Ingredients
Scale
- 1 cup all-purpose flour
- 1 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup milk
- 1 large egg
- 2 tbsp melted butter
- 1 tsp vanilla extract
- 1 cup diced ripe mango (plus extra for topping)
Instructions
- Peel and dice the mango into small cubes. If using frozen mango, thaw and pat dry.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
- In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract until smooth.
- Pour the wet mixture into the dry ingredients. Stir gently until just combined, leaving a few small lumps. Do not overmix.
- Fold the diced mango into the batter until evenly distributed.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour 1/4 cup of batter per pancake onto the skillet. Cook until bubbles appear on the surface and the edges are set, about 2–3 minutes.
- Flip the pancakes carefully and cook the other side for 1–2 minutes until golden brown.
- Transfer to a plate and cover to keep warm. Repeat with remaining batter.
- Serve warm with extra diced mango, honey, or maple syrup on top.
Notes
For a dairy-free version, use plant-based milk and coconut oil instead of butter.
For added flavor, sprinkle a pinch of cinnamon or cardamom into the batter.
Do not overmix the batter; this keeps the pancakes light and fluffy.
- Prep Time: 10
- Cook Time: 15