Start your day with a burst of tropical flavor by making these delightful mango pancakes! Fluffy and light, these pancakes are infused with juicy mango chunks that add a refreshing sweetness to each bite. Perfect for breakfast or brunch, this recipe combines the classic comfort of pancakes with the exotic taste of ripe mangoes, creating a dish that’s both satisfying and indulgent. Whether you’re treating yourself or serving a crowd, these mango pancakes are sure to be a hit.

Mango Pancakes Ingredients

• For the Pancakes:
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large egg
  • 3/4 cup milk
  • 1/4 cup plain yogurt
  • 1 tablespoon melted butter or vegetable oil
  • 1 teaspoon vanilla extract
  • 1 ripe mango, peeled and finely diced
• For the Mango Topping:
  • 1 ripe mango, peeled and sliced
  • 1 tablespoon honey or maple syrup
  • A squeeze of fresh lime juice
  • A sprinkle of powdered sugar (optional)

Mango Pancakes Instructions:

Prepare the Pancake Batter: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk the egg, milk, yogurt, melted butter, and vanilla extract until well combined. Pour the wet ingredients into the dry ingredients and stir until just combined (do not overmix). Gently fold in the diced mango.

Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip the pancake and cook for another 1-2 minutes, until golden brown and cooked through. Repeat with the remaining batter.

Make the Mango Topping: In a small bowl, toss the mango slices with honey or maple syrup and a squeeze of lime juice.

Serve: Stack the pancakes on a plate and spoon the mango topping over them. Sprinkle with powdered sugar if desired, and serve warm.