Pancakes with Mango

Pancakes with Mango are a tropical twist on a breakfast classic. Soft, fluffy pancakes are paired with juicy fresh mango for a naturally sweet and refreshing start to your day. Whether served simply with sliced mango or topped with mango puree and syrup, this dish is perfect for warm-weather mornings or anytime you crave a fruit-forward breakfast.

Why You’ll Love This Recipe

This recipe brings together the comfort of homemade pancakes and the bright, tropical flavor of ripe mangoes. It’s quick to prepare, visually beautiful, and suitable for both everyday breakfasts and special occasions. The mango not only adds sweetness but also a boost of vitamins and vibrant color.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the pancakes:

• All-purpose flour
• Baking powder
• Salt
• Sugar
• Egg
• Milk (or plant-based alternative)
• Melted butter or oil
• Vanilla extract

For the topping:

• Fresh ripe mango, peeled and diced or sliced
• Maple syrup or honey
• Whipped cream or yogurt (optional)
• Mint leaves (optional, for garnish)

Directions

1. Prepare the pancake batter: In a bowl, mix flour, baking powder, salt, and sugar. In another bowl, whisk together milk, egg, melted butter, and vanilla. Combine the wet and dry ingredients until just mixed—do not overmix.
2. Cook the pancakes: Heat a non-stick skillet over medium heat and lightly grease. Pour about ¼ cup of batter per pancake into the skillet. Cook until bubbles form on the surface, then flip and cook until golden on both sides.
3. Prepare the mango: Peel and slice or dice the mango. Set aside.
4. Assemble: Stack pancakes on a plate, layer with sliced mango, and drizzle with syrup. Add a dollop of whipped cream or spoonful of yogurt if desired.
5. Serve: Garnish with mint leaves for a fresh finish and serve immediately.

Servings and Timing

• Servings: 4 (8 pancakes)
• Prep time: 10 minutes
• Cook time: 15 minutes
• Total time: 25 minutes

Variations

• Mango compote: Cook mango with a little sugar and lemon juice for a warm topping.
• Add mango to batter: Fold diced mango directly into the batter for fruit in every bite.
• Coconut twist: Replace milk with coconut milk and top with toasted coconut flakes.
• Mango-lime syrup: Mix maple syrup with a squeeze of lime and mango puree.

Storage/Reheating

• Storage: Keep leftover pancakes in an airtight container in the refrigerator for up to 3 days.
• Freezing: Freeze pancakes (not mango) in layers with parchment between them for up to 2 months.
• Reheating: Reheat pancakes in a toaster, oven, or microwave. Add fresh mango just before serving.

FAQs

What kind of mango should I use?

Use ripe, sweet mangoes such as Ataulfo or Kent for the best flavor and texture.

Can I use canned mango?

Yes, but drain it well and avoid mangoes packed in syrup for best results.

Is this recipe dairy-free?

Use a plant-based milk and oil instead of butter to make it dairy-free.

Can I make the pancakes ahead?

Yes, store them in the fridge or freezer and reheat before serving.

What goes well with mango pancakes?

Yogurt, coconut, lime zest, or a tropical smoothie make great pairings.

How can I make the pancakes fluffier?

Do not overmix the batter, and let it rest for 5–10 minutes before cooking.

Can I use pancake mix?

Yes, prepare the mix as directed and add the mango as a topping or mix-in.

Are these pancakes suitable for kids?

Yes, they are mildly sweet and nutrient-rich—perfect for a kid-friendly breakfast.

What syrup is best?

Maple syrup, honey, or mango puree all complement the dish beautifully.

Can I use frozen mango?

Yes, thaw and drain it first for best texture.

Conclusion

Pancakes with Mango are a bright and flavorful way to upgrade your breakfast. Whether you keep it simple with sliced fruit or go all out with tropical garnishes, this recipe delivers a sunny, delicious experience in every bite. It’s a celebration of flavor, color, and comfort—perfect for mornings when you want something special.

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