These Mango Pancakes are a light, sweet, and wonderfully easy treat, perfect for a sunny breakfast or a delightful dessert. Soft, delicate pancakes are folded around a creamy, dreamy filling and sweet, juicy mango chunks for a burst of tropical flavor in every bite. This simple homemade recipe is sure to become a new favorite.
My sister Jennifer and I first made these on a sunny morning. The kitchen smelled of ripe mango as we laughed, making a mess with powdered sugar and cream. That joyful, sticky memory, full of warmth and sweetness, is exactly what these pancakes taste like to me.
A Few Reasons You’ll Adore This Recipe
- Simple Ingredients, Tropical Flavor: This recipe uses pantry staples to create a breakfast with a special, tropical mango flavor.
- Quick and Easy to Make: From start to finish, these mango pancakes come together quickly, making them ideal for a weekend brunch or even a weekday treat.
- Versatile Serving Options: Enjoy them for breakfast, as a sweet snack, or as a light dessert.
- Customizable Filling: While whipped cream is classic, you can easily adapt the filling to be vegan or try other creamy options.
What You’ll Need for These Sunny Pancakes
For the Pancakes:
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup milk (or coconut milk for a tropical touch)
- 1 large egg
- 1 tablespoon melted butter
- 1/2 teaspoon vanilla extract
For the Filling:
- 1 cup whipped cream or coconut cream
- 1 large ripe mango, peeled and sliced
- 1 tablespoon powdered sugar (plus extra for dusting)
My Go-To Tools for This Recipe
There are just two little helpers that I find make this recipe a breeze. A good non-stick skillet is your best friend, as it ensures your delicate pancakes cook evenly and flip beautifully without a single snag. Then, for that dreamy filling, an electric mixer whips the cream to fluffy perfection in no time, giving you that light, airy texture we all love.
How We Bring These Sweet Treats to Life
First, Whisking Up the Lightest Batter
In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a separate bowl, mix the milk, egg, melted butter, and vanilla extract. Gently pour the wet ingredients into the dry and whisk until just combined. A few lumps are perfectly fine; that’s the secret to a tender pancake!
Next, Cooking Them to a Gentle Golden Brown
Heat your non-stick skillet over medium heat and add a little butter or oil. Pour about 1/4 cup of the batter onto the skillet for each pancake. Cook for 1-2 minutes on each side, until they are a beautiful golden brown. Set them aside on a plate to cool down just a bit.
Then, Whipping Up That Dreamy Cream Filling
While the pancakes cool, it’s time for that lovely cream filling. In a chilled bowl, beat the cream and powdered sugar together until it’s light, airy, and forms soft peaks. It should be fluffy enough to hold its shape beautifully.
The Best Part: Folding in the Sunshine
Now for my favorite part! Lay one pancake on a flat surface. Spread a generous layer of your freshly whipped cream down the center, top with a few slices of fresh mango, and then gently fold the pancake over like a little envelope. Repeat with all your remaining pancakes.
Finally, a Little Dusting of Sweetness
Arrange your beautiful mango pancakes on a serving platter. For that final touch, give them a lovely dusting of powdered sugar and garnish with a few fresh mint leaves. They are truly best enjoyed right away, while everything is fresh and bright.
A Gentle Note on Nutrition
Please remember that the nutritional information provided here is just an estimate. It can vary based on the specific ingredients you use. For precise details, I always suggest using an online calculator with your exact ingredients.
A Few Ideas for a Lighter Version
- Whole Wheat Flour: For a touch more wholesome goodness, you can substitute half of the all-purpose flour with whole wheat flour.
- Natural Sweeteners: Instead of refined sugar, feel free to use maple syrup or a touch of honey in the batter for a more natural sweetness.
- Yogurt Filling: For a lighter, protein-packed filling, try using Greek yogurt sweetened with a little honey instead of whipped cream. It’s just as lovely.
Our Favorite Ways to Serve Them Up
- With a Mango Drizzle: A simple homemade mango syrup or sauce drizzled over the top adds an extra layer of beautiful mango flavor.
- A Sprinkle of Toasted Coconut: Sprinkle some toasted coconut flakes over the finished pancakes for a delightful crunch and an even more tropical feel.
- With a Scoop of Ice Cream: For a truly indulgent dessert, serve these warm with a scoop of vanilla or coconut ice cream on the side. Jennifer loves this!
My Secrets for Perfect Pancakes, Every Time
- A Light Hand with the Batter: Be careful not to overmix your batter. A few little lumps are a good thing! This keeps the gluten from getting tough, ensuring your pancakes are wonderfully light and tender.
- A Gentle, Steady Heat: Cooking pancakes on a heat that’s too high will brown the outside before the inside is fully cooked. A steady medium heat is perfect for that even, golden color and fluffy interior.
- Don’t Be Overly Generous with the Filling: It’s so tempting to load up on the filling, but this can make the pancakes difficult to fold and a bit messy to eat. A balanced amount is the key to a perfect bite.
Keeping Them Fresh for Later
These mango pancakes really shine when they are enjoyed fresh. If you do have leftovers, you can store the unfilled pancakes in an airtight container in the refrigerator for up to 3 days. I recommend storing the whipped cream and mango separately and assembling just before serving.
From My Kitchen to Yours
There is something so special about sharing a meal that brings a little sunshine to the table. This recipe is more than just a sweet treat; it’s a little piece of our family’s joy. I hope that when you make these Mango Pancakes, you fill your own kitchen with warmth and create memories that are just as sweet.
Answering a Few of Your Questions
Can I make this recipe vegan-friendly?
Yes, absolutely! To make this a vegan recipe, you can use coconut milk in the batter, a plant-based butter alternative, a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water), and whip up some coconut cream for the filling.
What if I can’t find fresh mangoes?
Fresh, ripe mango will always give you the best flavor and texture. However, if fresh mangoes are not in season, you can use thawed frozen mango chunks. Just be sure to pat them dry to remove any excess moisture before using them.
How do I keep the pancakes warm while I finish cooking?
To keep the cooked pancakes warm as you work through the rest of the batter, you can place them on a baking sheet in a single layer. Keep them in an oven set to a very low temperature (around 200°F or 90°C) until you are ready to serve.
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Mango Pancakes – Tropical Mango Flapjacks Delight
- Total Time: 25 minutes
- Yield: 6 pancakes 1x
- Diet: Vegetarian
Description
Light, sweet, and easy tropical pancakes filled with creamy whipped filling and juicy mango chunks for a burst of sunshine in every bite.
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup milk (or coconut milk)
- 1 large egg
- 1 tablespoon melted butter
- 1/2 teaspoon vanilla extract
- 1 cup whipped cream or coconut cream
- 1 large ripe mango, peeled and sliced
- 1 tablespoon powdered sugar (plus extra for dusting)
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, mix milk, egg, melted butter, and vanilla extract.
- Combine wet and dry ingredients, whisking gently until just combined.
- Heat a non-stick skillet over medium heat with a little butter or oil.
- Pour 1/4 cup batter per pancake and cook 1–2 minutes each side until golden brown.
- Set pancakes aside to cool slightly.
- In a chilled bowl, beat whipped cream and powdered sugar until light and fluffy.
- Spread whipped cream and mango slices on each pancake, then fold gently.
- Dust with powdered sugar and garnish with mint leaves before serving.
Notes
For a lighter version, use whole wheat flour or Greek yogurt filling. Enjoy fresh for best texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Tropical
Nutrition
- Serving Size: 1 pancake
- Calories: 180
- Sugar: 10g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
Keywords: mango, pancakes, tropical, breakfast, sweet, easy