Mango Pancakes

These Mango Pancakes are a delightful treat that combine the softness of thin, crepe-like pancakes with the freshness of ripe mangoes and a light, creamy filling. They’re the perfect balance of tropical sweetness and fluffy texture — ideal for breakfast, brunch, or even dessert.

Why You’ll Love This Recipe

I love how these pancakes bring a sunny, tropical twist to a simple breakfast favorite. The soft, delicate pancakes wrap around fluffy whipped cream and juicy mango slices, making each bite creamy and refreshing. I also appreciate how easy they are to make with everyday ingredients — no special tools or techniques needed. They’re light, elegant, and perfect to impress guests or to treat myself to something special.

Ingredients

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

For the pancakes:

• 1 cup all-purpose flour

• 1 tbsp cornstarch

• 1 tbsp granulated sugar

• 1/4 tsp salt

• 1 cup whole milk

• 2 large eggs

• 1/2 tsp vanilla extract

• 1 tbsp melted butter

• Yellow food coloring (optional)

For the filling:

• 1 cup heavy cream

• 2 tbsp powdered sugar

• 1/2 tsp vanilla extract

• 2 ripe mangoes, sliced

Directions

1. I start by whisking together the flour, cornstarch, sugar, and salt in a mixing bowl.

2. In a separate bowl, I mix the milk, eggs, vanilla, and melted butter. Then I gradually whisk the wet ingredients into the dry mixture until I get a smooth batter. If I want a vibrant yellow color, I add a few drops of food coloring.

3. I heat a non-stick pan over medium heat and pour in a small amount of batter, swirling the pan to coat the surface evenly. I cook it for 1–2 minutes until set, then flip and cook for about 30 seconds. I repeat until all pancakes are done and let them cool completely.

4. For the filling, I whip the heavy cream, powdered sugar, and vanilla until soft peaks form.

5. To assemble, I place a dollop of whipped cream and a few mango slices in the center of each pancake, then fold it over to enclose the filling.

6. Finally, I chill the assembled pancakes for about 30 minutes before serving.

Servings and timing

This recipe makes about 8 pancakes. I usually prepare them in about 15 minutes, cook them in 20 minutes, and have everything ready in around 40 minutes total. Each pancake has roughly 220 kcal, making them a light and satisfying indulgence.

Variations

I like to switch things up by using different fruits like strawberries, kiwi, or peaches instead of mangoes. For a richer flavor, I sometimes add a bit of cream cheese to the whipped filling. If I’m in the mood for a dairy-free option, I use coconut milk for the pancakes and coconut whipped cream for the filling — the tropical flavor pairs beautifully with mango.

Storage/reheating

I store leftover mango pancakes in an airtight container in the refrigerator for up to 2 days. To keep them fresh, I avoid stacking them directly — I separate each with parchment paper. Since they’re served cold, I don’t reheat them; instead, I let them sit at room temperature for a few minutes before enjoying.

FAQs

How do I keep my pancakes from sticking to the pan?

I always use a non-stick skillet and lightly butter it before the first pancake. Once it’s evenly heated, the batter spreads and cooks perfectly without sticking.

Can I make the pancakes ahead of time?

Yes, I like to make the pancakes a day in advance and store them covered in the fridge. I assemble them with cream and mangoes just before serving.

What kind of mango works best?

I prefer using ripe, sweet varieties like Alphonso or Ataulfo. They’re soft and full of flavor, which complements the creamy filling beautifully.

Can I use whipped topping instead of fresh cream?

Yes, I can use store-bought whipped topping if I’m short on time, though freshly whipped cream gives a more natural and rich flavor.

How can I make the pancakes more colorful?

I sometimes add a few drops of yellow or orange food coloring to the batter for a sunny, mango-inspired hue — it makes the pancakes look as good as they taste.

Conclusion

These Mango Pancakes are light, fruity, and irresistibly creamy. I love how easy they are to make yet elegant enough for special occasions. Whether I serve them for breakfast or as a chilled dessert, they always bring a taste of sunshine to the table.