Mango Pancakes
Brighten your breakfast table with these luscious Mango Pancakes, a tropical twist on the classic morning favorite. Featuring fluffy, golden pancakes made from a silky batter of all-purpose flour, milk, and a hint of sugar, this recipe is elevated with a decadent mango cream filling. The creamy filling, made from fresh ripe mangoes, whipped cream, and a touch of vanilla, adds a sweet, fruity burst to every bite. Easy to prepare in just 35 minutes, these pancakes can be layered for an eye-catching stack or rolled for a crepe-like treat, perfect for a special brunch or dessert. Garnish with fresh mango slices, powdered sugar, or a drizzle of maple syrup for a stunning presentation that will satisfy both your taste buds and your aesthetic cravings. Indulge in the tropical charm of this irresistible, mango-infused breakfast treat! Keywords: mango pancakes recipe, tropical pancakes, mango cream filling, pancake breakfast ideas, easy pancake recipe.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1 teaspoon Baking powder
- 2 tablespoons Sugar
- 0.25 teaspoon Salt
- 1 large Egg
- 0.75 cup Milk
- 2 tablespoons Unsalted butter (melted)
- 1 large Ripe mango (peeled and diced)
- 0.5 cup Heavy cream
- 2 tablespoons Powdered sugar
- 0.5 teaspoon Vanilla extract
- 1 as needed Oil or butter (for greasing the pan)
Instructions
In a medium-sized bowl, whisk together the flour, baking powder, sugar, and salt.
In a separate bowl, whisk the egg, milk, and melted butter until well combined.
Pour the wet ingredients into the dry ingredients and mix until just combined. The batter should be slightly lumpy; avoid overmixing.
Heat a non-stick pan or griddle over medium heat and lightly grease with oil or butter.
Pour about 1/4 cup of batter onto the pan for each pancake. Cook for 2-3 minutes, until bubbles appear on the surface and the edges look set.
Flip the pancake and cook for another 1-2 minutes until golden brown. Repeat with the remaining batter.
While the pancakes cook, prepare the mango cream. In a blender or food processor, blend the diced mango until smooth.
In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
Gently fold the mango puree into the whipped cream, creating a smooth mango cream filling.
To serve, stack the pancakes and spread a generous layer of mango cream between each layer. Alternatively, roll the pancakes with the mango cream inside for a crepe-style presentation.
Top with fresh mango slices, a drizzle of maple syrup, or a dusting of powdered sugar if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
1624 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.6 g | 105% | |
| Saturated Fat | 46.5 g | 233% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 418 mg | 139% | |
| Sodium | 1267 mg | 55% | |
| Total Carbohydrate | 188.9 g | 69% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 91.2 g | ||
| Protein | 27.9 g | 56% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 310 mg | 24% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1000 mg | 21% | |
*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.
