These Easy Coconut Mango Pancakes are fruity, fluffy, lightly sweetened, and so easy to make.
I love a tall stack of fluffy pancakes for breakfast. These pancakes are extra special because they are filled with mango puree.
If you love pancakes for breakfast too, you will definitely want to try these strawberry oatmeal pancakes or these pumpkin spiced latte pancakes.
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Why You Will Love This Recipe
- Easy to make and so amazingly delicious.
- Filled with fresh mango and coconut flavor.
Most of the ingredients are typical pancake ingredients: flour, baking powder, salt, egg, sugar, butter, and vanilla.
Some of the non-traditional additions include:
Coconut Milk: I wanted to reinforce the tropical theme for these pancakes, so I decided to use coconut milk rather than regular dairy milk.
Canned coconut milk naturally separates. Pour the coconut milk into a glass measuring cup and microwave it for a few minutes to melt the solids.
Mango: There are a couple of different mango options you could use for this recipe.
To save time, I have seen in many Mexican and Indian grocery stores both canned and frozen mango puree.
If you can't find mango puree, you could also use thawed frozen mango chunks or fresh mangoes and puree them in a blender or food processor
Because the ripeness of fresh mangoes can vary, you may need to add a little sugar.
Never cut up a fresh mango before? Watch this video from Alton Brown.
Warning: His examples of the wrong way to cut up a mango are a little graphic for a food blog so I have the video set to start playing at about a minute in. If you would like to see his examples of the dangerous ways to cut up a mango feel free to rewind.
Blender or Food Processor: Easily puree fresh or frozen and thawed mango.
Mixing Bowls: These are my favorite mixing bowls. They come in a huge range of sizes, nest together for easy storage, and are easy to clean.
Flour Sifter: You never want to over mix pancakes. To help reduce lumps sift the dry ingredients together before you add the wet ingredients.
Kitchen scale: Kitchen scales make baking faster and neater. Accuracy matters in baking. Scales are more precise than measuring cups. Too much flour or not enough sugar can dramatically change a recipe. The most accurate way to bake is to measure your ingredients by weight rather than volume.
A kitchen scale also reduces the number of dishes you will need to wash because you are measuring each ingredient directly from the container into the mixing bowl without the use of measuring cups.
This scale from OXO is the one I use after it was recommended by Alton Brown. What makes this scale great is the display pulls out to make viewing measurements easier when using a large bowl.
Electric Griddle: I love this electric griddle from Presto. It is huge and allows me to cook nine pancakes at one time.
Sift together all of the dry ingredients (flour, baking powder, cardamom, and salt) into a large bowl. Sifting the ingredients will help to eliminate lumps.
Microwave the coconut milk in a glass measuring cup for a few minutes to help melt the solids.
Whisk together the wet ingredients (coconut milk, pureed mango, egg, sugar, melted butter, and vanilla) in a separate bowl.
Fold the wet ingredients into the dry ingredients, until just combined do not overmix.
Allow the batter to rest for 15 minutes. Resting the batter allows the flour to absorb more moisture creating softer pancakes.
Preheat a griddle or skillet to medium heat. Grease with a little butter or cooking spray.
Pour ¼ cup portions of the batter onto the prepared griddle/skillet. Flip the pancakes when they are puffy and bubbles start to pop on top. Cook the second side for an additional 1-2 minutes until golden brown.
Serve immediately or keep warm in the oven while you cook the remaining pancakes.
Serve these pancakes for breakfast in a nice tall stack topped with diced mango and grated coconut.
To change the flavor of these pancakes try using different purees. Some fruits to try include strawberries, pineapple, or bananas.
Frequently Asked Questions
Keep pancakes warm by placing them on a sheet pan in a 170 degrees Fahrenheit oven.
Store leftover pancakes in an airtight container. Pancakes can be refrigerated for 2-3 days.
Leftover pancakes can also be frozen. Once they are completely cooled, freeze pancakes in a zip-top bag with layers of parchment paper in between each pancake. Label the bag with the contents and date. Pancakes will keep in the freezer for up to 6 months.
To reheat, heat frozen pancakes in the microwave or toaster.
- Make sure your baking powder is fresh. Old expired baking powder will create flat pancakes. Baking powder has a shelf life of 9-12 months. Usually, there is an expiration date printed on the canister. To test your baking powder add a teaspoon of baking powder to a glass of hot water. If it starts to fizz it is still good.
- If you can't find mango puree, you can also use fresh mangoes. After peeling them and slicing them place them in a blender or food processor and blend until smooth. Because the ripeness of fresh mangoes can vary, you may need to add or reduce the amount of sugar.
- The secret to fluffy pancakes is to not over-mix the batter. Over mixing causes too much gluten to form creating tough chewy pancakes.
- For fluffier pancakes, after mixing the batter allow it to rest for 10 to 15 minutes while your skillet is preheating.
- An electric griddle is my favorite way to cook pancakes because I can cook nine pancakes at one time. If you don't have a griddle the pancakes can easily be cooked in a skillet on your stovetop.
- Be patient when cooking pancakes. Don’t rush them on high heat, or flip them too early.
More Breakfast Recipes
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