Easy Mango Pancakes

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!

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

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

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.

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.

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.

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

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.

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

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

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 diary milk, and swap the butter for dairy free spread.

Apricot Pancakes

Use apricot rather than mango compote.

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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Easy Mango Pancakes

Prep Time

10 mins

Cook Time

15 mins

Resting

30 mins

Total Time

25 mins

 

Easy to make mango pancakes are a super breakfast treat - my secret ingredient is a good quality mango compote.

Course: Baked Goods, Breakfast

Cuisine: American

Keyword: American Pancakes, Mango pancakes

Servings: 2 people

Calories: 238 kcal

Author: Helen Best-Shaw

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

1. Mix together flour, baking powder, and salt in a large mixing bowl.
   

2. 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.
   

3. 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. 
   

4. 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.
   

5. Spoon one tablespoon of batter per pancake into the pan. When bubbles can be seen on the top, the pancakes are ready to flip.

6. Turn once and cook until the bottom is coloured brown. Keep warm in the oven by covering with a tea towel.
   

7. Serve with more butter, blueberries and maple syrup.
   

Recipe 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 diary 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.

Nutrition Facts

Easy Mango Pancakes

Amount Per Serving

Calories 238 Calories from Fat 99

% Daily Value*

Total Fat 11g 17%

Saturated Fat 6g 30%

Cholesterol 104mg 35%

Sodium 120mg 5%

Potassium 255mg 7%

Total Carbohydrates 28g 9%

Dietary Fiber 1g 4%

Sugars 4g

Protein 6g 12%

Vitamin A 13.3%

Vitamin C 11%

Calcium 9.5%

Iron 10.4%

* Percent Daily Values are based on a 2000 calorie diet.

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