As I mentioned in our mango compote post, there is something special about mangoes. There is nothing like a sweet, ripe mango to make you feel like you've died and gone to heaven. We loved the mango compote so much, we wanted to create some complementary mango pancakes for it. So good! They're light and fluffy and the mangoes get a little caramelized from cooking on the griddle. Like the strawberries in these strawberry pancakes, that just brings out their sweetness even more! This is the perfect summer breakfast treat!
❤️ Reasons to Love This Recipe
- They're quick and easy! You can have these pancakes on the table in 30 minutes or less.
- They're make-ahead friendly. I have found that pancakes taste just as good as fresh when they're made ahead and frozen. That way they will be ready to go those busy weekday mornings! Please see the Storage section below to learn how to freeze them.
- They're unique. These are not your run-of-the-mill pancakes. If you're looking for some unique and delicious pancakes, you've come to the right place!
- 1½ cup sifted white all-purpose flour. Sift the flour before measuring it.
- 2 teaspoons baking powder. Double acting.
- ¼ teaspoon salt. Enhances flavor.
- 1 large egg. At room temperature.
- 1¼ cup milk. At room temperature.
- 1 teaspoon almond extract. You can substitute vanilla extract.
- 3 tablespoons unsalted butter. Melted and cooled.
- 2 medium mangoes. Chopped into ½ inch cubes. About 1 cup chopped mango.
Step 4. Meanwhile, lightly spray a griddle or non-stick skillet with cooking spray and heat on medium heat. If using a griddle, you can adjust the temperature depending on how dark you want the pancakes.
Step 7. Cook until bubbles form and pop on the surface of the batter, about 3-4 minutes.
We have listed below some equipment that you may need to make these mango pancakes.
- Griddle. While not necessary, a griddle makes the job much easier because it has more surface area for cooking more pancakes at a time. It also provides even heat so you don't have to worry about hot spots.
- Non-stick skillet. Most people have a skillet in their home. If you don't have a griddle, a non-stick skillet will work just fine.
- Wide non-stick spatula. A wide non-stick spatula comes in handy for flipping pancakes. Tip: If you don't have a non-stick spatula, spray your spatula before flipping each pancake. It will help to prevent the pancake from sticking.
- Blender. A blender is great for mixing wet ingredients. I keep my blender on the kitchen counter, so it's convenient to add the wet ingredients and blend them for about a minute before adding to the dry ingredients.
- Electric mixer. If you don't have a blender, an electric mixer works just as well for mixing the wet ingredients. Place all wet ingredients in a medium bowl and mix on medium speed for a minute or two.
- Flour sifter. It's always a good idea to sift the flour before making pancakes. Twice for good measure is even better.
- Large bowl. Add your dry ingredients to a large bowl. This is the bowl in which you will be ultimately making the batter, so it should be the larger bowl.
- Medium bowl. Add your wet ingredients to this bowl if you're not using a blender to mix them.
- Wire whisk. If you are not using a blender or electric mixer, use a wire whisk to mix the wet ingredients. Whisk vigorously for 1-2 minutes.
Looking for more information about making pancakes? Visit our complete guide for making homemade pancakes from scratch, including detailed ingredient information, step-by-step instructions and more!
These pancakes will freeze very well. If you have any leftovers, we recommend placing a sheet of wax paper between each pancake, then seal the stack in a freezer bag marked with the date. They will keep in your freezer for up to 2 months. Pop them in the toaster to reheat from frozen.
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- 1½ cup sifted white all-purpose flour Sift the flour before measuring it.
- 2 teaspoons baking powder Double acting
- ¼ teaspoon salt
- 1 large egg At room temperature.
- 1¼ cup milk At room temperature.
- 1 teaspoon almond extract You can substitute vanilla extract.
- 3 tablespoons unsalted butter Melted and cooled.
- 2 medium mangoes Chopped into ½ inch cubes. About 1 cup chopped mango.
- Add flour, baking powder and salt to a large bowl. Mix thoroughly with a wire whisk. Set aside.1½ cup sifted white all-purpose flour, 2 teaspoons baking powder, ¼ teaspoon salt
- Add milk, egg, almond extract, and melted butter to a blender and blend for about a minute. Alternatively, you can add wet ingredients to a medium bowl and beat with an electric mixer or vigorously with a wire whisk for a minute.1 large egg, 1¼ cup milk, 1 teaspoon almond extract, 3 tablespoons unsalted butter
- Pour wet ingredients into dry and stir until just combined. Do not overmix. It's okay if a few lumps remain. Set batter aside to rest for 5 minutes.
- Meanwhile, lightly spray a griddle or non-stick skillet with cooking spray and heat on medium heat. If using a griddle, you can adjust the temperature depending on how dark you want the pancakes.
- Add about ¼ cup of batter to the hot surface. Repeat until there is no more room on the surface.
- Scatter a few chopped mangoes on top of uncooked pancakes.2 medium mangoes
- Cook until bubbles form and pop on the surface of the batter, about 3-4 minutes.
- Spray a wide spatula lightly with cooking spray and slide it under one of the pancakes. With a swift motion, flip the pancake. Repeat with remaining pancakes. Cook for about 5 minutes longer.Remove cooked pancakes to a plate and tent with aluminum foil to keep them warm. Repeat steps 4-8 with remaining batter.