Mango Pancake Recipe
Soft, crepe-style mango pancakes filled with whipped cream and fresh mango. A tropical homemade dessert or breakfast ready in just 25 minutes.
Print Pin Servings: 6 pancakes
Calories: 265kcal
Cost: $6
Equipment
- 1 8-inch non-stick skillet or crepe pan
- 1 Large mixing bowl
- 1 Electric hand mixer or whisk
- 1 Flexible silicone spatula
- 1 Sharp knife and cutting board
- 1 Measuring cups and spoons
- 1 Clean kitchen towel
Ingredients
For the Pancakes
- 1 cup all-purpose flour For soft, thin crepe-like pancakes
- 2 tablespoon sugar Adds mild sweetness
- 1 cup whole milk Can substitute with coconut or almond milk
- 2 large eggs Binds and adds richness
- 2 tablespoon melted butter Prevents sticking and adds flavor
- 0.5 teaspoon vanilla extract Adds warm aroma
- 1 pinch salt Balances flavor
For the Mango Filling
- 2 large ripe mangoes Use yellow mangoes for best sweetness
- 1 cup heavy whipping cream Cold for best texture
- 2 tablespoon powdered sugar Sweetens whipped cream
- 0.5 teaspoon vanilla extract Enhances mango flavor
Instructions
- Whisk flour, sugar, and salt in a large bowl.
- Beat eggs, milk, melted butter, and vanilla in another bowl.
- Combine wet and dry mixtures until smooth; rest for 10 minutes.
- Heat skillet over medium-low, brush with butter.
- Pour ¼ cup batter, swirl to spread thin; cook 1–2 minutes per side.
- Peel and dice mangoes; whip cream, sugar, and vanilla until stiff peaks.
- Lay pancake pretty side down; fill with whipped cream and mango.
- Fold bottom, sides, and top like a burrito; chill 15 minutes.
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 150g | Calories: 265kcal | Carbohydrates: 28g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 105mg | Sodium: 85mg | Potassium: 210mg | Fiber: 1g | Sugar: 17g | Vitamin A: 650IU | Vitamin C: 24mg | Calcium: 75mg | Iron: 0.9mg