Go Back
- 1 cup all-purpose flour - 2 tablespoons granulated sugar - 1 tablespoon baking powder - 1/2 teaspoon fine sea salt - 1 cup whole milk - 1 large egg - 2 tablespoons unsalted butter, melted - 1 teaspoon pure vanilla extract - 1/2 teaspoon ground cinnamon - Cooked breakfast meat (sausage, bacon, etc.) - Fresh fruits (like berries or bananas) - Pure maple syrup or honey - Whipped cream To create fluffy pancake tacos, start with these basic ingredients. The all-purpose flour gives the pancakes their structure. Granulated sugar adds sweetness, while baking powder makes them rise. Whole milk keeps the batter creamy. The egg binds everything together. Melted butter adds richness, and vanilla extract brings a lovely flavor. Optional ingredients let you customize your pancake tacos. Ground cinnamon adds warmth. Breakfast meat gives a savory touch. Fresh fruits add color and nutrition. Maple syrup or honey sweetens the dish. Finally, whipped cream tops it off for a treat. With these ingredients, you can make delicious pancake tacos that everyone will love. Feel free to mix and match the optional items according to your taste! {{ingredient_image_2}} First, grab a large bowl. In it, whisk together these dry ingredients: - 1 cup all-purpose flour - 2 tablespoons granulated sugar - 1 tablespoon baking powder - 1/2 teaspoon fine sea salt - 1/2 teaspoon ground cinnamon (optional) Make sure they mix well. This step helps your pancakes rise and get fluffy. Now, take another bowl. Mix these wet ingredients: - 1 cup whole milk - 1 large egg, at room temperature - 2 tablespoons unsalted butter, melted - 1 teaspoon pure vanilla extract Whisk them until smooth and creamy. This mixture adds flavor and moisture. Next, pour the wet mixture into the dry bowl. Gradually stir using a rubber spatula or wooden spoon. Mix until just combined. It’s okay if small lumps remain. Over-mixing can make your pancakes tough. Preheat a non-stick skillet over medium heat. You can lightly grease it with butter or oil to prevent sticking. For each pancake, pour about 1/4 cup of batter onto the skillet. Cook until bubbles form on the surface. This takes about 2-3 minutes. When the edges look set, it’s time to flip. Use a spatula to carefully turn the pancake. Cook for another 1-2 minutes until golden brown. Repeat until all batter is cooked, keeping pancakes warm in a low oven. Once cooked, take one pancake and fold it in half. This creates your taco shape. Now for the fun part! Stuff each pancake taco with: - Cooked and crumbled breakfast sausage (optional) - Assorted fresh fruits (like berries or sliced bananas) - A drizzle of pure maple syrup or honey For a treat, add a dollop of whipped cream on top. Enjoy the tasty blend of flavors! To make fluffy pancake tacos, you must not over-mix the batter. Over-mixing can make your pancakes tough. A few lumps in the batter are okay. They will disappear while cooking. Mixing gently keeps the pancake light and airy. For best results, cook your pancakes on medium heat. This helps them cook evenly. If your skillet is too hot, the outside burns while the inside stays raw. To prevent sticking, lightly grease the skillet with butter or oil. It helps your pancakes slide off easily. Pair your pancake tacos with a fun drink. Fresh orange juice or hot cocoa works great. Get creative with toppings! Try fresh berries, bananas, or even nut butter. Drizzle pure maple syrup or honey on top for sweetness. Don’t forget a dollop of whipped cream! Pro Tips Use Room Temperature Ingredients: Ensure your egg and milk are at room temperature for a smoother batter and fluffier pancakes. Don’t Overmix the Batter: Mix until just combined; a few lumps are okay. Overmixing can lead to tough pancakes. Keep Pancakes Warm: If cooking in batches, keep the finished pancakes warm in a low oven (around 200°F) while you finish cooking the rest. Customize Your Fillings: Get creative with fillings! Try using different fruits, nuts, or even chocolate chips to make your pancake tacos unique. {{image_4}} You can get creative with pancake taco fillings. Sweet fillings make a tasty treat. Try fresh fruits like berries or sliced bananas. Drizzle with pure maple syrup or honey for extra sweetness. You can also opt for savory fillings. Use cooked and crumbled breakfast sausage or bacon for a hearty bite. The blend of sweet and savory gives each taco a unique twist. If you need gluten-free options, use gluten-free flour. Many brands work well in pancake recipes. For vegans, replace milk with almond or oat milk. Use a flaxseed meal as an egg substitute. Mix one tablespoon of flaxseed meal with two and a half tablespoons of water. Let it sit for five minutes to thicken. These swaps keep the flavors alive while meeting dietary needs. Make your pancake tacos festive for the holidays. For Halloween, add pumpkin spice to the batter. Top with candy corn for fun. At Christmas, use peppermint syrup and crushed candy canes. For a summer vibe, add tropical fruits like pineapple and coconut. These themed variations add joy and flavor to your breakfast table. To keep your pancake tacos fresh, store them in the fridge. Place them in an airtight container. This helps prevent them from drying out. They will stay good for about three days. If you want to enjoy them later, try to separate each taco with parchment paper. This way, they won’t stick together. For reheating, I recommend using a skillet. Heat it on medium-low. Add a little butter or oil to the pan. Place the taco in the skillet for about one minute on each side. This keeps them fluffy and warm. You can also use the microwave, but it may make them a bit soggy. If you use the microwave, heat them in short bursts. Check them every 15 seconds. To freeze pancake tacos, let them cool completely first. Then, wrap each taco tightly in plastic wrap. Place the wrapped tacos in a freezer-safe bag. They can be stored in the freezer for up to two months. When you're ready to eat them, just thaw them in the fridge overnight. Reheat as mentioned above to enjoy them fresh again. To make the best pancake tacos, start with quality ingredients. Use fresh milk and eggs. Mix wet and dry ingredients gently to keep the pancakes fluffy. Cook them on medium heat to avoid burning. Flip when bubbles form, and edges look set. This method gives you golden, soft pancakes. Yes, you can make the batter ahead of time! Store it in the fridge for up to 24 hours. Cover the bowl well to prevent it from drying out. When ready to use, give the batter a gentle stir. If it seems thick, add a splash of milk. To keep pancakes warm, use a low oven. Set it to about 200°F (93°C). Place cooked pancakes on a baking sheet in the oven. This keeps them warm without cooking them more. You can also cover them with a clean kitchen towel to retain moisture. For toppings, the options are endless! Here are some ideas: - Cooked and crumbled breakfast sausage - Fresh fruits like berries or sliced bananas - Pure maple syrup or honey for drizzling - Whipped cream for an indulgent touch - Nut butter for a healthy twist Feel free to mix and match your favorites! Pancake tacos are simple and fun. We covered key ingredients, from flour to toppings. Followed step-by-step instructions to make the perfect mix and cook them well. I shared tips for fluffiness and creative variations. Don’t forget about storage for leftovers or how to reheat them. Experiment with flavors, meats, and fruits to find your best combo. Enjoy these tasty tacos for breakfast or as a treat any time! Your perfect pancake taco awaits!

Fluffy Pancake Tacos

Delicious pancakes folded like tacos, filled with breakfast meats and fresh fruits.
Print Recipe Pin Recipe
Course Breakfast
Cuisine American
Servings 4

Ingredients
  

  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 0.5 teaspoon fine sea salt
  • 1 cup whole milk
  • 1 large egg, at room temperature
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon pure vanilla extract
  • 0.5 teaspoon ground cinnamon (optional)
  • to taste cooked and crumbled breakfast sausage or choice of breakfast meat (optional)
  • to taste fresh fruits (such as berries, sliced bananas, etc.)
  • to taste pure maple syrup or honey for drizzling
  • to taste whipped cream for topping

Instructions
 

  • In a large mixing bowl, thoroughly whisk together the all-purpose flour, granulated sugar, baking powder, fine sea salt, and ground cinnamon (if using) until evenly blended.
  • In a separate bowl, combine the whole milk, large egg, melted unsalted butter, and pure vanilla extract. Whisk until the mixture is smooth and creamy.
  • Gradually pour the wet ingredients into the bowl of dry ingredients. Using a rubber spatula or wooden spoon, gently stir until just combined. Be careful not to over-mix; it’s fine if a few small lumps remain.
  • Preheat a non-stick skillet or griddle over medium heat. If desired, lightly grease the surface with a small amount of butter or oil to prevent sticking.
  • For each pancake, pour approximately 1/4 cup of batter onto the skillet. Cook the pancakes until bubbles start to form on the surface and the edges appear set, about 2-3 minutes.
  • Using a spatula, carefully flip the pancakes and cook them for an additional 1-2 minutes, or until they achieve a lovely golden brown color. Repeat this process until all batter has been cooked, keeping the pancakes warm in a low oven if needed.
  • Once fully cooked, take one pancake and gently fold it in half to create a taco shape.
  • Stuff each pancake taco with a spoonful of the cooked and crumbled breakfast sausage (if using), assorted fresh fruits, and a drizzle of pure maple syrup or honey for sweetness.
  • For an indulgent touch, top with a dollop of whipped cream. Serve immediately and enjoy the deliciousness!

Notes

Feel free to customize the fillings with your favorite fruits and toppings.
Keyword breakfast, fluffy, pancakes, tacos