Fluffy Mango Pancakes (super easy!)

A blue kids plate with three mango pancakes and mangoes cut into shapes with a blue colorful napkin and an orange fork on a white background.

Get the recipe: Fluffy Mango Pancakes (super easy!)

5 stars (1 rating)

Follow these steps at home to make these light, fluffy pancakes bursting with pockets of juicy, diced mango (one whole cup worth!). Accentuated with spices like cinnamon and cloves, these mango pancakes are a sweet alternative to traditional pancakes for a tropical-style breakfast or brunch. Great for toddlers, kids, and the entire family!

Yield: 12 pancakes

Author: Michele Olivier

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Ingredients

1 1/2 cup flour, all-purpose, white whole wheat, gf blend
3 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
1/8 tsp cloves
2 tbsp melted butter or oil, vegetable, coconut, olive or avocado oil
2 tbsp pure maple syrup
1 large egg
1/2 tsp vanilla extract
1 1/4 cup milk, regular or any plant-based milk
1 cup diced mango, fresh or thawed from frozen

Instructions

Dry Ingredients: In a medium bowl, whisk the flour, baking powder, salt, cinnamon, and ground cloves.
Wet Ingredients: Add in the melted butter, maple syrup, egg, vanilla extract, and milk.
Incorporate: Stir until incorporated, do not overmix.
Cook: Heat a non-stick pan or pancake griddle over medium to medium-low heat. Pour 2-3 tablespoons of batter onto the pan and then place a few pieces of mango on top. Cook for 2-3 minutes or until tiny bubbles appear on the outside of the pancake. Flip and cook for an additional 2 minutes. If the batter gets too thick, add in a tablespoon at a time of milk and stir until you have the right consistency.
Continue: Transfer pancakes to a cooling rack and repeat the process until you have used all of the batter.
Serve and Enjoy!

Notes

Age: 9+ months

Note of Flour: you can use white whole wheat flour, 1/2 whole wheat and 1/2 all-purpose, all-purpose flour, or a gluten-free one-for-one blend. I used white whole wheat for these photos.

Freezer-Friendly: store any extra pancakes in the fridge for 1 week or in the freezer for up to 3 months. To reheat, simply place the frozen pancake in the microwave for 30 seconds or pop them straight into the toaster.