These mini mango pancakes are soft, fluffy, and filled with fruit. You can enjoy this sweet tropical treat for breakfast or snacking.
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I've always been a big fan of pancakes, but sometimes I want something a little more fun and bite-sized. That's where these mini pancakes come in. They're just the right balance of fluffy texture and fruity flavor, making them a nice variation of the classic breakfast we all know and love.
You can serve this mango pancake recipe as a quick breakfast, pack them as a snack, or even make them for brunch when you want something that looks as good as it tastes. They're simple enough for a weekday morning, but impressive enough to share with guests.
Ingredients
- Ripe mangoes - Add natural sweetness, vibrant flavor, and tropical freshness.
- All-purpose flour - Provides structure and helps create a soft, fluffy texture.
- Milk - Adds moisture and helps bind the batter for a smooth consistency.
- Superfine sugar - Sweetens the pancakes while keeping the texture light.
- Egg - Acts as a binder and adds richness for a better taste and structure.
- Baking powder - Helps the pancakes rise and stay fluffy.
- Vanilla extract - Enhances the flavor with a warm, sweet aroma.
- Kosher salt - Balances the sweetness and deepens the overall taste.
- Oil for cooking the pancakes - Prevents sticking and ensures even cooking with a golden finish.
Toppings (Optional but recommended):
- Fresh ripe mangoes, cubed - Boost the fruity flavor and freshness of each bite.
- Toasted cashews - Add crunch and a nutty contrast to the soft pancakes.
- Mango coulis - Enhances the taste with a smooth, sweet topping.
Scroll down to the recipe card for quantities used.
Instructions
In a bowl, combine the flour, sugar, and baking powder.
In a separate large bowl, whisk the egg. Add vanilla and milk. Continue whisking to combine well.
In another bowl, smash ripe mangoes with the back of a fork and add to the beaten egg mixture. Then add the dry ingredient mixture. Mix the batter well, but do not over-mix. The pancake batter should be slightly thick but still pourable.
In a lightly greased, heated pan on medium heat, pour 1 tablespoon of the batter for each mini pancake. After 2 to 3 minutes, once the bottom is set and slightly golden, flip the pancakes with a spatula.
Cook the mini pancakes for another 30 to 45 seconds or until the other side is set and fully cooked through. Transfer the cooked pancakes to a serving dish and cook the remaining batter.
Once all the pancakes are on the serving dish, add toasted cashews, cubed fresh mangoes, and drizzle with half the ¼ cup homemade mango coulis. Serve with the remaining mango coulis on the side.
Hint: Cut the mango into small, even cubes so they blend smoothly into the batter. This prevents chunks from weighing the pancakes down and keeps them light and fluffy.
Variations
- Add extra fruit: Mix in blueberries, diced strawberries, or bananas along with the mango for more variety.
- Spice it up: Add a pinch of cinnamon, cardamom, or nutmeg to the batter for a warm, spiced taste.
- Make them more indulgent: Stir in mini chocolate chips or top with a drizzle of caramel or white chocolate sauce.
- Go tropical: Pair the mango with shredded coconut or a splash of coconut milk in the batter for a richer island-inspired taste.
- Add crunch: Sprinkle chopped nuts like cashews, almonds, pistachios, or pecans into the batter or on top for texture.
- Turn them into dessert bites: Serve with whipped cream, ice cream, or mango coulis for a sweet treat after dinner.
- Turn them into crepes: Thin the batter with water or milk for thin crepes to use for Hong Kong style mango pancakes.
Tips
Top tip: Use fully ripe, sweet mangoes for the best taste. Underripe mangoes can make the pancakes taste bland and less vibrant.
More Cooking Tips:
- Don't overmix the batter; a few lumps are fine and will keep the pancakes fluffy.
- Cook on medium to medium-low heat so the pancakes cook through without burning.
- Lightly grease the pan between batches to prevent sticking and ensure even browning.
- Make the pancakes small and uniform for quicker cooking and a neater presentation.
- Keep finished pancakes warm in a low oven while you cook the rest so they're all ready to serve at once.
- For extra mango flavor, fold a spoonful of mango coulis into the batter before cooking.
- Use a non-stick skillet or griddle to make flipping easier.
Serving suggestions
Mini mango pancakes can be served for almost any occasion. For a simple breakfast or brunch, try topping them with melted butter, fresh mango cubes, a drizzle of honey or maple syrup, and a dusting of powdered sugar. Pair them with coffee, tea, or fresh juice to create a spread that feels both comforting and refreshing.
If you're serving guests, you can easily turn these pancakes into a dessert-style dish. Add a scoop of coconut or vanilla ice cream, a swirl of whipped coconut cream, or a drizzle of chocolate sauce for a more indulgent treat. Fresh tropical fruits like pineapple, kiwi, or papaya can also be added for a colorful and festive presentation that looks as good as it tastes.
Storage
You can refrigerate leftover pancakes in an airtight container for up to 3 days. If you'd like to keep them longer, place them in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag or container for up to 2 months.
To reheat, simply warm them in a non-stick pan over low heat, pop them in the toaster oven, or microwave them for 20 to 30 seconds until heated through. If reheating from frozen, let them thaw in the fridge overnight first for the best texture.
FAQs
Yes, frozen mango works well. Just thaw completely and pat it dry before adding it to the batter so the extra moisture doesn't affect the texture.
Absolutely! You can swap the all-purpose flour with a gluten-free blend, or try my Coconut Flour Pancakes for a naturally gluten-free option.
The key is not to overmix the batter; stir just until the dry ingredients are combined, and cook on medium-low heat so they rise gently without burning.
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Recipe
Fresh Mango Pancakes (in Mini Size)
Ingredients
- 1 cup ripe mangoes cubed
- ⅓ cup plus 2 tablespoons all-purpose flour
- ¼ cup milk
- 1 tablespoon superfine sugar
- 1 small egg
- 1 teaspoon baking powder
- ½ teaspoon vanilla extract
- pinch of kosher salt
- oil for lightly greasing the pan
TOPPINGS: (OPTIONAL but recommended)
- 1 cheek of fresh ripe mangoes cubed
- 1 tablespoon toasted cashews
- ¼ cup mango coulis divided
Instructions
- In a bowl, combine all the dry ingredients - flour, sugar, and baking powder.
- In a separate bowl, vigorously beat egg. Pour vanilla and milk, then continue beating to combine well.
- In another bowl, unevenly smash ripe mangoes with the back of a fork and add to the beaten egg mixture. Then add the mixture of dry ingredients. Mix the mango pancake batter well but do not over-mix. The mango pancake batter should be slightly thick but still pourable.
- In a lightly greased, heated pan, pour 1 tablespoon of the mango pancake batter per 1 mini pancake. Do this to cook 3 mini pancakes in one batch and avoid overcrowding the pan.
- After 2 to 3 minutes, once the bottom is set and slightly golden flip the pancakes. Cook the mini pancakes for another 30 to 45 seconds or until the other side is set and fully cooked through. Immediately transfer the cooked mini pancakes to a serving bowl and cook the remaining mango pancake batter.
- Once all the mini mango pancakes are in the serving bowl, add toasted cashews, cubed fresh mangoes, and drizzle with 2 tablespoons of homemade mango coulis. Serve with the remaining mango coulis on the side.
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