Pancake Breakfast Tacos Recipe
This Pancake Breakfast Tacos Recipe is a fun twist on a classic breakfast, combining fluffy pancakes with scrambled eggs, crispy bacon, melted cheese, and fresh fruit. Perfect for weekend brunch, family breakfasts, or holiday mornings, it's easy to customize with sweet or savory fillings and comes together in about 30 minutes.
Equipment
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Non-stick skillet or griddle
- Frying pan
- Spatula
- Cutting board
- Sharp knife
Ingredients
- For the Pancakes
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 cups buttermilk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- For the Filling
- 6 large eggs scrambled
- 6 slices bacon cooked and chopped
- 1 cup shredded cheddar cheese
- 1 avocado sliced
- 1 cup fresh strawberries sliced
- ½ cup blueberries
- 2 tablespoons chopped green onions
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Stir in the buttermilk, egg, melted butter, and vanilla until just combined.Heat a lightly greased skillet over medium heat. Cook small pancakes for about 2 minutes per side until golden. Keep warm under a clean kitchen towel.Scramble the eggs until soft and fluffy. Cook the bacon until crispy, then chop into bite-sized pieces.Lay each warm pancake flat and fill with scrambled eggs, bacon, cheddar cheese, avocado, and fresh fruit. Fold gently like a taco.Finish with maple syrup for a sweet version or salsa and hot sauce for a savory version. Serve immediately while warm.