These Pancake Tacos are yummy, fluffy homemade buttermilk pancakes filled with your favorite fruit, greek yogurt, powdered sugar and chocolate shavings. The ultimate fun breakfast for the whole family.
These Pancake Tacos are absolutely one of our favorite breakfasts! They’re so easy I don’t know why I didn’t share them sooner. They are a regular around our house and everyone adores them.
Making these Pancake Tacos are like making dessert for breakfast. Pick all your favorite fruits and filling and load these fluffy, buttermilk pancakes up with all the sweet tastiness they can handle.
You can easily make a bunch of these for serving a crowd and they’d definitely be the star of the show at your next brunch get together. I know that we have had so much fun doing that in the past, always a winning recipe.
With super easy to find ingredients and minimal time these come together fast and your family will not have to wait so long for breakfast to be on the table.
We like to leave it up to everyone to what they want to fill their Pancake Tacos with, so we usually have a variety of fruits, yogurt, chocolate, powdered sugar and chocolate sauce even.
If you want a breakfast that is super fun, filling, flavorful and that can be easily customizable the you absolutely have to make this Pancake Taco Recipe ASAP!
Some of our other favorite breakfast recipes we have on our site include: Fruit Salsa, Strawberry Overnight Oats, and Baked Chocolate Chip Donuts.
WHY THIS RECIPE WORKS:
- Simple and delicious breakfast dish on the table in under 20 minutes.
- Great way to use up your excess fruit before it goes bad.
- Easily double this recipe to serve for a crowd.
INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM)
All-purpose flour
Baking powder
Fine sea salt
Granulated sugar
Buttermilk
Egg
Unsalted butter
Vanilla extract
Vanilla greek yogurt
Assorted small-diced fruit
Powdered sugar
Chocolate shavings
Chocolate sauce
HOW TO MAKE PANCAKE TACOS, STEP BY STEP:
- Whisk the flour, baking powder, salt, and sugar, together in a large mixing bowl before setting it aside.
- Whisk together the buttermilk, egg, butter, and vanilla in a medium sized mixing bowl, until smooth.
- Now, add the wet ingredients to the dry ingredients and stir it all together until well combined. Do not overmix, some lumps in the batter are okay. If the batter seems too thick add another splash of buttermilk. Let the pancake batter rest for 5 minutes.
- Place a nonstick skillet on the stovetop over medium heat. Spray the skillet lightly with cooking spray. Pour ¼ cup of the batter onto the skillet and spread the batter out.
- Cook the pancake for 3-4 minutes or until bubbles start to rise to the surface and burst. Then flip the pancake and cook on the opposite side until it is golden brown.
- Repeat with the remaining batter until all batter has been used.
- To serve your Taco Pancakes, add ¼ cup of Greek yogurt, some fruit, and a dusting of powdered sugar. Add chocolate shavings and chocolate sauce for dipping, if desired.
WHAT DICED UP FRUIT SHOULD I ADD TO MY PANCAKE TACOS?
I used an assortment of fruits: strawberries, blueberries, and kiwi for the fruit shown. Other yummy fruit options that you could try would be: pineapple, mango, raspberries, blackberries, nectarine, peaches, and bananas, anything would be great!
DO I HAVE TO USE VANILLA GREEK YOGURT?
You can use whipped cream in place of the greek yogurt for a more decadent treat if desired. You can also use a different flavored greek yogurt as well – strawberry, mixed berry, and vanilla honey would all be amazing options to try in these.
I do recommend using greek yogurt as it is thicker than regular yogurt and will not drip out while eating your pancakes.
CAN I MAKE OTHER PANCAKES?
Absolutely, we usually use our buttermilk pancake recipe for this but other great pancake flavors would be blueberry, chocolate chip, banana, oatmeal, etc.
You can also make your pancakes from a mix if you desire, while we love our homemade pancakes, there is no shame in using a mix.
HOW TO STORE:
If there are leftover Pancake Tacos, store the ingredients separately from each other so nothing gets too soggy.
Then when you want leftovers again, heat the pancakes up in the oven or microwave until they’re warm. Add your toppings and enjoy them again!
You can freeze your pancakes for later use, to do that place in a freezer safe container where they will keep for up to 1-2 months.
To defrost, remove from freezer onto the countertop until thawed. Reheat in the microwave or covered in the oven until warmed through then assemble your Pancake Tacos.
TIPS AND TRICKS:
- I added more buttermilk to the pancake batter so it would be easier to fold the finished pancakes like a taco.
- Don’t forget to wash your fruit before you dice it up.
- Instead of using a skillet on the stovetop, you can use a griddle to make these.
- Make sure to use unsalted butter in your batter as salted butter will make these pancakes taste too salty.
- You can swap out the greek yogurt for other options, see my suggestions above.
- Use various different fruits, see some of my suggestions above.
- Top these with powdered sugar, chocolate shavings, whipped cream or chocolate sauce.
- The pancakes can be frozen for later use.
- Other pancake flavors can be made, see above on ideas.
Want a delicious breakfast recipe that’s different than just your classic pancakes and full of a mouthful of flavor, you’re going to fall in love these Pancake Tacos.
IF YOU LIKE THIS RECIPE YOU MIGHT ALSO LIKE:
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Pancake Tacos
Ingredients
- 1 ½ cupS all-purpose flour
- 4 teaspoon baking powder
- ½ teaspoon fine sea salt
- 2 tablespoons granulated sugar
- 1 ⅔ cup buttermilk
- 1 large egg
- ¼ cup unsalted butter melted
- 1 teaspoon vanilla extract
Toppings:
- 2 cups vanilla Greek yogurt
- 2 cups assorted small-diced fruit
- Powdered sugar
- Chocolate shavings optional
- Chocolate sauce optional
Instructions
- Whisk the flour, baking powder, salt, and sugar, together in a large mixing bowl before setting it aside.
- Whisk together the buttermilk, egg, butter, and vanilla in a medium sized mixing bowl, until smooth.
- Now, add the wet ingredients to the dry ingredients and stir it all together until well combined. Do not overmix, some lumps in the batter are okay. If the batter seems too thick add another splash of buttermilk. Let the pancake batter rest for 5 minutes.
- Place a nonstick skillet on the stovetop over medium heat. Spray the skillet lightly with cooking spray. Pour ¼ cup of the batter onto the skillet and spread the batter out.
- Cook the pancake for 3-4 minutes or until bubbles start to rise to the surface and burst. Then flip the pancake and cook on the opposite side until it is golden brown.
- Repeat with the remaining batter until all batter has been used.
- To serve your Taco Pancakes, add ¼ cup of Greek yogurt, some fruit, and a dusting of powdered sugar. Add chocolate shavings and chocolate sauce for dipping, if desired.
Notes
- I added more buttermilk to the pancake batter so it would be easier to fold the finished pancakes like a taco.
- Don't forget to wash your fruit before you dice it up.
- Instead of using a skillet on the stovetop, you can use a griddle to make these.
- Make sure to use unsalted butter in your batter as salted butter will make these pancakes taste too salty.
- You can swap out the greek yogurt for other options, see my suggestions above.
- Use various different fruits, see some of my suggestions above.
- Top these with powdered sugar, chocolate shavings, whipped cream or chocolate sauce.
- The pancakes can be frozen for later use.
- Other pancake flavors can be made, see above on ideas.
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