Why You’ll Love This Mango Chia Pancakes
- They’re a total texture dream. You get the classic fluffy pancake base, the soft burst of mango pieces, and the delightful little crunch from the chia seeds all in one forkful. It’s a party in your mouth, and everyone’s invited.
- The flavor is pure, unadulterated sunshine. The natural sweetness of the mango means you can seriously cut back on added sugar. Each bite is bright, fruity, and feels incredibly fresh—a world away from a heavy, syrupy stack.
- They’re surprisingly forgiving and simple to whip up. Don’t be intimidated by the fancy name! This is a one-bowl situation (mostly) and the batter comes together in minutes. Even if you’re not a pancake pro, you’ll get gorgeous, Instagram-worthy results.
- They keep you full and satisfied for hours. Thanks to the fiber from the chia seeds and the whole grains, these pancakes have real staying power. No mid-morning slump here—just happy, sustained energy to fuel your day.
Ingredients & Tools
- 1 cup white whole wheat flour (or all-purpose)
- 1 tbsp chia seeds
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 large ripe mango
- 3/4 cup buttermilk (see tips for substitutes!)
- 1 large egg
- 2 tbsp melted coconut oil or unsalted butter, plus more for cooking
- 1 tbsp pure maple syrup or honey
- 1 tsp pure vanilla extract
Tools: A good non-stick skillet or griddle, a mixing bowl, a whisk, a ladle or 1/4 cup measure, and a spatula.
The real star here is, of course, the mango. Using a truly ripe, fragrant mango will make all the difference in the world—it should give slightly to gentle pressure and smell amazing. The chia seeds are the secret weapon, quietly adding nutrition and texture without being overpowering.
Serves: 2-3 (makes about 8-10 pancakes) | Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes
Before You Start: Tips & Ingredient Notes
- Mango Mastery. How do you know your mango is perfect? It should feel like a ripe peach. To cube it, stand it upright and slice down either side of the flat pit. Score the flesh in a grid pattern and push the skin side to pop the cubes out. You’ll need about 3/4 cup of puree and 1/2 cup of small diced mango.
- Buttermilk Blues? No buttermilk? No problem! My go-to substitute is 3/4 cup of regular milk mixed with 2 teaspoons of lemon juice or white vinegar. Let it sit for 5 minutes until it curdles slightly. It works like a charm every single time.
- Flour Power. I love white whole wheat flour for a nutrient boost, but all-purpose works perfectly if that’s what you have. The trick is not to overmix the batter—a few lumps are totally fine and will keep your pancakes tender.
- Griddle Temperature is Key. This is the most common pancake pitfall! To test if your pan is ready, flick a few drops of water onto it. If they sizzle and dance, you’re good to go. If they evaporate instantly, it’s too hot. If they just sit there, give it another minute.
How to Make Mango Chia Pancakes
Step 1: Prep Your Mango. First, let’s tackle the mango. You’ll want to puree about half of it and dice the other half. For the puree, simply scoop the flesh from one mango cheek into a small bowl and mash it thoroughly with a fork until it’s relatively smooth. For the dice, take the other cheek and cut it into small, 1/4-inch cubes. Set them both aside—you’ll notice the puree is incredibly fragrant and vibrant.
Step 2: Combine the Dry Ingredients. In a large mixing bowl, whisk together the flour, chia seeds, baking powder, baking soda, and salt. Whisk it really well for about 30 seconds to ensure the leavening agents are evenly distributed. This is the foundation of our fluffy pancakes, so don’t skip this simple but crucial step.
Step 3: Create the Wet Mixture. In a separate medium bowl or a large liquid measuring cup, combine the buttermilk, egg, melted coconut oil (make sure it’s cooled slightly so it doesn’t cook the egg!), maple syrup, and vanilla extract. Whisk until the egg is fully incorporated and the mixture is uniform. Now, pour in your mango puree and whisk again until you have a beautifully sunny yellow liquid.
Step 4: Bring It All Together. Here’s the important part! Pour the wet mango mixture into the bowl with the dry ingredients. Using your whisk or a spatula, gently fold everything together. Stop mixing as soon as you no longer see large streaks of flour. It will be lumpy, and that is exactly what you want. Now, gently fold in the diced mango pieces. Overmixing is the enemy of fluffiness, so be kind to the batter.
