Description
Pancake tacos blend breakfast magic with Mexican-inspired flair, creating a playful dish that surprises and delights. Crispy edges, sweet-savory fillings, and simple preparation make this recipe a weekend favorite you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 1 cup (240 ml) all-purpose flour
- 1 tablespoon (15 ml) sugar
- 1 teaspoon (5 ml) baking powder
- ½ teaspoon (2.5 ml) baking soda
- ¼ teaspoon (1.25 ml) salt
Liquid and Binding Ingredients:
- ¾ cup (180 ml) buttermilk (or regular milk)
- 1 egg
- 1 teaspoon (5 ml) vanilla extract
- 1 tablespoon (15 ml) melted butter (plus more for cooking)
Toppings and Fillings:
- Fresh berries (strawberries, blueberries, raspberries)
- Banana slices
- Nutella or peanut butter
- Whipped cream
- Maple syrup
- Scrambled eggs
- Cooked bacon or sausage
- Shredded cheese
- Avocado slices
- Salsa
Instructions
- Prepare the dry mixture by combining flour, sugar, baking powder, baking soda, and salt in a mixing vessel, ensuring even distribution of ingredients.
- In a separate container, thoroughly whisk buttermilk, egg, vanilla extract, and melted butter until smooth and well-integrated.
- Gently pour wet ingredients into dry ingredients, stirring carefully until just combined – avoid aggressive mixing to maintain pancake tenderness.
- Warm a non-stick skillet over medium heat, lightly coating surface with butter to prevent sticking.
- Carefully ladle batter into pan, creating circular pancakes approximately 14 cup in volume, allowing bubbles to form across the surface.
- When bubbles emerge and edges appear slightly dry, delicately flip pancakes and cook opposite side for an additional 1-2 minutes until golden brown.
- Remove pancakes from heat and allow brief cooling period to enhance structural integrity.
- Softly fold each pancake into a taco-like shape, creating a gentle curve that will hold selected fillings.
- Select preferred toppings – sweet options like fruits and whipped cream, or savory choices such as scrambled eggs, bacon, or cheese.
- For final presentation, drizzle with maple syrup for sweet variations or salsa for savory renditions, enhancing overall flavor profile.
Notes
- Mastering Pancake Texture: Avoid overmixing the batter to prevent tough, dense pancakes by stirring just until ingredients are combined, leaving small lumps for a fluffy result.
- Versatile Dietary Adaptations: Easily convert this recipe to gluten-free by substituting all-purpose flour with almond or oat flour, and use dairy-free milk alternatives like coconut or almond milk.
- Temperature Control Matters: Maintain a consistent medium heat to ensure golden-brown pancakes with evenly cooked centers, preventing burnt exteriors and raw middles.
- Creative Filling Options: Experiment with both sweet and savory fillings like fresh fruits, whipped cream, scrambled eggs, crispy bacon, or pulled chicken to transform these pancake tacos into a flexible meal for any time of day.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snacks
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 300
- Sugar: 7 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 70 mg