Description
Delight in a taste of the tropics with these fluffy Mango Pancakes. Loaded with juicy mango pieces, these pancakes are perfect for a leisurely breakfast or brunch, topped with extra mango and a dollop of whipped cream.
Ingredients
Scale
Dry Ingredients:
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 3/4 cup buttermilk
- 1/4 cup milk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
Additional:
- 1 ripe mango, peeled and diced (about 1 cup)
- Additional diced mango and whipped cream for topping
Instructions
- Dry Ingredients: In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Wet Ingredients: In another bowl, whisk buttermilk, milk, egg, melted butter, and vanilla until combined.
- Combine: Pour wet ingredients into the dry ingredients and stir gently until just combined (do not overmix). Fold in diced mango.
- Cook: Heat a lightly greased skillet or griddle over medium heat. Pour 1/4 cup batter for each pancake and cook until bubbles form on the surface, about 2 minutes. Flip and cook another 1–2 minutes until golden brown and cooked through. Repeat with remaining batter.
- Serve: Serve pancakes warm, topped with extra mango and whipped cream.
Notes
- For extra tropical flavor, add shredded coconut or a drizzle of honey.
- If you don’t have buttermilk, substitute with regular milk mixed with 1 teaspoon lemon juice or vinegar.
Nutrition
- Serving Size: 2 pancakes
- Calories: 220
- Sugar: 13 g
- Sodium: 270 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 55 mg
