Mango Pancakes are a tropical-inspired breakfast that’s as beautiful as it is delicious. With soft, fluffy pancakes wrapped around whipped cream and slices of ripe mango, they bring sunshine straight to your plate. Perfect for summer mornings, brunch gatherings, or a sweet start to your day, these pancakes are light, fruity, and irresistibly creamy.
Why You’ll Love This Recipe
These pancakes take the beloved comfort of a traditional breakfast favorite and give it a tropical twist. The fresh mango adds natural sweetness and vibrancy, while whipped cream provides luscious lightness. The pancakes themselves are soft and buttery, with just a hint of vanilla. Easy to prepare in under 30 minutes, this recipe feels indulgent yet refreshing, making it a standout for both special occasions and everyday enjoyment.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Pancakes
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1 cup plain flour (or all-purpose flour)
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2 tablespoons cornflour (or substitute with more plain flour)
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2 tablespoons icing sugar (or granulated sugar)
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1 tablespoon caster sugar (golden caster sugar for extra flavor)
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1 pinch salt
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1 cup warm full-fat milk (low-fat may be used, though texture may vary)
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2 large eggs
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3 tablespoons melted unsalted butter
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1 teaspoon vanilla extract
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1 drop yellow food coloring (optional, for a brighter look)
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1 tablespoon butter (for frying)
For the Whipped Cream
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1 cup double cream
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1 tablespoon icing sugar
For the Filling
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2 medium ripe mangoes, peeled and sliced
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1 sprig fresh mint (optional, for garnish)
Directions
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In a mixing bowl, whisk together eggs, warm milk, melted butter, and vanilla until smooth.
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Sift in the flour, cornflour, sugars, and salt. Whisk until well combined, adding yellow food coloring if desired.
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Heat a knob of butter in a non-stick skillet over medium heat. Pour in a ladleful of batter, spreading it evenly. Cook for 2–3 minutes until the edges set and the bottom is golden. Flip and briefly cook the other side. Repeat with remaining batter.
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Whip the double cream with icing sugar until soft peaks form.
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Spread a layer of whipped cream onto each pancake, then top with fresh mango slices.
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Fold the pancakes by bringing the sides in, then folding up the bottom to create a neat parcel.
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Garnish with mint and dust with icing sugar before serving.
Servings and timing
This recipe yields 4 pancakes.
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Variations
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Coconut Cream: Replace whipped cream with coconut cream for a dairy-free option.
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Berry Mix: Add strawberries or blueberries along with mango for extra freshness.
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Chocolate Drizzle: Finish with a drizzle of melted chocolate or Nutella for indulgence.
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Nut Crunch: Sprinkle toasted almonds or pistachios over the filling for texture.
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Ice Cream Upgrade: Replace whipped cream with a scoop of vanilla ice cream for dessert-style pancakes.
Storage/Reheating
These pancakes are best enjoyed fresh, as the cream and mango soften the pancakes quickly. If needed, store the pancakes and filling separately. Cooked pancakes can be refrigerated for up to 2 days or frozen for up to 1 month. Reheat gently in a skillet or microwave before assembling with cream and fruit.
FAQs
Can I use canned mango?
Yes, canned mango can work in a pinch, but fresh ripe mango gives the best flavor and texture.
What kind of mango is best?
Indian or Pakistani varieties like Alphonso or Chaunsa are ideal for their sweetness and richness, but any ripe mango works.
Can I make these pancakes gluten-free?
Yes, swap the flour with a gluten-free blend.
Can I prepare the whipped cream in advance?
Yes, it can be made ahead and stored in the refrigerator for up to 24 hours. Re-whip briefly if needed.
How do I keep pancakes soft?
Cover them with a clean kitchen towel while cooking the rest to trap steam and keep them tender.
Can I make this recipe without whipped cream?
Yes, replace it with Greek yogurt for a lighter, tangier option.
Do I have to fold the pancakes?
No, you can serve them flat, layered with cream and mango slices, similar to a crepe cake.
Can I sweeten the batter more?
Yes, increase the sugar slightly if you prefer sweeter pancakes.
What can I serve with mango pancakes?
They pair well with fresh juice, iced coffee, or a tropical smoothie.
Are these pancakes kid-friendly?
Absolutely—they’re colorful, fruity, and naturally sweet, making them a hit with kids.
Conclusion
Mango Pancakes are a bright, tropical twist on a breakfast classic. With soft, buttery pancakes, fresh mango slices, and fluffy whipped cream, every bite feels like sunshine on a plate. Whether for a special brunch or a cheerful weekday treat, this recipe is sure to bring joy and a burst of tropical flavor to your mornings.
Print
Mango Pancakes
- Total Time: 25 minutes
- Yield: 4 pancakes
Description
Mango Pancakes are a tropical-inspired breakfast featuring soft, buttery pancakes filled with fluffy whipped cream and sweet, juicy mango slices. Light, fruity, and creamy, they bring sunshine to your table and make the perfect treat for summer mornings, brunch gatherings, or a cheerful start to your day.
Ingredients
For the Pancakes:
1 cup plain flour (or all-purpose flour)
2 tablespoons cornflour (or more plain flour)
2 tablespoons icing sugar (or granulated sugar)
1 tablespoon caster sugar (golden caster sugar adds flavor)
1 pinch salt
1 cup warm full-fat milk (low-fat can be used)
2 large eggs
3 tablespoons melted unsalted butter
1 teaspoon vanilla extract
1 drop yellow food coloring (optional)
1 tablespoon butter (for frying)
For the Whipped Cream:
1 cup double cream
1 tablespoon icing sugar
For the Filling:
2 medium ripe mangoes, peeled and sliced
1 sprig fresh mint (optional, for garnish)
Instructions
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Whisk eggs, warm milk, melted butter, and vanilla until smooth.
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Sift in flour, cornflour, sugars, and salt. Mix until combined. Add food coloring if using.
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Heat butter in a non-stick skillet over medium heat. Pour in batter and cook 2–3 minutes until edges set and bottom is golden. Flip briefly to cook the other side. Repeat with remaining batter.
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Whip double cream with icing sugar until soft peaks form.
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Spread whipped cream on each pancake, top with mango slices, and fold into neat parcels.
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Garnish with mint and dust with icing sugar before serving.
Notes
- Best enjoyed fresh, as mango and cream soften the pancakes.
- Store pancakes separately for up to 2 days in the fridge or 1 month frozen. Reheat gently before assembling.
- Swap whipped cream for coconut cream (dairy-free), yogurt (lighter option), or even ice cream for dessert.
- Add berries, nuts, or chocolate drizzle for variety.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
