Pancake Tacos Recipe

No matter when you make them, for breakfast or dinner, these pancake tacos hold up for the job of being stuffed with your favorite ingredients!

Unlike other pancake recipes, the one you’ll find in this post is extra fluffy, so the pancakes can be turned into a hand-held meal: a taco!

Fluffy pancakes are a classic breakfast staple that pair great with eggs, bacon, or sausage. And you know what makes that trio more fun to eat? Skipping the fork and turning it into a taco!

While pancakes are a classic weekend breakfast or brunch, they’re also a terrific meal idea for a breakfast-for-dinner option since the pancake batter comes together fast, and you can have an entire meal ready to eat in about 15 minutes.

Ingredients

1 batch plain pancake batter (from scratch or mix)
1 tablespoon butter
1 white onion, thinly sliced
1 green bell pepper, thinly sliced
10 eggs (figure 2-3 eggs per person)
1 pound candied bacon or regular bacon, cooked
6 ounces chorizo, squeezed from casings if need be
1 cup shredded jack or cheddar cheese
salt and pepper

Directions

1. Fry many pancakes in about 6-inch rounds and place finished cakes on a baking sheet. Pop the baking sheet into a 250ºF oven to keep the pancakes warm.
2. In a large pan foaming with butter, sauté white onion and bell pepper with salt and pepper.
3. Meanwhile, make a big batch of scrambled eggs and bake or fry the bacon.
4. Break up chorizo in a pan and cook until the meat is brown. Crumble the bacon into bits.
5. Set up a taco station: place the sautéed vegetables, scrambled eggs, and cooked breakfast meats in bowls along with and jack or cheddar cheese.
6. Pull the warm pancakes out of the oven and assemble breakfast tacos with a little bit of each filling, and top with a drizzle of maple syrup.