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Mango Pancakes

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Soft, crepe-like pancakes filled with sweet whipped cream and juicy fresh mango slices — a tropical treat perfect for breakfast, brunch, or dessert.

Ingredients

45 g plain flour

2 tbsp cornflour

20 g icing sugar

20 g caster sugar

Pinch of salt

200 ml warm full-fat milk

2 large eggs

2 tbsp melted butter

1 tsp vanilla extract

1/4 tsp yellow food colouring (optional)

Knob of butter, for frying

For the filling:

250 ml double cream

2 tbsp icing sugar

1 tsp vanilla extract

2–3 ripe mangoes (ideally Alphonso or Ataulfo)

To serve (optional):

Icing sugar, for dusting

Fresh mint sprigs

Instructions

  1. In a bowl, whisk together flour, cornflour, icing sugar, caster sugar, and salt.
  2. In another bowl, whisk milk, eggs, melted butter, vanilla, and yellow food colouring (if using).
  3. Gradually whisk the wet mixture into the dry ingredients until smooth and lump-free.
  4. Heat a non-stick pan over medium-low heat, melt a knob of butter, then pour a small ladle of batter, swirling to make a thin pancake.
  5. Cook 1–2 minutes until set but not browned, flip for 10–15 seconds, then transfer to a plate. Repeat with remaining batter.
  6. Whip the cream, icing sugar, and vanilla until soft peaks form.
  7. Peel and slice mangoes into thin strips or small cubes.
  8. Place a pancake on a plate, add whipped cream in the center, top with mango, and fold to enclose.
  9. Dust with icing sugar and garnish with mint if desired. Serve immediately.

Notes

Add shredded coconut to the cream for extra tropical flavor.

Swap mango with strawberries, peaches, or kiwi for variation.

Infuse cream with coconut milk for an exotic twist.

Add matcha powder to pancake batter for a Japanese-inspired version.

Nutrition

Find it online: https://familydinnercooking.com/mango-pancakes/