Buttermilk-Mango Pancakes

Buttermilk-Mango Pancakes

Serves 20 (4in) pancakes
Meal type Breakfast, Quick Fix
Misc Child Friendly, Freezable, Serve Hot


  • 2 cups buttermilk
  • 2 teaspoons baking soda
  • 4 eggs (beaten)
  • 2 tablespoons butter (melted)
  • 1 cup mango (puree or 3/4 cup of diced mango)
  • 2 cups all purpose flour
  • 2 tablespoons granulated sugar


Step 1 Preheat and lightly coat griddle with cooking spray. Griddle is hot when a few drops of water dance on it.
Step 2 Combine buttermilk and soda. Add eggs, butter and mango. Stir. In a separate bowl, combine flour and sugar. Add dry ingredients to moist ingredients. Stir. Pour 1/4 cup batter onto hot griddle for each pancake. Turn when tops are covered with bubbles and edges are brown. Repeat procedure with remaining batter.
Step 3 Tip: Freeze any leftover pancakes up to 1 month. Place wax paper between pancakes and wrap with foil. Warm frozen pancakes in the toaster for a quick breakfast.


Recipe from the book ©Mangos, Mangos, Mangos by Marilyn Rittenhouse Harris. Her recent book, Tropical Fruit Cookbook, published by the University of Hawaii Press, has a chapter on mango as well as forty common and not-so-common tropical fruits. It is available at bookstores everywhere.