Description
Pancake Tacos are a creative twist on classic pancakes! Soft, fluffy pancakes are folded like tacos and filled with eggs, bacon, fresh fruit, or even Nutella. Perfect for breakfast or brunch, they’re fun to eat and totally customizable!
Ingredients
Units
Scale
- :
- For the Pancakes:
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup buttermilk (or milk + 1 teaspoon vinegar)
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- For the Fillings (Choose Your Favorites!):
- Scrambled eggs & crispy bacon
- Sausage crumbles & shredded cheese
- Greek yogurt & fresh berries
- Peanut butter & banana slices
- Nutella & strawberries
- Whipped cream & maple syrup
Instructions
- :
- Step 1: Make the Pancakes
- Mix dry ingredients: In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Mix wet ingredients: In another bowl, whisk buttermilk, egg, melted butter, and vanilla extract.
- Combine: Gently mix wet and dry ingredients until just combined (don’t overmix!).
- Cook: Heat a nonstick pan over medium heat and lightly grease with butter. Pour about ¼ cup of batter per pancake. Cook for 1-2 minutes per side until golden.
- Step 2: Assemble the Tacos
- Let pancakes cool slightly, then fold them gently into taco shapes.
- Fill with your favorite toppings!
- Step 3: Serve & Enjoy
- Drizzle with syrup, honey, or a dusting of powdered sugar, and enjoy!
Notes
- :
- For extra flexibility, make thinner pancakes (closer to crepes).
- Make them protein-packed by using almond flour and adding Greek yogurt.
- Meal prep: Store pancakes in the fridge for 3 days or freeze for 1 month.
Nutrition
- Calories: ~150
- Sugar: 5g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg