Mango Pancakes

Mango Pancakes: A Tropical Treat for Breakfast or Dessert

These Mango Pancakes are a delightful fusion of light, fluffy pancakes and juicy, sweet mangoes. Perfect for a luxurious breakfast, brunch, or a light dessert, these pancakes are filled with whipped cream and fresh mango slices, then folded into delicate parcels. They’re a tropical twist on a classic favorite that’s sure to impress.

I love making these pancakes for special occasions or lazy weekend mornings. They’re always a hit with my family, and the vibrant colors make them feel extra special.

Ingredients and Why They Matter

• Milk: Full-fat (whole) milk ensures a rich, creamy batter.
• Eggs: Provide structure and help the pancakes rise. Use free-range eggs for the best quality.
• Butter: Adds richness and flavor. Melt it before adding to the batter.
• Vanilla extract: Enhances the overall flavor with a warm, aromatic note.
• Cornflour (cornstarch): Gives the pancakes a softer texture.
• Plain flour (all-purpose flour): The base of the pancake batter.
• Caster sugar: Sweetens the batter. Golden caster sugar or granulated sugar can be used as substitutes.
• Icing sugar: Sweetens the whipped cream filling.
• Yellow food coloring (optional): Adds a vibrant yellow hue to the pancakes.
• Mangoes: Use ripe, juicy mangoes like Alphonso or Chaunsa for the best flavor.
• Double cream (heavy cream): Whipped to medium peaks for a light, creamy filling.

Pin it

Step-by-Step Instructions

Step 1:

Prepare the Batter: In a mixing bowl, whisk together 2 eggs, 1 cup of warm milk, 2 tablespoons of melted butter, and 1 teaspoon of vanilla extract. Add 1/4 cup of cornflour, 1/2 cup of plain flour, and 2 tablespoons of caster sugar. Mix until smooth. Stir in a few drops of yellow food coloring (optional) for a vibrant color.

Step 2:

Cook the Pancakes: Heat a non-stick pan over medium heat and add a small knob of butter. Pour a ladleful of batter into the pan, swirling to create a thin, even layer. Cook for 1-2 minutes until the edges lift easily and the surface is set. Do not flip; cook only one side. Transfer to a plate and repeat with the remaining batter.

Step 3:

Prepare the Filling: Whip 1 cup of double cream with 1 tablespoon of icing sugar and 1/2 teaspoon of vanilla extract until medium peaks form. Peel and slice 2 ripe mangoes into thin pieces.

Step 4:

Assemble the Pancakes: Place a pancake on a flat surface, cooked side down. Spread a spoonful of whipped cream in the center and top with mango slices. Fold the left and right edges of the pancake toward the center, then fold the bottom and top edges to create a neat parcel. Flip the parcel over to seal.

Step 5:

Serve and Enjoy: Dust with icing sugar and garnish with fresh mint leaves or extra mango slices. Serve immediately.

I love how the creamy filling pairs with the juicy mangoes. It’s like a tropical vacation in every bite!

Tips for the Perfect Mango Pancakes

• Choose the best mangoes: Alphonso or Chaunsa mangoes are ideal for their sweetness and flavor.
• Keep the heat low: Cook the pancakes on medium heat to prevent browning.
• Add a splash of color: Yellow food coloring enhances the visual appeal but is optional.
• Serve fresh: These pancakes are best enjoyed immediately after assembling.

Serving Suggestions

These pancakes are delicious on their own, but you can elevate them with fun additions:

• Fresh berries: Serve with strawberries or raspberries for a pop of color.
• Mint leaves: Add a sprig of fresh mint for a refreshing touch.
• Extra cream: Serve with a dollop of whipped cream on the side.
• Drizzle of honey: Add a touch of sweetness with a drizzle of honey or maple syrup.

Storage Tips

• Refrigerator: Store assembled pancakes in an airtight container for up to 1 day.
• Freezer: Freeze the cooked pancakes (without filling) for up to 1 month. Thaw and reheat before assembling.

Pin it

Variations to Try

• Peach pancakes: Swap mangoes for ripe peaches or nectarines.
• Berry pancakes: Use strawberries, raspberries, or blueberries for a different fruity twist.
• Chocolate pancakes: Add cocoa powder to the batter and fill with chocolate cream.
• Coconut pancakes: Add shredded coconut to the batter and fill with coconut cream.

Final Thoughts

These Mango Pancakes are a delightful treat that’s perfect for any occasion. They’re light, fruity, and filled with creamy goodness, making them a hit with everyone who tries them. Whether you’re serving them for breakfast, brunch, or dessert, these pancakes are sure to impress.

So, grab your ingredients, whip up a batch, and get ready to enjoy a taste of the tropics. Enjoy!

Frequently Asked Questions

→ Can I use other fruits for the filling?

Yes, try peaches, nectarines, or berries. Adjust the food colouring to match the fruit.

→ Can I make these pancakes gluten-free?

Yes, use gluten-free flour and ensure all other ingredients are gluten-free.

→ How do I store leftovers?

Store in an airtight container in the fridge for up to 1 day. Serve chilled or at room temperature.

→ Can I use whipped cream from a can?

Yes, but homemade whipped cream has a fresher taste and better texture.

→ Can I make these ahead of time?

Yes, assemble the pancakes and chill for up to 30 minutes before serving.