Fluffy Pancake Tacos (Printable)
Fluffy pancakes folded taco-style with sweet or savory fillings for a playful breakfast twist.
# What You'll 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 into rounds
13 - 1/2 cup plain 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 or turkey bacon, crumbled
18 - 1/4 cup sharp cheddar cheese, shredded
19 - 1/4 cup salsa
# How To Make It:
01 - In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.
02 - In a separate bowl, whisk together the whole milk, large egg, melted unsalted butter, and pure vanilla extract until smooth.
03 - Pour the wet ingredient mixture into the dry ingredients and stir gently until just combined. Avoid overmixing to keep the pancakes light and fluffy.
04 - Heat a non-stick griddle or skillet over medium heat and lightly grease if necessary. Pour approximately 1/4 cup of batter per pancake onto the cooking surface. Cook until bubbles rise across the surface and edges appear set, roughly 2 minutes, then flip and cook for an additional 1 to 2 minutes until golden brown.
05 - Transfer the cooked pancakes to a plate and allow them to cool slightly so they become pliable without cracking. Gently fold each pancake into a taco shell shape.
06 - Arrange an assortment of sweet fillings such as sliced strawberries, blueberries, banana rounds, Greek yogurt, granola, and maple syrup, or savory fillings like scrambled eggs, crumbled bacon, shredded cheddar cheese, and salsa inside each folded pancake. Serve immediately while warm.
# Expert Tips:
01 -
- Kids and adults alike lose their minds over the taco shape, and you can set up a topping bar so everyone customizes their own.
- The batter comes together in under ten minutes with pantry staples you probably already have on hand.
02 -
- Overmixing the batter is the fastest way to end up with tough, rubbery pancakes instead of tender ones.
- Letting the batter rest for five minutes before cooking gives the flour time to hydrate and the leavening time to activate, resulting in a noticeably lighter pancake.
03 -
- Cook the pancakes slightly smaller than you normally would, about the size of your palm, because smaller pancakes hold their taco shape much better without flopping over.
- A light brush of butter on the finished pancake before folding keeps the outside soft and prevents it from drying out while you finish cooking the rest.