Pancake Tacos Recipe

You know those mornings when you want breakfast to feel a little extra special without making it complicated? That’s exactly why I love Pancake Tacos; they’re fluffy pancakes folded like taco shells and packed with your favorite fillings, sweet or savory. Think crispy bacon and eggs, or fresh berries with a drizzle of maple syrup, all tucked into a soft, handheld pancake.

Pancake Tacos have become a go-to in our kitchen, whether it’s for a lazy weekend brunch or a fun weekday breakfast for the kids. They’re easy to hold, fun to eat, and way more exciting than a traditional pancake stack. The best part? You can customize them to fit everyone’s cravings. Once you try Pancake Tacos, they’ll definitely become a regular on your breakfast rotation.

Why Pancake Tacos Are the Perfect Breakfast Game-Changer

The Pancake Taco trend isn’t just another social media fad; it’s a total breakfast game-changer. As a busy mom and recipe creator, I’ve fallen in love with how these fluffy taco-shaped pancakes turn an ordinary morning into something special. Unlike traditional pancakes that need a fork and knife (and usually a cleanup afterward), Pancake Tacos are handheld, less messy, and totally kid-approved.

The beauty is in the simplicity: you’re just making classic pancake batter, but cooking it into soft shells ready to hold everything from scrambled eggs and bacon to fresh fruit and whipped cream. Whether I’m serving them with hot coffee on a slow Sunday or handing them to my kids with juice on a school morning, Pancake Tacos bring joy, ease, and just the right amount of fun to our breakfast table.

Jump to:

• Ingredients
• Instructions
• Health Benefits and Dietary Adaptations
• Creative Variations and Flavor Combinations
• Equipment
• Storage and Make-Ahead Tips
• The Secret That Saved My Pancake Tacos (and My Sanity)
• FAQ
• Related
• Pairing
• Pancake Tacos Recipe

Ingredients

For the Pancake Taco Shells:

• All-purpose flour
• Sugar
• Baking powder
• Salt
• Eggs
• Buttermilk
• Melted butter
• Vanilla extract
• Cooking spray or additional butter for greasing

Sweet Filling Options:

• Heavy whipping cream
• Powdered sugar
• Vanilla extract
• Fresh strawberries, sliced
• Blueberries
• Maple syrup
• Pecans or walnuts
• Nutella or peanut butter

Savory Filling Options:

• Bacon, cooked and crumbled
• Eggs, scrambled
• Shredded cheddar cheese
• Breakfast sausages, cooked and crumbled
• Chopped green onions
• Cream cheese, softened
• Salt and pepper to taste

Substitution Tips: For gluten-free pancake tacos, swap regular flour with your favorite gluten-free flour blend. If you don't have buttermilk, make your own by adding 1 tablespoon of lemon juice to regular milk and letting it sit for 5 minutes. For dairy-free options, use almond milk and coconut oil instead of buttermilk and butter.

See recipe card for quantities.

Instructions

Preparing Your Pancake Batter

1. Whisk together all your dry ingredients in a large bowl; flour, sugar, baking powder, and salt.
2. In a separate bowl, beat the eggs and then add buttermilk, melted butter, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Don't worry if there are a few lumps – overmixing will make your pancake tacos tough instead of fluffy.
4. Let the batter rest for about 5 minutes while you prepare your fillings. This resting time allows the flour to fully hydrate and creates more tender pancakes.

Creating and Shaping the Taco Shells

1. Heat a non-stick skillet or griddle over medium heat. Lightly grease with cooking spray or butter.
2. Pour about ¼ cup of batter into the pan for each pancake taco shell.
3. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
4. Here's the crucial part: instead of flipping the pancake completely, you're going to fold it in half while it's still warm and pliable. Use a spatula to gently fold one side over the other, creating a taco shell shape.
5. Hold it in place for about 30 seconds until it sets, then cook the folded pancake for another 30-60 seconds to make sure both sides are golden brown and the shell holds its shape.
6. Remove from heat and let cool slightly before filling. The key to successful pancake tacos is timing – the pancake needs to be cooked enough to hold its shape but still flexible enough to fold without cracking.

Preparing Your Fillings

1. While your pancake taco shells are cooling, prepare your sweet fillings by whipping the heavy cream with powdered sugar and vanilla until soft peaks form.
2. Wash and slice your strawberries, and have your maple syrup ready for drizzling.
3. For savory pancake tacos, make sure your bacon is crispy and your eggs are scrambled to your liking. Warm eggs and bacon work best in these taco shells.
4. Have all your chosen toppings ready and within easy reach for quick assembly.

