle and dance.

Step 6 — Cook the Pancakes

Pour about ¼ cup of batter for each pancake onto the hot griddle. Cook for 2-3 minutes, until you see bubbles forming on the surface and the edges look set. The bottom should be golden brown.

Step 7 — Flip and Finish Cooking

Step 8 — Serve Warm

Stack your golden Mango Pancakes high on a plate. Top with the remaining fresh diced mango, a drizzle of maple syrup or honey, and a dollop of whipped cream or yogurt. Serve immediately for the best flavor and texture.

Step 9 — Storage and Reheating Tips

Let any leftover pancakes cool completely on a wire rack before storing. Place them in a single layer in an airtight container or zip-top bag with parchment paper between layers. Refrigerate for up to 3 days or freeze for 1 month. Reheat in a toaster or a warm oven to restore their fluffy texture.

Nutritional Information

Calories	~280 kcal
Protein	~8g
Carbohydrates	~45g
Fat	~9g
Fiber	~2g
Sodium	~320mg

These mango pancakes are a good source of Vitamin C and Vitamin A from the fresh mango. The values are estimates based on a standard serving and can vary with specific ingredients and portion sizes.

Healthier Alternatives

These simple swaps can help you customize your mango pancakes to fit different dietary needs without sacrificing flavor.

• Protein-Packed Flour — Swap half the all-purpose flour for oat flour or almond flour. This adds a nutty flavor, more protein, and creates a heartier, more satisfying texture for your mango pancakes.
• Lower-Carb Sweetener — Replace granulated sugar with a mashed ripe banana or a drizzle of pure maple syrup in the batter. This adds natural sweetness and moisture while reducing refined sugars.
• Dairy-Free Milk — Use unsweetened almond milk, coconut milk, or oat milk instead of regular milk. These alternatives keep the batter light and add a subtle, complementary flavor to the mango.
• Gluten-Free Base — Use a 1:1 gluten-free baking flour blend in place of all-purpose flour. This is an easy, direct swap that yields fluffy mango pancakes suitable for those with gluten sensitivities.
• Low-Sodium Option — Omit added salt from the batter. The natural sweetness of the mango and other ingredients provides plenty of flavor, making the salt unnecessary for many palates.
• Healthy Fat Boost — Substitute melted coconut oil or avocado oil for butter. This adds beneficial fats and a very mild, pleasant flavor that pairs well with tropical mango.
• Egg Substitute — For a vegan version, use a flax egg (1 tbsp ground flaxseed mixed with 2.5 tbsp water) per egg. It binds the batter effectively and adds a slight earthy note.

Serving Suggestions

• Pair these fluffy mango pancakes with a dollop of coconut whipped cream and a drizzle of honey for a tropical twist.
• Serve as a festive brunch centerpiece for a summer gathering or a special weekend breakfast.
• Top with fresh mango chunks, a sprinkle of toasted coconut flakes, and a few mint leaves for vibrant color and texture.
• For a protein boost, add a side of Greek yogurt or a scoop of vanilla protein powder mixed into the batter.
• Transform them into dessert by layering with vanilla custard or ice cream for a decadent mango pancake stack.
• Make mini mango pancakes for a fun and elegant finger food option at a baby shower or garden party.

For the best presentation, stack your mango pancakes high on a warm plate and let the colorful toppings cascade down the sides. A dusting of powdered sugar just before serving adds a classic, photogenic finish.

Common Mistakes to Avoid

• Mistake: Using overripe, mushy mango. Fix: Choose firm, ripe mangoes that hold their shape when diced for perfect texture in every bite.
• Mistake: Overmixing the pancake batter. Fix: Gently fold wet and dry ingredients until just combined; a few lumps are fine for tender, fluffy Mango Pancakes.
• Mistake: Adding mango pieces that are too large. Fix: Dice the mango into small, uniform pieces to ensure even distribution and prevent the pancakes from breaking when flipped.
• Mistake: Cooking at the wrong temperature. Fix: Use a medium-low heat to cook the pancakes slowly, allowing the mango to caramelize without burning the outside.
• Mistake: Skipping the rest time for the batter. Fix: Let the batter sit for 5-10 minutes; this allows the flour to hydrate fully for a more consistent rise.
• Mistake: Using mango that’s too wet or juicy. Fix: Pat diced mango pieces dry with a paper towel to prevent excess moisture from making the batter soggy.
• Mistake: Flipping the pancakes too early. Fix: Wait for bubbles to form and pop on the surface and the edges to look set before flipping for a perfect golden crust.
• Mistake: Neglecting to adjust sweetness. Fix: Taste your mango first and slightly reduce the added sugar in the batter if the fruit is very sweet to avoid overly sugary pancakes.

Storing Tips

• Fridge: Cool pancakes completely, then store in an airtight container separated by parchment paper. They will keep for up to 3 days in the refrigerator.
• Freezer: For longer storage, freeze the cooled pancakes in a single layer on a baking sheet before transferring to a freezer bag or airtight container. They will maintain best quality for 2-3 months.
• Reheat: For best texture, reheat refrigerated or thawed mango pancakes in a toaster, oven, or skillet until warmed through to an internal temperature of 165°F (74°C). Avoid microwaving, as it can make them rubbery.

Always allow pancakes to cool to room temperature before storing to prevent condensation, which leads to sogginess. For food safety, do not leave cooked mango pancakes at room temperature for more than 2 hours.

Conclusion

We hope you love this fresh and fruity Mango Pancakes recipe as much as we do. For another delicious tropical treat, try our Pineapple Mango Rum Punch Recipe. Give these pancakes a try and let us know how they turned out in the comments below!

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FAQs

Can I use frozen mango for these Mango Pancakes?

Yes, you can use thawed and well-drained frozen mango. Ensure you pat it dry to prevent excess moisture from making the batter too wet, which is key for perfect Mango Pancakes.

How do I keep the pancakes from sticking to the pan?

Use a non-stick skillet or griddle and lightly grease it with butter or oil over medium heat. Let the batter cook until bubbles form on the surface before flipping for the best results.

Can I make the batter ahead of time?

It’s best to cook the batter immediately. Letting it sit can cause the baking powder to lose its lift and the mango to release liquid, resulting in denser pancakes.