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With fresh mangos pureed in the batter, these mango pancakes are light and fluffy with a slight tropical, floral taste.
When it comes to fruit, mango is by far my favorite and I like to use it in a variety of ways - from mango overnight oats to mango jam to a mango mojito to a peach mango pie.
But I'll be honest, I never thought of having mango pancakes until recently. I happened to have a few extra mangos from making some mango popsicles and was trying to thing of how to use them.
Since I already had all of the other ingredients and wanted a tasty breakfast, pancakes came to mind. And by pureeing them, I could easily mix it in without affecting the consistency.
And no the mango isn't just in the pancakes as there are plenty of freshly diced on top as well.
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Ingredient Notes
- Mangos - adds natural sweetness and moistness. You puree for the batter and then dice some to add on top.
- All-purpose flour - creates a light and fluffy pancake.
- Baking powder - important in giving that rise you like to see with your pancakes. Doesn't need to react with acid to create a rise.
- Spices - both cinnamon and ginger complement the sour, floral and sweetness of the mangos.
Ingredient Swaps
Like any recipe you can mix up the ingredients. Some variations include:
- They are called mango pancakes for a reason, but you can use another fruit like apricots or peaches.
- I use whole milk, but you can use a dairy free milk like coconut milk or almond milk. You can also use buttermilk as well.
- While I like all-purpose flour as it is the most common, but cake flour works well too and creates even a lighter pancake. You can also go with oat flour if you want to be gluten-free.
- I like to use light brown sugar with these pancakes, but granulated or dark brown sugar can be used.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Add 1 cup of the mango, milk, eggs, melted butter and vanilla extract to a blender, blending until smooth. Combine the dry ingredients in a large bowl. Add the wet ingredients into the bowl, mixing until just combined.
Heat a large skillet over medium heat with some butter. Add ¼ cup of the batter to the skillet and cook for 1 minute or until bubbles start to surface. Flip and cook for another minute and repeat with the remaining batter.
FAQs
Mango is similar to avocado in that when you press against it, the skin should yield slightly and a dent should appear.
You can also smell it. When ripe, the mangos should have a very sweet aroma.
Over-mixing pancake batter develops the gluten which will make them tough and rubbery. You want to mix the batter until it just comes together. It's okay if there are some lumps of flour.
It will most likely be because the heat on your griddle or skillet is too high and it is cooking the outside much faster than the inside.
Of course! Transfer the mango pancakes in a single layer onto a baking sheet lined with parchment. Place them in the freezer for two hours before transferring to a bag. To heat, place frozen pancakes in an oven or toaster oven until warmed.
Equipment
The equipment you use is important to how the mango pancakes turn out. What is needed is the following:
- Blender - needed to puree the mangos as well as the rest of the wet ingredients.
- Large bowl - need a bowl to be able to mix together the batter.
- Non-stick skillet or electric skillet - I personally like using an electric skillet, but a non-stick works great too.
- Spatula - need to be able to flip the pancakes.
Pro Tips/Recipe Notes
- Baking Powder Freshness - you may not realize this but baking powder and baking soda actually expires pretty quickly. Use baking powder that is less than a year old since it has been opened. If you use older baking powder, it won’t be powerful enough to help leaven the donuts. You can test it by stirring half a teaspoon of baking powder into a cup of hot water. It will immediately start to fizz and release carbon dioxide gas if it’s still fresh enough to use.
- Whisk Dry Ingredients - to avoid lumps in this mango pancakes recipe, whisk the dry ingredients before adding to the wet ingredients.
- Don't Overmix - to add to the above, you don't want to overmix the batter. You want to have some lumps to create fluffy pancakes.
- Rest the Batter - if you have the time, rest the batter for 10 minutes so the flour absorbs the liquid. I do this as I'm warming up the pan.
- Use an Electric Skillet - a large electric skillet allows you to make multiple pancakes at a time, but you can use a cast iron skillet as well.
- Wipe Skillet - by using butter, it will eventually burn so wipe the skillet between pancake batches to keep from having burned pancakes.
- Don't Flip Too Early - wait until bubbles pop and form holes that stay open on the surface of the batter before flipping the pancakes.
Other Pancake Recipes
If you’ve tried these mango pancakes or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Mango Pancakes
Ingredients
- 2 mangos, pitted, peeled and diced into ½" cubes (about 1 ½ cups), divided
- 1 ½ cups milk
- 2 eggs
- ¼ cup unsalted butter, melted
- 2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 tablespoon light brown sugar
- 1 tablespoon baking powder
- ½ teaspoon cinnamon
- ½ teaspoon salt
- ¼ teaspoon ginger
Instructions
- Add 1 cup of the diced mango, milk, eggs, melted butter and vanilla extract to a blender and blend until smooth. In a large bowl, combine the flour, light brown sugar baking powder, cinnamon, salt and ginger.
- Pour the wet ingredients into the dry ingredients and mix together until just combined - it's ok if there are lumps. Set aside for 10 minutes.
- Heat a large griddle or skillet over medium heat. Coat generously with butter. Once hot, drop about ¼ cup of batter on the griddle. Cook for about 1 minute or bubbles start to surface. Flip and cook the other side for about another minute, or until golden brown. Repeat with the remaining batter.
- Serve warm with butter, maple syrup and diced mango.
Notes
- Baking Powder Freshness - you may not realize this but baking powder and baking soda actually expires pretty quickly. Use baking powder that is less than a year old since it has been opened. If you use older baking powder, it won’t be powerful enough to help leaven the donuts. You can test it by stirring half a teaspoon of baking powder into a cup of hot water. It will immediately start to fizz and release carbon dioxide gas if it’s still fresh enough to use.
- Whisk Dry Ingredients - to avoid lumps in these pancakes, whisk the dry ingredients before adding to the wet ingredients.
- Don't Overmix - to add to the above, you don't want to overmix the batter. You want to have some lumps to create fluffy pancakes.
- Rest the Batter - if you have the time, rest the batter for 10 minutes so the flour absorbs the liquid. I do this as I'm warming up the pan.
- Use an Electric Skillet - a large electric skillet allows you to make multiple pancakes at a time, but you can use a cast iron skillet as well.
- Wipe Skillet - by using butter, it will eventually burn so wipe the skillet between pancake batches to keep from having burned pancakes.
- Don't Flip Too Early - wait until bubbles pop and form holes that stay open on the surface of the batter before flipping the pancakes.
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