Light and fluffy pancakes bursting with sweet mango flavor—perfect for a tropical breakfast twist.

1 cup all-purpose flour

2 tbsp granulated sugar

1 tsp baking powder

½ tsp baking soda

¼ tsp salt

1 cup buttermilk (or milk + 1 Tbsp vinegar)

1 large egg

2 tbsp melted butter, cooled

1 tsp vanilla extract

1 cup ripe mango, diced (about 1 mango)

Extra butter or oil for greasing the pan

1 cup all-purpose flour

2 tbsp granulated sugar

1 tsp baking powder

½ tsp baking soda

¼ tsp salt

1 cup buttermilk (or milk + 1 Tbsp vinegar)

1 large egg

2 tbsp melted butter, cooled

1 tsp vanilla extract

1 cup ripe mango, diced (about 1 mango)

Extra butter or oil for greasing the pan

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In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

In a separate bowl, whisk buttermilk, egg, melted butter, and vanilla until combined.

Pour wet ingredients into dry ingredients; stir gently until just combined—batter should be slightly lumpy.

Gently fold in diced mango, taking care not to overmix.

Heat a nonstick skillet or griddle over medium heat; lightly grease with butter or oil.

Pour about ¼ cup batter per pancake onto the hot skillet. Cook until bubbles form on the surface and edges look set, about 2–3 minutes.

Flip and cook for another 1–2 minutes until golden and cooked through.

Keep pancakes warm in a low oven while cooking the rest.

Stack pancakes, top with extra mango slices, a pat of butter, and a drizzle of maple syrup or honey.