Why You'll Love It
- The mango bakes right into the pancake, creating sweet little pockets of tropical flavor
- They're unbelievably moist and fluffy - no dry pancakes here
- Perfect for using up ripe mangoes that need eating
- Feels fancy but comes together in one bowl with simple ingredients
"These taste like sunshine on a plate! The mango bits get so sweet and tender inside the fluffy pancakes."
Essential Ingredient Guide
- Ripe mango: Choose mangoes that yield slightly to gentle pressure and smell sweet at the stem end. The flesh should be vibrant orange-yellow. I find the smaller Ataulfo mangoes work beautifully because they're less fibrous.
- Buttermilk: This is the secret to incredibly tender pancakes. The acidity reacts with the baking soda to create lift. If you don't have buttermilk, you can make a quick version by adding 1 tablespoon of lemon juice or vinegar to regular milk and letting it sit for 5 minutes.
- All-purpose flour: I've tried this with various flours, and honestly, all-purpose gives the best tender-yet-sturdy structure that holds the mango pieces well without becoming dense.
- Cinnamon: Just a hint - it complements the mango's sweetness without overpowering it. I sometimes add a tiny pinch of cardamom too, which feels very tropical.
- Pure vanilla extract: Real vanilla makes a noticeable difference here, enhancing the mango's natural sweetness. The fake stuff just doesn't give the same warm depth.
- Egg: Room temperature eggs incorporate better into the batter. I usually take mine out when I start prepping the mango.
Complete Cooking Process
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Ingredient Readiness:
The mango should be peeled and diced into small, even pieces - about 1/4 inch works well. If they're too large, they can make the pancakes difficult to flip. The buttermilk and egg should be at room temperature for best incorporation.
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Flavor Development:
As the pancakes cook, the mango pieces soften and release their sugars, which caramelize slightly against the hot griddle. This creates those lovely sweet spots throughout each pancake.
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Texture Control:
The key is not overmixing the batter - a few lumps are fine. Overmixing develops gluten and makes pancakes tough. Also, letting the batter rest for 5-10 minutes allows the flour to hydrate properly.
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Finishing Touches:
A quick pat of butter melting over the hot pancakes right before serving adds richness. Sometimes I'll sprinkle a little extra diced mango on top for presentation.
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Serving Timing:
Pancakes are best served immediately, but you can keep them warm in a single layer on a baking sheet in a 200°F oven for up to 20 minutes. They tend to steam and soften if stacked too early.
- Test your griddle temperature with a few drops of water - they should sizzle and dance
- Wait for bubbles to form all over the surface before flipping - this ensures they're cooked through
- Wipe the griddle between batches if any mango bits stick or burn
- Use a light hand when scooping the batter to keep the pancakes fluffy
Pro Tips
You know, I've made these enough times now that I can tell just by the scent when they're ready to flip. There's this moment when the mango starts to caramelize and the kitchen fills with the sweetest aroma. It's funny how cooking becomes second nature after a while. I remember one morning when my husband wandered into the kitchen half-asleep, following that scent like it was a trail of breadcrumbs. He said it smelled like vacation breakfasts from when we were younger. That's the thing about these pancakes - they carry memories in their flavor. They're not just food; they're little moments of happiness stacked up waiting to be enjoyed.
The essence of the dish:
A fun fact or historical angle:
Flavor or sensory focus:
You Must Know
- Don't overmix the batter - lumps are better than tough pancakes
- The mango will make the batter thicker than regular pancake batter - this is normal
- Cook on medium heat - too hot and the outside burns before the mango cooks
- These pancakes are more delicate than regular ones - flip gently
Frequently Asked Questions
→ Can I use frozen mango?
Yes, but thaw it completely and pat it very dry with paper towels. Frozen mango releases more liquid, which can make the batter too wet and affect cooking time.
→ Why are my pancakes sticking to the pan?
Likely your pan isn't hot enough or properly greased. Make sure you hear that satisfying sizzle when the batter hits the surface. A well-seasoned cast iron or non-stick griddle works best.
→ Can I make the batter ahead?
You can mix the dry ingredients the night before, but add the wet ingredients and mango right before cooking. The baking powder starts working immediately, so batter that sits too long won't be as fluffy.
→ What's the best way to serve these?
I love them with just a pat of butter - the mango makes them sweet enough. But a drizzle of maple syrup or a dollop of Greek yogurt works beautifully too.
→ How do I know when to flip them?
Wait until bubbles form across the surface and the edges look set. The mango pieces will make some spots bubble differently, so look for about 70% of the surface with bubbles.
→ Can I add other fruits?
Absolutely! Pineapple or peach work wonderfully. Just keep the fruit pieces small and pat them dry if they're particularly juicy.
