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
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
Nutrition
- Serving Size: 2 pancakes
- Calories: 260
- Sugar: 9g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg
