This mango pancakes recipe is light and full of flavour. Made with fresh or frozen pureed mango. Perfect as a breakfast or afternoon snack.
Why make this recipe?
- Great way to add fruit into your pancakes
- Full of flavour
- Perfect to eat on it’s own (as a handy lunch box snack, instead of cake slice)
MORE PANCAKE RECIPES
What exactly are mango pancakes?
My mango pancakes are made with pureed mango which is added to the pancake batter (and it replaces some of the milk or other liquid you’d normally add to the pancake batter).
This recipe and me
I love pancakes and I’m always trying to find a way to add flavour to the variations of my pancakes. Recently I had some spare mangoes as I was making mango curd and though why not add it to my breakfast pancake batter.
I had to adjust my normal recipe a bit as the mango puree was quite liquid, but surprisingly enough it worked and the pancakes tasted great!
I’m trying to be good and stay away from cake, so having a pancake that’s full of flavour and I can eat just on it’s own feels like a good compromise! I also make these to take with us on our day trips and long walks in the countryside to avoid us snacking on a packets of biscuits.
Any specialist equipment needed?
You can use a pancake pan if you want, but it’s not necessary.
You will need stick blender or a food processor as the mango won’t disintegrate by cooking, it really needs to be blended.
If you don’t have a blender, you can use a fork to mash the cooked mangoes and you will have slight chunks in your pancake batter (but that’s not a bad thing, at all!)
My other pancake recipes
My top tips on making this recipe successfully the first time round
Taste the mango puree before you add it to the pancake mix. Adjust the flavour by adding lemon juice to sharpen the mango flavour (if needed).
Use very, very low heat for your frying pan. Everytime I make pancakes that have any fruit (aka higher amount of fructose or sugar) inside them, I end up slightly burning them. Keep the heat very low, to avoid browning the pancakes too quickly (and not having the middle cooked through).
Because you’ll never know what will be the extact ‘yeald’ from one mango, I find that it’s best to add all the ingredients together and leave the milk the last. Then you only add what you need and won’t end up with pancake batter that’s too runny.
Time saving tip
If you want to cheat, you can use mango coulis, but leave out the sugar in the recipe (as it’s already in the mango coulis). You can always adjust the sugar at the end.
Allergies & dietary requirements
This recipe contains gluten, dairy, but it’s nut free.
How else you can make this recipe?
To make these pancakes dairy free, swap the milk for a plant based milk and use oil instead of the butter (or plant based butter if you have one).
To make this recipe suitable for vegan diets, you can leave out the egg or add 1/2 banana into the mix.
You can also adapt this recipe to be gluten free. My experience is that you’ll need a little less gluten free flour – add about 2/3 of the quantity in the recipe and only add more if you don’t achieve a good consistency. You will also need to add in about 1/2 teaspoon of xanthan gum to make sure that your flour sticks together and your pancakes won’t fall appart.
Ingredients & Possible Substitutions
1 medium mango about 1 cup mango cubes
1 teaspoon lemon juice if the mango puree is a bit bland
1 cup plain (cake) flour
3 tablespoons caster sugar or to your taste
1 teaspoon baking powder
1/3 cup milk any type of dairy or non-dairy milk you like
2 tablespoons unsalted butter if using salted butter, no need to add more salt
1/2 teaspoon vanilla extract, essence or paste optional
pinch of fine salt
How to make mango pancakes
Peel and cut up the mango into smaller chunks and put it through a food processor or use a stick blender to puree the mango.
Taste the mango and add lemon juice if the mango taste a bit bland.
Melt the butter gently (in the microwave or sitting close to the hob), leave to cool down a bit and whisk into the mango puree.
Add the sugar, pinch of salt, vanilla extract and egg and whisk together.
Add the flour and baking powder and mix into a thick batter.
Add the milk (add only enough to make the batter into the consistency of a thicker custard) and mix everything until smooth.
Prepare your frying pan and heat it to a low heat.
Pour small dolops of the pancake batter on your frying pan.
When you see that the top of the pancake batter begins to bubble, turn the pancakes and cook on the other side until golden.
Serve with mango puree, bananas, yoghurt and fresh fruit (blueberries, raspberries).
