Mango and Banana Pancakes
Start your day with a tropical twist by indulging in these fluffy and flavorful Mango and Banana Pancakes! Featuring the natural sweetness of ripe bananas and juicy mango chunks, these golden pancakes are a perfect combination of fruit-forward freshness and comforting textures. Whisked together in just 10 minutes and cooked to golden perfection, they’re an approachable yet indulgent breakfast or brunch option. The light and airy batter, enhanced with vanilla and a touch of sugar, creates a delightful base for the tropical fruit to shine. Serve them warm with a drizzle of maple syrup or honey, and garnish with extra mango or banana slices for a vibrant, colorful plate that’s bursting with flavor. These tropical pancakes are a crowd-pleaser that will bring a sunny brightness to any morning!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 2 tablespoons Granulated sugar
- 1 large Ripe banana
- 1 cup Mango, diced
- 0.75 cups Milk
- 1 teaspoon Vanilla extract
- 1 large Egg
- 2 tablespoons Unsalted butter, melted
- 1 for frying (as needed) Butter or oil
- for serving (optional) Maple syrup or honey
- for serving (optional) Additional diced mango or banana slices
Instructions
In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar.
In a separate bowl, mash the banana with a fork until smooth. Add the milk, vanilla extract, egg, and melted butter to the mashed banana, and whisk until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are fine.
Gently fold in the diced mango pieces, ensuring they are evenly distributed throughout the batter.
Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or oil.
Scoop about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set.
Carefully flip each pancake and cook for an additional 2-3 minutes, or until golden brown and cooked through.
Repeat with the remaining batter, adding more butter or oil to the skillet as needed.
Serve the pancakes warm, topped with maple syrup or honey and additional diced mango or banana slices, if desired.
Nutrition Facts
Calories |
1383 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.6 g | 62% | |
| Saturated Fat | 26.8 g | 134% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 329 mg | 110% | |
| Sodium | 1456 mg | 63% | |
| Total Carbohydrate | 214.2 g | 78% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 100.6 g | ||
| Protein | 29.2 g | 58% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 336 mg | 26% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1476 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
