These Fresh Mango Pancakes are fruity, fluffy, lightly sweetened, and so easy to make.
I love a tall stack of fluffy pancakes for breakfast. These Mango Coconut Pancakes are extra special because they are filled with fresh mango puree.
Why You Will Love This Recipe
- Mangoes add a vibrant, golden-yellow color to your pancakes.
- This pancake recipe is quick and easy to make and so amazingly delicious.
- Mangoes have a naturally sweet and tropical flavor that adds a burst of freshness to your pancakes.
All you need are a few simple ingredients to make these bright and fluffy Fresh Mango Pancakes.
Flour: Nothing special here regular all-purpose flour will work perfectly. For accuracy, the best way to measure the flour is by using a digital kitchen scale.
Tip: If you don't have a digital scale, spoon the flour into the measuring cup and level it with the back of a butter knife. Try not to compress the flour into the measuring cup.
Coconut Milk: I wanted to reinforce the tropical theme for these pancakes, so I decided to use coconut milk rather than regular dairy milk.
Tip: 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: Use fresh or frozen mango chunks that have been thawed and puree them in a blender
Tip: Because the ripeness of fresh mangoes can vary, you may need to add a little extra 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.
Salt: I add at least a pinch of salt to all of my recipes. Salt complements and intensifies the other flavors. For all of my recipes, I use Morton Kosher Salt which packs more densely than Diamond Crystal Kosher Salt. If you are using Diamond Crystal Kosher Salt you will want to double the amount of salt you add.
See the recipe card for full information on ingredients and quantities.
Substitutions and Variations
Mango: To save time, I have seen in many Mexican and Indian grocery stores both canned and frozen mango puree.
Flavors: To change the flavor of these pancakes try using different purees. Some fruits to try include strawberries, pineapple, or bananas.
Step by Step Directions
Step 1: Sift together all of the dry ingredients (flour, baking powder, cardamom, and salt) into a large bowl.
Step 2: Microwave the coconut milk in a glass measuring cup for a few minutes to help melt the solids.
Whisk together the coconut milk, pureed mango, egg, sugar, melted butter, and vanilla in a separate bowl.
Tip: Sifting the ingredients will help to eliminate lumps minimizing the amount of stirring you will need to do later.
Step 3: 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.
Step 4: 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 with dry edges and bubbles on top start to pop. Cook the second side for an additional 1-2 minutes until golden brown.
Tip: The secret to fluffy pancakes is to not over-mix the batter. Over mixing causes too much gluten to form creating tough chewy pancakes.
Step 5: Serve immediately topped with diced coconut and shredded coconut. If you like sweeter pancakes add a little maple syrup and whipped cream.
Tip: Keep cooked pancakes warm on a sheet pan in a 170°F (77°C) oven.
Ripe mangos often have a sweet, fruity fragrance near the stem end and will give slightly under gentle pressure.
Avoid mangos that are too soft or mushy and have wrinkled or shriveled skin, as they may be overripe. If the mango feels hard, it is likely still unripe.
You will know it is time to flip the pancakes when they are puffy with dry edges and bubbles on top start to pop.
Keep pancakes warm by placing them on a sheet pan in a 170°F (77°C) oven.
Leftover pancakes can be stored in the refrigerator for up to five days. Reheat the pancakes in the toaster or microwave.
To Freeze: Once they have cooled completely, lay the pancakes in a single layer on a parchment or wax paper-lined baking sheet. Place the baking sheet in the freezer. Once the pancakes have frozen solid transfer them to a ziptop bag labeled with the contents and date.
Pancakes will keep in the freezer for up to 6 months. Pancakes can be reheated directly from the freezer in a 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.
- Sift or whisk the dry ingredients together to eliminate lumps.
- 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.
- Keep cooked pancakes warm on a sheet pan in a 170°F (77°C) oven.
More Breakfast Recipes
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Fresh Mango Pancakes
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- ½ teaspoon kosher salt
- 1 (13.66 oz can) coconut milk
- 1 cup pureed mango approximately 1 medium mango
- 1 large egg
- 2 tablespoons granulated white sugar
- 2 tablespoons unsalted butter melted
- 1 teaspoon vanilla extract
- Sift together all of the dry ingredients (2 cups all-purpose flour, 3 teaspoons baking powder, and ½ teaspoon kosher salt) into a large bowl. Sifting the ingredients will help eliminate lumps.
- Microwave the 1 (13.66 oz can) coconut milk in a glass measuring cup for a few minutes to help melt the solids.
- Whisk together the wet ingredients (coconut milk, 1 cup pureed mango , 1 large egg, 2 tablespoons granulated white sugar, 2 tablespoons unsalted butter, and 1 teaspoon vanilla extract) in a separate bowl.
- Fold the wet ingredients into the dry ingredients, until just combined do not over mix.
- 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.