Description
These pancake tacos are a fun, handheld breakfast filled with sweet cream cheese and fresh fruit that everyone can enjoy.
Ingredients
- 1 cup all-purpose flour (about 125 g)
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter (plus extra for the pan)
- Cream cheese or thick yogurt (for filling)
- Fresh fruit (strawberries, blueberries, bananas, or a mix)
- Maple syrup or honey (optional, for drizzling)
Instructions
- Whisk together the flour, sugar, baking powder, baking soda, and salt in a medium bowl.
- Beat the buttermilk, egg, and melted butter until smooth in a separate bowl.
- Pour the wet ingredients into the dry. Stir gently until just combined; small lumps are okay.
- Let the batter rest for 5–10 minutes.
- Heat a non-stick skillet over medium heat and coat with butter.
- Pour small rounds of batter (2–3 tablespoons each) into the pan and cook until bubbles form.
- Flip and cook until golden, about 30–60 seconds more.
- Fold each pancake in half while warm to form a taco shape.
- Fill with cream cheese or yogurt, fruit, and syrup.
Notes
For a gluten-free version, use 1:1 gluten-free baking flour blend. Allow pancakes to cool completely before refrigerating or freezing.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: American