Description
These fluffy Mango Pancakes offer a tropical twist to a breakfast classic, combining sweet mango puree and a hint of vanilla for a deliciously fruity treat. Easy to make and perfect for a weekend brunch, they can be enjoyed with syrup or fresh fruit toppings.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 egg
- 1 cup milk (dairy or non-dairy)
- 1/2 cup mango puree
- 1/2 teaspoon vanilla extract
Instructions
- Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt until well combined.
- Mix wet ingredients: In another bowl, whisk together the egg, milk, mango puree, and vanilla extract until smooth and fully blended.
- Combine: Pour the wet ingredients into the dry ingredients. Stir gently just until combined; the batter should be slightly lumpy to avoid overmixing which can make the pancakes tough.
- Cook pancakes: Heat a nonstick pan or griddle over medium heat and lightly grease with butter or oil. Using a 1/4 cup measure, scoop batter onto the pan. Cook until bubbles form on the surface and the edges look set, then flip and cook for 2–3 more minutes until golden brown and cooked through.
- Serve: Serve the pancakes warm with extra mango slices, syrup, or your choice of tropical fruit toppings for a delightful breakfast experience.
Notes
- Use ripe mangoes to ensure the puree is naturally sweet and flavorful.
- Do not overmix the batter to keep the pancakes tender and fluffy.
- Milk can be dairy or any plant-based alternative like almond or oat milk.
- Adjust the sweetness by adding more sugar or syrup if desired.
- These pancakes can be kept warm in a low oven while finishing the batch.
