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Mango Pancake Delight Recipe

This Mango Pancake Delight Recipe brings a tropical twist to breakfast with soft, fluffy pancakes layered or stuffed with sweet, ripe mangoes and whipped cream. It's a quick, customizable, and visually stunning dish perfect for brunch or dessert lovers.
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Prep Time 15 minutes
Cook Time 20 minutes
Course Breakfast, Dessert
Cuisine American, Indian, Mediterranean
Servings 4
Calories 350 kcal

Ingredients
  

🥞 For the Pancakes:

  • 1 ½ cups all-purpose flour
  • 3 tbsp granulated sugar
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 cup buttermilk or 1 cup milk + 1 tbsp vinegar
  • ½ cup milk adjust consistency as needed
  • 1 large egg
  • 2 tbsp melted butter plus more for greasing
  • 1 tsp vanilla extract

🥭 For the Mango Filling:

  • 2 large ripe mangoes Ataulfo or Alphonso preferred, diced
  • 1 tbsp lime juice
  • 1 tbsp honey optional
  • ½ cup whipped cream or mascarpone optional

🍯 Optional Toppings:

  • Mango puree or mango compote
  • Toasted coconut flakes
  • Chopped pistachios
  • Maple syrup or honey
  • Whipped cream or vanilla ice cream

Instructions
 

Step 1: Prepare Mango Filling

  • Dice peeled mangoes into small cubes.
  • Mix with lime juice and optional honey.
  • Fold in whipped cream or mascarpone if desired. Chill while preparing pancakes.

Step 2: Make the Pancake Batter

  • In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt.
  • In a separate bowl, combine buttermilk, milk, egg, melted butter, and vanilla extract.
  • Pour wet ingredients into dry ingredients and stir until just combined.
  • Let batter rest for 5–10 minutes.

Step 3: Cook the Pancakes

  • Heat a non-stick skillet over medium heat and grease lightly with butter.
  • Pour ¼ cup batter for each pancake and cook until bubbles form, about 2–3 minutes.
  • Flip and cook another 1–2 minutes until golden and cooked through.
  • Repeat with remaining batter.

Step 4: Assemble the Pancake Delight

  • Option 1: Stacked Style – Layer pancakes with mango filling and top with puree and cream.
  • Option 2: Rolled Style – Spread filling on pancakes and roll like crepes. Drizzle with compote.
  • Option 3: Sundae Style – Fold pancakes and top with mango, nuts, cream, and syrup.

Notes

  • Tip: Use very ripe mangoes for the best natural sweetness and soft texture.
  • Storage: Store leftover pancakes in an airtight container in the fridge for up to 3 days. Reheat in the microwave or skillet.
  • Freezing: Pancakes can be frozen with parchment between layers for up to 1 month.
  • Variations:
  • Add shredded coconut or chocolate chips to the batter.
  • Make it vegan with plant-based milk, butter, and whipped topping.
  • Add chopped basil or mint to the mango for a herbaceous twist.