These delicious mango pancakes are light, fluffy and loaded with fresh mango flavor. Pair them with fresh mango compote or maple syrup for the perfect start to your day!
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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!
What You’ll Love About This Recipe
Ingredients
- 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.
Instructions
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.
Remove cooked pancakes to a plate and tent with aluminum foil to keep them warm. Repeat steps 4-8 with remaining batter.
Click here to learn how to make these mango pancakes in a visual story.
Equipment
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!
Storage
- Refrigeration. If you have leftover pancakes, allow them to cool completely at room temperature. Once cooled, place them in an airtight container or wrap them tightly in plastic wrap. Store the pancakes in the refrigerator for up to 2-3 days.
- Freezing. If you want to store the pancakes for a longer period, freezing is a great option. Again, allow the pancakes to cool completely before wrapping them individually in plastic wrap or placing wax paper between each pancake to prevent sticking. Then, transfer the wrapped pancakes to a freezer-safe bag or container. They can be frozen for up to 1-2 months.
- Reheating: To reheat refrigerated or frozen pancakes, you can use a toaster for a quick and crispy option, or reheat them in the microwave at 20-30 second intervals until warmed through. If you prefer, you can also warm them in a skillet on the stovetop over low heat, flipping occasionally until heated evenly.
- Serve with Fresh Mango. For an extra touch of freshness, serve the reheated pancakes with additional fresh mango slices or chunks on top.
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Mango Pancakes
These delicious mango pancakes are light, fluffy and loaded with fresh mango flavor. Pair them with fresh mango compote or maple syrup for the perfect start to your day!
Print Recipe
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Equipment
Ingredients
- 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.
Instructions
- 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.
Nutrition
Calories: 167kcal | Carbohydrates: 25g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 183mg | Potassium: 154mg | Fiber: 1g | Sugar: 8g | Vitamin A: 699IU | Vitamin C: 17mg | Calcium: 103mg | Iron: 1mg
Servings: 9 pancakes
Calories: 167kcal
How come.. no matter how long I cooked the pancakes it tasted very doughy 😭
Hi Janelle, I’m sorry to hear you’re having trouble. I have a few suggestions:
I hope these suggestions help!
I just made these pancakes and they were the best I have ever had. I have a mango tree with tons of mangoes and always need to find ways to use them.
I normally do not send comments but this was the delicious.
Thanks so much for taking the time to leave this comment. Wow, I’m jealous. I wish I had a mango tree in my yard. I’m so glad that you enjoyed the pancakes!