Step 5: Cook to Perfection. Heat your skillet or griddle over medium heat and add a small pat of butter or coconut oil. Once it’s shimmering, use a 1/4 cup measure to ladle the batter onto the hot surface. You’ll see bubbles start to form on the surface after about 2-3 minutes. Wait until the bubbles pop and the edges look set before you peek underneath. When the underside is a lovely golden brown, it’s time to flip!
Step 6: The Final Flip & Serve. Carefully slide your spatula under each pancake and flip it in one confident motion. Cook for another 1-2 minutes on the second side until it’s also golden brown. Transfer the cooked pancakes to a wire rack (this keeps them from getting soggy) or a warm oven while you finish the rest of the batch. Serve immediately with your favorite toppings.
Serving Suggestions
Complementary Dishes
- Crispy Coconut Bacon — The smoky, salty crunch is an unbelievable contrast to the sweet, fluffy pancakes. It sounds wild, but trust me, it’s a game-changer.
- Simple Scrambled Eggs with Chives — For a more classic brunch spread, a side of softly scrambled eggs adds a savory, protein-packed element that balances the meal perfectly.
- Lightly Toasted Coconut Flakes — Sprinkle these on top for an extra layer of tropical flavor and a wonderful toasty crunch that complements the chia seeds beautifully.
Drinks
- Iced Ginger Tea — The spicy zing of ginger cuts through the sweetness of the mango and makes the whole meal feel incredibly refreshing, especially on a warm morning.
- A Cold Brew Coffee with a Splash of Oat Milk — The smooth, low-acidity coffee is a robust companion that won’t overpower the delicate fruit flavors.
- A Sparkling Mango Mimosa — For a real weekend treat, mix a little mango puree with chilled prosecco or sparkling water for a festive, alcohol-free option.
Something Sweet
- Warm Maple Syrup with a Pinch of Chili Flakes — The classic pancake topping gets a sophisticated twist. The heat from the chili slowly builds and plays off the mango’s sweetness in the most delightful way.
- A Dollop of Vanilla Bean Greek Yogurt — Instead of whipped cream, this adds a tangy creaminess and a boost of protein, making the dish feel even more balanced.
- A Drizzle of Coconut Cream — For maximum tropical vibes, a simple drizzle of canned coconut cream is rich, luxurious, and pairs with the mango like they were made for each other.
Top Mistakes to Avoid
- Mistake: Overmixing the batter. This is the number one reason pancakes turn out tough and flat. Gluten develops when you mix flour with liquid, and too much mixing makes it tough. A lumpy batter is a happy batter.
- Mistake: Cooking on too high heat. Impatience leads to pancakes that are burnt on the outside and raw in the middle. Medium heat is your friend—it gives the inside time to cook through before the outside gets too dark.
- Mistake: Pressing down on the pancakes with the spatula. I’ve done this too, thinking it will cook them faster. All it does is squeeze out the air bubbles we worked so hard to create, resulting in dense pancakes. Just let them be!
- Mistake: Using under-ripe mango. An under-ripe mango won’t have enough sweetness or flavor to shine through, and the puree will be stringy. Your pancakes will taste bland. Wait for that mango to be perfectly ripe.
Expert Tips
- Tip: Let the batter rest for 5 minutes. After you’ve mixed it, just walk away. This allows the chia seeds to hydrate a bit and the flour to fully absorb the liquid, which leads to a more tender pancake and helps those bubbles hold their structure.
- Tip: Keep cooked pancakes warm in a single layer. Placing them in a 200°F (95°C) oven on a wire rack set over a baking sheet is the pro move. This keeps them warm without making the bottoms steam and get soggy.
- Tip: Make a double batch for easy freezer meals. These pancakes freeze beautifully. Let them cool completely, then layer them between parchment paper in a freezer bag. Reheat in a toaster for a quick, healthy breakfast on busy mornings.
- Tip: Add a flavor boost with a spice. A tiny pinch of cardamom or nutmeg (about 1/8 tsp) whisked into the dry ingredients adds a warm, aromatic depth that is just incredible with the mango.
FAQs
Can I make this batter the night before?
I wouldn’t recommend making the complete batter the night before, as the baking powder will lose its oomph and you might end up with flat pancakes. However, you can do some prep! Measure out your dry ingredients and keep them in the mixing bowl. Prep your mango—puree and dice it—and store it in an airtight container in the fridge. In the morning, you’re just minutes away from fresh pancakes.
Can I use frozen mango?
Absolutely! Thaw frozen mango chunks completely first. You’ll want to drain any excess liquid very well, especially for the puree, or your batter might become too thin. Pat the diced mango dry with a paper towel before folding it in. The flavor is still great, making this a fantastic year-round option.
My pancakes are turning out too dark. What’s happening?
This usually means your heat is too high. Even if your pan seems at the right temperature, the sugar in the mango puree can caramelize and brown more quickly than a standard batter. Try reducing the heat to medium-low and giving the pan a minute to adjust. Also, make sure you’re using a non-stick surface and enough fat to prevent sticking and burning.
Are these pancakes gluten-free?
They can be! Simply swap the white whole wheat flour for your favorite 1:1 gluten-free all-purpose flour blend. I’ve had great success with blends that contain a bit of xanthan gum, which helps mimic the structure that gluten provides. The other ingredients are naturally gluten-free.
Can I omit the chia seeds?
You can, but you’ll miss out on their lovely texture and nutritional benefits. If you leave them out, you don’t need to replace them with anything. The batter will be slightly thinner, so you might get a few less pancakes from the batch. If you want a substitute for texture, try an equal amount of flax seeds or even hemp hearts.
Mango Chia Pancakes
Whip up fluffy Mango Chia Pancakes! This easy, tropical breakfast recipe is packed with fresh mango & chia seeds for a healthy, indulgent weekend brunch. Pure sunshine on a plate!
Ingredients
Ingredients
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1 cup white whole wheat flour (or all-purpose)
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1 tbsp chia seeds
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1 tsp baking powder
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1/2 tsp baking soda
-
1/4 tsp salt
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1 large ripe mango
-
3/4 cup buttermilk (see tips for substitutes!)
-
1 large egg
-
2 tbsp melted coconut oil or unsalted butter (plus more for cooking)
-
1 tbsp pure maple syrup or honey
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1 tsp pure vanilla extract
Instructions
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Prep Your Mango. First, let's tackle the mango. You'll want to puree about half of it and dice the other half. For the puree, simply scoop the flesh from one mango cheek into a small bowl and mash it thoroughly with a fork until it's relatively smooth. For the dice, take the other cheek and cut it into small, 1/4-inch cubes. Set them both aside—you'll notice the puree is incredibly fragrant and vibrant.01
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Combine the Dry Ingredients. In a large mixing bowl, whisk together the flour, chia seeds, baking powder, baking soda, and salt. Whisk it really well for about 30 seconds to ensure the leavening agents are evenly distributed. This is the foundation of our fluffy pancakes, so don't skip this simple but crucial step.02
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Create the Wet Mixture. In a separate medium bowl or a large liquid measuring cup, combine the buttermilk, egg, melted coconut oil (make sure it's cooled slightly so it doesn't cook the egg!), maple syrup, and vanilla extract. Whisk until the egg is fully incorporated and the mixture is uniform. Now, pour in your mango puree and whisk again until you have a beautifully sunny yellow liquid.03
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Bring It All Together. Here's the important part! Pour the wet mango mixture into the bowl with the dry ingredients. Using your whisk or a spatula, gently fold everything together. Stop mixing as soon as you no longer see large streaks of flour. It will be lumpy, and that is exactly what you want. Now, gently fold in the diced mango pieces. Overmixing is the enemy of fluffiness, so be kind to the batter.04
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Cook to Perfection. Heat your skillet or griddle over medium heat and add a small pat of butter or coconut oil. Once it's shimmering, use a 1/4 cup measure to ladle the batter onto the hot surface. You'll see bubbles start to form on the surface after about 2-3 minutes. Wait until the bubbles pop and the edges look set before you peek underneath. When the underside is a lovely golden brown, it's time to flip!05
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The Final Flip & Serve. Carefully slide your spatula under each pancake and flip it in one confident motion. Cook for another 1-2 minutes on the second side until it's also golden brown. Transfer the cooked pancakes to a wire rack (this keeps them from getting soggy) or a warm oven while you finish the rest of the batch. Serve immediately with your favorite toppings.06
