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Mango pancakes filled with whipped cream and fresh mango, dusted with powdered sugar

Mango Pancakes – Light, Fluffy & Filled with Fresh Mango

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Introduction

The first time I tried mango pancakes, I was at a dim sum restaurant, and from the first bite, I was hooked. The delicate, thin crepe wrapped around whipped cream and juicy mango was unlike any dessert I had ever had. It was light yet indulgent, fruity yet creamy, and simply irresistible.

After that, I knew I had to learn how to make them at home. This mango pancake recipe brings the authentic yum cha (dim sum) experience to your kitchen. The best part? They’re surprisingly easy to make and use just a few ingredients.

What Are Mango Pancakes?

Mango pancakes aren’t your typical fluffy breakfast pancakes. Instead, they are thin, crepe-like pancakes filled with sweetened whipped cream and fresh mango slices, then wrapped like a spring roll.

✔️ Delicate & Soft – Paper-thin pancakes that don’t crack when rolled
✔️ Fresh & Fruity – Uses real mango slices for the ultimate tropical flavor
✔️ Perfectly Sweet – Balanced sweetness from vanilla whipped cream
✔️ Easy to Make at Home – No need to wait for a dim sum outing!

Ingredients for Mango Pancakes

For the Pancake Batter (Crepes):

  • 1 cup full-fat milk
  • ⅓ cup all-purpose flour
  • ¼ cup cornstarch
  • ¼ cup powdered sugar
  • 3 large eggs
  • ¼ tsp yellow food coloring (for signature color)
  • Cooking oil spray (for the pan)

For the Whipped Cream Filling:

  • ¾ cup heavy whipping cream (cold)
  • 3 tbsp powdered sugar
  • ½ tsp vanilla extract

For the Mango Filling:

  • 2 large ripe mangoes, peeled and sliced into thick strips

Step-by-Step: How to Make Mango Pancakes

Step 1: Make the Pancake Batter

  1. In a mixing bowl, pour milk and sift in flour, cornstarch, and powdered sugar.
  2. Whisk until smooth, then add eggs and food coloring, whisking until fully combined.
  3. The batter should be thin and lump-free.
  4. Refrigerate for 1 hour—this step ensures soft, pliable pancakes that won’t crack.
Smooth mango pancake batter being whisked with ingredients surrounding the bowl

Step 2: Cook the Pancakes

  1. Lightly spray a nonstick pan (7-inch flat base) with oil and heat over medium-low heat.
  2. Pour 3 tbsp of batter into the pan, swirling it around to form a thin layer.
  3. Cook for 45-60 seconds until set—do not flip!
  4. Carefully slide the pancake onto a plate.
  5. Repeat until you have 10-12 pancakes, stacking them between parchment paper to prevent sticking.
  6. Let them cool completely before filling.
A thin mango pancake cooking in a pan, with a spatula lifting the edge to check doneness

Step 3: Whip the Cream

  1. In a chilled bowl, beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
  2. Keep the whipped cream in the fridge until ready to use.

Step 4: Assemble the Mango Pancakes

  1. Place a pancake on a clean surface, cooked side facing up.
  2. Spread a dollop of whipped cream in the center.
  3. Place one or two mango slices on top.
  4. Fold the bottom edge over the mango, then fold in the sides.
  5. Roll up tightly like a spring roll, placing seam-side down.
  6. Repeat with the remaining pancakes.
A mango pancake being filled with whipped cream and fresh mango before rolling

Step 5: Serve & Enjoy!

  1. Serve immediately or chill for 15 minutes before eating.
  2. Enjoy them with your hands—just like at dim sum!

Tips for the Best Mango Pancakes

✔️ Use ripe, sweet mangoes – The juicier, the better!
✔️ Refrigerate the batter – This helps create soft, non-cracking pancakes.
✔️ Don’t flip the pancakes – Cook on one side only for a smooth finish.
✔️ Chill before serving – This helps the cream set for a better texture.

Common Mistakes to Avoid

🚫 Overcooking the Pancakes – Keep the heat low and only cook until set.
🚫 Using Unripe Mangoes – The sweetness of ripe mangoes makes a huge difference.
🚫 Skipping the Batter Resting Time – This step ensures soft, pliable crepes.

FAQs About Mango Pancakes

1. Can I make these pancakes ahead of time?

Yes! Store assembled mango pancakes in an airtight container in the fridge for up to 1 day.

2. Can I use different fruits?

Absolutely! Try strawberries, bananas, or peaches for a fun variation.

3. How do I prevent the pancakes from cracking?

Rest the batter for at least an hour and avoid overcooking the pancakes.

4. Can I freeze mango pancakes?

Not recommended—the whipped cream will lose its texture when thawed.

5. What’s the best way to serve them?

Serve chilled or at room temperature for the best creamy texture.

Conclusion

Mango pancakes are the perfect balance of fruity, creamy, and delicate. Whether you’re craving a sweet snack, an elegant dessert, or a taste of yum cha at home, this recipe is a must-try!

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