Sweet, ripe mangoes are added to a simple pancake batter in these mango pancakes! Top with your favorite whipped cream or maple syrup for a delicious and different breakfast!
This recipe is brought to you in collaboration with Lifeway Kefir. Thank you for supporting the brands that make my blog possible!
Is there anything better than a super sweet, ripe mango? In the Spring and Summer we eat so many mangoes! I almost wish we could grow a mango tree, but in New England, that isn't possible!
Instead of just eating them raw, I've tried incorporating them into my recipes. You can bake with them or add them to a salsa for a change from your regular tomato salsa.
The other ingredient that makes these easy and super fluffy mango pancakes is Mango Kefir. It kicks up the mango flavor and gives the pancakes a great rise.
If you love is mango pancake recipe, don't forget to check out these blueberry pancakes, or sourdough discard pancakes. And if you are team waffle, give these light and crisp sourdough waffles a try or these sourdough pumpkin waffles!
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Why You'll Love This Recipe
- They are perfect for a fancy breakfast! Make these delicious mango pancakes for Mother's Day, Easter Sunday, or your next brunch.
- They are a great make ahead breakfast! You can make these pancakes on a Sunday and keep them in the refrigerator throughout the week. Enjoy them for breakfast when you are on the go.
- The kids love them! These are very kid-friendly and you will be serving your kids healthy mango without them even knowing!
Ingredients For Mango Pancakes
- Mango Kefir
- Flour- All purpose flour, or a combination of whole wheat flour and white flour.
- Fresh or frozen mango- You can also use mango puree if that is what you have on hand.
- Baking powder and baking soda- To make these pancakes light and fluffy.
- Vanilla extract- For added flavor.
- Egg- The egg binds the batter together and keeps the pancakes from falling apart.
- Melted Butter- To help make the pancakes tender. Coconut oil can be used instead of butter.
What Is Kefir?
Kefir is a tart and tangy cultured milk. It is full of good for you probiotics and is high in calcium and protein. In this recipe, we are using kefir where you would normally use buttermilk.
For this recipe, it kicks up the mango flavor and helps make these light and fluffy pancakes.
Equipment
- Mixing Bowls
- Whisk
- Measuring Cups
- Measuring Spoons
- Ice Cream Scoop- for equal sized pancakes
- Non-Stick Pan
- Spatula
Step By Step Photos
How To Make Mango Pancakes
- Dice The Mango- Peel your fresh mango with a vegetable peeler. Cut the flesh of the mango off the pit and then dice the mango into small pieces.
- Dry Ingredients- In a medium bowl, mix together the flour, baking powder, baking soda, and salt. Set that aside.
- Wet Ingredients- In a large bowl, mix together the mango kefir, egg, vanilla extract, and melted butter.
- Mix together- Pour the dry ingredients into the wet ingredients. Mix until just combined. There will be a few lumps left in the batter, do not overmix.
- Add the mango- Fold the mango chunks into the batter. Once again, do not overmix.
- Cook- Heat a non-stick pan on low heat to medium heat. Place a little butter into the center of the pan. Allow the butter to melt and then add some pancake batter to the pan.
- Flip- When the pancakes start having bubbles appear on the surface and the edges look dry and just slightly browned, flip the pancakes. Cook the other side for 2 minutes.
Tips and Tricks
- To ensure your mango pancakes are equally sized, use an ice cream scoop or a measuring cup to pour the batter into the pan.
- The first pancake is never the prettiest pancake. Use that first one as a guide to see how big you want your pancakes and if the batter is too thick or too thin. If it's too thin, add just a touch more flour until you reach the consistency you desire.
- You'll notice that there is no added sugar to these mango pancakes. That's because the sweetness of the mango provides enough natural sugar that you don't need any added sugar.
- To keep the pancakes warm while you are making the rest of the pancakes, place the cooked pancakes on a baking sheet and keep them warm in a 250 degree oven. When you are ready to serve them, take them out of the oven and place them on a serving tray.
- Serve these homemade mango pancakes with fresh fruit, high quality maple syrup, or homemade whipped cream!
Frequently Asked Questions
If you don't have kefir, you can use buttermilk, whole milk, or coconut milk. Soy milk, oat milk, or almond milk would make pancakes thinner, so you would want to add ¼ cup of extra flour until the pancake batter reaches the consistency you would like.
If you don't have fresh, ripe mangoes, you can use frozen mangoes, mango compote, or mango puree. Frozen mangoes should be defrosted and cut into small pieces. Cut the amount of mangoes needed if you choose to use mango compote. Since compote is more of a jam than fresh mangoes, use ½ cup instead of 1 cup.
Mango pancakes should be kept in an airtight container in the refrigerator for up to 5 days. To freeze pancakes, allow the pancakes to cool completely, and place them on a baking sheet. Place the baking sheet in the freezer to freeze the pancakes individually. Then place the pancakes in a Ziploc bag and freeze for up to 3 months.
Other Recipes To Try!
Did you love these Mango Pancakes? And don't forget to tag me on social media here on Instagram or Facebook and share this recipe on Pinterest! Thanks for sharing this journey with me and enjoy these delicious recipes!
- More Breakfast Recipes
- Lemon Cheesecake Bars
- Sourdough Focaccia
- Mango Habanero Salsa
- Pesto Rosso
- How To Make A Fruit Rainbow
- Baked Peach Donuts
📖 Recipe
Sweet Mango Pancakes
Ingredients
- 1 ½ cups All Purpose Flour
- 2 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- 1 ½ cup Lifeway Mango Kefir
- 1 cup Mango Cut into small chunks
- 1 Egg
- 3 tablespoon Melted Butter Plus more to butter the pan
- 1 teaspoon Vanilla Extract
Instructions
- Peel your fresh mango with a vegetable peeler. Cut the flesh of the mango off the pit and then dice the mango into small pieces.
- In a medium bowl, mix together the flour, baking powder, baking soda, and salt. Set that aside.
- In a large bowl, mix together the mango kefir, egg, vanilla extract, and melted butter.
- Pour the dry ingredients into the wet ingredients. Mix until just combined. There will be a few lumps left in the batter, do not overmix.
- Fold the mango chunks into the batter. Once again, do not overmix.
- Heat a non-stick pan on low heat to medium heat. Place a little butter into the center of the pan. Allow the butter to melt and then add some pancake batter to the pan.
- When the pancakes start having bubbles appear on the surface and the edges look dry and just slightly browned, flip the pancakes. Cook the other side for 2 minutes.
Notes
- To keep the pancakes warm while you are making the rest of the pancakes, place the cooked pancakes on a baking sheet and keep them warm in a 250 degree oven. When you are ready to serve them, take them out of the oven and place them on a serving tray.
- To ensure your mango pancakes are equally sized, use an ice cream scoop or a measuring cup to pour the batter into the pan.
- Serve these homemade mango pancakes with fresh fruit, high quality maple syrup, or homemade whipped cream!
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