Ingredients
For the Fluffy Pancake Tacos:
1 ½ cups all-purpose flour (or whole wheat pastry flour)
2 tablespoons granulated sugar
1 tablespoon baking powder
½ teaspoon salt
1 ¼ cups milk (any kind: dairy, almond, oat)
1 large egg
2 tablespoons melted butter or neutral oil (canola or vegetable)
1 teaspoon vanilla extract
For the Fun Fillings (optional, use as desired):
Fresh fruit (sliced strawberries, blueberries, raspberries, banana slices, kiwi chunks) – about 1 cup total per 4 servings
Whipped cream (homemade or store-bought) – ½ cup
Maple syrup – ¼ cup
Chocolate chips (mini or regular) – ¼ cup
Nut butter (peanut or almond) – ¼ cup
Chopped nuts (pecans, walnuts, almonds) – ¼ cup
Sprinkles – 2 tablespoons
Yogurt (Greek or fruit-flavored) – ½ cup
Instructions
1. 1. In a large bowl, whisk together flour, sugar, baking powder, and salt.
2. 2. In a separate medium bowl, whisk together milk, egg, melted butter (or oil), and vanilla extract until combined.
3. 3. Pour wet ingredients into dry ingredients. Mix with a whisk or spatula until just combined. A few small lumps are fine; do not overmix.
4. 4. Let batter rest for 5-10 minutes.
5. 5. Heat a non-stick griddle or large non-stick skillet over medium-low to medium heat. Lightly grease with butter or oil.
6. 6. Pour about ¼ cup of batter per pancake onto the hot griddle. Cook 2-3 minutes until bubbles form on surface and edges look set. Flip carefully and cook 1-2 minutes more until golden brown. Pancakes should be cooked but still pliable (not crispy).
7. 7. Transfer cooked pancakes to a plate and cover loosely with foil, or keep warm in a 200°F (90°C) oven while cooking remaining batter.
8. 8. To assemble: Place a warm pancake on a plate. Add desired fillings (fruit, whipped cream, syrup, chocolate chips, etc.) to the center or slightly to one side. Gently fold the pancake in half like a taco. Serve immediately. Arrange fillings in separate bowls for a build-your-own taco bar.
Notes
Store leftover pancakes in an airtight container in the fridge for up to 3-4 days, or freeze for 2-3 months. Reheat in microwave (30-60 seconds), skillet (1-2 minutes per side), or oven at 350°F (175°C) for 5-10 minutes. To avoid tough pancakes, do not overmix the batter. For a gluten-free version, use a 1:1 gluten-free all-purpose flour blend. For savory tacos, reduce sugar to 1 tablespoon or omit; fill with scrambled eggs, bacon, sausage, cheese, or sautéed veggies.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch
- Method: Griddle or skillet
- Cuisine: American
- Diet: None specified
Nutrition
- Serving Size: 2 pancake tacos
- Calories: 350
- Sugar: 18 g
- Sodium: 340 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 55 mg