Fluffy Pancake Tacos (Print Page)

Fluffy pancakes folded into taco shells and loaded with sweet berries or savory eggs and cheese.

# What You 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

# Directions:

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 combined.
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 approximately 1/4 cup of batter per pancake onto the hot griddle. Cook until bubbles form across the surface and edges appear set, about 2 minutes. Flip and cook for an additional 1 to 2 minutes until golden brown.
06 - Transfer cooked pancakes to a plate and allow them to cool just enough to handle without breaking.
07 - Gently fold each pancake in half to form a taco shell shape, pressing lightly at the base to help it hold.
08 - Fill each pancake taco with your choice of sweet or savory toppings. Serve immediately with additional maple syrup or salsa on the side if desired.

# Expert Tips:

01 -
  • Kids lose their minds over the taco shape, and you will too once you realize how easy it is.
  • You probably have every single ingredient in your kitchen right now.
  • The sweet and savory options mean nobody at the table walks away unhappy.
  • Cleanup is minimal since everything cooks on one griddle.
02 -
  • Fold the pancakes while they are still warm, because once they cool completely they will crack instead of bend.
  • Do not press down on the pancakes while cooking, you worked hard for that fluffiness, protect it.
  • A gluten-free all-purpose blend works as a one-to-one swap if you need it, though the texture may be slightly more delicate.
  • For vegan pancakes, use plant milk, swap the butter for oil, and replace the egg with a flax egg mixed from one tablespoon ground flax and three tablespoons water.
03 -
  • A tiny splash of extra milk thins the batter just enough for thinner, more flexible pancakes that fold without resistance.
  • Letting the batter rest for five minutes before cooking gives the flour time to hydrate and produces a noticeably tender pancake.

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