A stack of Mango Pancakes is more than just breakfast—it’s a soft, airy indulgence that blends luxury with ease. These thin, golden crêpes are filled with fluffy Chantilly cream and sweet ripe mangoes, giving me that tropical getaway feeling from the very first bite. Whether I’m preparing a weekend brunch or a show-stopping dessert, this recipe delivers elegance with little effort. It’s the kind of treat that makes ordinary mornings feel special.

Mango Pancakes: Your Ultimate Desert Island Delight

Why You’ll Love This Recipe

These Mango Pancakes aren’t just pretty—they’re packed with flavor and texture that make them truly unforgettable.

I love how they blend sweet mangoes with rich cream for an indulgent yet light experience.
The batter is simple to whisk together, making this recipe easy enough for any morning.
It’s endlessly customizable; I can swap in seasonal fruits or add spices and nuts for variety.
They’re perfect for impressing guests, whether served at brunch or as a dessert.
With just a few ingredients, I can create something that looks (and tastes) like it came from a five-star kitchen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the batter:

Full-fat milk – adds moisture and richness
Free-range eggs – provides structure and fluffiness
Unsalted butter – for flavor and smooth texture
Vanilla extract – adds natural sweetness
Cornflour (cornstarch) – softens the texture
Plain flour – forms the base of the batter
Caster sugar – for sweetness
Yellow food colouring – optional, for that golden hue

For the filling:

Ripe mangoes – sweet, juicy, and vibrant
Double cream (heavy cream) – whipped to soft, luscious peaks

For garnish:

Icing sugar – for dusting
Fresh mint or basil – optional but beautiful

Directions

In a large mixing bowl, I whisk the eggs, warm milk, melted butter, and vanilla extract until frothy.
I gradually mix in the flour, cornflour, sugar, and food coloring (if using) to form a smooth, lump-free batter.
I heat a non-stick pan over medium heat with a little butter and pour in a thin layer of batter, letting it cook for 1–2 minutes until the top is set but not browned.
Once cooled slightly, I spread whipped cream onto the cooked side, add mango slices, fold the edges in, and place seam-side down in the pan to warm for another minute.
I finish with a dusting of icing sugar and a sprig of mint or basil.

Optional: I like to drizzle honey over the top for an extra touch of sweetness.

Servings and timing

Servings: Makes 4 pancakes
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Calories per serving: Approximately 250 kcal

Variations

I enjoy switching things up with these ideas:

Fruit swap: I sometimes use strawberries, peaches, or mixed berries instead of mangoes.
Dairy-free: Almond or coconut milk works beautifully in place of regular milk.
Add crunch: I stir in some finely chopped nuts like almonds or cashews for extra texture.
Spiced batter: A pinch of cinnamon or nutmeg gives it a warm twist.
Vegan version: Flaxseed eggs and plant-based cream do the trick for a dairy-free delight.
Banana variation: Mashed ripe bananas make a creamy and naturally sweet alternative to mangoes.
Savory version: I reduce the sugar, add herbs like chives, and fill them with cream cheese and smoked salmon.
Spicy surprise: A touch of cayenne in the batter gives the pancakes a unique kick.

Storage/Reheating

Fridge: I store leftovers in an airtight container for up to 1 day.
Freezer: I freeze them flat, then transfer to a freezer-safe container. They last up to 3 months.
Reheating: I warm them in a pan over low heat or in the microwave for 20–30 seconds.
Wrap individually: I wrap each pancake in plastic before freezing for easy portioning.

FAQs

What type of mangoes are best for this recipe?

I always choose ripe Indian Alphonso or Pakistani Chaunsa mangoes for their intense sweetness and fragrance. They bring the most tropical flavor to the dish.

Can I freeze mango pancakes?

Yes, and I do it often. Once the pancakes cool, I freeze them in a single layer, then store in a sealed container for up to 3 months. Reheating is quick and easy in the pan or microwave.

What should I do if my batter is too thick?

If the batter feels too thick, I simply stir in a bit more warm milk—just a tablespoon at a time—until it reaches a pourable consistency.

Can I use a different type of flour?

Yes, I’ve used gluten-free flour blends successfully. If I’m out of cornflour, I just add a little more plain flour and it still works beautifully.

Is this recipe pet-friendly?

While plain pancakes in moderation are usually safe for pets, I avoid giving them anything with whipped cream or sugar. I prefer to treat them with plain mango pieces if I want to share the love.

Conclusion

These Mango Pancakes are the kind of recipe I keep coming back to—simple enough for lazy mornings, elegant enough for guests, and flexible enough to adapt with the seasons. Whether I’m craving something fruity and sweet or planning a brunch menu to impress, this dish never disappoints. I hope they become one of your favorite “desert island” delights too.