Description
These fluffy mango pancakes offer a delightful tropical twist on a classic breakfast favorite. Made with fresh mango puree and a hint of vanilla, they are light, sweet, and perfect for a sunny morning treat or a weekend brunch.
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 the all-purpose flour, sugar, baking powder, and salt until evenly combined.
- Mix wet ingredients: In a separate bowl, whisk together the egg, milk, mango puree, and vanilla extract until the mixture is smooth and well incorporated.
- Combine: Pour the wet ingredients into the dry ingredients. Stir gently just until the batter comes together; it should remain slightly lumpy to ensure tender pancakes. Avoid overmixing to prevent toughness.
- Cook pancakes: Heat a nonstick pan or griddle over medium heat and lightly grease it with butter or oil. Using a 1/4 cup scoop, pour the batter onto the pan. Cook until bubbles form on the surface, then carefully flip and cook for an additional 2 to 3 minutes or until both sides are golden brown and the pancakes are fully cooked.
- Serve: Serve the mango pancakes warm with extra mango slices, syrup, or your favorite tropical fruit toppings for a delicious breakfast or brunch experience.
Notes
- Use ripe mangoes for the puree to maximize natural sweetness and flavor.
- Non-dairy milk can be substituted to make the recipe dairy-free.
- Do not overmix the batter to keep pancakes fluffy.
- Adjust heat on the stove as needed to prevent burning while ensuring pancakes cook through.
- Leftover pancakes can be stored in the refrigerator and reheated on a skillet or microwave.
