Pancake Tacos Recipe

Fluffy buttermilk pancakes folded into taco shells and filled with sweet or savory toppings—these pancake tacos are a fun and family-friendly twist on traditional breakfast favorites.

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Course: Breakfast, Brunch

Cuisine: American, Fusion

Prep Time: 10

Cook Time: 20

Resting: 5

Total Time: 35

Servings:

Calories: 320kcal

Cost: $8–$10

Equipment

1 Mixing bowl Large size for batter
1 Whisk For combining ingredients
1 Non-stick skillet Or griddle, medium heat
1 Spatula Silicone preferred
1 Electric mixer Optional, for whipped cream

Ingredients

For Pancake Taco Shells

2 cups All-purpose flour
2 tablespoon Sugar
2 teaspoon Baking powder
1 teaspoon Salt
2 Eggs Large
1¾ cups Buttermilk See substitution notes
4 tablespoon Butter Melted
1 teaspoon Vanilla extract
Cooking spray Or butter, for greasing pan

Sweet Fillings (Optional)

1 cup Heavy whipping cream
2 tablespoon Powdered sugar
1 teaspoon Vanilla extract
2 cups Strawberries Sliced
1 cup Blueberries
½ cup Maple syrup
¼ cup Chopped nuts Pecans or walnuts
2 tablespoon Nutella or PB Peanut butter alternative

Savory Fillings (Optional)

6 Bacon strips Cooked and crumbled
4 Eggs Scrambled
1 cup Shredded cheddar
2 Breakfast sausages Cooked and crumbled
¼ cup Green onions Chopped
2 tablespoon Cream cheese Softened
Salt & pepper To taste

Instructions

Whisk dry ingredients.
Combine wet ingredients.
Mix batter.
Let rest.
Heat skillet.
Pour and cook pancakes.
Fold into tacos.
Prepare fillings.
Assemble tacos.
Serve warm.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition