Pancake Tacos (Print Version)
Fluffy pancakes folded taco-style with sweet berries and yogurt or savory eggs and cheese for a fun breakfast twist.
# What You Need:
→ Pancake Batter
01 - 1 cup all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
06 - 3/4 cup whole milk
07 - 1 large egg
08 - 2 tablespoons unsalted butter, melted
09 - 1 teaspoon pure vanilla extract
→ Sweet Fillings
10 - 1 cup fresh strawberries, sliced
11 - 1/2 cup fresh blueberries
12 - 1 ripe banana, sliced
13 - 1/2 cup Greek yogurt
14 - 1/4 cup granola
15 - 2 tablespoons pure maple syrup
→ Savory Fillings
16 - 2 large eggs, scrambled
17 - 1/4 cup cooked bacon, crumbled
18 - 1/4 cup sharp cheddar cheese, shredded
19 - 1/4 cup salsa
# Directions:
01 - In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly distributed.
02 - In a separate bowl, whisk the milk, egg, melted butter, and vanilla extract until smooth and well blended.
03 - Pour the wet mixture into the dry ingredients and stir gently until just combined. A few small lumps are fine—avoid overmixing to keep the pancakes light and fluffy.
04 - Set a non-stick griddle or skillet over medium heat. Lightly grease the surface with butter or cooking spray if needed.
05 - Pour approximately 1/4 cup of batter per pancake onto the hot griddle. Cook until bubbles rise across the surface and edges appear set, about 2 minutes. Flip and cook for another 1 to 2 minutes until golden brown.
06 - Transfer cooked pancakes to a plate and allow them to rest for 1 to 2 minutes so they become pliable without breaking.
07 - Gently fold each pancake in half to form a taco shell shape, pressing lightly at the base to help it hold its form.
08 - Stuff each pancake taco with your choice of sweet or savory fillings. Arrange on a platter and serve immediately with extra maple syrup or salsa on the side.
# Expert Tips:
01 -
- Kids go absolutely wild for the taco shape, and you will secretly love how easy it makes customizing everyones plate.
- Sweet or savory, these work with whatever you have lingering in the fridge, which means zero extra grocery runs.
02 -
- Resist the urge to keep stirring when lumps appear in the batter, because those lumps are what keep the pancakes tender and thick.
- Letting the pancakes rest for just 60 seconds before folding is the difference between a clean fold and a cracked one.
03 -
- Cook the pancakes slightly smaller than you think you need, because a 4 inch pancake folds into a taco much more neatly than a 6 inch one.
- If you want a sturdier shell, add an extra tablespoon of flour to the batter and let it rest 5 minutes before cooking.