20-Minute Fluffy Mango Pancakes

Looking to step up your breakfast game? These 20-Minute Mango Pancakes are perfectly fluffy with chunks of fresh mango to bring extra tropical flavor to brighten your day.

Like my Strawberry Banana Whole Wheat Pancakes, these fruit-forward pancakes are out of this world delicious! They are quick and easy to whip up, yielding a light and airy pancake with crispy, buttery outer edges and extra moisture from the diced mango.

As a mom-on-the-go who loves a delicious breakfast, this quick and easy recipe for next-level flavorful pancakes is a favorite!

Fluffy Mango Pancakes Ingredients

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Here’s everything you need:

• Milk. Any milk will do. From skim to whole, or even your favorite unsweetened nondairy milk.
• Lemon juice. Or white vinegar. You will add this to your milk to make your own buttermilk, giving you thicker pancake batter.
• All-purpose flour.
• Brown sugar.
• Baking powder. For lift. You can use 2/3 teaspoon of baking soda in its place in a pinch.
• Salt.
• Egg. To bind your batter together and help the pancakes rise. A flax egg works here, too!
• Vanilla extract.
• Mango. One mango should give you enough diced mango for your batter, and even a little extra to serve on top if you’d like.
• Butter. To fry your pancakes in. Nondairy works here, just make sure it’s unsalted.
• Maple syrup for serving (optional). For that classic syrup and pancakes combo!

Fluffy Mango Pancakes Tips and Tricks

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Start by Making Your Buttermilk

This recipe calls for acidified buttermilk to give you a thicker, creamier pancake batter resulting in fluffier mango pancakes. Unlike store-bought buttermilk, acidified buttermilk is made quickly at home and can be made with any type of milk.

I like making this quick version of buttermilk for my recipes because I rarely (if ever) have buttermilk on hand. and don’t want to buy a whole carton to make the occasional batch of homemade pancakes.

To make it, add 1 tablespoon of lemon juice (or white vinegar) to 1 cup of milk and set it aside. In just minutes it will slightly curdle and thicken your milk. Don’t worry, it’s absolutely safe to consume!

Mix Your Dry Ingredients Next

Once you’ve made your buttermilk, add your flour, brown sugar, baking powder, and salt to a large mixing bowl and whisk to combine.

Add Your Wet Ingredients

Then, you can add your egg, vanilla extract, and buttermilk mixture.

It’s always best practice to crack your egg into a separate small dish or bowl instead of directly into your batter. That way, you can remove any eggshells that may fall in.

It also means that if in the off chance you have a bloody egg, you won’t have to waste the rest of your ingredients.

Fold In Your Mango

This recipe calls for 1 cup of diced mango. You can buy pre-chopped chunks of mango and then dice it, or you can peel and dice the mango at home.

I like to use a vegetable peeler to peel my mango, then cut around the core. Then, I can dice the mango slices. Usually, a large mango will yield about 3 cups of diced mango.

That means one large mango should be more than enough to produce enough diced mango to both fold into your batter and add on top of your stack.

Get the Butter Hot First

Get your frying pan or pancake griddle hot on the stove with about 1 tablespoon of butter first.

You want the butter melted and pan nice and hot before you add your batter. This will get you that perfect golden-brown exterior and make it so that your pancakes don’t spread too much.

Fry ‘Em Up!

Once your butter is nice and hot in your pan, you’re ready to fry your pancakes! I like to transfer my batter to a measuring cup or another container with a spout for easy pouring.

Make sure to leave some space in between each pancake to allow for easier flipping. I make no more than 3 at one time in an 11-inch pan.

Pro tip: For thicker, perfectly round pancakes, use these pancake molds!

Each pancake will take about 3 minutes on each side. You’ll know they are ready to flip when you see little air bubbles forming in the pancake batter.

Fry until they are golden brown on each side, adding more butter as needed (you may not need all three tablespoons).

How to Properly Store and Reheat Pancakes with Mango

These Fluffy Mango Pancakes will last in the refrigerator in an airtight container for about 3 days. You can also choose to freeze them for up to 3 months.

The best ways to reheat your pancakes is either by refrying them in a pan (no extra butter needed!) or by reheating them in the oven at 350°F for about 5 minutes (or until heated through).

In a pinch, you can microwave on high for 10-15 seconds (per pancake). It’s best to not stack the pancakes while microwaving them for a more even and thorough heat.

If you do freeze your pancakes, make sure to thaw them overnight in the fridge before reheating them or defrost them in the microwave for about 1 minute before re-frying them or baking them.

How to Add More Fruit to These Pancakes

There’s two ways to easily add fruit to your pancakes. If it’s a lower moisture fruit, like mango or blueberries, you can dice them up and add it directly to your batter.

If it’s a higher moisture fruit like peach, strawberries, or blackberries, dice it up, pour your batter onto your pan, and add the fruit chunks to the batter while it’s cooking in the pan.