Chef's Tips
The batter will be thicker than regular pancake batter due to the mango - this is normal,If the mango is very juicy, you might need to reduce the buttermilk slightly,Keep cooked pancakes warm in a 200°F oven while you finish the batch,Leftover pancakes freeze beautifully - just reheat in a toaster
Nutrition Facts
per serving
285
Calories
8g
Protein
42g
Carbs
9g
Fat
Taste Profile
Sweet tropical flavors balanced with warm spices
Ingredient Substitutions
Don't have an ingredient? Try these alternatives
Use 1 cup yogurt + 3/4 cup milk for similar tang and consistency
Will result in slightly denser but still delicious pancakes
Recipe Variations
Try these delicious twists on the original
Coconut Mango Pancakes
Add 1/4 cup shredded coconut to the batter and use coconut oil for cooking for extra tropical flavor
Spiced Mango Pancakes
Add 1/4 teaspoon each of cardamom and nutmeg to the dry ingredients for warm spice notes
Common Mistakes to Avoid
Learn from others' mistakes for perfect results
- Overmixing the batter - creates tough, dense pancakes instead of fluffy ones
- Cooking on too high heat - burns the outside while leaving the center undercooked
- Adding mango that's too wet - makes the batter thin and pancakes hard to flip
- Flipping too early - wait for those bubbles across the surface
Meal Prep & Storage
Make Ahead Tips
You can mix the dry ingredients the night before and measure the wet ingredients separately. The mango should be diced fresh. The complete batter can be made up to 2 hours ahead and stored in the refrigerator.
Leftover Ideas
Reheat leftovers in a toaster for best texture, or warm gently in a 300°F oven for 5-7 minutes. They make wonderful next-day snacks straight from the refrigerator.
Perfect Pairings
Serve this with...
Cooking Timeline
Prep mango and measure all ingredients - this mise en place makes everything flow smoothly
Mix dry ingredients in one bowl, wet in another, then combine gently and fold in mango
Let batter rest while heating griddle - this hydration time makes fluffier pancakes
Cook pancakes in batches, keeping finished ones warm in oven - about 2-3 minutes per side
Serve immediately with desired toppings - they're best fresh off the griddle
Mango Pancakes: Tropical Breakfast Treat
Fluffy mango pancakes bursting with tropical flavor, perfect for a sweet breakfast or brunch treat that feels like sunshine on a plate.
Timing
Prep Time
15 Minutes
Cook Time
20 Minutes
Total Time
35 Minutes
Recipe Details
Ingredients
Dry Ingredients
- 01 2 cups all-purpose flour
- 02 2 tablespoons sugar
- 03 2 teaspoons baking powder
- 04 1/2 teaspoon baking soda
- 05 1/2 teaspoon salt
- 06 1/2 teaspoon cinnamon
Wet Ingredients
- 01 1 3/4 cups buttermilk
- 02 2 large eggs
- 03 1/4 cup melted butter, cooled
- 04 1 teaspoon vanilla extract
Mango Addition
- 01 1 cup finely diced ripe mango (about 1 medium mango)
- 02 Butter or oil for cooking
Instructions
In a large bowl, whisk together all the dry ingredients - flour, sugar, baking powder, baking soda, salt, and cinnamon. Make a well in the center - this helps incorporate the wet ingredients evenly.
In another bowl or measuring cup, whisk together the buttermilk, eggs, melted butter, and vanilla until well combined. Pour this mixture into the well you made in the dry ingredients.
Gently stir the batter with a wooden spoon or spatula until just combined. There will be lumps - that's perfect! Overmixing makes tough pancakes. Then fold in the diced mango gently until distributed.
Let the batter rest for 5-10 minutes while you heat your griddle or large skillet over medium heat. Test the temperature by sprinkling a few water drops - they should sizzle and evaporate quickly.
Lightly grease the griddle with butter or oil. Pour about 1/4 cup of batter for each pancake, spacing them well apart. Cook until bubbles form across the surface and the edges look set, about 2-3 minutes.
Flip gently with a spatula - these are more delicate than regular pancakes. Cook for another 1-2 minutes until golden brown on both sides. Serve immediately with your favorite toppings.
Notes & Tips
- 1 The batter will be thicker than regular pancake batter due to the mango - this is normal
- 2 If the mango is very juicy, you might need to reduce the buttermilk slightly
- 3 Keep cooked pancakes warm in a 200°F oven while you finish the batch
- 4 Leftover pancakes freeze beautifully - just reheat in a toaster
Tools You'll Need
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Large mixing bowl
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Whisk
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Measuring cups and spoons
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Griddle or large non-stick skillet
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Spatula
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Small bowl for mango preparation
Must-Know Tips
- Don't overmix the batter - lumps are your friend for fluffy pancakes
- Let the batter rest - allows the flour to hydrate properly
- Cook on medium heat - too hot burns the outside before inside cooks
- Flip gently - mango makes them more delicate than regular pancakes
Professional Secrets
- Room temperature ingredients - ensures even mixing and better rise
- Rest the batter - allows gluten to relax for tender texture
- Test griddle temperature - crucial for perfect browning
- Wipe griddle between batches - prevents burnt mango bits from sticking
Recipe by
Emma Fields“Mornings are my magic hour! I create easy, energizing breakfasts that turn sleepy starts into sunshine moments.” ☀️🥞
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