This Mango Pancakes recipe is a tropical spin on my classic fluffy American pancakes. Light, fluffy, and sweetened, they make the perfect weekend breakfast treat. Just 8 simple ingredients—great for Pancake Day too!
In our house, a stack of light, fluffy Mango Pancakes is a go-to favorite. It's such a simple recipe that the kids jump in and help too! Personally, I love piling them high, drizzling with maple syrup or honey, and topping with fresh mangoes or (mango compote) and strawberries.
They are so good, I could enjoy them any time of day—breakfast, lunch, or even dinner! Just like classic waffles.
Looking for more pancake ideas? Check out my easy Pancake Day recipes for some delicious ideas!
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Why This Recipe Works?
- You only need 8 simple ingredients.
- The batter comes together in just one bowl.
- Much like our American pancakes, this recipe is easy, requires minimal effort, and uses just a handful of ingredients.
- Can easily customise to fit your dietary preferences and ingredients.
- You can make these Mango Pancakes with eggs or eggless. If you want them egg-free, just swap one egg for ¼ cup of yogurt.
- These quick and easy pancakes are perfect for breakfast and even make a great dessert!
Ingredients & Substitutions
See the recipe card for full ingredient details and quantities.
- Mango – I use canned mango pulp for convenience, but fresh mango works too. Just blend peeled mango until smooth. You can also add fresh mango cubes as a topping.
- Self-raising flour – Perfect for a great stack. If you don’t have it, you can make your own self raising flour at home with my recipe.
- Baking powder – Even though self-raising flour contains baking powder, I add a little extra for that perfect fluff.
- Egg – I use one large egg. For egg-free pancakes, substitute with ¼ cup yogurt.
- Milk – I use whole milk, but for dairy-free mango pancakes, coconut or almond milk works well.
- Unsalted butter or sunflower oil – Both options work perfectly in this recipe.
Note: I missed adding baking powder in the ingredient picture!
How to Make Mango Pancakes?
Step 1: Add all the dry ingredients - flour, baking powder, sugar, and salt in a bowl. Gently whisk to combine.
Step 2: Add the all the wet ingredients one after the other to the dry ingredients - mango pulp, egg, oil, and milk.
Step 3: Whisk together to combine into a smooth mango pancake batter. It will have a pourable consistency. If not, add a splash of milk to adjust the consistency.
Step 4: Heat a skillet over medium heat. Brush with a little oil. Add a spoonful of batter to the hot skillet. I make 3 pancakes in each batch.
Step 5: 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.
Step 6: Stack the pancakes in a plate, drizzle with maple syrup and serve with your favourite fruits.
Sandhya's Pro Tips
- Don’t over-mix the batter: Doing so can lead to dense pancakes due to gluten development. A hand whisk works best. Avoid using an electric whisk or beater.
- Let the batter rest: For 3-4 minutes, helps the ingredients hydrate and creates a smoother texture. Heat the pan only once the batter is ready.
- Use fresh baking powder: Old baking powder can lose its leavening power, leading to flat pancakes. Ensure your baking powder is fresh for light, fluffy results. Opened Baking powder has a shelf life of up to 9 months.
- Try gluten-free flour: If you're looking for a gluten-free option, amaranth flour works well in place of regular flour just as in my Gluten free amaranth pancakes.
- Add a bit more milk: If your pancake batter is thicker than usual, add a splash of milk to adjust the consistency.
What to Serve with Mango Pancakes?
- Serve these delicious Mango Pancakes with Canadian maple syrup and fresh mango cubes/ strawberries. For extra deliciousness serve with a scoop of Vanilla Ice Cream or 3 ingredient Mango 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, Blender pancakes or Eggless Crepes on Pancake Day - Shrove Tuesday.
Storing Leftover Pancakes
In the fridge: Place leftover pancakes in an airtight container and refrigerate for up to 3 days. To reheat, just microwave them on a plate until hot. Enjoy!
In the freezer: These mango pancakes freeze beautifully. Let them cool completely, then layer them between baking sheets and store in a ziplock bag or airtight container. Freeze for up to 3 months. To defrost, leave them in the fridge overnight. Enjoy them cold or reheat as mentioned above.
Recipe FAQ's
Simply replace the egg in my recipe with ¼ cup of yogurt. It’s an easy swap that still gives you soft, fluffy eggless mango pancakes!
Over-mixing the batter can cause the gluten in the flour to overdevelop, making your pancakes dense and chewy. To keep them fluffy, mix until just combined and let the batter rest for a few minutes before cooking—use this time to set the table or heat the griddle.
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.
More Easy Mango recipes
Ingredients
- 1 cup self-raising flour + 2 tablespoon 150g
- ½ teaspoon baking powder
- 2 teaspoon caster sugar
- ⅛ teaspoon salt
- 1 egg
- 2 tablespoon sunflower oil
- ½ cup mango pulp 120ml
- ⅔ cup milk 150ml
Instructions
- 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.
Notes
- Don’t over-mix the batter: Doing so can lead to dense pancakes due to gluten development. A hand whisk works best. Avoid using an electric whisk or beater.
- Let the batter rest: For 3-4 minutes, helps the ingredients hydrate and creates a smoother texture. Heat the pan only once the batter is ready.
- Use fresh baking powder: Old baking powder can lose its leavening power, leading to flat pancakes. Ensure your baking powder is fresh for light, fluffy results. Opened Baking powder has a shelf life of up to 9 months.
- Try gluten-free flour: If you're looking for a gluten-free option, amaranth flour works well in place of regular flour just as in my Gluten free amaranth pancakes.
- Add a bit more milk: If your pancake batter is thicker than usual, add a splash of milk to adjust the consistency.
Daria says
The pancakes are delicious and the recipe is easy to follow, including some really useful advice. Thank you
Sandhya Hariharan says
Thank you so much for your lovely feedback. I’m really glad you enjoyed the mango pancakes and found the recipe easy to follow. Always happy to hear the tips were helpful, too. I truly appreciate you taking the time to share your experience.
Sandhya Hariharan says
These light and fluffy Mango Pancakes are absolutely delicious! I use canned mango pulp—the same one I use for my Mango Lassi—and the recipe couldn’t be easier. They’re perfect for a sweet breakfast or a dessert that you can enjoy anytime of the year. Always a crowd-pleaser!