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Quick, easy mango pancakes are thick, fluffy, and loaded with fresh, tropical mango in every bite – a simple, summery egg & dairy-free breakfast, brunch, or dessert!
Why You’ll Love This Mango Pancakes Recipe
You’ve possibly enjoyed banana pancakes before and maybe even strawberry pancakes, but have you ever tried American-style mango pancakes? Instead of just topping them with mango compote (though also delicious), this recipe adds heaps of fresh, seasonal mango directly to the batter for a simple summery treat that transports you to the tropics.
Even better, this recipe comes together in under 30 minutes, with simple pantry staples and no eggs or dairy (though you’d never know!). Simply chop the fruit, fold or press it into the vanilla pancake batter, and pan-fry until they’re fluffy inside and lightly crisp and golden on the edges. They’re delicious AND child-approved!
Looking for more ways to enjoy nutrient-dense mango? Try tofu, mango, and avocado spring rolls, Thai mango sticky rice, mango cake, and/or mango salsa.
The Ingredients
Refer to the recipe card for the full list of ingredients, quantities, and substitutes.
Recipe Variations
- Ginger: To add a little zingy warmth. Use freshly minced or ginger powder.
- Spices: Add a pinch of cardamom, cinnamon, or nutmeg for a fragrant, aromatic, and/or warm depth to the mango pancake recipe.
- Coconut: Adding a few tbsp of raw or toasted coconut shreds or flakes is one of my favorite flavor combinations for pancakes with mango.
- Lime: Add a teaspoon of lime zest for bright, citrusy flavor.
- Nuts/seeds: (raw or toasted) I.e., macadamia nuts, pistachios, etc.
- Other fruits: Replace a portion of mango with pineapple, banana, peach, or berries.
- Chia seeds: Add 1-2 tablespoons for texture, protein, and omega-3s.
How to Make Fluffy Mango Pancakes
Step 1: Peel and finely dice the mango (if using frozen mango, let it thaw, drain, and chop). Then, in separate medium bowls, mix the dry (flour, leavening agents, and salt) and wet (oil, applesauce, plant milk, vanilla, and sugar) ingredients.
Step 2: Then, combine both bowls and gently mix until only just combined – a few small lumps are fine (rest the batter for 5-10 minutes for fluffier pancakes).
Step 3: Meanwhile, preheat a large non-stick pan/griddle over medium heat, brushed with oil or vegan butter (about 1 tsp). Once hot, add ¼ cup scoops of pancake batter to the pan and gently press mango pieces into the batter.
Step 4: Then, cook the fresh mango pancakes until bubbles begin to form on top and the edges are dry and golden. Flip and cook until lightly golden-brown underneath (1-2 minutes), then remove from the heat and repeat with all remaining batter. Enjoy.
For mini pancakes: Cook 1-2 tbsp batter portions for 30-60 seconds per side.
FAQs
Slice away the ‘cheeks’ on either side of the pit (about ¼-inch from the center). Then, peel the skin from the flesh using a peeler/knife or a cup/spoon (to scoop out the flesh). Finally, use a small, sharp knife to finely dice the mango.
Although I haven’t tried it, that should work fine.
Yes, but leave it to fully thaw, drain the liquid, and then finely dice it.
Pro Recipe Tips
- Measure the flour properly: To avoid dense pancakes, it’s best to use the spoon and level method rather than packing it into the measuring cup.
- Don’t overmix the batter: Combine the ingredients until only ‘just’ mixed – a few small lumps are fine. If overworked, leave it to rest for 30 minutes to allow the gluten to relax to avoid dense, rubbery pancakes.
- To save time: Use pre-chopped mango or frozen mango (fully thawed).
- Test the batter: Cook a test mango pancake (or two) and adjust the heat/time as needed to avoid soggy or burned pancakes.
- Keep batches of pancakes warm: In a single layer on a baking sheet at 200F/95C until serving.
Serving Suggestions
- Vegan whipped cream or dairy-free yogurt
- Raspberry or mango compote
- Fresh mango and/or other fruit
- Shredded or flaked coconut
- Maple syrup or agave
- Vanilla nice cream
Storage Instructions
Store the fluffy mango pancakes, separated by layers of wax/parchment paper, in an airtight container in the fridge for 4-5 days.
Alternatively, freeze them for up to 2 months by first flash-freezing them on a baking sheet until solid, then transferring them to a Ziplock/Stasher.
Reheat from frozen or thawed in an oven at 350F until warm. Alternatively, microwave in 10-15 second increments (soft) or pan-fry with vegan butter (crisp edges).
Fluffy Mango Pancakes
Equipment
Ingredients
- 1 cup of all-purpose flour
- 2 teaspoons of baking powder
- 1 teaspoon of baking soda
- ½ teaspoon of salt
- 2 tablespoons of neutral oil
- ½ cup of applesauce
- 1 cup of plant-based milk
- 1 teaspoon of vanilla extract
- 2 tablespoons of brown sugar
- 2 cups of very ripe mango, tiny diced
Instructions
- In a medium bowl, mix together the flour, baking powder, baking soda, and salt.
- In a medium bowl, mix together the oil, applesauce, plant-based milk, vanilla extract, and sugar.
- Add the wet ingredients to the bowl with the dry ingredients. Gently mix until the batter is smooth, but there’s no need to remove all the lumps.
- Preheat and lightly oil a nonstick pan over medium-high heat.
- Scoop out the batter with a ¼-cup measuring cup and pour it onto the preheated pan. Place the diced mango on top of each pancake and gently push them in. Once you start seeing a few bubbles and the edges of the top of the pancake begin to dry, flip the pancake over and cook the other side until light brown. Remove from the heat and repeat until all the batter is cooked.
Notes
- Measure the flour properly: To avoid dense pancakes, it’s best to use the spoon and level method rather than packing it into the measuring cup.
- Don’t overmix the batter: Combine the ingredients until only ‘just’ mixed – a few small lumps are fine. If overworked, leave it to rest for 30 minutes to allow the gluten to relax to avoid dense, rubbery pancakes.
- To save time: Use pre-chopped mango or frozen mango (fully thawed).
- Test the batter: Cook a test mango pancake (or two) and adjust the heat/time as needed to avoid soggy or burned pancakes.
Nutrition
Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
So fluffy!!