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–+ servings
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: Kid-Requested Fluffy Mango Pancakes (Made in 15-Minutes!)

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Ready to shake up your pancake game? These fluffy mango pancakes are loaded with sweet diced mango (a full cup!) and lightly spiced with cinnamon and cloves for a warm, tropical vibe. They cook up fluffy and golden, and my kids go absolutely wild for them. A fun, fruity breakfast for toddlers, kids, and adults!
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.
    Clear bowl with dry ingredients for pancakes against a marble countertop.
  • Wet Ingredients: Add in the melted butter, maple syrup, egg, vanilla extract, and milk.
    A hand mixing pancake batter with a silver spoon and a marble countertop.
  • 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.
    A white and teal skillet with three mango pancakes being cooked on it.
  • Continue: Transfer pancakes to a cooling rack and repeat the process until you have used all of the batter.
    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.
  • 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.
Kids in the Kitchen: Though pancakes are a little hard for younger toddlers to flip, there are still so many ways they can help make this recipe.

Toddlers

  • With a toddler-safe knife, they can help dice the mango.
  • Toddlers can help measure and put the ingredients into the bowl.
  • They can help mix the ingredients together.
  • They can help pour pancake batter onto the griddle for cooking (with adult supervision).

Kids

  • They can pick out and measure all of the ingredients and dice the mango.
  • Kids can help mix the ingredients together.
  • They can help pour the batter onto the griddle (with adult supervision).
  • They can help flip pancakes.
  • Kids can help spread butter and pour syrup onto warm pancakes.

Did you make this recipe?

Tag @babyfoode on Instagram and hashtag it #babyfoode!

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