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–+ servings
Pancake Tacos Recipe

Irresistible Pancake Tacos Recipe for a Fun Breakfast Adventure

This Pancake Tacos Recipe offers a playful twist on breakfast, perfect for satisfying sweet and savory cravings.
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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings: 4 tacos
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pancake Shells
  • 1 cup All-Purpose Flour Substitute with gluten-free flour blend for gluten-free options.
  • 2 tablespoons Sugar Can be reduced or replaced with a sugar alternative.
  • 2 teaspoons Baking Powder Ensure it’s fresh for best results.
  • 1 pinch Salt Use kosher or sea salt for better taste.
  • 1 large Eggs Substitute with flax eggs for vegan options.
  • 1 cup Buttermilk Substitute with plant-based milk for dairy-free options.
  • 2 tablespoons Butter Melted; can be replaced with coconut oil.
  • 1 teaspoon Vanilla Extract Use pure extract for the best results.
  • Cooking Spray or Butter Necessary for greasing the pan.
For the Sweet Fillings (Optional)
  • 1 cup Heavy Whipping Cream For creamy sweetness; may whip with sugar and vanilla.
  • 1 cup Fresh Berries Strawberries, Blueberries
  • 1 cup Maple Syrup Brings traditional sweetness.
  • 1/2 cup Chopped Nuts Pecans or Walnuts; can be omitted for nut-free.
  • Nutella or Peanut Butter Alternatives Offers a decadent filling option.
For the Savory Fillings (Optional)
  • 4 strips Bacon Strips Can substitute for turkey bacon.
  • 4 Scrambled Eggs Adjust seasoning as necessary.
  • 1 cup Shredded Cheddar Cheese Use dairy-free cheese for alternatives.
  • 4 links Breakfast Sausages Can be substituted with plant-based sausage.
  • 2 tablespoons Green Onions Can be omitted for a milder flavor.
  • 1/2 cup Cream Cheese Can be replaced with dairy-free cream cheese.

Equipment

  • mixing bowls
  • Whisk
  • non-stick skillet
  • Spatula

Method
 

Step-by-Step Instructions
  1. Mix Dry Ingredients: In a large mixing bowl, whisk together flour, sugar, baking powder, and salt until well combined.
  2. Combine Wet Ingredients: In another bowl, whisk together egg, buttermilk, melted butter, and vanilla extract until smooth.
  3. Mix Batter: Gently pour the wet mixture into the dry ingredients, stirring until just combined; let the batter rest for 5 minutes.
  4. Heat Skillet: Preheat a non-stick skillet over medium heat and lightly grease it with cooking spray or butter.
  5. Cook Pancakes: Pour about ¼ cup of batter onto the skillet, cook until bubbles form, flip, and cook until golden brown.
  6. Fold into Tacos: Gently fold each pancake into a taco shape while warm.
  7. Prepare Fillings: Cook any desired sweet or savory fillings separately.
  8. Assemble Tacos: Fill each folded pancake with your chosen fillings and serve immediately.

Nutrition

Serving: 1tacoCalories: 180kcalCarbohydrates: 25gProtein: 5gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 5gVitamin A: 200IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Store leftover pancake tacos in an airtight container for up to 2 days. Freeze pancake shells for longer storage.

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