Fluffy Mango Pancakes

$Here’s what you need for fluffy mango pancakes: - 1 cup all-purpose flour - 2 tablespoons granulated sugar - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon fine sea salt - 1 cup buttermilk (or substitute by adding 1 tablespoon lemon juice to regular milk and letting it sit for 5 minutes) - 1 large egg, at room temperature - 2 tablespoons unsalted butter, melted - 1 cup ripe mango, diced into small cubes - 1 teaspoon pure vanilla extract - Additional butter or vegetable oil for cooking pancakes Each ingredient plays a key role in making these pancakes light and tasty. The flour gives structure, while the sugar adds a touch of sweetness. Baking powder and baking soda help them rise, keeping them fluffy. Buttermilk adds moisture and tang, and the mango brings a burst of flavor. {{ingredient_image_2}} - Combine dry ingredients: In a large bowl, whisk together 1 cup of all-purpose flour, 2 tablespoons of granulated sugar, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of fine sea salt. This mix adds flavor and helps the pancakes rise. - Mix wet ingredients: In another bowl, stir together 1 cup of buttermilk, 1 large egg, 2 tablespoons of melted unsalted butter, and 1 teaspoon of pure vanilla extract. Whisk until smooth. - Combine wet and dry mixtures: Pour the wet mix into the dry mix. Use a spatula to fold gently until just combined. It’s okay to have lumps; they help keep the pancakes fluffy. - Preheat skillet: Heat a non-stick skillet or griddle over medium heat. Lightly grease it with butter or vegetable oil. - Pour batter and cook pancakes: For each pancake, pour about 1/4 cup of batter onto the skillet. Cook until bubbles form on the surface, about 2-3 minutes. - Flip and brown pancakes: Gently flip each pancake and cook for another 1-2 minutes, until golden brown. - Recommended toppings: Serve warm pancakes topped with extra diced mango, a drizzle of maple syrup, and a sprinkle of powdered sugar. - Plating tips: Stack the pancakes high on a plate. Add fresh mint leaves for color and more mango on top for a bright look. Consider serving with whipped cream for extra indulgence. To make the fluffiest mango pancakes, keep the batter lumpy. A lumpy batter traps air, which helps pancakes rise. When mixing, be gentle. Overmixing can lead to dense pancakes. Cook the pancakes on medium heat. If the heat is too low, they will not rise well. If it's too high, they will burn. To boost the flavor, consider adding spices like cinnamon or nutmeg. A dash of vanilla extract enhances the mango taste. Use ripe mango for the best sweetness. Ripe mangoes are soft and fragrant. They add juicy bits that burst with flavor in each bite. One common mistake is overmixing the batter. This makes pancakes tough instead of fluffy. Another mistake is cooking at the wrong temperature. If the skillet is too hot, pancakes burn quickly. If it’s too cool, they turn out flat. Keep an eye on the heat for perfect pancakes. Pro Tips Use Room Temperature Ingredients: Ensure your egg and buttermilk are at room temperature before mixing. This helps create a smoother batter and results in fluffier pancakes. Don't Overmix: When combining the wet and dry ingredients, mix just until combined. A few lumps in the batter will help keep the pancakes light and airy. Check Your Heat: Make sure your skillet is at the right temperature before cooking. Too hot will burn the pancakes, while too cool will make them dense. A medium heat is ideal. Let the Batter Rest: Allowing the batter to rest for about 5 minutes before cooking helps the gluten relax and will yield a lighter pancake. {{image_4}} You can switch up the mango for other tropical fruits. Pineapple, banana, or papaya work great. Each fruit brings a new flavor twist. Choose fruits that are ripe for the best taste. Seasonal fruits, like berries or apples, are also fun. They add a fresh touch to your pancakes. If you need a gluten-free batter, use a gluten-free flour blend. Many brands work well in pancakes. For vegan options, replace the egg with a flax egg. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit until it thickens. Substitute buttermilk with almond milk and lemon juice. These changes keep your pancakes delicious and fluffy. Want to add some crunch? Toss in nuts like walnuts or pecans. They make the pancakes hearty. You can also add chocolate chips for a sweet treat. Serve your pancakes with yogurt for creaminess. Different syrups like coconut or honey can make breakfast exciting. These simple twists make each meal special. To keep your fluffy pancakes fresh, follow these steps: - Refrigerating: Place leftover pancakes in an airtight container. Make sure they cool first. You can store them in the fridge for up to 3 days. - Freezing: For long-term storage, stack the pancakes with parchment paper in between. Use a freezer-safe bag or container. They can last up to 2 months in the freezer. When you're ready to enjoy your pancakes again, reheating is key: - Oven Method: Preheat your oven to 350°F (175°C). Place pancakes on a baking sheet. Warm them for about 10 minutes. - Microwave Method: Place 1-2 pancakes on a plate. Cover with a damp paper towel. Heat for about 30 seconds or until warm. To keep them fluffy, avoid overheating. If you use the microwave, the damp paper towel helps retain moisture. Enjoy your pancakes just like they were fresh! To make your pancakes fluffy, follow these tips: - Use fresh baking powder. Old powder can make pancakes flat. - Mix dry and wet ingredients separately. This keeps the batter light. - Combine the mixtures gently. A few lumps are okay. They help keep the air in. - Let the batter rest for a few minutes. This helps it rise better when cooked. - Cook on medium heat. Too hot can burn the pancakes before they rise. Yes, you can substitute buttermilk easily. Here are a few options: - Use regular milk with lemon juice. Add 1 tablespoon of lemon juice to 1 cup of milk. Let it sit for 5 minutes. - Yogurt can work, too. Thin it with a little water to match buttermilk’s consistency. - Sour cream is another choice. Thin it with water, if needed. If you don't have mango, try these fruits: - Ripe bananas add a sweet touch. - Blueberries bring a juicy burst of flavor. - Diced peaches are another great option. - You can also use apples. Just chop them small and toss them in. You now have a simple guide to make delicious mango pancakes. We covered the key ingredients, step-by-step instructions, tips for fluffiness, and great variations. You can even adjust the recipe for dietary needs or add fun toppings. Remember, a lumpy batter and careful cooking are key to light pancakes. Enjoy experimenting with flavors and share your creations. With some practice, you'll make perfect pancakes every time.$

