Description
Enjoy a delightful twist on a classic breakfast with these Pancake Tacos. Fill fluffy pancake ‘shells’ with fresh fruit, whipped cream, and a drizzle of maple syrup for a fun and delicious morning treat.
Ingredients
Scale
Dry Ingredients:
- 1 cup all-purpose flour
- 2 tbsp granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients:
- 3/4 cup buttermilk
- 1 large egg
- 2 tbsp unsalted butter, melted
- 1/2 tsp vanilla extract
Fillings:
- 1 cup assorted fresh fruit (such as strawberries, blueberries, and banana slices)
- 1/2 cup whipped cream or yogurt
- Maple syrup for drizzling
Instructions
- Dry Ingredients: In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Combine: Pour wet ingredients into dry ingredients and stir gently until just combined (do not overmix).
- Cook Pancakes: Heat a nonstick skillet over medium heat, pour 1/4 cup batter for each pancake, cook until bubbles form, flip, and cook until golden.
- Assemble Tacos: Fold each pancake in half, fill with fruit, whipped cream or yogurt, and drizzle with maple syrup.
Wet Ingredients: In another bowl, whisk buttermilk, egg, melted butter, and vanilla until smooth.
Notes
- For a protein boost, use Greek yogurt as the filling or add protein powder to the batter.
- Best served fresh and warm.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake taco
- Calories: 150
- Sugar: 8 g
- Sodium: 180 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 30 mg
