Pancake Tacos (Printable Version)
Versatile pancake shells folded and filled with your choice of sweet berries and cream or savory breakfast favorites.
# Ingredients:
→ Pancake Taco Shells
01 -
2 cups all-purpose flour
02 -
2 tablespoons sugar
03 -
2 teaspoons baking powder
04 -
1 teaspoon salt
05 -
2 large eggs
06 -
1¾ cups buttermilk
07 -
4 tablespoons melted butter
08 -
1 teaspoon vanilla extract
09 -
Cooking spray or butter for greasing pan
→ Sweet Fillings
10 -
1 cup heavy whipping cream
11 -
2 tablespoons powdered sugar
12 -
1 teaspoon vanilla extract
13 -
2 cups sliced strawberries
14 -
1 cup blueberries
15 -
½ cup maple syrup
16 -
¼ cup chopped pecans or walnuts
17 -
2 tablespoons Nutella or peanut butter
→ Savory Fillings
18 -
6 strips cooked and crumbled turkey bacon
19 -
4 scrambled eggs
20 -
1 cup shredded cheddar cheese
21 -
2 cooked and crumbled breakfast sausages
22 -
¼ cup chopped green onions
23 -
2 tablespoons softened cream cheese
24 -
Salt and pepper to taste
# Steps:
01 -
In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
02 -
In a separate bowl, combine the eggs, buttermilk, melted butter, and vanilla extract. Whisk until smooth.
03 -
Pour the wet ingredients into the dry ingredients and stir until just combined. Some small lumps are fine; avoid overmixing.
04 -
Allow the pancake batter to rest for 5-10 minutes to activate the baking powder and relax the gluten.
05 -
Preheat a non-stick skillet or griddle over medium heat. Lightly grease with cooking spray or butter.
06 -
Pour ¼ cup of batter onto the heated surface for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on both sides.
07 -
While still warm and pliable, gently fold each pancake in half to create a taco shell shape. Place them in a taco holder or prop between items to maintain shape while cooling.
08 -
For sweet tacos, whip the cream with powdered sugar and vanilla until soft peaks form. Wash and slice the fruits. For savory tacos, prepare scrambled eggs and cook the breakfast meats if not already done.
09 -
Fill each pancake taco with your choice of sweet fillings (whipped cream, fruits, syrup, nuts, chocolate spread) or savory options (eggs, cheese, bacon, sausage, green onions, cream cheese).
10 -
Arrange the filled pancake tacos on a serving plate and enjoy immediately while still warm.
# Notes:
01 -
For a buttermilk substitute, add 1 tablespoon of lemon juice or white vinegar to regular milk and let stand for 5 minutes before using.
02 -
Pancake taco shells can be made ahead and reheated briefly in a warm oven before filling.
03 -
Create a pancake taco bar by setting out various fillings for guests to customize their own creations.