Few things to keep in mind before starting:
- Pancakes are flat & fluffy round shaped cakes, usually prepared from a starch based batter containing milk, butter & sugar along with a leavening agent (baking powder, baking soda) and cooked on a hot heavy bottomed pan or griddle on low flame with oil or butter.
- The most important thing while making pancakes is that you just need to pour a laddle full of batter on hot griddle, no need to spread it & cook it on low flame till golden brown on both sides.
- Mix the ingredients well to form a smooth & flowing consistency batter. Do not over mix it as you do not need to activate the gluten to make soft and fluffy pancakes.
- Make sure to use warm milk and all other ingredients should be at room temperature.
- Make sure to measure the exact quantities of ingredients, using measuring spoons & cups, levelled to the brim.
- I have used salted butter. In case you are using unsalted one, then make sure to add a pinch of salt to your batter.
- I have used healthier desi khand which is lighter in sweetness. You may replace it with normal sugar or even jaggery. Adjust the sweetenss as per your taste.
- The pancake batter is always lightly sweetened as we pour some sweet syrups on the top of prepared pancakes which will balance out the sweetness.
- I have prepared mango pancake by adding mango puree to the batter. You may replace mango puree with any other seasonal fruit puree like strawberry, banana and so on- the list is endless.
- You may pour syrups of your choice over the pancakes like maple syrup or nutella or chocolate syrup or some fresh fruit syrup etc.
- You may even have some sliced pistachios or any other dry fruit of your choice with these pancakes.
- Enjoy the hot & healthy whole wheat mango pancakes with chopped mango pieces, honey & chopped pistachios!
Ingredients: (12 pancakes 3.5″ dia approx.)
- Wheat Flour – 1 cup
- Baking soda – 1/2 tsp
- Baking powder – 2 tsp
- Desi khand – 1/4 cup
- Salted butter – 1.5 tbsp
- Mango puree – 1 cup
- Warm Milk – 1.5 cup
- Oil – 1 tbsp
- Honey – 1 tbsp (to be poured on top of a stack of 4-5 pancakes)
- Chopped Mango pieces – a few
Method:

- Whisk desi khand & butter together till it becomes fluffy & light in colour. Then add mango puree and whisk it well. This is your wet mix.
Desi khand & butter mixed
- Now add wheat flour, baking soda & baking powder to the wet mix. Add warm milk to the batter in batches to prepare a smooth & flowing consistency batter. Keep it aside for 10 mins.

- Prepare an iron griddle to make it non-stick. For this, heat the griddle, spread 1 tsp desi ghee all over its top and let it heat on high flame for a minute or two. Switch off the flame and wipe off the excess ghee using a tissue. Your griddle is ready.
- Heat the ready griddle & switch the flame to low. Pour a laddle full of batter over the hot griddle & let it cook on low flame using a few drops of oil. No need to spread the batter.
Bubbles popping up flip pancake other side cooked
- Flip the pancake when bubbles appear on the uncooked side & the sides of the pancake dry up a bit.
- Cook both the sides on low flame till golden brown using a few drops of oil. Pancake is ready!
- For plating, stack 4-5 prepared pancakes over a plate, pour 1 tbsp of honey over it and enjoy them with chopped mango cubes & pistachios.

- You may even replace honey with some chocolate syrup or nutella.
- Enjoy the hot & healthy whole wheat mango pancakes with your family!

‘Cooking for our loved ones with love!’
Pancakes is my all time favourite recipe for breakfast and is so easy to cook. I’d never thought of mango pancakes until I saw your recipe and they were delicious. Made mango shake to accompany it.
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Thanks a lot Kriti..keep trying and commenting
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