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.