Prep the mango: Blend the mango until completely smooth. Measure out 1 cup of puree. If your mango is very juicy, you can strain a little to keep the batter from getting runny.

Mix dry ingredients: In a bowl, whisk flour, sugar, baking powder, baking soda, and salt. This keeps the rise even and the pancakes fluffy.

Whisk wet ingredients: In another bowl, whisk mango puree, buttermilk, egg, melted butter, and vanilla until smooth and creamy.

Bring it together: Pour wet mixture into dry. Stir gently with a spatula until just combined. It’s okay if you see small lumps. Do not overmix or you’ll lose the fluff.

Adjust consistency: Batter should be thick, like cake batter. If it’s too thick to pour, add 1–2 tablespoons buttermilk. If it’s very thin, sprinkle in a teaspoon of flour and fold gently.

Preheat the pan: Heat a nonstick skillet or griddle over medium heat. Lightly butter the surface. When a drop of water skitters across, it’s ready.

Cook the pancakes: Scoop about 1/4 cup batter per pancake. If adding chocolate chips or diced mango, sprinkle them on top right after pouring. Cook until bubbles form and edges look set, 2–3 minutes.

Flip once: Turn gently and cook another 1–2 minutes until golden and cooked through. Reduce heat slightly if they brown too fast.

Serve warm: Top with fresh mango slices, a dollop of yogurt, and a drizzle of maple syrup. A squeeze of lime brightens the mango flavor.