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You are here: Home / Recipes / Recipes by Course / Breakfast & Brunch Recipes / Easy Mango Pancakes

Easy Mango Pancakes

Published on November 29, 2018 by Helen Best-Shaw 36 Comments
Last Updated on March 27, 2020

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These Mango & Blueberry American style pancakes are delicious and not just for annual Pancake Day, you can make them for your weekend brunches as well! What would you serve them with?

Easy to make mango pancakes are fruity, delicious and a real treat. Start the day as you mean to go on with this wow-factor ten breakfast!

A picture of mango pancakes on a green plate, garnished with syrup, blueberries and mango puree. In the background are small dishes of butter, mango puree, blueberries and a small jug of maple syrup.

Everything You Need To Know

  • Mango Pancakes
  • Exclusively Fruit Compotes
  • How to Make Mango Pancakes – Step By Step
  • Mango Pancakes – Recipe Hints and Tips
    • How to make fluffy pancakes
    • Mango Pancakes – adaptions & substitutions
  • Some other uses for fruit compote
  • Easy Mango Pancakes
    • Ingredients
    • Instructions
    • Notes

Mango Pancakes

As an occasional weekend treat, there’s little to beat a stack of fluffy pancakes, dripping with butter and maple syrup. These mango pancakes are doubly delicious with mango compote both in the mixture and spooned on top.

The secret with American-style breakfast pancakes is to use regular soft cake flour (never bread) and to mix the batter gently. Don’t beat it quickly, or even worse use an electric whisk; for a light and fluffy result you don’t want to develop the gluten. Unlike muffins, however, you do want to make sure that the mixture is properly combined.

If possible, leave the mixture to stand for about 30 minutes between mixing and cooking for the best results.

Exclusively Fruit Compotes

4 pouches of Exclusively Fruit puree

Our secret ingredient for these mango pancakes are these delicious compotes from Exclusively Fruit who make these compotes from 100% fruit, adding a little apple juice for sweetness and fruit pectin for texture. Choose from mango, strawberry, apricot or mixed berry.

The compotes come frozen in handy 500g pouches, at £3.50, each with free delivery if you order 24 or more pouches.   As well as being free from from refined sugar and any other additives and preservatives, they are suitable for vegan, gluten-free and dairy-free diets.

We love them; as well as using as an ingredient in these pancakes (the apricot would work just as well as the mango) we have been using them as a porridge or overnight oats topper, layered with yogurt and granola in a breakfast parfait and enjoying over a scoop of ice cream or sorbet. They make it really easy to add some fruit to your meals.

Simply take out of the freezer the day before you want to use them and allow to defrost in the fridge overnight.  One pouch is enough to last two of us a week as a breakfast topper.

How to Make Mango Pancakes – Step By Step

The ingredients for mango pancakes ins small bowls and jugs: blueberries, baking powder, eggs, butter, milk, flour, maple syrup and mango puree.

Step One – Measure out the ingredients. I have found that this is such a good habit to get into, saving time and greatly reducing mistakes and hassle later.

Making mango pancakes – a picture from above of a brown bowl holding the dry ingredients, and a glass bowl with milk, eggs and mango puree. Next to the bowls are a small jug of maple syrup, egg shells, a fork, a bowl of blueberries and a dish of butter.

Step Two – Mix the dry ingredients together. In a bowl, whisk the milk, mango compote, and eggs. Melt the butter, and stir into the milk mixture.

Making mango pancakes: a picture of the flour and other dry ingredients, to which the liquid has been added.

Step Three – Add the liquid to the dry ingredients, and fold together gently. For the lightest and fluffiest pancakes, you don’t want to beat the batter quickly, that will develop the gluten and give tough, heavy pancakes.

A picture from above of a brown mixing bowl, full of yellow batter for mango pancakes. Next to the bowl is a small jug of maple syrup, the bowl in which the milk, eggs and mango puree was mixed, a small bowl of blueberries, and some eggshells.

Step Four – Gently fold the batter until it’s all mixed. Ideally, let it stand for about half an hour before cooking the pancakes.

A top down view of a frying pan with three mango pancakes. There are bubbles showing on the top, indicating that the pancakes are ready to flip.

Step Five – Heat a frying pan over a low to medium burner. Using a piece of kitchen paper, wipe the pan with a little butter (about the size of a pea). Spoon a tablespoon of batter per pancake. At the same time, place a dish in a low (120C/GM1) oven.

Making mango pancakes: cooking the pancakes. A close up of a pancakes, showing bubbles appearing on top showing that the pancake is ready to flip.

Step Six – let the pancakes cook. When bubbles appear on the top, they’re ready to turn.

A top down picture of making mango pancakes. Once one side of the pancakes has cooked, they’re flipped to cook the other. This picture shows the cooked bottom coloured light brown.

Step Seven – Flip the pancakes, and let them cook until golden on both sides.

A top down view of four mango pancakes, wrapped in a tea towel in a dish. The best way of keeping pancakes warm in the oven.

