These Mango Pancakes are a delicious upgrade to your good old-fashioned pancakes. They are light, fluffy, sweetened, and make a fantastic weekend breakfast treat. If you haven’t tried these fluffy American-style mango pancakes, you are in for deliciousness! Perfect for Pancake Day too!
Making Mango Pancakes is quick and easy
A stack of light, fluffy Mango Pancakes is a firm family favourite and is sure to please everyone. What’s fantastic about this recipe is that you can involve your kids in making this super simple dish. You’ll only need a single bowl to make the mango pancake batter and can easily customise it to suit your dietary needs and ingredient availability.
Make it Eggless or with Eggs. If you prefer not to use eggs, replace one egg with 1/4 cup of yogurt.
These quick and easy pancakes are an excellent breakfast option and double up as dessert too. Just like our American Pancakes, the recipe is simple, requires minimal effort, and only a handful of ingredients.
A fluffy stack of pancakes topped with maple syrup or honey and fresh mangoes can truly make your mealtime special!
Ingredients & Substitutions
Mango – The recipe uses Canned Mango Pulp to speed up the process. However, you can make it with fresh mangoes and process it to puree in a blender. Fresh Mango cubes can also be served as added toppings
Self raising flour and Baking Powder– to make fluffy Mango Pancakes. Although self raising flour has baking powder, adding that extra baking powder gives the right fluff in the pancake.
Egg – I have used one large egg for this recipe. For Egg free Mango Pancakes, substitute the egg with 1/4 cup Yogurt instead.
Sugar – Just a little to lend the mild sweetness to the pancakes.
Milk – I have used whole milk . To make dairy-free pancakes, use coconut milk or almond milk.
Butter or Oil – Either of them works in the recipe.
Mango Pancake Batter
Add all the dry ingredients: flour, baking powder, sugar, and salt in a bowl. Gently whisk to combine.
Next add the all the wet ingredients one after the other to the dry ingredients – mango pulp, egg, oil, and milk. Whisk together to combine into a smooth pancake batter that’s pourable.
If you find the batter too thick, add a splash of milk to adjust the consistency.
How to make Mango Pancakes step by step?
Heat a skillet over medium heat. Brush with a little oil. Add a spoonful of batter to the hot skillet. When you see the bubbles on the top, flip it over. Cook for 30 seconds and then transfer to a plate. Repeat with the remaining batter. I make 3 pancakes at a time in a pan.
Serve Pancakes – Serve the pancakes with fresh fruits and maple syrup.
Tips to make perfect mango pancakes
- Mixing Method: For a lighter texture, gently combine the pancake mixture with a whisk. Avoid using an Electric Whisk or Beater, as this can over-mix the batter, leading to dense pancakes due to gluten development.
- Resting Time: Allow the pancake batter to rest for at least 3-4 minutes before cooking. This allows the ingredients to hydrate fully and ensures a smoother texture. Heat the pan only after the batter is ready to go.
- Fresh Baking Powder: Opt for fresh baking powder to ensure optimal leavening and fluffiness. Baking powder has a shelf life of up to 9 months before it starts to lose its effectiveness. Using fresh baking powder is essential for light and airy pancakes.
- Gluten-Free Option: Consider using Amaranth flour as in our Easy Gluten-free Pancakes recipe.
What to serve with Mango Pancakes?
Serve these delicious Mango Pancakes with Canadian maple syrup and fresh mango cubes/ strawberries. To add extra deliciousness serve with a scoop of Vanilla Ice Cream!
For a variation, you can also serve with our easy homemade Mango compote, whipping cream, and berries.
When to serve these easy Mango Pancakes?
These Mango Pancakes are delicious for breakfast or as a dessert, on weekdays and weekends. Serve them as an alternative to the fluffy American Pancakes or Eggless Crepes on Pancake Day – Shrove Tuesday.
Store any leftover pancakes in an air-tight container in the refrigerator for up to 3 days. To reheat them, place the mango pancakes on a plate and microwave thoroughly until hot. Enjoy!
Can I freeze mango pancakes?
These Mango Pancakes freeze really well. Allow the pancakes to cool well. Store the pancakes in between baking sheets and then in a ziplock bag or air-tight container, and freeze for up to 3 months.
To defrost, allow the pancakes to thaw overnight in the refrigerator. Enjoy cold or reheat with instructions above.
If you love this Mango recipe, you will also love
- Vegan Mango Sorbet
- 3 Ingredient Mango Ice cream
- Mango Lassi
- Eggless Mango Mousse
- No-bake Mango Cheesecake Jars
- Mango Mustard Dipping Sauce
- Mango Coconut Ladoo
- Overnight Mango coconut oats
Homemade Mango Pancakes recipe – Quick and Easy!
- 1 cup self-raising flour + 2 tbsp 150g
- ½ tsp baking powder
- 2 tsp caster sugar
- ⅛ tsp salt
- 1 egg
- 2 tbsp sunflower oil
- ½ cup mango pulp 120ml
- ⅔ cup milk 150ml
- In a bowl, combine flour, baking powder, sugar, and salt.
- Create a well in the centre, add egg, oil, mango pulp, and milk. Whisk to combine until it's lump-free.
- Heat a large frying pan. Brush or spray with oil. Pour 1 tablespoon of batter into the pan for each pancake. When bubbles form on the surface – about 20-30 seconds, flip the pancake and cook for a further 30 seconds. At a time, I make 3 pancakes.
- Repeat the process with the remaining batter. I could make 10 pancakes. In the meanwhile, keep the pancakes warm by placing them in the oven at 160°C / fan 140°C.
- To serve, arrange the pancakes in a stack, top with mango, strawberries, and drizzle with maple syrup.