Mango pancakes are a bright, tropical breakfast that turn plain batter into something sunny and memorable. I first tested this version on a humid Saturday morning and immediately loved how fresh mango and a tender, slightly sweet pancake made the whole kitchen smell like summer. If you’re curious about other mango pancake styles, I like comparing this to the lighter Hong Kong-style mango pancakes to borrow ideas for filling and presentation.
Why Make This Recipe
- Bright, fruity flavor — ripe mango adds natural sweetness and vibrant aroma that kids and adults both enjoy.
- Balanced nutrition — fresh mango brings vitamin C and fiber while the batter provides protein from eggs or milk.
- Quick and convenient — batter comes together in one bowl and cooks in about 3 minutes per pancake.
- Versatile for occasions — great for weekend brunches, packed breakfasts, or a simple dessert pancake.
- Personal insight: I love this recipe because swapping mango varieties (Ataulfo, Keitt) instantly changes the sweetness and texture, so it never gets boring.
For a grain-free alternative I sometimes keep on hand, I pair this breakfast with a batch of 3-ingredient flourless oat pancakes when I want something heartier.
Recipe Overview
- Prep time: 10 minutes (plus 10 minutes if you make a quick mango puree)
- Cook time: 10–12 minutes
- Total time: 20–22 minutes
- Servings: 4 (about 8 medium pancakes)
- Difficulty: Easy
- Method: Whisk a simple batter, fold in diced mango or swirl in mango puree, then cook on a lightly oiled nonstick skillet or griddle over medium heat until golden (about 2–3 minutes per side).
If you like spiced pancakes, this approach is similar in technique to recipes such as apple pie pancakes with vanilla maple syrup, where fruit is incorporated for flavor and texture.
My Experience Making This Recipe
I tested this recipe several times, adjusting the batter consistency and mango cuts for the best texture. Early trials produced pancakes with heavy mango pockets that made flipping tricky, so I learned to fold in small, evenly diced mango and reserve a little puree for topping.
I also tested cooking temperatures and found medium heat (around 325–350°F on a griddle thermometer) gives the best golden exterior without overcooking the inside.
How to Make Mango Pancakes
Start by mixing 1 1/4 cups all-purpose flour, 2 tbsp sugar, 1 tbsp baking powder, and a pinch of salt in a bowl. In a separate bowl whisk 1 cup milk, 1 large egg, 2 tbsp melted butter (or oil), and 1/2 tsp vanilla; combine with dry ingredients until just mixed — a few small lumps are fine. Fold in 1 cup small-diced ripe mango and cook 1/4-cup portions on a preheated nonstick skillet at medium heat, flipping after 2–3 minutes when bubbles appear and edges set.
Key techniques: don’t overmix the batter to avoid tough pancakes, and use small mango dice (about 1/4-inch) so they warm through without releasing too much juice and making the batter soggy.
Expert Tips for Success
- Use ripe but firm mangoes (Ataulfo or Tommy Atkins) for sweetness and structure; overly soft mango will puree into the batter and make it wet.
- Measure flour by spooning into the cup and leveling — packed flour leads to dense pancakes. For best accuracy, 1 cup AP flour = 125 g.
- Heat control matters: maintain an even griddle temperature of 325–350°F (use a thermometer) so pancakes brown evenly without burning.
- For uniform pancakes, use a 1/4-cup measuring scoop and flip once bubbles burst and edges look set.
- Equipment: a heavy skillet or cast-iron griddle holds steady temperature; use a thin-edged spatula for clean flips.
I sometimes finish pancakes in a 350°F oven for 2 minutes to keep a batch warm without overcooking.
How to Serve Mango Pancakes
- Classic: stack pancakes, top with fresh mango slices, a spoonful of yogurt or whipped cream, and a drizzle of honey or maple syrup.
- Tropical bowl: serve with toasted coconut flakes and a squeeze of lime for brightness.
- Savory-sweet: pair with grilled salmon or a mango-avocado salsa for brunch; I like this contrast much like in this BBQ salmon bowls with mango avocado salsa.
- Presentation tip: stagger the mango slices fan-style across the stack and dust lightly with powdered sugar for an elegant brunch showpiece.
Storage and Reheating Guide
Cool pancakes completely before storing to prevent condensation. Refrigerate in an airtight container for up to 3 days or freeze in a single layer on a baking sheet for 1 hour, then transfer to a freezer bag for up to 2 months. Reheat refrigerated pancakes in a 350°F oven for 6–8 minutes, or reheat frozen ones directly in a 350°F oven for 10–12 minutes; alternatively, use a toaster oven or warm skillet over low heat to preserve crisp edges.
If stacking pancakes for storage, place parchment between layers to prevent sticking.
Recipe Variations
- Gluten-free: substitute 1:1 gluten-free flour blend and add 1/4 tsp xanthan gum if your blend lacks it; monitor batter thickness and add 1–2 tbsp milk if needed.
- Dairy-free/vegan: replace milk with almond or oat milk, swap melted butter for coconut oil, and use a flax egg (1 tbsp ground flax + 3 tbsp water) for an egg-free version.
- Mango puree swirl: blend 1/2 cup mango into a smooth puree and swirl 2 tbsp into each pancake on the griddle for ribbons of mango flavor.
- Savory twist: omit sugar, add 1/4 tsp salt and 2 tbsp chopped dill for a savory pancake base similar to carrot dill savory pancakes, and top with salty prosciutto or smoked fish.
Nutritional Highlights
- Mangoes are rich in vitamin C and provide dietary fiber, which helps with digestion and satiety.
- Pancake batter supplies carbohydrates and protein (from milk and eggs), making this a balanced breakfast when paired with fruit.
- Allergen info: contains wheat, eggs, and dairy in the standard version; adapt as noted for gluten-free or dairy-free diets. Aim for 2–3 pancakes per adult serving depending on appetite and accompaniments.
Troubleshooting Common Issues
- Batter too thick or thin: adjust with small amounts — add 1–2 tbsp milk if batter is too thick or 1–2 tbsp flour if too thin; the batter should be pourable but hold shape.
- Pancakes brown too fast on the outside: lower heat slightly and preheat longer so the interior cooks evenly without burning the exterior.
- Mango makes pancakes soggy: dice mango small (1/4-inch) and pat very soft pieces dry with paper towel, or fold in last to reduce juice release.
Frequently Asked Questions
Q: Can I make the batter the night before?
A: Yes. Make the batter, cover tightly, and refrigerate up to 24 hours. Note that baking powder loses some lift over time, so expect slightly thinner pancakes; you can add 1/2 tsp extra baking powder just before cooking if you want a fluffier result.
Q: How do I know when the mango is ripe enough?
A: Ripe mango yields slightly to gentle pressure and smells fragrant at the stem end. For pancakes, choose mangoes that are ripe but still slightly firm so the pieces hold shape during cooking.
Q: Can I freeze cooked pancakes with mango?
A: Yes. Cool pancakes completely, freeze in a single layer for an hour, then stack with parchment between and store in a sealed bag for up to 2 months. Reheat from frozen in a 350°F oven for 10–12 minutes.
Q: What’s the best pan to use for even browning?
A: A heavy-bottomed skillet or cast-iron griddle works best because it maintains steady heat. For nonstick ease, use a good-quality nonstick pan and a thin metal spatula to flip gently without tearing.
Print
Mango Pancakes
- Total Time: 22 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Bright, tropical pancakes infused with sweet mango for a fresh breakfast experience.
Ingredients
- 1 1/4 cups all-purpose flour
- 2 tbsp sugar
- 1 tbsp baking powder
- 1 pinch salt
- 1 cup milk
- 1 large egg
- 2 tbsp melted butter (or oil)
- 1/2 tsp vanilla extract
- 1 cup small-diced ripe mango
Instructions
- In a bowl, mix together flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together milk, egg, melted butter, and vanilla.
- Combine the wet and dry ingredients, mixing until just combined (a few lumps are fine).
- Fold in the diced mango gently.
- Preheat a nonstick skillet over medium heat.
- Pour 1/4 cup of batter onto the skillet for each pancake and cook for 2–3 minutes on each side until golden brown.
- Serve topped with fresh mango slices, yogurt or whipped cream, and a drizzle of honey or maple syrup.
Notes
For best results, measure flour accurately and avoid overmixing the batter to ensure fluffy pancakes.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Skillet Cooking
- Cuisine: Fusion
Nutrition
- Serving Size: 2 pancakes
- Calories: 350
- Sugar: 8g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 40mg