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Easy Pancake Tacos

A fun and customizable breakfast treat featuring fluffy pancakes folded like tacos, filled with fresh berries, bananas, whipped cream, and drizzled with chocolate and peanut butter.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Pancake Batter
  • 1.5 cups all-purpose flour
  • 3 tbsp granulated sugar
  • 1 tbsp baking powder
  • 0.5 tsp salt
  • 1.25 cups whole milk
  • 1 large egg
  • 3 tbsp unsalted butter melted
  • 1 tsp pure vanilla extract
Fillings and Toppings
  • 1 cup heavy whipping cream whipped, or vanilla yogurt
  • 1 cup fresh strawberries sliced
  • 0.5 cup fresh blueberries
  • 0.5 cup fresh blackberries
  • 1 banana sliced
  • 0.25 cup chocolate syrup
  • 0.25 cup creamy peanut butter warmed slightly

Equipment

  • Large Mixing Bowl
  • Griddle or large skillet
  • Spatula
  • Taco stand (optional)

Method
 

  1. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  2. In a separate bowl, whisk the milk, egg, melted butter, and vanilla extract.
  3. Pour the wet ingredients into the dry ingredients and stir just until combined. Let the batter rest for 5 minutes.
  4. Heat a lightly greased griddle or skillet over medium heat.
  5. Pour about 1/4 cup of batter per pancake onto the griddle. Cook for 2-3 minutes until bubbles form, flip, and cook 1-2 minutes more until golden.
  6. While still warm, fold the pancakes in half like a taco shell. Prop them up in a taco stand or against each other.
  7. Once slightly cooled, fill the center with whipped cream or yogurt.
  8. Top with sliced strawberries, blueberries, blackberries, and bananas.
  9. Drizzle generously with chocolate syrup and warmed peanut butter before serving.

Notes

Do not let the pancakes cool completely flat, or they will crack when you try to fold them. Fold them while they are still warm and pliable.