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Pancake Breakfast Tacos

Pancake Breakfast Tacos Recipe

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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Calories: 398
Ingredients Method Notes

Ingredients
  

  • 1 cup all-purpose flour
  • 1 tbsp granulated sugar
  • 2 tsp baking powder
  • 1/4 tsp fine salt
  • 3/4 cup whole milk
  • 1 large egg
  • 2 tbsp unsalted butter, melted, plus more for the pan
  • 4 slices bacon
  • 4 large eggs
  • 1/2 cup shredded sharp cheddar cheese
  • Maple syrup, for drizzling
  • Salt and black pepper

Method
 

  1. Whisk flour, sugar, baking powder, and salt in a large bowl. In a separate bowl, whisk milk, egg, and melted butter. Combine wet and dry ingredients, stir just until blended, and rest the batter for 5 minutes.
  2. Place bacon in a cold nonstick skillet, set over medium heat, and cook 6 to 8 minutes, turning occasionally, until crisp. Transfer to paper towels and leave the drippings in the pan.
  3. Add a pat of butter to the same skillet over medium heat. Pour 2-tablespoon portions of batter, cook about 2 minutes until bubbles rise and pop, flip, and cook 1 minute more. Immediately fold each pancake into a taco shape and set aside.
  4. Whisk the 4 eggs with salt and pepper. Wipe the skillet, melt a little butter over medium-low heat, and scramble the eggs gently for 2 to 3 minutes until soft curds form and the eggs are just set.
  5. Crumble the bacon. Fill each pancake shell with scrambled eggs, bacon, and cheddar, then drizzle maple syrup over the top. Serve immediately.

Notes

The batter needs those 5 minutes for the baking powder to activate, so start it first and let it rest while you cook the bacon. If you are using a very large skillet, you can cook all the pancakes in one batch; otherwise, keep the first few warm on a plate under a clean towel while you finish.