Variation on this recipe
Mango & Cinnamon Pancakes – add 1/2 teaspoon of ground cinnamon
Zesty Mango Pancakes – add 1/2 lemon (or more) of lemon zest to the recipe to make the pancakes extra lemony (you can leave out the vanilla essence if you like)
How to serve mango pancakes
These are perfect hot with just a bit of icing sugar dusting, but equally great with more mango coulis, lemon, lime or mango curd or yoghurt and light drizzling of honey or agave syrup. My homemade apple sauce would also go well with this recipe.
This recipe will give you 10 medium sized pancakes (4 to the pan).
Can I scale up this recipe?
This mango pancakes recipe can be doubled or tripled in quantity to make more pancakes. I would also suggest that to keep this recipe budget friendly, use whatever mango amount you have, but double up the other ingredients first.
For example if I was doubling the recipe and only had one mango, I would put in just one mango, but doubled all the other ingredients. You might need to add little bit more lemon juice, vanilla extract and some extra milk to compensate for the left out second mango. This way you’d still get a mango flavour, but you don’t need 2 mangos.
How long will my pancakes last?
Pancakes meant to be eaten pretty much straightaway, but if you want to you can keep them for about 1-3 days in the fridge. They won’t go off as such, but they are going to dry out (even if you cover them). If you know you won’t eat them within 24 hrs, I’d recommend you freeze them and keep them frest for later.
Can this recipe be made in advance?
You wan’t to serve these as fresh as you can, but if needed you can make them up to 12-24 hrs in advance. I’d recommend you warm them up before serving as they might start getting a little hard.
How to store this recipe
Store your mango pancakes in the fridge (covered) or freeze them on the same day.
Can I freeze mango pancakes?
It’s best to freeze your pancakes on the same day – just leave them to cool down first. Layer them on a greaseproof paper placed on a baking tray that will fit inside your freezer. When they are completely cold, place them in the freezer as they are and leave to freeze.
When they are frozen take them out, cut up the greaseproof paper to smaller pieces and place the pancakes inside a freezer suitable container with the greaseproof paper in between each pancake. This way, they are not going to stick together and you can take out just a few at a time to eat whenever you want to.
How to re-heat this recipe
It’s best to reheat your pancakes in the microwave (5-10 seconds) or you can steam your pancakes by putting a plate over a simmering saucepan and covering the plate with a saucepan lid or something similar. Oven will work too (180 C or 350 F), but make sure that the pancakes are covered with something, so they don’t dry out.
My other pancake recipes
- Basic Pancakes (Sugar Free) >>
- Blueberry Pancakes (Sugar Free) >>
- Buckweed & Banana Pancakes (GF) >>
- Almond & Flax Pancakes >>
NOTE ON RECIPE INGREDIENTS QUANTITY, WEIGHT & VOLUME
I make my recipes both in cups and spoons and grams and millilitres. I usually weight all my ingredients first and then measure them out in cups and spoons to correspond with the weights. I use US measuring cups where 1 cup is the equivalent of 250 ml water and 120 grams plain flour. In most of my recipes you can see both cups and grams measurements, just click on the tab to convert the recipe. Thease are not automatically converted I input them myself based on my notes from my recipe testing stage.
Mango Pancakes (made with pureed mango)
- blender or stick blender or food processor
- 1 medium mango about 1 cup mango cubes
- 1 teaspoon lemon juice if the mango puree is a bit bland
- 1 cup plain (cake) flour
- 3 tablespoons caster sugar or to your taste
- 1 teaspoon baking powder
- 1/3 cup milk any type of dairy or non-dairy milk you like
- 1 egg
- 2 tablespoons unsalted butter if using salted butter, no need to add more salt
- 1/2 teaspoon vanilla extract, essence or paste optional
- pinch of fine salt
- Peel and cut up the mango into smaller chunks and put it through a food processor or use a stick blender to puree the mango.
- Taste the mango and add lemon juice if the mango taste a bit bland.
- Melt the butter gently (in the microwave or sitting close to the hob), leave to cool down a bit and whisk into the mango puree.
- Add the sugar, pinch of salt, vanilla extract and egg and whisk together.
- Add the flour and baking powder and mix into a thick batter.
- Add the milk (add only enough to make the batter into the consistency of a thicker custard) and mix everything until smooth.
- Prepare your frying pan and heat it to a low heat.
- Pour small dolops of the pancake batter on your frying pan.
- When you see that the top of the pancake batter begins to bubble, turn the pancakes and cook on the other side until golden.
- Serve with mango puree, bananas, yoghurt and fresh fruit (blueberries, raspberries).