Mango Pancakes

The first time I decided to give these Mango Pancakes a try it was because I had some ripe mangos I needed to do something with. I had no idea at that time that these would be mine and my family’s favorite pancake recipe! They’re lightly sweetened, fluffy on the inside with crispy edges. What more could you ask for? I love topping mine off with syrup and some fresh mango and blueberries! If you enjoyed this breakfast recipe, check out this recipe for Strawberry Blackberry Banana Smoothie and Jamaican Banana Fritters!

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Ingredients

• Mango
• White Granulated Sugar
• Milk
• Egg
• Unsalted Butter
• Vanilla Extract
• Flour
• Baking Powder
• Salt

How to Make Mango Pancakes

1. First, start by cutting and dicing your fresh mango. Add the fruit to a blender with the white granulated sugar and blend until smooth.
2. Next, melt the butter and give it a chance to cool down. You don’t want to add it in too hot since we are working with eggs.
3. Add the mango mixture, milk, egg, melted butter and vanilla extract to a bowl and mix until well combined.
4. Next, in a separate bowl, combine the flour, baking powder and salt. Mix well with a whisk to remove any lumps.
5. Add the flour mixture to your mango mixture and whisk together until all the flour mixture is incorporated into your wet ingredients.
6. Heat a skillet over medium high heat and spray with cooking spray.
7. Next, add your batter 1/4 cup at a time to the skillet. Make sure the pancakes do not touch and there is enough room in the pan for you to comfortably flip them over.
8. Cook the mango pancakes for about 2-3 minutes on each side or until they are golden brown. You’ll know it’s time to flip once the bubbles on top of the batter have finished popping. You should see tiny holes and that’s when you flip over. They should be very easy to flip.
9. Finally, serve the pancakes with syrup and fresh fruit on top if desired and enjoy!

Tips & Variations for Making Mango Pancakes

• I recommend keeping a close eye on the temperature of your stove to ensure the outside of the pancake is not burning while the inside is undercooked. Stove temperatures may vary, so the best tip I can give you is to cook the first pancake by itself to test out the temperature. If it is cooking too quickly and not done on the inside, lower the temperature.
• I definitely recommend always mixing your dry ingredients and wet ingredients separately to make sure everything gets mixed in well. The flour, baking powder and salt should be mixed with a whisk to remove lumps or you may sift before using.
• If you don’t have cooking spray, you may use melted butter or any cooking oil you have on hand. If you do decide to use melted butter, keep a very close eye on it since butter tends to burn quickly.

Mango Pancakes

These Mango Pancakes are loaded with fresh mangoes! They're lightly sweetened, fluffy on the inside with crispy edges! What more could you ask for?! These pancakes are definitely the ultimate treat for breakfast and everyone will love them!

Print Pin

Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 20 minutes minutes

Servings: 12 pancakes

Calories: 45kcal

Equipment

• Blender

Ingredients

• 1 cup fresh mango
• 1/4 cup white granulated sugar
• 1 cup milk
• 1 egg
• 1 tsp vanilla extract
• 2 tbsp melted butter
• 1-3/4 cup flour
• 2 tsp baking powder
• 1/4 tsp salt

Instructions

• First, start by cutting and dicing your fresh mango. Add the fruit to a blender with the white granulated sugar and blend until smooth.
• Next, melt the butter and give it a chance to cool down. You don’t want to add it in too hot since we are working with eggs.
• Add the mango mixture, milk, egg, melted butter and vanilla extract to a bowl and mix until well combined.
• Next, in a separate bowl, combine the flour, baking powder and salt. Mix well with a whisk to remove any lumps.
• Add the flour mixture to your mango mixture and whisk together until all the flour mixture is incorporated into your wet ingredients.
• Heat a skillet over medium high heat and spray with cooking spray.
• Next, add your batter 1/4 cup at a time to the skillet. Make sure the pancakes do not touch and there is enough room in the pan for you to comfortably flip them over.
• Cook the mango pancakes for about 2-3 minutes on each side or until they are golden brown. You’ll know it’s time to flip once the bubbles on top of the batter have finished popping. You should see tiny holes and that’s when you flip over. They should be very easy to flip.
• Finally, serve the pancakes with syrup and fresh fruit on top if desired and enjoy!

Nutrition

Calories: 45kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 133mg | Potassium: 35mg | Fiber: 1g | Sugar: 5g | Vitamin A: 53IU | Calcium: 65mg | Iron: 1mg