Every time I have extra fresh mangoes, I make these super delicious mango pancakes!
I REALLY ENJOY THEM FOR BREAKFAST! They are fruity, easy to make, and have a light, fluffy texture.
Mango Pancakes
The flavor and texture of these pancakes are superb; they have the tartly sweet, tangy, and juicy taste of ripe mangoes, and they are extremely fluffy and light too, just like how the best pancakes in the world should be!
They are indeed the perfect batch and piles of pancakes to serve your family for breakfast.
I also like these pancake recipes because the ingredients are super budget-friendly, quick, and easy to make! There is no need to make a mess on your kitchen counter, as it requires little effort.
Ingredients
Note: This is an overview of the ingredients. See the recipe card for full information on ingredients and quantities.
Flour. I use all purpose flour. Measure your flour thoroughly! A little too much and a little too little will not do in this recipe. The pancakes will either be too dry or too moist.
Baking Powder. The baking powder is important for making the pancakes light and fluffy.
Eggs. I use 2 large eggs, at room temperature.
Butter. I use melted unsalted butter to make my pancakes rich.
Mango Compote. To give the pancake this mango flavor, I add mango compote to the batter and top my pancakes with mango chunks.
Milk. I use full-fat milk to bind the ingredients together.
Maple Syrup. I like to drizzle my warm pancakes with maply goodness!
Mango Chunks. I use them for topping.
How To Make Fresh Mango Pancakes?
One: In a mixing bowl, mix together flour, baking powder, and salt.
Two: Mix in milk, eggs, melted butter and mango compote, mix until combined.
Tip: Over-mixing pancake batter results in the development of gluten, which results in rubbery and tough pancakes. When making light, fluffy pancakes, mix the batter until it combines.
Three: Let the batter stand for 20-30 minutes. Heat a large pan over medium to low heat.
Four: Spoon one 2-3 tablespoons of batter per pancake into the hot pan. When bubbles form on the top, flip the pancakes and cook for one minute, put the pancakes on a serving plate.
Tip: Use a non-stick pan in cooking your pancake batter for better results.
Five: Decorate with whipped cream on top (optional), and then serve with chopped mangoes and maple syrup.
More Pancake Recipes
- Peanut Butter Pancakes
- Banana Sour Milk Pancakes
- Almond Milk Pancakes
- Banana Sour Milk Pancakes
- Fluffy Pumpkin Pancakes
- Orange Pancakes
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Fresh Mango Pancakes
Equipment
- Skillet
- Mixing bowl
- Measuring spoons
- Measuring cups
Ingredients
- 190 g all purpose flour
- 2 teaspoon baking powder
- 2 tablespoon butter , melted
- 2 eggs
- pinch of salt
- ¼ cup mango compote
- 75 ml full-fat milk
- 1 tablespoon vegetable oil , for cooking
- 1 tablespoon maple syrup , for serving
- mango chunks , for serving
Instructions
- In a mixing bowl, mix together flour, baking powder, and salt.
- Mix in milk, eggs and melted butter.
- Fold in mango compote, mix until combined.
- Let the batter stand for 20-30 minutes.
- Heat a large pan over medium to low heat. Spray with oil or grease with butter.
- Spoon one 2-3 tablespoons of batter per pancake into the hot pan. When bubbles form on the top, flip the pancakes and cook for one minute, put the pancakes on a serving plate.
- Serve with chopped mangoes and maple syrup.
Notes
- Measure your flour thoroughly! A little too much and a little too little will not do in this recipe. The pancakes will either be too dry or too moist.
- Use a non-stick pan in cooking your pancake batter.
Jana says
Just made these, they are tasty and quick. I used chopped mango.
Olivia says
Best pancakes I’ve made, delicious!
Dorothy says
Easy to make and so delicious for breakfast.
Colleen says
Fluffy and delicious. I love these pancakes.
Monique J says
This recipe looks good. I can't wait to try it.