Description

Savory Pancake Tacos are an inventive fusion of fluffy, herb-studded pancakes and bold taco fillings, transforming breakfast nostalgia into a vibrant, handheld meal. Tender pancake “shells” flavored with chives, smoked paprika, and melty cheddar cradle seasoned proteins (like shredded chicken or black beans), crisp slaws, creamy avocado, and a drizzle of sour cream or crema. Quick to prepare—batter comes together in minutes, fillings can be warmed or tossed while pancakes rest—and endlessly customizable, these tacos make an eye-catching brunch feature, a weeknight family dinner, or a build-your-own taco bar at your next gathering.

Ingredients

Scale

For the pancakes:

1 ½ cups all-purpose flour
2 ½ teaspoons aluminum-free baking powder
½ teaspoon salt
1 tablespoon sugar
1 ¼ cups milk
3 tablespoons butter, melted
1 egg

For the filling:

Spray or oil, for cooking
8 eggs, whisked
8 ounces sausage, crumbled
½ cup maple syrup, for drizzing

Instructions

In a large bowl, sift together the flour, baking powder, salt, and sugar.
Make a well in the middle and pour in the milk, egg, and butter. Mix with a whisk or fork until smooth.
Heat a non-stick griddle or large pan over medium-high heat. Once hot, grease with butter, oil, or spray.
Pour or scoop ¼ cup of batter for each pancake. With the back of a spook, spread the batter a little. Once the edges are defined and bubbles have formed, flip the pancake over and cook for another minute on the other side. Remove the pancakes from the pan onto a plate and keep them warm covered with a clean kitchen towel or plate. Repeat the process with the other pancakes.

Make the filling:

Meanwhile, cook the sausage over medium-high heat in a separate large skillet. Pour off the excess greaseand add the eggs; scramble until fluffy.
To the hot pan, add the whisked eggs. Cook, while stirring, until they’re cooked through.

Assemble:

Scoop some of the scrambled egg mixture onto a pancake, pick it up and fold, place it in a taco holder and drizzle with syrup.

Notes

Batter Rest: Let the mixed batter sit for 5–10 minutes. This hydrates the flour, relaxes gluten, and yields fluffier pancakes.
Heat Control: Preheat your griddle or skillet over medium heat. Too hot, and the shells will brown too quickly and tear; too cool, and they’ll be pale and dense.
Folding Technique: Cook until bubbles fully burst before flipping. Use a thin-edged spatula and fold gently while the pancake is still warm.
Make-Ahead: Store cooked pancakes flat, separated by parchment, in an airtight container or freezer bag. Reheat in a dry skillet over low heat to restore pliability.
Fillings Freezing: Freeze proteins and slaws separately in labeled freezer bags. Thaw overnight in the fridge and warm gently in a skillet before assembling.
Gluten-Free Adaptation: Swap in a certified gluten-free flour blend (ideally rice/tapioca/sorghum mix) plus ¼ tsp xanthan gum per cup for structure.
Flavor Variations:
- Korean Style: Add gochujang to the batter and fill with bulgogi plus kimchi slaw.
- Mediterranean: Stir za’atar into your batter, then add lamb, feta, olives, and tzatziki.
- Sweet-Savory: Mix maple syrup and sriracha into the batter; top with bacon and whipped cream cheese.
Allergy Notes: For dairy-free, use plant-based milk and vegan cheese; swap sour cream for cashew cream. For nut-free, ensure all mix-ins and garnishes are nut-free and labeled accordingly.
Serving & Reheating: Assemble just before serving to prevent sogginess. Leftover shells can be refreshed in a warm skillet for 30–60 seconds per side before filling.