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Mango Buttermilk Pancakes

Mango Buttermilk Pancakes prepared dish

Tender buttermilk pancakes are folded with ripe mango and cooked until golden, then finished with a bright mango-lime topping. This sunny breakfast has a soft crumb, crisp edges, and enough fruit to feel fresh without making the batter heavy.

This recipe is american style, breakfast, scaled for 4 servings, with 15 min prep and 20 min cook.

Prep: 15 min · Cook: 20 min · Total: 35 min · Serves: 4

Quick cooking notes

  • Core ingredients include granulated sugar, baking powder, neutral oil, vanilla extract.
  • Follow all 12 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 4 servings.

Ingredients

  • 2 tbsp granulated sugar
  • 2 tsp baking powder
  • 2 tsp neutral oil (for the skillet)
  • 1 tsp vanilla extract
  • 1.5 cups all-purpose flour (spooned and leveled)
  • 1 tbsp lime juice (freshly squeezed)
  • 0.5 tsp baking soda
  • 2 cups ripe mango (peeled and diced, divided)
  • 3 tbsp unsalted butter (melted and cooled slightly)
  • 0.5 tsp fine salt
  • 1.25 cups buttermilk (well shaken)
  • 2 large large eggs
  • 4 tbsp maple syrup (for serving)

Instructions

  1. Place 1 cup diced ripe mango in a small bowl with 1 tbsp freshly squeezed lime juice and 1 tbsp granulated sugar, then stir with a spoon for 30 seconds and let the topping stand at room temperature for 10 minutes until the mango looks glossy and lightly syrupy.
  2. Place the remaining 1 cup diced ripe mango on a cutting board and chop it into 1/4-inch pieces with a chef's knife so the fruit distributes evenly through the pancake batter.
  3. Whisk 1.5 cups all-purpose flour, 2 tsp baking powder, 0.5 tsp baking soda, 0.5 tsp fine salt, and the remaining 1 tbsp granulated sugar in a large mixing bowl for about 30 seconds until no clumps of leavening remain.
  4. Whisk 2 large eggs in a medium mixing bowl for 20 seconds, then whisk in 1.25 cups well-shaken buttermilk, 3 tbsp melted unsalted butter, and 1 tsp vanilla extract until the mixture is smooth and pale yellow.
  5. Pour the buttermilk mixture into the flour mixture and fold gently with a silicone spatula for 20 to 30 seconds, stopping when a few small streaks of flour remain so the pancakes stay tender.
  6. Fold the finely chopped 1 cup diced ripe mango into the batter with the silicone spatula for 10 to 15 seconds until evenly scattered; the batter should be thick, slightly lumpy, and spoonable.
  7. Set a 12-inch nonstick skillet or griddle over medium heat for 3 minutes, then brush it with 0.5 tsp neutral oil; a drop of batter should sizzle gently and begin to set at the edges within 30 seconds.
  8. Scoop 1/4-cup portions of batter into the hot skillet, leaving at least 1 inch between pancakes, and cook over medium heat for 2 to 3 minutes until bubbles form across the surface, the edges look matte, and the bottoms are golden brown.
  9. Flip the pancakes with a thin spatula and cook the second side over medium heat for 1 to 2 minutes until golden brown and the centers spring back lightly when pressed; if using an instant-read thermometer, the centers should register at least 160°F (71°C) because the batter contains eggs.
  10. Transfer the cooked pancakes to a wire rack set over a baking sheet and keep them warm in a 200°F (95°C) oven while you cook the remaining batter.
  11. Wipe any browned fruit bits from the skillet with a paper towel, brush with another 0.5 tsp neutral oil as needed, and repeat cooking the remaining batter in batches for 12 to 15 minutes total, adjusting the heat to medium-low if the pancakes brown before the centers set.
  12. Divide the warm pancakes among 4 plates, spoon the mango-lime topping over the stacks, and drizzle each serving with 1 tbsp maple syrup before serving immediately.

Nutrition (per serving)

  • Calories: 436
  • Protein: 11 g
  • Fat: 14 g
  • Carbohydrates: 68 g
  • Fiber: 4 g
  • Sugar: 31 g
  • Sodium: 744 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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