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)

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Instructions

Whisk eggs, warm milk, melted butter, and vanilla until smooth.
Sift in flour, cornflour, sugars, and salt. Mix until combined. Add food coloring if using.
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.
Whip double cream with icing sugar until soft peaks form.
Spread whipped cream on each pancake, top with mango slices, and fold into neat parcels.
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