Fluffy Pancake Tacos (Printable)
Fluffy pancakes folded into taco shapes and filled with your choice of sweet berries and syrup or savory eggs and cheese.
# What You'll Need:
→ Pancake Batter
01 - 1 cup all-purpose flour
02 - 2 tbsp granulated sugar
03 - 1 tsp baking powder
04 - 1/2 tsp baking soda
05 - 1/4 tsp salt
06 - 3/4 cup milk
07 - 1 large egg
08 - 2 tbsp melted butter
09 - 1 tsp vanilla extract
→ Sweet Fillings
10 - 1 cup sliced strawberries
11 - 1/2 cup blueberries
12 - 1 ripe banana, sliced
13 - 1/2 cup Greek yogurt
14 - 1/4 cup granola
15 - 2 tbsp maple syrup
→ Savory Fillings
16 - 2 scrambled eggs
17 - 1/4 cup cooked bacon or turkey bacon, crumbled
18 - 1/4 cup shredded cheddar cheese
19 - 1/4 cup salsa
# How-To 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 milk, egg, melted butter, and vanilla extract until smooth and well blended.
03 - Pour the wet mixture into the dry ingredients and stir gently until just combined. Avoid overmixing to keep the pancakes light and fluffy.
04 - Place a non-stick griddle or skillet over medium heat and lightly grease the surface if needed.
05 - Pour 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form across the surface and the edges appear set, approximately 2 minutes. Flip and continue cooking for another 1 to 2 minutes until golden brown.
06 - Transfer the cooked pancakes to a plate and allow them to cool for 1 to 2 minutes so they become pliable for folding.
07 - Gently fold each pancake in half to form a taco shell shape, pressing lightly along the crease to hold the form.
08 - Fill each pancake taco with your choice of sweet or savory fillings. Serve immediately, drizzling with additional maple syrup or salsa as desired.
# Expert Advice:
01 -
- Kids lose their minds over these, and honestly adults do too once they stop pretending they are above eating breakfast with their hands.
- You can go sweet or savory depending on whatever is sitting in your fridge, which makes this the ultimate clean out the refrigerator breakfast.
02 -
- Overmixing the batter creates tough, rubbery pancakes, so stop stirring while there are still visible lumps and trust the process.
- Letting the batter rest for five minutes before cooking gives the leavening agents time to activate and makes a noticeable difference in fluffiness.
03 -
- A slightly thicker batter than you expect holds the taco shape better, so add an extra tablespoon of flour if your batter seems too runny.
- For the gluten free version, use a one to one baking blend and let the batter rest ten minutes so the starches have time to hydrate properly.