Description
Delight in these fluffy and flavorful Mango Pancakes, a tropical twist on a classic breakfast favorite. Made with mango puree incorporated into a simple batter, these pancakes offer a subtle sweetness and vibrant color, perfect for a sunny morning or brunch treat.
Ingredients
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 the all-purpose flour, sugar, baking powder, and salt until evenly combined.
- Mix wet ingredients: In a separate bowl, whisk the egg, milk, mango puree, and vanilla extract until the mixture is smooth and homogeneous.
- Combine: Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. The batter should remain slightly lumpy—avoid overmixing to keep pancakes tender.
- 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 the batter onto the pan. Cook until bubbles appear on the surface and edges start to set, then flip gently. Cook for an additional 2–3 minutes until golden on both sides.
- Serve: Serve the warm pancakes with additional mango slices, maple syrup, or other tropical fruit toppings for a delightful breakfast experience.
Notes
- Use fresh ripe mangoes to make the puree for best flavor and natural sweetness.
- You can substitute all-purpose flour with gluten-free flour if needed.
- For vegan pancakes, replace the egg with a flaxseed egg and use plant-based milk.
- Keep the batter slightly lumpy to ensure fluffy pancakes.
- Adjust the sweetness by adding more or less sugar based on your preference and the mango sweetness.
