Share this post:

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!
Jump to Recipe Print Recipe
Stack of pancakes topped with whipped cream and mango compote on a white plate with two forks. A jar of fresh mango compote and hot tea in a white teacup with saucer are in the background.

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


  • Quick and Easy. You can have these pancakes on the table in 30 minutes or less.
  • Customizable. While the recipe calls for almond extract, you can easily swap it with vanilla extract if you prefer or even add other spices like cinnamon or nutmeg to customize the flavor to your liking.
  • Unique Flavor Combination. Mango adds a tropical twist to traditional pancakes, offering a burst of sweetness and freshness with every bite.
  • Family-Friendly: Kids and adults alike will love the delicious flavor and fluffy texture of these pancakes, making them a hit for family breakfasts or special occasions.

Ingredients

Mango pancake 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

Overhead view of dry ingredients in a mesh strainer over a large glass bowl.
Step 1. Add flour, baking powder and salt to a large bowl. Mix thoroughly with a wire whisk. Set aside.
Overhead view of wet ingredients in a blender.
Step 2. 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.
Overhead view of wet ingredients being poured into dry ingredients.
Step 3. Pour wet ingredients into dry and stir until just combined. Do not overmix. It’s okay if a few lumps remain.
Overhead view of pancake batter in a large glass bowl.
Set batter aside to rest for 5 minutes.

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.

Pancake batter being poured onto a griddle with an ice cream scoop.
Step 5. Add about ¼ cup of batter to the hot surface. Repeat until there is no more room on the surface.
Fresh mango cubes on uncooked tops of pancakes cooking on a griddle.
Step 6. Scatter a few chopped mangoes on top of uncooked pancakes.

Step 7. Cook until bubbles form and pop on the surface of the batter, about 3-4 minutes.

Overhead view of cooked pancakes on a griddle.
Step 8. 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.

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!

Overhead view of mango pancakes topped with yogurt and mango compote on a white plate on a muslin napkin. Two forks and a glass jar of mango compote are off to the side.
Our homemade mango compote is the perfect topping for these pancakes!

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.
Get our free breakfast ebook

When you join our newsletter

    Stack of mango pancakes topped with whipped cream and mango compote on a white plate with a section cut out and a piece of pancake on a fork

    Related Recipes

    Pancakes

    More pancake recipes for your pancake pleasure!

    See more pancake recipes →

    Homemade Syrups and Toppings

    A few recipes for homemade syrups and toppings!

    See more syrups and pancake toppings →

    Made this recipe? We would love it if you could leave a rating. Tap the rate button in the recipe card or leave a comment below. Don’t forget to subscribe to our newsletter to receive a free e-cookbook of quick and easy breakfast recipes. Thanks!

    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 Save Rate
    Stack of mango pancakes topped with whipped cream and mango compote on a white plate with a fork.
    Prep Time:5 minutes
    Cook Time:25 minutes

    Ingredients

    • 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.
    • 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

    Share this post:

    5 from 2 votes (1 rating without comment)

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    2 Comments

      1. Hi Janelle, I’m sorry to hear you’re having trouble. I have a few suggestions:

      2. You can try adjusting the temperature down a bit. If the pancakes are cooked at too high a heat, the outside may brown quickly, leaving the inside undercooked.
      3. If the batter is on the thicker side, you can try adding a little more milk to thin it out. If the batter is too thick, it might not spread out properly on the griddle, leading to thicker pancakes that take longer to cook through.
      4. Sometimes overmixing the batter can lead to pancakes with a doughy texture. Overmixing can cause the gluten in the flour to develop too much, making the pancakes dense and more likely to have a doughy texture. It’s crucial to stir the wet and dry ingredients together until just combined, even if a few lumps remain. It can also be helpful to allow the batter to rest for several minutes to relax the gluten before cooking the pancakes.
      5. I hope these suggestions help!

    1. 5 stars
      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.

      1. 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!