Go Back

Easy Breakfast Pancake Tacos

A fun twist on traditional breakfast! Fluffy pancakes folded into taco shells, filled with whipped cream and topped with fresh berries and chocolate drizzle.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 tacos
Course: Breakfast, Brunch
Cuisine: American, Fusion
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Pancake Batter
  • 1.5 cups all-purpose flour
  • 3.5 tsp baking powder
  • 1 tbsp sugar
  • 0.25 tsp salt
  • 1.25 cups milk
  • 1 egg
  • 3 tbsp butter melted
Filling & Toppings
  • 1 cup heavy whipping cream whipped to stiff peaks
  • 1 cup mixed berries strawberries, blueberries, raspberries
  • 2 tbsp chocolate syrup for drizzling

Equipment

  • Griddle or Frying Pan
  • Mixing bowls
  • Whisk
  • Taco Holder (optional)

Method
 

  1. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  2. In a separate bowl, mix milk, butter, and egg. Combine with dry ingredients; do not overmix.
  3. Pour 1/4 cup of batter onto a hot, greased griddle. Cook until bubbles form, flip, and cook until golden.
  4. While pancakes are still warm, gently fold them into a U-shape. Using a taco holder helps maintain the shape as they cool.
  5. Whip the heavy cream with a little sugar until stiff peaks form.
  6. Fill each cooled pancake taco with whipped cream.
  7. Top generously with fresh berries and drizzle with chocolate syrup.

Notes

For a sturdier filling, mix the whipped cream with softened cream cheese or greek yogurt.