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–+ servings
Mango Pancakes

Mango Pancakes: Fresh, Fluffy, and Full of Tropical Flavor

Mango Pancakes are a delightful breakfast option bursting with tropical flavors for a refreshing start to your day.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 1 hour
Total Time 1 hour 30 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: Tropical
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Pancake Batter
  • 1 cup full fat milk Provides moisture and richness for the batter; avoid low-fat for best texture.
  • 1 cup plain flour Acts as the main structure for the pancake; no substitutions recommended for desired texture.
  • 2 tablespoons cornflour (cornstarch) Gives the crepes their distinctive rubbery texture, essential for rolling without cracking.
  • 2 tablespoons icing sugar (powdered sugar) Sweetens the batter and assists in achieving a smooth surface; granulated sugar may alter texture.
  • 2 large eggs Binds ingredients and adds essential structure; use cold eggs for best results.
  • a few drops yellow food coloring Optional for enhancing the pale yellow color of pancakes.
  • as needed canola oil spray Prevents pancakes from sticking during cooking; any neutral cooking spray will work.
Filling
  • 2 ripe mangoes Fresh fruit filling that adds sweetness and texture; choose ripe varieties for maximum flavor.
  • 1 cup thickened (heavy) cream Adds creamy richness to the filling; ensure it's cold for easy whipping.
  • 1 teaspoon vanilla extract Adds depth to the cream filling; optional but enhances flavor beautifully.

Equipment

  • Mixing bowl
  • non-stick skillet
  • Spatula
  • Whisk
  • plastic wrap

Method
 

Instructions
  1. In a large mixing bowl, whisk together the milk, flour, cornflour, icing sugar, eggs, and yellow food coloring until the mixture is completely smooth.
  2. Cover the bowl with plastic wrap and refrigerate the batter for 1 hour.
  3. Heat a non-stick skillet over medium heat and lightly coat it with canola oil spray. Pour in about ¼ cup of the batter and cook for about 45 seconds.
  4. Flip the crepe and cook for another 30 seconds until lightly golden. Transfer to a cutting board to cool.
  5. In a mixing bowl, whip together the cream, icing sugar, and vanilla extract until stiff peaks form.
  6. Take a cooled pancake, spread the whipped cream filling, and add slices of fresh mango. Roll the pancake tightly.
  7. Serve immediately, optionally drizzled with honey or a sprinkle of powdered sugar.

Nutrition

Serving: 1pancakeCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 8gVitamin A: 500IUVitamin C: 30mgCalcium: 150mgIron: 1mg

Notes

Make sure to choose perfectly ripe mangoes for the best flavor and texture in your pancakes. Refrigerating the batter is essential for achieving light crepes.

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