Description
These savory pancake tacos combine fluffy, golden pancakes with a customizable, vibrant filling for a fun and satisfying brunch twist. Perfect for lazy weekends, family gatherings, or anytime you want a playful, handheld breakfast.
Ingredients
- 1 cup (120g) all-purpose flour (or whole wheat or gluten-free blend)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika (optional)
- 2 large eggs, room temperature
- 1 cup (240ml) milk (whole, skim, or plant-based)
- 2 tablespoons (30g) unsalted butter, melted (or olive oil)
- 2 tablespoons chopped fresh chives or scallions
- 4 large eggs (for filling)
- 1/2 cup (120ml) milk or cream (for filling)
- 1/2 cup (60g) shredded cheese (cheddar, Monterey Jack, or feta)
- 4 strips cooked bacon or breakfast sausage, crumbled (optional)
- 1 cup (100g) sautéed veggies (bell peppers, mushrooms, spinach, or zucchini)
- 1 small avocado, sliced
- Fresh salsa, pico de gallo, or hot sauce
- Chopped fresh cilantro or parsley (optional)
- Sour cream or Greek yogurt (for serving)
- Lime wedges (for serving)
Instructions
- In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, black pepper, garlic powder, and smoked paprika (if using).
- In a separate bowl, beat 2 eggs. Add milk and melted butter. Whisk until smooth.
- Pour wet ingredients into dry ingredients. Stir gently until just combined; batter should be a bit lumpy. Fold in chopped chives or scallions. Let batter rest for 5 minutes.
- Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour about 1/4 cup batter for each pancake, spreading into a 5-inch round. Cook 2-3 minutes until bubbles form and edges set, then flip and cook another 1-2 minutes. Transfer to a plate lined with a towel. Repeat with remaining batter (makes about 6 pancakes).
- For the filling: In a small bowl, whisk 4 eggs with 1/2 cup milk or cream and a pinch of salt. Heat a small nonstick pan over low heat, add eggs, and cook slowly, stirring gently, until just set (about 3-4 minutes).
- Sauté 1 cup diced veggies in a little olive oil until softened (about 5 minutes). If using bacon or sausage, cook until crisp, then crumble.
- To assemble: Place a warm pancake on a plate. Spoon in scrambled egg, sautéed veggies, cheese, and protein of choice. Top with avocado, salsa, and fresh herbs. Fold in half like a taco.
- Serve immediately with sour cream, Greek yogurt, or a squeeze of lime.
Notes
Let the batter rest for fluffier pancakes. Use nonstick or well-seasoned cast iron for best results. Keep pancakes warm in a low oven while preparing fillings. Customize fillings based on dietary needs or what’s in your fridge. For gluten-free, use a GF flour blend; for dairy-free, use plant-based milk and butter. Pancakes and fillings can be made ahead and stored separately.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Brunch
- Cuisine: American
Nutrition
- Serving Size: 1 pancake taco
- Calories: 210
- Sugar: 3
- Sodium: 420
- Fat: 9
- Saturated Fat: 4
- Carbohydrates: 22
- Fiber: 2
- Protein: 10
Keywords: savory pancake tacos, brunch, breakfast tacos, easy brunch recipe, customizable fillings, handheld breakfast, savory pancakes, family brunch, vegetarian option, gluten-free option