Mango Pancakes Recipe
Prep
10 min
Cook
15 min
Servings
8 pancakes
Calories
180
Ingredients
1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg
3/4 cup milk
2 tablespoons melted butter
1/2 cup mango puree (Sindhri)
Extra mango slices for topping
Maple syrup or honey
Instructions
Mix Dry
Whisk flour, sugar, baking powder, and salt in a large bowl.
Mix Wet
In another bowl, beat egg, then add milk, melted butter, and mango puree. Whisk until smooth.
Combine
Pour wet into dry and stir until just combined. Small lumps are okay — do NOT overmix or pancakes will be tough.
Cook
Heat a non-stick pan over medium heat. Pour 1/4 cup batter per pancake. Cook until bubbles form on surface (2-3 min), flip, cook 1-2 more minutes until golden.
Serve
Stack pancakes, top with fresh mango slices, a drizzle of honey or maple syrup, and optional whipped cream.
Tips
Mango Puree Tip
The mango puree makes these pancakes naturally sweet and gives them a beautiful golden color. With Sindhri, you can skip the sugar entirely.
Make Ahead
Make batter the night before and refrigerate. Stir gently before cooking — do not re-mix vigorously.
FAQ
Can I use mango puree from a can?
Yes, but fresh is better. Canned puree works — just reduce added sugar since it often contains sweetener. The pancakes will still be golden and mango-flavored.
Can I freeze mango pancakes?
Yes! Cool completely, separate with parchment paper, and freeze in bags for up to 2 months. Reheat in toaster or microwave.