Ingredients
1 1/2 cups all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1 cup milk (dairy or non-dairy)
1/2 cup mango puree
1/2 teaspoon vanilla extract
Instructions
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Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt.
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Mix wet ingredients: In another bowl, whisk together egg, milk, mango puree, and vanilla extract until smooth.
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Combine: Pour wet ingredients into dry ingredients. Stir just until combined—batter should be slightly lumpy. Do not overmix.
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Cook pancakes: Heat a nonstick pan or griddle over medium heat and lightly grease with butter or oil. Scoop 1/4 cup of batter for each pancake. Cook until bubbles form on the surface, then flip and cook for 2–3 more minutes until golden.
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Serve: Serve warm with extra mango slices, syrup, or tropical fruit toppings.
Notes
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Add-ins: Try coconut flakes, chocolate chips, or chopped macadamia nuts for texture and variety.
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Spiced version: Add a pinch of cinnamon or cardamom for a warm twist.
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Tropical topping ideas: Pair with pineapple, kiwi, or papaya for full island vibes.
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Vegan-friendly: Substitute with almond milk and a flax egg (1 tbsp flaxseed meal + 3 tbsp water).
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Extra fluffy tip: Beat egg white separately and fold into the batter before cooking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: Tropical, American
- Diet: Vegetarian
