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–+ servings
Mango Pancakes

Heavenly Mango Pancakes for Your Next Brunch Adventure

Delight in scrumptious mango pancakes, a tropical twist on brunch that's quick and easy.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: Tropical
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Plain flour Substitute with gluten-free flour for a gluten-free version.
  • 2 tablespoons Cornflour Avoid if gluten-free.
  • 2 tablespoons Icing sugar Use powdered monk fruit sweetener for a lower-calorie alternative.
  • 2 tablespoons Caster sugar Substitution is not recommended for texture.
  • 1 pinch Salt Use a lower-sodium alternative if necessary.
  • 1 cup Warm full-fat milk Substitute with almond milk for a dairy-free option.
  • 2 large Eggs Use flax eggs for an egg-free version.
  • 2 tablespoons Melted butter Can be replaced with coconut oil for a dairy-free option.
  • 1 teaspoon Vanilla extract Use pure vanilla for better results.
  • 1 drop Yellow food coloring Optional for visual appeal.
  • 1 knob Butter For frying, use non-stick spray for lower-calorie option.
For the Filling
  • 1 cup Double cream Substitute half with Greek yogurt for a lighter option.
  • 2 tablespoons Icing sugar Use less or a sugar substitute to decrease sweetness.
  • 1 teaspoon Vanilla extract Use pure or extract from vanilla beans for a richer taste.
  • 2 medium Ripe mangoes Opt for Indian Alphonso or Pakistani Sindhri mangoes for the best flavor.

Equipment

  • Mixing Bowl
  • Whisk
  • Non-stick skillet
  • Spatula
  • Airtight container

Method
 

Step‑by‑Step Instructions for Mango Pancakes
  1. Sift together plain flour, cornflour, icing sugar, and a pinch of salt in a large bowl. In a separate bowl, whisk warm milk, eggs, melted butter, and vanilla extract until smooth. Fold wet mixture into dry until combined. Sieve again to remove lumps.
  2. Heat a non-stick skillet over medium heat, melt a knob of butter. Pour about 50 ml batter into pan, cook for 1 minute until edges set, then flip and cook for another 30 seconds. Transfer to a plate.
  3. Whip double cream with icing sugar and a splash of vanilla extract in a bowl until medium peaks form. Chop ripe mangoes into small chunks.
  4. Take a cooled pancake, dollop whipped cream and mango chunks in the center, fold pancake over it gently into a burrito shape.
  5. Dust pancakes with icing sugar and garnish with mint leaves. Serve immediately or chill for 30 minutes before serving.

Nutrition

Serving: 1pancakeCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 7gMonounsaturated Fat: 5gCholesterol: 105mgSodium: 170mgPotassium: 200mgFiber: 1gSugar: 8gVitamin A: 400IUVitamin C: 25mgCalcium: 100mgIron: 1mg

Notes

Aim for medium-stiff peaks when whipping cream. Do not overmix wet and dry ingredients to keep the batter light. Adjust heat while cooking pancakes for even cooking. Assemble pancakes just before serving to retain fluffiness.

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