Description
Savory Pancake Tacos are a unique breakfast delight that combines fluffy pancake shells with delicious scrambled eggs and toppings.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup buttermilk
- 1 large egg
- 2 tbsp melted butter (plus more for cooking)
- 6 large eggs
- ¼ cup milk
- 1 cup shredded cheddar cheese (or Mexican blend)
- 6 strips crispy bacon (or sausage crumbles)
- 1 cup diced tomatoes
- ½ cup diced red onion
- Fresh cilantro, chopped
- Salt & black pepper, to taste
- Sour cream or Greek yogurt (optional)
- Salsa or hot sauce (optional)
- Avocado slices (optional)
Instructions
- In a bowl, whisk flour, baking powder, baking soda, and salt.
- In another bowl, mix buttermilk, egg, and melted butter.
- Combine wet and dry ingredients until just mixed (do not overmix).
- Heat a skillet with butter, pour batter into small circles (taco-sized).
- Cook until golden on both sides, keeping them pliable. Set aside.
- In a bowl, whisk eggs with milk, salt, and pepper.
- Cook in a skillet over medium heat, stirring gently until soft and fluffy.
- Stir in shredded cheese until melted.
- Fill each pancake with scrambled eggs, crispy bacon, diced tomatoes, and onion.
- Top with cilantro and optional garnishes.
- Fold pancakes gently like tacos and enjoy warm.
Notes
- Do not overmix the pancake batter for the best texture.
- Keep the pancake shells warm in a low oven while preparing the filling.
- Feel free to customize the filling with your favorite ingredients.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 2 tacos
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 200mg