Mango Pancakes

A classic with a fruity twist! These mango pancakes have all the fluffy deliciousness of traditional pancakes but give a little extra with subtle mango flavour and a sweet mango topping. Switch up your usual pancake recipe with these beauties!

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A stack of mango pancakes with mango topping.

What are mango pancakes? 

Mango pancakes are traditional American style pancakes that are soft and fluffy with a very subtle hint of mango flavour. They also have a mango topping made with frozen mangos, but you could also use fresh. They’re a fruity change from your classic pancakes. 

Ingredients you need

  • all-purpose flour
  • white sugar
  • baking powder
  • salt
  • frozen mango 
  • milk
  • unsalted butter
  • eggs (whites and yolks separated) 
  • vanilla extract 
  • corn starch 

How to make mango pancakes 

The first thing you’ll want to do when making your mango pancakes is to melt your butter and set it aside to let it cool. Next, start to mix your dry ingredients together. In a medium to large sized mixing bowl, add the flour, sugar, baking powder, and salt. Mix together until evenly combined. Next, make your mango and milk mixture by adding the 2 cups of frozen mango, 1 ¾ cups milk, and ½ cup water to a blender. Blend the mixture until well combined and smooth. 

In another medium mixing bowl add the milk mixture, melted butter, egg yolks, and vanilla extract. Mix together until well combined. Then, add the wet ingredients to the dry and mix together gently with a silicone spatula. You want to mix until just combined, it’s okay if it isn’t completely mixed all the way here. Lastly, add the egg whites and fold in gently until the whites are totally incorporated. Let the batter rest for 15-30 minutes. 

While the batter is resting you can make the mango topping. Take your thawed, frozen mango (or fresh mango) and cut it into smaller pieces with either a knife or scissors. Add the mango, water, and sugar to a small saucepan and mix together. Let the mixture cook on low heat until it starts bubbling and the mango has broken down. You can mash the mango even more if you’d like here. If you want to have a thicker topping that’s more like a jam, you can add the cornstarch and mix well until it is well combined and thick. If you don’t want it to be as thick, you can leave the cornstarch out and take the mixture off the stove when it starts to bubble. You can also add a little water as needed to thin it out to your liking.

When the batter has rested enough, bring a skillet to medium heat and add a small amount of butter or oil for cooking. Scoop about ¼ cup of batter for each pancake and add as many as will fit on your skillet. Cook for about 3-5 minutes on each side, the edges will start to cook when they are ready to flip. You can gently lift the bottom of the pancakes with a spatula to see if they’re ready to flip as well. You want them to be golden brown underneath before you flip. And you will most likely need more time on the first side than the second side. Just be sure to keep your eye on them and cook them to your liking.  

Assemble your pancakes any way you’d like. Add your topping and maple syrup or anything else you can think of to pair with your mango pancakes. Make them for a lazy weekend morning, a pre-made breakfast, or an anytime sweet treat! 

How to store mango pancakes 

You can keep your mango pancakes in an airtight bag or container at room temperature for up to 3-4 days after making them. If you’d like to keep them longer, pancakes freeze really well and can be made ahead of time and eaten later on. Let your pancakes cool completely and put them in a freezer safe bag or container to keep frozen. When you’re ready to eat them, take them out and warm them up in the microwave for 1-2 minutes.  

Mango Pancakes

A classic with a fruity twist! These mango pancakes have all the fluffy deliciousness of traditional pancakes but give a little extra with subtle mango flavour and a sweet mango topping.
Prep Time45 minutes
Cook Time30 minutes
Total Time1 hour 15 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: breakfast, mango, mango pancakes, pancakes
Servings: 15 pancakes
Author: Gianna



  • 2 ½ cups all-purpose flour
  • 2 tbsp white sugar
  • 3 tsp baking powder
  • ¼ tsp salt
  • 2 cups frozen mango
  • 1 ¾ cups milk
  • ½ cup water
  • 2 tbsp unsalted butter melted and cooled
  • 2 eggs whites and yolks separated
  • 1 tsp vanilla extract
  • butter or oil of choice for cooking

Mango Topping

  • 1 cup frozen mango thawed and chopped
  • ½ cup water
  • 1.5 tbsp sugar
  • 1 tsp cornstarch


  • Melt butter and set aside.
  • Mix dry ingredients together – all-purpose flour, sugar, baking powder, salt – in a medium sized mixing bowl.
  • Make mango milk. Blend frozen mango together with milk and water in a blender until smooth. Strain out any clumps if necessary.
  • In another bowl mix wet ingredients together – mango milk, butter, egg yolks, and vanilla extract.
  • Add the wet ingredients to the dry, mix gently with a silicone spatula until just before combined.
  • Add egg whites and fold gently until they are fully incorporated.
  • Let batter rest for 15-30 minutes.
  • Make mango topping. Combine thawed mango, water, and sugar together in a saucepan and cook until mango has broken down. Add cornstarch if a thicker topping is desired.
  • Cook until mixture has thickened to your liking. If you’d like to thin it out, add more water. Remove from heat and set aside for assembly.
  • Bring a skillet to medium heat and add a small amount of butter or oil to the pan, spreading a thin layer to cover the surface.
  • Scoop about ¼ cup of batter out for each pancake and pour onto the skillet. Cook for about 3-5 minutes on each side, ensuring that the edges are starting to cook and no longer wet before flipping.

Try these fruity treats:

White Chocolate and Raspberry Blondies

Chocolate Orange Brownies

Chocolate Raspberry Brownies

Strawberries and Cream Cupcakes

Peach Teddy Graham Icebox Cake

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