Pancake Tacos
Transform fluffy pancakes into delightful tacos filled with sweet or savory ingredients, perfect for breakfast or brunch gatherings.
Ingredients
Pancake Batter
- 1 cup all-purpose flour The base for your fluffy pancakes.
- 2 tablespoons sugar For a hint of sweetness.
- 1 tablespoon baking powder Ensures those pancakes rise to perfection!
- ½ teaspoon salt A touch of flavor enhancement.
- 1 cup milk Adds moisture; swap with almond or oat milk for a dairy-free option.
- 1 large egg Binds the ingredients; replace with a flax egg for a vegan version.
- 2 tablespoons melted butter For richness; use coconut oil for a dairy-free variant.
Optional Toppings
- Fresh fruit, whipped cream, nut butter, or scrambled eggs Fill your tacos with any of your chosen toppings!
Instructions
Preparation
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, whisk the milk, egg, and melted butter until well combined.
- Pour the wet ingredients into the dry ingredients, stirring gently until just mixed.
Cooking
- Place a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
- Use a measuring cup to pour batter onto the skillet. Cook until bubbles form on the surface (about 2-3 minutes), then flip and cook until golden brown.
- Once cooked, let the pancakes cool slightly, then gently fold them into taco shapes.
Serving
- Fill your pancake tacos with any of your chosen fillings, and serve warm.
Notes
Sweet versions include sliced bananas and whipped cream, while savory options can be scrambled eggs and avocado. Store leftover pancakes in the fridge for up to three days or freeze for up to three months.