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Mango Pancakes - Tropical Mango Flapjacks Delight

These soft and tender pancakes fold tropical sweetness from ripe mangoes into a delightful weekend breakfast or gentle dessert, served with whipped cream.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Dessert
Cuisine: American, Tropical
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
Wet Ingredients
  • 3/4 cup milk (or coconut milk) Coconut milk adds a silkier flavor.
  • 1 large egg
  • 1 tablespoon melted butter
  • 1/2 teaspoon vanilla extract
For Serving
  • 1 cup whipped cream or coconut cream
  • 1 large ripe mango, peeled and sliced Use a ripe, fragrant mango for the best flavor.
  • 1 tablespoon powdered sugar (plus extra for dusting)

Method
 

Preparation
  1. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  2. In another bowl, mix milk, egg, melted butter, and vanilla extract.
  3. Combine wet and dry ingredients, whisking gently until just combined.
  4. Heat a non-stick skillet over medium heat with a little butter or oil.
Cooking
  1. Pour 1/4 cup batter per pancake and cook 1–2 minutes each side until golden brown.
  2. Set pancakes aside to cool slightly.
Serving
  1. In a chilled bowl, beat whipped cream and powdered sugar until light and fluffy.
  2. Spread whipped cream and mango slices on each pancake, then fold gently.
  3. Dust with powdered sugar and garnish with mint leaves before serving.

Notes

Store pancakes (without whipped cream or mango) in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.