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A close up of mango pancakes on a green plate, garnished with syrup, blueberries and mango puree.
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
Prep Time10 mins
Cook Time15 mins
Resting30 mins
Total Time25 mins

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.
Calories: 238kcal | Carbohydrates: 28g | Protein: 6g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 104mg | Sodium: 120mg | Potassium: 255mg | Fiber: 1g | Sugar: 4g | Vitamin A: 665IU | Vitamin C: 9.1mg | Calcium: 95mg | Iron: 1.9mg
Course: Baked Goods, Breakfast
Cuisine: American
Keyword: American Pancakes, Mango pancakes