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Mango Pancakes

These mango-stuffed flapjacks are light, mildly sweet, and dressed in ripe mango and whipped cream, perfect for cozy mornings.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American, Southern
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 can be used for a dairy-free version.
  • 1 large egg
  • 1 tablespoon melted butter
  • 1/2 teaspoon vanilla extract
Filling and Garnish
  • 1 cup whipped cream (or coconut cream)
  • 1 large ripe mango, peeled and sliced Use ripe but firm mangoes.
  • 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.
Cooking
  1. Heat a non-stick skillet over medium heat with a little butter or oil.
  2. Pour 1/4 cup batter per pancake and cook 1–2 minutes each side until golden brown.
  3. Set pancakes aside to cool slightly.
Assembly
  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

Serve these warm, folded pancakes with a light dusting of powdered sugar and a sprig of mint. For a brunch buffet, allow guests to build their own with extra toppings.