Step Eight. To keep pancakes warm until ready to serve, keep them in a low oven wrapped in a tea towel/dish towel. This stops them drying out.

Serve stacked high with butter, maple syrup and blueberries as well as an extra dollop of compote.

Mango Pancakes – Recipe Hints and Tips

Because of the mango compote these are never going to be super light and fluffy,  there are a few things to do to help you make the best pancakes.

How to make fluffy pancakes

  • Use soft flour – so cake flour – NEVER strong bread flour.
  • Mix the batter just enough so it is smooth, if you over mix you will overdevelop the gluten and this can make the pancakes tough.
  • Use fresh baking powder.   Baking powder has a shelf life of 9-12 months before it loses its oomph.  When fresh, baking powder will fizz when you add a teaspoon a a glass of hot water – if it doesn’t then throw it and buy a new tub.

Mango Pancakes – adaptions & substitutions

Dairy Free Mango Pancakes

Simply swap out the milk for coconut milk or any other non-dairy milk, and swap the butter for dairy free spread.

Apricot Pancakes

Use apricot rather than mango compote.

A top down picture of mango pancakes served on a green plate, garnished with blueberries, syrup and mango puree. Next to the plate are dishes of butter, blueberries, mango puree, maple syrup and a packet of Exclusively Fruit Pure Fruit Compote Mango.

Some other uses for fruit compote

There are so many ways you could use these compotes

  • Add to breakfast porridge/overnight oats as a natural sweetener
  • Use in baking for quick and easy fruit breads and pastries
  • Swirl though some yogurt for an easy week night pudding / dessert.
  • Use in smoothies for a quick morning fruit hit
  • Enjoy a fruity milkshake
  • Add to your favourite flapjack recipe for a fruity treat
  • Add a dollop to the filling for a twist to apple crumble or pie
  • Stir in some chia seeds to make a fridge jam
  • Whisk into whipped cream and fill meringues or a pavlova
  • Layer in a verrine glass for a simple but elegant pudding or dessert
  • Use as a base for a cocktail
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A close up of mango pancakes on a green plate, garnished with syrup, blueberries and mango puree.
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4.96 from 21 votes

Easy Mango Pancakes

Easy to make mango pancakes are a super breakfast treat - my secret ingredient is a good quality mango compote.
Servings: 2 people
Author: Helen Best-Shaw
Prep Time10 mins
Cook Time15 mins
Resting30 mins
Total Time25 mins
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Ingredients

  • 120 g plain white flour
  • 1 tsp baking powder
  • 1 pinch salt
  • 2 eggs
  • 75 ml milk
  • 100 g mango compote
  • 25 g butter
  • 1 tbsp butter ((for cooking))

To serve.

  • 1 tbsp maple syrup
  • 1 tbsp butter
  • 1/2 cup blueberries

Instructions

  • Mix together flour, baking powder, and salt in a large mixing bowl.
  • Combine the milk, mango compote and eggs in a separate bowl and whisk together with a fork.  Melt the butter in the microwave or in a small saucepan, and add to the milk mixture, stirring well.
  • Pour the milk mixture into the flour mix and gently fold until combined and smooth with no lumps. 
    If possible allow to stand for 30 minutes before cooking. 
  • Warm a frying pan or flat griddle pan over a medium to low burner, and heat.   use a piece of kitchen paper to spread a little butter over the pan.
  • Spoon one tablespoon of batter per pancake into the pan. When bubbles can be seen on the top, the pancakes are ready to flip.
  • Turn once and cook until the bottom is coloured brown. Keep warm in the oven by covering with a tea towel.
  • Serve with more butter, blueberries and maple syrup.

Notes

Mango Pancakes - Recipe Hints and Tips
Because of the mango compote these are never going to be super light and fluffy,  there are a few things to do to help you make the best pancakes.
How to make fluffy pancakes
  • Use soft flour - so cake flour - NEVER strong bread flour.
  • Mix the batter just enough so it is smooth, if you over mix you will overdevelop the gluten and this can make the pancakes tough.
  • Use fresh baking powder.   Baking powder has a shelf life of 9-12 months before it loses its oomph.  When fresh, baking powder will fizz when you add a teaspoon a a glass of hot water - if it doesn't then throw it and buy a new tub.
Mango Pancakes - adaptions & substitutions
Dairy Free Mango Pancakes
Simply swap out the milk for coconut milk or any other non-dairy milk, and swap the butter for dairy free spread.
Apricot Pancakes
Use apricot rather than mango compote.
Nutritional information
This recipe is 11 Weight Watchers Smart Points per portion.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Nutrition Facts
Easy Mango Pancakes
Amount Per Serving
Calories 238 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 6g38%
Cholesterol 104mg35%
Sodium 120mg5%
Potassium 255mg7%
Carbohydrates 28g9%
Fiber 1g4%
Sugar 4g4%
Protein 6g12%
Vitamin A 665IU13%
Vitamin C 9.1mg11%
Calcium 95mg10%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Baked Goods, Breakfast
Cuisine: American
Keyword: American Pancakes, Mango pancakes
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If you’re looking for a breakfast idea that’s a bit more grab-and-go, and more weekday friendly, then bircher muesli is the ticket. My post tells you everything you need to know! And to personalize things even more, make your own muesli!

