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Pancake Tacos

Pancake tacos are a fun and creative twist on traditional tacos, using pancakes as the shell, filled with fruits and topped with yogurt or whipped cream for a delicious and healthy breakfast option.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 tacos
Course: Breakfast, Brunch
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Pancake Batter
  • 1 cup all-purpose flour Base for pancake batter.
  • 1 tbsp sugar For sweetness, substitute with Stevia for lower-calorie option.
  • 1 tsp baking powder For fluffy texture.
  • 1/2 tsp salt Enhances flavor.
  • 1 cup milk Any variety, adds moisture and protein.
  • 1 large egg Adds protein and richness.
  • 2 tbsp melted butter For flavor and moisture; can be substituted with applesauce.
For Filling and Topping
  • 1 cup assorted fruits Fill with strawberries, bananas, blueberries, or favorites.
  • 1 cup whipped cream or yogurt Use yogurt for a high-protein, lower-calorie option.

Method
 

Preparation
  1. Mix Dry Ingredients: In a bowl, mix together all-purpose flour, sugar, baking powder, and salt.
  2. Combine Wet Ingredients: In another bowl, whisk together milk, egg, and melted butter until well-combined.
  3. Combine Wet and Dry Ingredients: Gently combine the wet and dry ingredients until just combined.
Cooking
  1. Cook Pancakes: Heat a non-stick skillet over medium heat and pour about 1/4 cup of batter into the skillet for each pancake. Cook until bubbles form, then flip and cook until golden brown—about 2–3 minutes per side.
  2. Form Taco Shapes: Once cooked, fold each pancake in half to create taco shapes.
Assembly
  1. Fill with Fruits: Fill each pancake taco with a selection of your favorite fruits.
  2. Top with Whipped Cream or Yogurt: Generously top pancake tacos with whipped cream or yogurt.
  3. Serve and Enjoy: Serve immediately for best flavor and texture.

Notes

Meal prep the batter and store in the fridge for up to 24 hours. Leftover pancakes can be stored in an airtight container in the fridge for up to 3 days. For variations, consider different fruits or a savory option with eggs and veggies. For a gluten-free option, substitute with gluten-free flour blend.