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Pancake Tacos

Pancake Tacos

Soft, fluffy mini pancakes folded taco-style and filled with sweet or savory ingredients. Perfect for brunch, breakfast parties, or fun family mornings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 pancake tacos
Course: Breakfast
Cuisine: American
Calories: 160
Ingredients Method Notes

Ingredients
  

For Pancake Shells
  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup milk
  • 1 large egg
  • 1 tablespoon melted butter
Sweet Filling Option
  • 1 cup fresh berries
  • 1/2 cup whipped cream
  • Maple syrup for drizzling
Savory Filling Option
  • 3 scrambled eggs
  • 4 strips cooked bacon crumbled
  • 1/2 cup shredded cheddar cheese

Method
 

  1. In a bowl, mix flour, sugar, baking powder, and salt.
  2. Whisk milk, egg, and melted butter separately.
  3. Combine wet and dry ingredients until just mixed.
  4. Heat skillet over medium heat.
  5. Pour small pancake rounds (3–4 inches).
  6. Cook until bubbles form, flip, and cook until golden but soft.
  7. Fill with desired sweet or savory ingredients.
  8. Fold gently and serve warm.

Notes

  • Do not overcook if you want flexible taco shells.
  • Add fillings right before serving.
  • For savory shells, reduce sugar to 1 teaspoon.