Mango pancake recipe commissioned by Exclusively Fruit.   All opinions our own.

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Filed Under: Breakfast & Brunch Recipes, Easy Ways to Extra Veg (and Fruit), Fruit, Quick & Easy, Recipes, Spring Ingredients: Berries, Dairy, Eggs, Flour, Mango, Maple Syrup, Milk

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    Recipe Rating




  1. Sarah, Maison Cupcake

    5 stars
    Nothing yummier for breakfast than a stack of freshly made pancakes! Lovely photo.

    Reply
    • Helen

      Thanks Sarah. Pancakes are a favourite weekend treat in our flat.

      Reply
  2. London Unattached

    5 stars
    lovely! Hope you enjoyed them, they look almost healthy!

    Reply
    • Helen

      they were lovely! You know me Fiona if I can sneak some extra fruit or veg then I do!

      Reply
  3. Heidi Roberts

    5 stars
    American pancakes are a favourite, love this mango twist.

    Reply
    • Helen

      Love pancakes

      Reply
  4. Bintu @ Recipes From A Pantry

    5 stars
    Pancakes are yummy especially with some maple syrup and smoky streaky bacon. You are making me hungry Helen. Love the mango twist.

    Reply
    • Helen

      We love our pancakes here Bintu!

      Reply
  5. Tina @ The Spicy Pear

    5 stars
    These pancakes look delicious!

    Reply
    • Helen

      thanks Tina! And with that extra portion of fruit in them!

      Reply
  6. Urvashi

    5 stars
    I love that image and I love the idea of bursting day. perfect explanation for how my girls eat on pancake day :-)

    Reply
    • Helen

      Thank you Urvashi. Bursting day is so so apt.

      Reply
  7. Sylvia

    5 stars
    I love them! They look super delicious :)

    Reply
  8. Jacqueline

    5 stars
    Mango puree in the batter, oh YES! Mmmmmmmmmmm! Good one Helen. Nice photo too :)

    Reply
    • Helen

      Thanks Jac. I love these compotes.

      Reply
  9. Janie

    5 stars
    Oh they look gorgeous Helen, love the use of the mango compote in the batter.
    Janie x

    Reply
    • Helen

      Thanks Janie. We usually have cubed mango in the freezer as I often use it in smoothies.

      Reply
  10. Deena Kakaya

    5 stars
    Oof, I need those. Perfect balance of comfort, indulgence and anti-oxidant power! lovely x

    Reply
    • Helen

      Thanks Deena. I am all for extra fruit and veg whenever possible.

      Reply
  11. [email protected]

    5 stars
    Oh I am mad on American pancakes at the moment. This is my first year of making them and I love them. Yours look superb bursting with that lovely mango

    Reply
  12. Glamorous Glutton

    5 stars
    American pancakes, sooo delicious. This stack looks lovely. GG

    Reply
    • Helen

      I love thick fluffy American pancakes!

      Reply
  13. Madeleine Morrow

    5 stars
    I just happen to have a very very ripe mango in the fruit bowl. Roll on Saturday breakfast!

    Reply
    • Helen

      Absolutely perfect!

      Reply
  14. Lou, Eat Your Veg

    5 stars
    Gorgeous idea for a pancake batter! Bookmarking this one, I’ve never tried mango pancakes :)

    Reply
    • Helen

      It works a treat with most soft fruits. An easy way towards your 5 a day.

      Reply
  15. Choclette

    4 stars
    I keep seeing pancake posts and they are making me so hungry. Tomorrow I’m having pancakes for breakfast no matter what. Really liking your mango puree idea.

    Reply
    • Helen

      Pancakes are certainly for all the year round. So many options.

      Reply
  16. Madeleine Morrow

    5 stars
    Made your pancakes this morning. My men had several helpings – they are delicious, lovely mango taste coming through. Will certainly be making these again.

    Reply
    • Helen

      Oh super! It is always good to get positive feedback from someone who has made the recipe! I am delighted that you enjoyed the and thank you for letting me know.

      Reply
  17. Morgan @ Peaches, Please

    5 stars
    Yep. American pancakes are awesome. If you ever have the opportunity, try making them with buttermilk – buttermilk pancakes are a classic and a staple of the American breakfast.

    Reply
    • Helen

      Added to my list! Buttermilk it will be!

      Reply
  18. cheflolaskitchen

    5 stars
    Wow! Helen, Mangoes with Pancakes … why haven’t I thought of that? They must really taste awesome.!!

    Reply
    • Helen

      Such a quick addition that is delicious!

      Reply
  19. Lorna Hindmarsh

    5 stars
    We often have pancakes for breakfast now, the kids really love them. Mango sounds so good, will have to try these out.

    Reply
  20. William Harris

    5 stars
    It took me a while to get the knack right with making pancakes. I used to beat the mixture too long. Great tips and really useful guide.

    Reply

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