Delicious and fluffy pancakes made with ripe mango for a tropical twist.

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Prep Time 10

Cook Time 10

Total Time 20

Course Breakfast

Cuisine American

Servings 4

Calories 250 kcal

Ingredients

1 cup all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking powder
0.5 teaspoon baking soda
0.25 teaspoon fine sea salt
1 cup buttermilk
1 large egg
2 tablespoons unsalted butter
1 cup ripe mango
1 teaspoon pure vanilla extract
as needed butter or vegetable oil for cooking

Instructions

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and fine sea salt until well combined.
In a separate bowl, mix the buttermilk, egg, melted unsalted butter, and pure vanilla extract. Whisk the mixture until it is completely smooth.
Pour the wet mixture into the bowl with the dry ingredients. Using a spatula, gently fold the two mixtures together until just combined; remember, a lumpy batter is ideal and helps keep the pancakes fluffy.
Carefully fold in the diced mango, ensuring that the pieces are evenly distributed throughout the batter without the urge to overmix.
Preheat a non-stick skillet or griddle over medium heat, then lightly grease it with a touch of butter or vegetable oil to prevent sticking.
For each pancake, pour approximately 1/4 cup of the pancake batter onto the skillet. Cook until bubbles form on the surface and the edges of the pancake appear set, approximately 2-3 minutes.
Gently flip the pancakes and continue to cook for an additional 1-2 minutes, or until they are beautifully golden brown and fluffy.
Transfer the cooked pancakes to a warm plate and repeat the process with the remaining batter, applying more butter or oil to the skillet as necessary.
Serve the warm pancakes immediately, garnished with extra diced mango, a generous drizzle of maple syrup, and a light dusting of powdered sugar for that extra touch of sweetness.

Notes

Stack the pancakes and garnish with fresh mint and extra mango for a beautiful presentation.

Keyword breakfast, fluffy, mango, pancakes