Who says Taco Tuesdays are reserved just for dinner? Break the mold with these delectable Pancake Tacos that are not only a blast to devour but also a joy to whip up! Whether it’s breakfast, brunch, or even dinner, these delights are destined to be a crowd-pleaser. Imagine sinking your teeth into fluffy, pillowy pancakes cradling your choice of breakfast delights like savory sausage, generously layered with fluffy eggs and gooey cheese – tempted yet?
One secret to nailing this recipe is having a trusty taco holder at the ready. By snugly nestling the freshly cooked pancakes into the holder’s slots, they retain their taco shape impeccably, ensuring effortless enjoyment. Plus, they make for an eye-catching presentation! While I lean towards the sleek stainless steel version, there’s a plethora of colors and quirky designs out there to match your style!
For my Pancake Tacos, I drew inspiration from the classic breakfast trio of sausage, eggs, and cheese. But feel free to jazz it up with alternative cheeses like zesty pepper jack or robust sharp cheddar. I personally love adding creamy avocado and a dollop of sour cream to mine for an extra flavor punch.
And let’s not forget the finishing touches! A drizzle of hot sauce and maple syrup elevates these tacos to a whole new level of deliciousness. Experiment with your toppings – the sky’s the limit! I’ve heard of folks mixing honey with hot sauce for a tantalizing twist. Let your creativity soar by incorporating your favorite breakfast and taco fixings for a truly bespoke taco experience.
First lets make up a fresh batch of Pancakes
Homemade Pancakes
Equipment
- 1 large bowl
- 1 Whisk
- 1 medium bowl
- 1 griddle or nonstick pan
Ingredients
- 2 cups all-purpose flour spooned into the measuring cup and leveled off
- 4 teaspoons baking powder
- ¼ cup sugar
- 1 teaspoon salt
- 2 large eggs
- 1½ cups milk plus more if necessary
- 4 tablespoons unsalted butter melted and slightly cooled, plus more for cooking
- Vegetable oil for cooking
Instructions
- In a large bowl, whisk together the flour, baking powder, sugar and salt.
- In a medium bowl, whisk the eggs and milk until evenly combined.
- Pour the milk/egg mixture and the melted butter into the dry ingredients and whisk until just combined. If the batter seems too thick, add 1 to 2 tablespoons more milk.
- Heat a griddle or nonstick pan over medium heat; coat it lightly with vegetable oil and swirl in a thin pat of butter. Ladle or drop the batter onto the griddle, using approximately ¼ cup for each pancake; cook until the first side is golden brown, or until the top surface bubbles and is dotted with holes. Flip and cook until the other side is golden brown. This happens quickly so peek after 30 seconds and watch carefully! Adjust the heat setting if necessary. Wipe the griddle clean with a paper towel between batches. Serve immediately with maple syrup.
- Freezer-Friendly Instructions: The pancakes can be frozen for up to 3 months. After they are completely cooled, place a sheet of parchment or wax paper between each pancake and stack together. Wrap the stack of pancakes tightly in aluminum foil or place inside a heavy-duty freezer bag. To reheat, place them in a single layer on a baking sheet and cover with foil. Bake in a 375°F oven for about 8 to 10 minutes, or until hot.
Video
Now lets cook the ingredients we are going to place inside our pancake tacos we just made.
Pancake Tacos
Equipment
- 1 Frying Pan
- 1 Spatula
Ingredients
- 3 Eggs
- 1/4 cup Cheese
- 1 Avocado
- Maple Syrup if desired
- Hot Sauce if desired
- 4 Sausage
- Sour Cream
Instructions
- In a frying pan over medium-high heat, cook sausage (as directed on the package, or microwave) and remove to a paper towel covered plate.
- In the same pan add tablespoon of oil reduce heat to medium. Beat three eggs and add to pan. Use a spatula to scramble the eggs together until they are to your liking. (if you prefer a softer scramble on your eggs, that will work. It will just make the tacos a little messier to eat.)
- Cut up your avocado into slices
- Take your pancake taco and begin inserting your scrambled eggs, cheese, avocado, and sour cream, followed by your desired sauce like maple syrup, hot sauce or what ever you prefer.
Video
If the fusion of taco and pancake flavors isn’t your thing, indulge in the delightful realm of Fruity Pancake Tacos. It’s a playful, scrumptious, and totally in-vogue way to relish the goodness of yogurt, ripe berries, and airy whipped cream. Simply slice up your preferred fruits, spoon a dollop of yogurt onto your pancake taco, layer on the fruits, and crown it all with a generous swirl of whipped cream. What better way to gratify your sweet cravings than with this wholesome yet satisfying alternative?