These Pancake Tacos are the perfect blend of breakfast comfort food and fun, taco-style flair.
Ready in about 20 minutes, they're ideal for a quick weekend breakfast, a kid-friendly brunch, or even a breakfast-for-dinner treat. They're easy to customize and packed with fresh fruit, creamy yogurt, and a drizzle of chocolate.
This recipe was inspired by our Sheet Pan Pancakes, and it pairs perfectly with these Blueberry Breakfast Smoothie for a well-rounded, satisfying meal. (In-content links like these are gold for your meal planning!)
Ingredients needed:
Recipe Card?
To find the full printable recipe with specific measurements and directions, CLICK HERE to go to the recipe card.
Ingredient notes:
- Flour: Regular all-purpose works best, but a 1:1 gluten-free flour blend can be used too.
- Applesauce: Acts as the egg replacement in this vegan version.
- Plant-based milk: Any variety works-almond, soy, oat, or cashew.
- Yogurt: Use your favorite dairy-free yogurt if you're keeping it vegan.
Substitutions
- Swap applesauce for one egg if not vegan.
- Use regular milk and Greek yogurt for a non-vegan version.
- Mix up the fruit with bananas, kiwi, blackberries, or sliced apples for variety.
How to make
These fun and fruity breakfast tacos come together in six simple steps. Here's how:
Step 1
Preheat a skillet on medium-low heat.
Step 2
In a mixing bowl, combine flour, sugar, baking powder, and salt. Stir well.
Step 3
Add milk, applesauce, and vanilla to the bowl. Mix until combined-don't overmix!
Step 4
Lightly oil your skillet. Scoop ¼ cup of batter into the center and cook for 30-60 seconds until bubbles form.
Step 5
Flip the pancake and cook for another 30-60 seconds until golden on both sides. Repeat with remaining batter.
Step 6
Melt the chocolate in the microwave in 30-second bursts, stirring between rounds. Assemble your pancake tacos by folding pancakes, adding yogurt, fresh fruit, and a drizzle of chocolate.
Did you make this recipe?
Do you have feedback that would be helpful to others? If so you can help this small business owner by leaving a rating and a review in the comments section.
Thank you for being part of the Fun Recipe Ideas Community. ~ FRI Kitchen Team
Storage instructions
Leftover pancakes (without toppings) can be stored in an airtight container in the fridge for up to 3 days.
Storage Tips
Keep fruit and yogurt separate until ready to serve to prevent soggy pancakes.
Freeze extra pancakes in a single layer, then transfer to a bag for up to 2 months.
SAVE THIS RECIPE
Enter your email below and we'll send it right to your inbox.
Reheating Instructions:
Reheat pancakes in a toaster or skillet over low heat for best texture. Avoid microwaving unless you're short on time-it makes them softer but less crisp.
Blueberry Sour Cream Coffee Cake
This blueberry sour cream coffee cake recipe is moist and flavorful, and bursting with amazing blueberry flavor!
Frequently asked questions, answers and tips:
Yes! Make the pancakes in advance and store them in the fridge or freezer. Reheat and assemble when ready to serve.
Nope-swap it for peanut butter, almond butter, or a little maple syrup if you prefer.
Tips
- Keep pancakes soft by cooking on lower heat-this helps them fold without breaking.
- Set up a taco bar with various fruits, nut butters, and toppings for a DIY breakfast experience.
- Let kids build their own tacos-it's a great way to get them excited about breakfast.
Pro Tip: Even Pancakes, Less Mess
Want perfectly portioned pancakes every time without the mess? This pancake batter dispenser is a total game-changer.
It makes it super easy to control the batter flow, so you get uniform pancakes every time-and way less cleanup.
Pancake Tacos
Ingredients
For the pancakes
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- ⅛ teaspoon salt
- 1 ¼ cups milk
- 2 tablespoons unsweetened applesauce
- 1 teaspoon vanilla extract
For the filling
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- 1 cup fresh strawberries halved
- 1 cup yogurt
- ¼ cup chocolate or one small chocolate bar
Instructions
- Warm a non-stick skillet over medium-low heat.
- In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the milk, applesauce, and vanilla. Stir just until combined-some small lumps are fine.
- Lightly grease the skillet and pour in about one-fourth cup of batter for each pancake.
- Cook until bubbles begin to form on the surface, about 30 to 60 seconds, then flip and cook the other side until golden. Adjust cook time as needed depending on your pan and heat.
- In a small microwave-safe bowl, melt the chocolate in 30-second intervals, stirring in between, until smooth.
- To assemble, gently fold each pancake into a taco shape, spoon in yogurt, top with berries, and drizzle with melted chocolate.
Nutrition
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
QR Code Instructions
Open the camera on your phone and scan the QR code below to go directly back to the full recipes at FunRecipeIdeas.com
this recipe was created by:
Fun Recipe Ideas Kitchen
We're a team of passionate food lovers dedicated to making cooking easy, fun, and stress-free.
Whether you need quick weeknight dinners, comforting classics, festive holiday favorites, or indulgent desserts, we've got you covered!
Comments
No Comments