Description
Pancakes with Mango are soft, fluffy pancakes served with juicy ripe mango for a tropical, naturally sweet breakfast. This vibrant dish is perfect for warm-weather mornings or anytime you want to add a fruity twist to your meal.
Ingredients
Units
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- 1 cup all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 2 tbsp sugar
- 1 large egg
- 3/4 cup milk (or plant-based alternative)
- 2 tbsp melted butter or oil
- 1 tsp vanilla extract
- 1–2 ripe mangoes, peeled and diced or sliced
- Maple syrup or honey, for drizzling
- Whipped cream or yogurt (optional)
- Fresh mint leaves (optional, for garnish)
Instructions
- In a bowl, mix flour, baking powder, salt, and sugar.
- In another bowl, whisk together egg, milk, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry and stir until just combined. Let the batter rest for 5–10 minutes.
- Heat a non-stick skillet over medium heat and lightly grease it.
- Pour about 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form on the surface, then flip and cook the other side until golden.
- While cooking, peel and slice or dice the mango.
- Stack pancakes on a plate and top with fresh mango.
- Drizzle with maple syrup or honey and optionally add whipped cream or yogurt.
- Garnish with mint leaves and serve immediately.
Notes
- Let the batter rest to make pancakes fluffier.
- Add diced mango directly into the batter for fruit-filled pancakes.
- Use coconut milk for a tropical twist.
- Frozen mango works if thawed and drained.
Nutrition
- Serving Size: 2 pancakes with mango
- Calories: 290
- Sugar: 12g
- Sodium: 290mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg