Fluffy Pancake Tacos (Print version)
Fluffy pancakes folded and filled with sweet berries, yogurt, or savory eggs and cheese for a playful breakfast.
# What goes in:
→ Pancake Batter
01 - 1 cup all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon baking powder
04 - ½ teaspoon baking soda
05 - ¼ teaspoon salt
06 - ¾ 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 - ½ cup fresh blueberries
12 - 1 ripe banana, sliced
13 - ½ cup Greek yogurt
14 - ¼ cup granola
15 - 2 tablespoons pure maple syrup
→ Savory Fillings
16 - 2 large eggs, scrambled
17 - ¼ cup cooked bacon or turkey bacon, crumbled
18 - ¼ cup sharp cheddar cheese, shredded
19 - ¼ cup salsa
# Cooking steps:
01 - In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly distributed.
02 - In a separate bowl, whisk together the whole milk, large egg, melted unsalted butter, and pure vanilla extract until smooth and well combined.
03 - Pour the wet mixture into the dry ingredients and stir gently until just combined. A few small lumps are fine—avoid overmixing to keep the pancakes light and fluffy.
04 - Heat a non-stick griddle or skillet over medium heat. Lightly grease the surface with butter or cooking spray if needed.
05 - Pour approximately ¼ cup of batter onto the hot griddle for each pancake. Cook until bubbles rise to the surface and the edges appear set, about 2 minutes. Flip carefully and cook for an additional 1 to 2 minutes until golden brown.
06 - 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.
07 - Fill each pancake taco with your choice of sweet or savory fillings. Arrange on a platter and serve immediately with additional maple syrup or salsa on the side if desired.
# Tips from flavorandfeast:
01 -
- Kids and adults alike lose their minds over the taco shape, making it the ultimate crowd pleaser for brunch gatherings.
- You get to use up whatever toppings are sitting in your fridge, from berries to bacon, with zero waste and zero stress.
02 -
- If you overmix the batter those lumps bother you, you will end up with tough flat pancakes that crack when you try to fold them.
- Letting the batter rest for five minutes before cooking gives the flour time to hydrate and the leavening a head start, resulting in noticeably fluffier tacos.
03 -
- Cook the pancakes slightly smaller than usual, about three inches across, because they are much easier to fold and hold as tacos without the fillings spilling everywhere.
- If you want a firmer taco shell, pop the folded empty pancakes on the griddle seam side down for thirty extra seconds before filling.