Name: Mango Coconut Pancakes: An Incredible Ultimate Recipe to Brighten Your Mornings
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Tropical
Ingredients: 1 cup all-purpose flour; 1 tablespoon baking powder; 1 tablespoon granulated sugar; ½ teaspoon salt; 1 cup coconut milk (canned or carton); 1 large egg; ½ cup ripe mango, chopped into small pieces; ¼ cup shredded coconut (unsweetened); 2 tablespoons melted butter (plus extra for cooking); Maple syrup or honey (for serving); Extra mango slices and toasted coconut (for garnish)

Jump to Recipe·Print Recipe

Why You’ll Love This Recipe

Tropical flavor: The combination of mango and coconut creates a tropical breakfast experience you won’t forget.
Fluffy and soft: These pancakes are light, airy, and perfectly golden brown, making them the ideal comfort food.
Quick and easy: Ready in just 35 minutes, they’re simple to make and perfect for a weekend brunch or a special morning treat.
Customizable: You can adjust the level of sweetness or add extra fruits or nuts to your pancakes for variety.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup all-purpose flour
1 tablespoon baking powder
1 tablespoon granulated sugar
½ teaspoon salt
1 cup coconut milk (canned or carton)
1 large egg
½ cup ripe mango, chopped into small pieces
¼ cup shredded coconut (unsweetened)
2 tablespoons melted butter (plus extra for cooking)
Maple syrup or honey (for serving)
Extra mango slices and toasted coconut (for garnish)

Directions

Step 1: Mix Dry Ingredients

In a large mixing bowl, combine the all-purpose flour, baking powder, sugar, and salt. Stir well to combine.

Step 2: Beat Wet Ingredients

In a separate bowl, whisk together the coconut milk, egg, and melted butter until smooth and well combined.

Step 3: Combine Mixtures

Pour the wet ingredients into the dry ingredients, stirring gently. Be careful not to overmix; a few lumps in the batter are perfectly fine!

Step 4: Add Mango and Coconut

Fold in the chopped mango and shredded coconut, ensuring they are evenly distributed throughout the batter.

Step 5: Heat the Pan

Preheat a non-stick skillet or griddle over medium heat. Add a small amount of butter to coat the surface.

Step 6: Cook the Pancakes

Pour about ¼ cup of batter onto the skillet for each pancake. Cook for about 2-3 minutes, until bubbles form on the surface and the edges start to look set.

Step 7: Flip

Carefully flip the pancakes using a spatula and cook for another 2-3 minutes, until the pancakes are golden brown on both sides.

Step 8: Keep Warm

Transfer the cooked pancakes to a plate and cover them to keep warm while you cook the remaining batter.

Step 9: Serve Hot

Stack the pancakes on serving plates and drizzle with maple syrup or honey.

Step 10: Garnish

Top with extra mango slices and a sprinkle of toasted coconut for the finishing touch.

Servings and timing

Serves: 4
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

Add nuts: Add chopped macadamia nuts or almonds for a little crunch and extra flavor.
Vegan option: Substitute the egg with a flax egg and use a plant-based butter to make this recipe vegan-friendly.
Tropical twist: Add pineapple chunks to the batter or top with a tropical fruit salad for more flavor.
Extra sweetness: Stir in a tablespoon of brown sugar for a caramelized sweetness or add a bit of vanilla extract for a more aromatic flavor.

Storage/reheating

Storage: Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat pancakes in the microwave or on a skillet over low heat. If they seem dry, add a splash of coconut milk or water to help them rehydrate.
Freezing: Freeze the pancakes in a single layer on a baking sheet, then transfer them to a freezer-safe bag. Reheat in the toaster or microwave.

FAQs

1. Can I use fresh mango instead of frozen?

Yes, fresh mango works perfectly in this recipe! Just be sure to chop it into small, bite-sized pieces.

2. Can I use a different type of milk?

Absolutely! You can substitute the coconut milk with regular dairy milk, almond milk, or oat milk if you prefer.

3. How can I make these pancakes fluffier?

Make sure to not overmix the batter, as this can cause the pancakes to be dense. Also, using fresh baking powder ensures a fluffier texture.

4. Can I make the batter ahead of time?

You can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours. Just give it a good stir before cooking.

5. How do I know when to flip the pancakes?

When you see bubbles forming on the surface and the edges starting to look set, it’s time to flip. This usually takes about 2-3 minutes on the first side.

6. Can I add other fruits to the pancakes?

Yes, you can add other fruits like blueberries, strawberries, or raspberries to the batter. Just fold them in gently to avoid overmixing.

7. Can I make these pancakes gluten-free?

Yes, you can use a gluten-free all-purpose flour blend in place of regular flour to make these pancakes gluten-free.

8. How can I make these pancakes less sweet?

To reduce the sweetness, you can use less sugar in the batter or opt for unsweetened coconut milk.

9. Can I use sweetened coconut instead of unsweetened?

You can use sweetened coconut if you prefer a sweeter flavor, but it will make the pancakes sweeter overall. You may want to reduce the sugar in the batter if using sweetened coconut.

10. How do I store leftover pancakes?

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. You can also freeze them for up to 2 months for easy reheating.

Conclusion

Mango Coconut Pancakes are a tropical and indulgent breakfast treat that will brighten your mornings. With the sweetness of ripe mango and the rich, creamy flavor of coconut, these pancakes are sure to become a favorite in your household. Whether served with syrup, honey, or fruit, they make for the perfect weekend brunch or special occasion breakfast. Enjoy!

Mango Coconut Pancakes: An Incredible Ultimate Recipe to Brighten Your Mornings

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Mango Coconut Pancakes are a tropical twist on a classic breakfast favorite. Light, fluffy, and bursting with the sweetness of ripe mango and the rich flavor of coconut, these pancakes are perfect for starting your day with a burst of flavor. Drizzled with maple syrup or honey and garnished with extra mango and toasted coconut, they’re sure to brighten your mornings!

Author: Amy
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings
Category: Breakfast
Method: Stovetop
Cuisine: Tropical
Diet: Vegetarian

Instructions

Step 1: Mix Dry Ingredients – In a large mixing bowl, combine the all-purpose flour, baking powder, sugar, and salt. Stir well to combine.
Step 2: Beat Wet Ingredients – In a separate bowl, whisk together the coconut milk, egg, and melted butter until smooth and well combined.
Step 3: Combine Mixtures – Pour the wet ingredients into the dry ingredients, stirring gently. Be careful not to overmix; a few lumps in the batter are perfectly fine!
Step 4: Add Mango and Coconut – Fold in the chopped mango and shredded coconut, ensuring they are evenly distributed throughout the batter.
Step 5: Heat the Pan – Preheat a non-stick skillet or griddle over medium heat. Add a small amount of butter to coat the surface.
Step 6: Cook the Pancakes – Pour about ¼ cup of batter onto the skillet for each pancake. Cook for about 2-3 minutes, until bubbles form on the surface and the edges start to look set.
Step 7: Flip – Carefully flip the pancakes using a spatula and cook for another 2-3 minutes, until the pancakes are golden brown on both sides.
Step 8: Keep Warm – Transfer the cooked pancakes to a plate and cover them to keep warm while you cook the remaining batter.
Step 9: Serve Hot – Stack the pancakes on serving plates and drizzle with maple syrup or honey.
Step 10: Garnish – Top with extra mango slices and a sprinkle of toasted coconut for the finishing touch.