Description
Pancake tacos are a fun way to enjoy breakfast! Soft, fluffy pancakes act as the “taco shells” and are filled with sweet or savory toppings. Whether you go for fresh fruit and whipped cream or scrambled eggs and bacon, these handheld delights are perfect for kids and adults alike.
Ingredients
Units
Scale
For the Pancakes:
- 1 cup all-purpose flour
- 1 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup buttermilk (or regular milk)
- 1 egg
- 1 tsp vanilla extract
- 1 tbsp melted butter (plus more for cooking)
Sweet Toppings (Choose Any):
- Fresh berries (strawberries, blueberries, raspberries)
- Banana slices
- Nutella or peanut butter
- Whipped cream
- Maple syrup
Savory Toppings (Choose Any):
- Scrambled eggs
- Cooked bacon or sausage
- Shredded cheese
- Avocado slices
- Salsa
Instructions
- Make the Pancake Batter: In a bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Add Wet Ingredients: In another bowl, whisk the buttermilk, egg, vanilla extract, and melted butter. Pour the wet ingredients into the dry ingredients and mix until just combined (don’t overmix).
- Cook the Pancakes: Heat a non-stick skillet over medium heat and lightly grease with butter. Pour about ¼ cup of batter for each pancake and cook until bubbles form on the surface, then flip and cook for another 1-2 minutes. Remove and let cool slightly.
- Assemble the Tacos: Gently fold each pancake into a taco shape and fill with your choice of toppings.
- Serve & Enjoy! Drizzle with syrup for sweet tacos or salsa for savory ones.
Notes
- If making savory tacos, reduce the sugar in the pancake batter to ½ tbsp.
- Keep pancakes warm in a low oven (200°F) while making multiple batches.
- Try different toppings like Greek yogurt, granola, or smoked salmon for variety!