Pancake Tacos
These mini pancake tacos are such a fun way to switch up breakfast or school lunches! Soft, fluffy pancakes are folded into little taco shapes and filled with your favorite toppings for a fun twist on regular pancakes. They're easy to customize with different fillings, perfect for little hands, and such a fun way to make breakfast feel a little extra special!
Servings: 20 pancake tacos
Ingredients
- 1 cup all-purpose flour
- 1 ½ tsp baking powder
- ⅛ tsp baking soda
- ¼ tsp salt
- ¾ cup milk
- 2 tbsp unsalted butter, melted and slightly cooled
- 1 large egg
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- Fillings of choice (fruit, cream cheese, yogurt, nut or seed butters, scrambled eggs, etc.)
Instructions
- In a medium bowl, combine the flour, baking powder, baking soda, and salt.
- In a separate large bowl, whisk together the cooled melted butter, egg, milk, maple syrup, and vanilla extract until combined. Using room-temperature milk and egg helps prevent the melted butter from solidifying.
- Add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to overmix the batter.
- Let the batter rest for 5 minutes while preheating a nonstick skillet or electric griddle over medium-low heat.
- Scoop about 2 tablespoons of batter per pancake onto the heated surface, gently spreading each one into a circle that is about 3½ to 4 inches in diameter.
- Cook for about 1½ to 2 minutes on the first side, until bubbles form on the surface, the edges begin to look set, and the underside is golden brown. Flip and cook for another 30 seconds to 1 minute, until cooked through.
- Let the pancakes cool for about 30–60 seconds, just until they're comfortable to handle. While they're still warm and flexible, gently fold each pancake into a taco shape and prop it upright (or place them in taco shell holders) to help it maintain its shape as it cools.
- Once the pancakes have cooled completely, fill them with your favorite toppings and serve!
Notes
- Don't make the pancakes too thick. The batter should spread easily into thin circles so the pancakes are flexible enough to fold. I recommend using about 2 tablespoons of batter per pancake.
- Use a fully preheated griddle. I use this non-stick griddle on heat level 3. Adjust the heat as needed to get a nice golden-brown color without overcooking the pancakes.
- Fold the pancakes while they're still warm. This is the key to shaping them without cracking! Let them cool briefly before folding and keep them in that position as they cool completely. I love using a mini taco holder to make it easy to keep the pancakes upright while they cool and when adding the fillings.
- Make sure the pancakes are completely cool before filling. Adding cold fillings while the pancakes are warm can cause them to soften or become runny.
- *Filling Suggestions*: These pancake tacos are so easy to customize with both sweet and savory fillings! Try sweetened cream cheese with blueberries, whipped cream with strawberries, peanut butter with sliced bananas, Greek yogurt with fresh berries, or scrambled eggs with cheese and crumbled bacon or sausage. You can mix and match your favorites to make something different each time!
Nutrition
Calories: 48kcal | Carbohydrates: 7g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.5g | Trans Fat: 0.05g | Cholesterol: 13mg | Sodium: 75mg | Potassium: 29mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 63IU | Calcium: 34mg | Iron: 0.4mg
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