Pancake Tacos
Delightful pancakes filled with a variety of sweet or savory fillings, perfect for any meal of the day.
Ingredients
Pancake Ingredients
- 1 cup all-purpose flour Can substitute with whole wheat flour or gluten-free flour.
- 2 tbsp sugar Can substitute with your favorite sweetener.
- 2 tsp baking powder Helps pancakes rise perfectly.
- 1/4 tsp salt Balances all flavors.
- 1 large egg Can use a flax egg for vegan option.
- 1 cup milk Almond or oat milk can be used for dairy-free.
- 2 tbsp butter Can substitute with coconut oil.
Fillings
- as needed filling of choice (e.g., fresh fruits, Nutella, whipped cream, eggs, cheese, veggies) Be creative with your choices!
Instructions
Preparation
- In a mixing bowl, whisk together the all-purpose flour, sugar, baking powder, and salt until combined.
- In a separate bowl, beat the egg and mix in the milk and melted butter or oil.
- Pour the wet ingredients into the dry ingredients, gently stirring until just combined. Let the batter rest for a few minutes.
Cooking
- Preheat a non-stick skillet over medium heat. Once hot, pour about 1/4 cup of batter onto the skillet.
- Cook until bubbles form on the surface and the edges seem set, about 2-3 minutes. Flip and cook for an additional 1-2 minutes until golden brown.
- Repeat with remaining batter, keeping the pancakes warm in a low oven if desired.
Assembly
- Assemble your tacos by filling them with desired fillings—be creative!
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. For freezing, place parchment paper between pancakes and keep in a freezer-safe container for up to a month.