Fluffy Pancake Tacos (Print version)
Fluffy pancakes folded into tacos with sweet and savory toppings for a playful breakfast.
# Ingredient List:
→ Pancake Batter
01 - 1 cup all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1¼ teaspoons baking powder
04 - ¼ teaspoon baking soda
05 - ¼ teaspoon kosher salt
06 - 1 large egg
07 - 1 cup whole milk
08 - 2 tablespoons unsalted butter, melted
09 - 1 teaspoon pure vanilla extract
→ Sweet Toppings
10 - ½ cup fresh mixed berries (strawberries, blueberries, raspberries)
11 - ½ banana, thinly sliced
12 - ½ cup Greek yogurt or whipped cream
13 - 2 tablespoons pure maple syrup or honey
14 - 1 tablespoon semi-sweet chocolate chips
→ Savory Toppings
15 - 2 large eggs, scrambled
16 - ¼ cup cooked bacon or breakfast sausage, chopped
17 - ¼ cup sharp cheddar cheese, shredded
18 - ¼ ripe avocado, sliced
19 - 2 tablespoons salsa or hot sauce
# How To Make It:
01 - In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and kosher salt until evenly distributed.
02 - In a separate bowl, whisk the egg, whole milk, melted unsalted butter, and pure vanilla extract until smooth and well blended.
03 - Pour the wet mixture into the dry ingredients and gently stir until just combined. A few small lumps are fine — avoid overmixing to keep the pancakes light and fluffy.
04 - Heat a nonstick skillet or griddle over medium heat and lightly grease the surface. Pour approximately ¼ cup of batter per pancake, shaping each into an oval to facilitate taco folding. Cook for 2 to 3 minutes until bubbles form across the surface, then flip and cook an additional 1 to 2 minutes until golden brown and cooked through. Repeat with the remaining batter.
05 - Allow the cooked pancakes to rest for about 1 minute so they become pliable, then gently fold each one into a taco shape.
06 - Fill each pancake taco with your choice of sweet or savory toppings. Arrange on a platter and serve immediately while warm.
# Expert Advice:
01 -
- The batter comes together in under ten minutes with pantry staples you probably already have.
- You can set out both sweet and savory toppings and let everyone build their own, which means zero complaints from picky eaters.
- The oval shape makes them surprisingly sturdy little vessels for whatever you want to pile inside.
02 -
- Resting the batter for five minutes before cooking lets the flour fully hydrate and produces a noticeably fluffier pancake.
- Cooking on heat that is too high burns the outside while leaving the center raw, so medium is your safest bet.
03 -
- Use a ladle or measuring cup to portion batter so every taco is the same size and cooks evenly.
- A thin smear of cream cheese on the inside of the taco acts like edible glue to hold toppings in place.