Pancake Tacos
Fluffy pancakes folded into taco shells and filled with scrambled eggs, crispy bacon, and maple syrup drizzle. A fun breakfast mashup that brings together sweet and savory flavors in one handheld bite.
Fluffy pancake shells loaded with eggs and bacon for the ultimate breakfast taco.
Nutrition per serving
Ingredients
pancake batter
filling
topping
Instructions
Cook the Bacon
Cook bacon strips in a skillet over medium heat until crispy. Transfer to a paper towel lined plate and set aside. Reserve one tablespoon of bacon drippings.
Make the Pancake Batter
Whisk flour and baking powder together in a bowl. In a separate bowl whisk milk, eggs, and melted butter. Combine wet and dry ingredients until just mixed. Do not over stir the batter.
Cook the Pancakes
Heat a nonstick skillet over medium heat and lightly grease. Pour 3 inch rounds of batter and cook until bubbles form on the surface. Flip and cook the other side for one more minute.
Scramble the Eggs
Whisk the filling eggs with a pinch of salt. Cook in the reserved bacon drippings over low heat, stirring gently until soft curds form. Remove from heat while still slightly glossy.
Assemble the Tacos
Fold each warm pancake into a taco shape. Fill with scrambled eggs, crumbled bacon, and shredded cheddar. Drizzle with maple syrup and serve immediately.
Substitutions
Common mistakes
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