Assembly and Serving

1. Fill each pancake taco shell with your chosen ingredients. For sweet versions, start with a dollop of whipped cream, add fresh berries, and drizzle with maple syrup.
2. For savory options, add scrambled eggs, crumbled bacon, and shredded cheese.
3. Don't overfill your pancake tacos – they should be full but not bursting. About 2-3 tablespoons of filling per taco is perfect.
4. Serve immediately while the shells are still warm and the fillings are fresh.

Pro Tips for Restaurant-Quality Pancake Tacos

Keep your pancake taco shells warm by placing them in a 200°F oven while you cook the rest. This prevents them from getting soggy and keeps them pliable for filling.

If you're making these for a crowd, you can make the pancake shells ahead of time and reheat them in the oven for 2-3 minutes before serving. Just make sure to store them in a way that maintains their taco shape.

For extra fluffy pancakes, separate your eggs and whip the whites until stiff peaks form. Fold them into the batter at the end – this creates incredibly light and airy pancake tacos.

Health Benefits and Dietary Adaptations

These breakfast pancake tacos can easily fit into various dietary needs. The basic recipe provides good protein from eggs and calcium from buttermilk. When filled with fresh fruit, they become a great source of vitamins and antioxidants.

For those following specific diets, these pancake tacos are surprisingly adaptable. Make them keto-friendly by using almond flour and sugar substitutes. For a protein boost, add Greek yogurt to your sweet fillings or extra eggs to your savory versions.

The beauty of this recipe is that each person can customize their own pancake tacos based on their dietary preferences and restrictions. Set up a DIY pancake taco bar with various fillings, and everyone can create their perfect breakfast.

Creative Variations and Flavor Combinations

The possibilities for pancake taco fillings are endless. Try these creative combinations:

• Peanut Butter Banana Tacos: Fill with peanut butter, sliced bananas, and a drizzle of honey. Add a sprinkle of cinnamon for extra warmth.
• Strawberries and Cream Tacos: Classic combination of fresh strawberries, whipped cream, and a touch of vanilla.
• Nutella Breakfast Tacos: Spread Nutella inside the shell, add fresh berries, and dust with powdered sugar.
• Bacon and Egg Breakfast Tacos: Scrambled eggs, crispy bacon, and shredded cheese make these feel like a breakfast burrito.
• Sausage and Cheese Filling: Crumbled breakfast sausage with cream cheese creates a rich, satisfying filling.

For special occasions, try seasonal variations like pumpkin spice pancake tacos in fall or berry-filled versions in summer.

Equipment

While you can make pancake tacos with basic kitchen equipment, a few tools will make the process easier:

A good non-stick skillet is crucial for preventing sticking and making the folding process smooth. Cast iron works well too, but make sure it's properly seasoned.

A thin, flexible spatula helps with folding the pancakes without breaking them. Silicone spatulas work particularly well because they're gentle on non-stick surfaces.

If you're making these regularly, consider getting a pancake taco maker – these specialized tools create perfect taco shapes every time, though they're not necessary for great results.

Storage and Make-Ahead Tips

Pancake tacos are best served fresh, but you can store leftovers in the refrigerator for up to 2 days. Store the shells and fillings separately to prevent sogginess. Reheat the shells in a 300°F oven for 2-3 minutes to restore their texture.

For meal prep, make the pancake taco shells ahead of time and freeze them in a single layer. Once frozen, transfer to a freezer bag. They'll keep for up to 2 months. Thaw and reheat in the oven before filling.

The batter can be made the night before and stored in the refrigerator. Just give it a gentle stir before using – it may thicken slightly overnight.

FAQ

Why Pancake Tacos Deserve a Spot on Your Breakfast Table

Pancake Tacos aren’t just breakfast—they’re an experience. They turn the everyday into something playful and memorable, especially when little hands get to build their own. From sweet morning treats to savory brunch surprises, they offer something for everyone around the table.

If you’re already a fan of cozy, comforting pancakes, you’ll also want to check out our indulgent Banana Foster Pancakes for a caramelized twist, or keep things nourishing with our wholesome Banana Oat Pancakes. No matter how you flip it, Pancake Tacos are a delicious way to bring joy—and a little magic—to your morning routine. Give them a try and make breakfast your family’s favorite part of the day.

With love from my kitchen to yours ❤️
Ashley Johnson

Related

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with this Pancake Tacos recipe: