If you’re searching for a breakfast that’s equal parts sunny and satisfying, Mango Pancakes will absolutely brighten up your morning routine. These golden, fluffy pancakes are studded with sweet, juicy mango cubes, bringing a taste of the tropics to your kitchen no matter the season. From their light, tender crumb to the vibrant bursts of fruit in every bite, Mango Pancakes are a delicious twist on a classic, perfect for treating yourself or impressing friends and family at brunch.

Ingredients You’ll Need

The beauty of Mango Pancakes lies in their simplicity—each ingredient plays a starring role in building the perfect taste, texture, and gorgeous color. With just a few pantry staples and some fresh mango, you’re on your way to creating a stack that’s truly special.

All-purpose flour: Provides structure for pancakes that are fluffy but not dense.
Granulated sugar: Adds a hint of sweetness, complementing the mango’s natural sugars.
Baking powder: Helps the pancakes puff up beautifully as they cook.
Baking soda: Reacts with the buttermilk for extra lift and tenderness.
Salt: Just a pinch balances the flavors and enhances everything else.
Buttermilk: Delivers tanginess and a soft crumb—don’t skip this for ultimate fluffiness!
Milk: Loosens the batter so it’s pourable and cooks evenly.
Large egg: Binds the ingredients together and adds richness.
Melted butter: Brings moisture and that irresistible buttery flavor to every bite.
Vanilla extract: Rounds out the flavors with a warm, aromatic note.
Fresh ripe mango, diced: The star ingredient—choose a ripe mango for juicy, flavorful bursts in every pancake.
Optional maple syrup or whipped cream: Perfect for drizzling or topping your finished stack for extra indulgence.

How to Make Mango Pancakes

Step 1: Mix the Dry Ingredients

Begin by grabbing a large mixing bowl and adding the flour, sugar, baking powder, baking soda, and salt. Whisk everything together until well combined. This step ensures that the leavening agents are evenly distributed, which means every pancake will rise to fluffy perfection.

Step 2: Combine the Wet Ingredients

In a separate medium bowl, whisk together the buttermilk, milk, egg, melted butter, and vanilla extract. Whisk until the mixture is completely smooth and the egg is fully incorporated. This blend of wet ingredients is what gives Mango Pancakes their soft, moist texture and rich flavor.

Step 3: Bring the Batter Together

Pour the wet mixture into the bowl with the dry ingredients. Using a spatula or wooden spoon, gently stir until just combined. It’s perfectly fine if there are a few small lumps—overmixing can make pancakes tough, so stop as soon as the flour is mostly incorporated.

Step 4: Fold in the Mango

Now comes the magic! Gently fold in the diced fresh mango, being careful not to break up the fruit too much. Every bite of Mango Pancakes should have pockets of juicy mango, so be generous with your folding but gentle with your stirring.

Step 5: Cook the Pancakes

Heat a nonstick skillet or griddle over medium heat and lightly grease it with butter or oil. Once hot, pour about 1/4 cup of batter for each pancake onto the skillet. Watch for bubbles to form on the surface and the edges to look set—this usually takes 2 to 3 minutes. Flip and cook the other side for another 1 to 2 minutes, until each pancake is golden brown and cooked through. Repeat with the rest of the batter, greasing the skillet as needed.

Step 6: Serve and Enjoy

Stack your warm Mango Pancakes high and top with extra fresh mango, a drizzle of maple syrup, or a dollop of whipped cream. Serve immediately for the best flavor and texture—these pancakes are a real treat hot off the griddle!

How to Serve Mango Pancakes

Garnishes

For a gorgeous finish, top your Mango Pancakes with even more diced fresh mango. A dusting of powdered sugar, a swirl of whipped cream, or a handful of toasted coconut can make them feel like a mini vacation on your plate. Don’t forget a drizzle of pure maple syrup to tie everything together!

Side Dishes

Mango Pancakes shine alongside simple sides like crispy bacon, breakfast sausage, or a tangy fruit salad. For a lighter pairing, add a bowl of creamy Greek yogurt or a glass of freshly squeezed orange juice to balance the pancakes’ sweetness.

Creative Ways to Present

Try stacking Mango Pancakes into a tall tower and skewering them with a wooden stick for a fun brunch centerpiece, or use cookie cutters to make mini versions for a playful kid-friendly breakfast. You can even roll them up with whipped cream and extra mango inside for a tropical pancake “crepe” experience.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftover Mango Pancakes (lucky you!), let them cool to room temperature before stacking with parchment between each pancake. Store them in an airtight container in the refrigerator for up to 2 days.

Freezing

Mango Pancakes freeze beautifully. Arrange cooled pancakes in a single layer on a baking sheet, freeze until solid, then transfer to a zip-top bag with parchment paper between them. They’ll keep well in the freezer for up to 2 months, ready to brighten up any busy morning.

Reheating

For the best results, reheat Mango Pancakes in a toaster or warm skillet—they’ll regain their soft texture and lightly crisp edges. Microwaving is quick, but may soften them a bit more; just heat for 20 to 30 seconds per pancake until warmed through.

FAQs

Can I use frozen mango instead of fresh?

Absolutely! Just make sure to thaw the frozen mango and drain any excess liquid before folding into the batter. This prevents the pancakes from becoming soggy and keeps the texture just right.

What if I don’t have buttermilk?

No worries—simply make your own by mixing 3/4 cup milk with 2 teaspoons of lemon juice or white vinegar. Let it sit for a few minutes to thicken before using in your Mango Pancakes.

Can I make these pancakes gluten-free?

Yes! Substitute your favorite gluten-free all-purpose flour blend in place of regular flour. Just make sure it has xanthan gum or a similar binder for the best texture.

How can I make these pancakes vegan?

For vegan Mango Pancakes, use a plant-based milk (like almond or coconut), your favorite egg replacer, and vegan butter. Swap in a tablespoon of apple cider vinegar to mimic the tang of buttermilk.

Can I add other fruits or flavors?

Certainly! While mango shines in this recipe, you can add chopped pineapple, shredded coconut, or even a handful of blueberries for variety. A pinch of ground cardamom or cinnamon is also delicious with mango.

Final Thoughts

There’s something seriously joyful about a plate of Mango Pancakes—each bite feels like a mini escape to a sunnier place. Whether you make them for a lazy weekend breakfast or a special brunch, I hope you’ll fall in love with this tropical twist on a classic. Go ahead, give Mango Pancakes a try, and let them sweeten up your morning!

Mango Pancakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 20 reviews

Author: admin
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

Delight in fluffy, tropical mango pancakes made with buttermilk and fresh ripe mangoes, perfect for a refreshing breakfast or brunch. These pancakes combine the sweetness of mango with a tender, moist texture, and can be served with extra fruit, maple syrup, or whipped cream.

Ingredients

Scale

Dry Ingredients

1 cup all-purpose flour
1 tablespoon granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Wet Ingredients

3/4 cup buttermilk
1/4 cup milk
1 large egg
2 tablespoons melted butter
1/2 teaspoon vanilla extract

Fruit

1 cup fresh ripe mango, diced (plus extra for topping)

Optional Toppings

Maple syrup
Whipped cream

Cook Mode Prevent your screen from going dark

Instructions

Prepare Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
Mix Wet Ingredients: In a separate bowl, whisk the buttermilk, milk, egg, melted butter, and vanilla extract until the mixture is smooth and uniform.
Combine Mixtures: Pour the wet ingredients into the dry ingredients and gently stir just until combined. Avoid overmixing to keep the pancakes tender.
Add Mango: Gently fold in the diced fresh ripe mango to distribute evenly throughout the batter.
Heat Pan: Preheat a nonstick skillet or griddle over medium heat, lightly greasing it with butter or oil to prevent sticking.
Cook Pancakes: Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and edges look set, approximately 2–3 minutes.
Flip Pancakes: Carefully flip each pancake and cook for an additional 1–2 minutes until golden brown and cooked through.
Serve: Repeat with remaining batter and serve the pancakes warm, topped with extra fresh mango, maple syrup, or whipped cream as desired.

Notes

If using frozen mango, thaw completely and drain any excess liquid before adding to the batter to avoid sogginess.
These pancakes are best enjoyed fresh but can be reheated gently in a toaster or skillet without losing texture.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Stovetop
Cuisine: American, Tropical