Description

A fun and creative breakfast twist where fluffy pancakes are folded into taco shapes and filled with your favorite sweet or savory toppings — perfect for the whole family!

Ingredients

Scale

1 cup (120 g) all-purpose flour
1 cup (240 ml) milk
2 large eggs
1 tablespoon (15 g) baking powder
2 tablespoons (25 g) sugar
1 teaspoon (5 ml) vanilla extract
1/2 teaspoon (2 g) ground cinnamon
Pinch of salt
Butter, for cooking
Fillings of your choice (e.g., fresh fruits, whipped cream, chocolate chips, scrambled eggs, cheese)

Instructions

In a large bowl, whisk together flour, baking powder, sugar, cinnamon, and salt.
In another bowl, beat the eggs, then add milk and vanilla extract. Mix until smooth.
Combine wet and dry ingredients, stirring gently until just combined. Do not overmix; lumps are okay.
Heat a non-stick skillet over medium heat and add a bit of butter to coat.
Pour 1/4 cup (60 ml) of batter onto the skillet for each pancake. Cook for 2–3 minutes, or until bubbles form and edges look set.
Flip and cook the other side for 1–2 minutes until golden brown. Repeat with remaining batter.
While still warm, fold pancakes gently into taco shapes.
Fill each pancake taco with your desired toppings (fruits, whipped cream, chocolate chips, or savory options like eggs and cheese).
Serve warm with optional drizzle of syrup or honey. Enjoy!

Notes

Let the batter rest for a few minutes before cooking for extra fluffiness. Try mixing up fillings — from fresh berries and yogurt to bacon and avocado — for a delicious variety!

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Stovetop
Cuisine: Fusion

Nutrition

Serving Size: 1 taco
Calories: 190
Sugar: 6g
Sodium: 160mg
Fat: 7g
Saturated Fat: 3g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 6g
Cholesterol: 80mg

Keywords: pancake taco, breakfast taco, sweet pancake, brunch idea, creative pancake recipe