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.
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 an environmental scientist, eating seasonally is something I try very hard to practice. I love mango season because they are just so versatile and delicious in so many dishes, including in this Peach Mango Pie and of course, in these deliciously fruity pancakes!
Green tip: Eating seasonally is one of the best ways to live more sustainably, Local foods have less associated transportation costs and fuel emissions. Check when mangoes are in season in your area with this Seasonal Food Guide.
Fluffy Mango Pancakes Ingredients
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. The base of your pancake batter.
- Brown sugar. For the caramelization on the outside.
- Baking powder. For lift. You can use 2/3 teaspoon of baking soda in its place in a pinch.
- Salt. To ramp up all the other flavors.
- Egg. To bind your batter together and help the pancakes rise. A flax egg works here, too!
- Vanilla extract. For flavor.
- 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
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 storebought 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 pancakes.
Green tip: Of the billions of tons of food wasted annually, it is estimated that 50% of food waste happens at home. Hacks like making exactly the amount of buttermilk you need instead of buying a whole carton can help you reduce your contribution to food waste.
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.
Green tip: Look for organic and palm oil-free butter if you can. Buying organic means you are supporting farms that do not use damaging pesticides and fertilizers, and palm oil production is a huge driver behind deforestation.
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).
Should You Have Leftovers
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.
Mango Pancakes Frequently Asked Questions
How do you add fruit to pancakes?
There’s two ways to easily add fruit to your pancakes. If it’s a lower moisture fruit, you can dice it up and add it directly to your batter, like in these Mango Pancakes or what you will typically see in Blueberry Pancakes.
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.
What makes pancakes more fluffy?
Using buttermilk in your pancakes will make the batter thicker and your pancakes more fluffy. You can make your own buttermilk by adding lemon juice or vinegar to milk and allowing it to curdle for about 5 minutes.
Baking powder or baking soda can also help contribute to fluffiness in pancakes. Make sure the baking powder or soda you are using is not expired.
Why You Should Make these 20-Minute Fluffy Mango Pancakes
- They’re quick and easy. Just 20 minutes and 10 ingredients required.
- The mango adds freshness and flavor. A unique addition to give these pancakes a tropical twist.
- The texture is spot on! Fluffy on the inside, crispy on the outside!
If you’re loving these 20-Minute Fluffy Mango Pancakes are want more fun breakfast ideas, check out this Captain Crunch French Toast and Smoked Salmon Eggs Benedict.
20-Minute Fluffy Mango Pancakes
Print Save RateEquipment
- Pancake Molds (optional)
Ingredients
- 1 cup milk (cows or unsweetened nondairy)
- 1 tablespoon lemon juice (or white vinegar)
- 1 cup all-purpose flour
- 2 tablespoons brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup diced mango (1 large mango = approx. 3 cups diced)
- 3 tablespoons unsalted butter (for frying)
Instructions
- In a measuring cup or small bowl, add the lemon juice to the milk and set aside to slightly curdle to make buttermilk.
- In a large mixing bowl, whisk together the flour, brown sugar, baking powder, and salt.
- Add the egg, vanilla extract, and buttermilk mixture. Whisk until smooth, careful not to overbeat.
- Fold in diced mango and transfer batter to a measuring cup or other container with spout for easy pouring.
- Add butter to your griddle or pan and allow it to heat up on medium-high until the butter is melted. For the thickest, most perfectly round pancakes, use pancake molds. Pour batter into your molds or freeform circles onto the pan and cook over medium heat.
- When it's ready to flip, the batter on the uncooked side will start to form little air bubbles. Use a spatula to flip the pancakes, and allow them to cook on the other side for 2-3 minutes.
- Repeat steps 5 and 6 until the pancake batter is used up, adding butter before each batch to keep your griddle greased. Option to top with extra diced mango. Serve warm with maple syrup. Try them with these Vegan Breakfast Sausage Patties!
Pro Tips
- You can easily make this recipe vegan by using any unsweetened non-dairy milk, vegan butter, and a flax egg. Just make sure if you are using sweetened or flavored milk, you adjust the other ingredients accordingly.
- You can use cooking spray instead of butter for a lighter version, but these pancakes taste really good with a little crisp on the outside. Please note, you may have to leave them on your pan or griddle a bit longer to get them golden-brown if you’re using spray.
- If you’re like me and love starting your day with pancakes, you’re gonna need to check out the collection of my best pancake recipes!
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