Easy Pancake Tacos for a Fun Breakfast or Brunch

Easy pancake tacos are the perfect fun breakfast or brunch idea. After making these many times, I’ve discovered the trick to getting crispy edges every time. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Aloo Keema Recipe with Ground Meat and Potatoes and Easy Chicken Grape Salad Recipe for Quick Healthy Lunch.

What You'll Need for Easy Pancake Tacos for a Fun Breakfast or Brunch

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups buttermilk
• 2 large eggs
• 4 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon (optional)
• Optional: Maple syrup
• Optional: Fresh fruit
• Optional: Powdered sugar
• Optional: Chocolate chips
• Optional: Nutella
• Optional: Peanut butter

How to Make Easy Pancake Tacos for a Fun Breakfast or Brunch

1. Step 1: In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon (if using), and vanilla extract.
2. Step 2: In another bowl, combine buttermilk, eggs, and melted butter. Pour the wet ingredients into the dry ingredients and mix until just combined.
3. Step 3: Heat a non-stick skillet over medium heat. Lightly grease with cooking spray or butter. Pour 1/4 cup of batter onto the skillet for each pancake taco. Cook until bubbles form on the surface, then flip and cook until golden brown.
4. Step 4: Transfer cooked pancake tacos to a plate and repeat with remaining batter. Serve with your favorite toppings.

Storing & Reheating Easy Pancake Tacos for a Fun Breakfast or Brunch

Short-Term Storage

Store in an airtight container in the fridge. Store leftover pancake tacos in an airtight container in the fridge for up to 3 days. Make-ahead tip: The batter can be made ahead of time and stored in the fridge for up to 24 hours.

Freezing Easy Pancake Tacos for a Fun Breakfast or Brunch

Freeze cooked pancake tacos for up to 2 months. Reheat in the toaster oven or oven at 350°F until warmed through.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F for 5-7 minutes. Microwave: Reheat in the microwave for 20-30 seconds, but be careful as this can make them soggy.

Recipe Notes

• Chef tip: For a healthier version, substitute whole wheat flour and reduce the sugar.
• Best substitution: You can substitute the buttermilk with milk and lemon juice or vinegar.
• Make-ahead: The batter can be made ahead of time and stored in the fridge for up to 24 hours.
• Scaling: This recipe can be easily doubled or tripled for a larger crowd.
• Troubleshooting: If your pancake tacos are burning, reduce the heat and make sure your skillet is well-greased.

Easy Pancake Tacos for a Fun Breakfast or Brunch

⏱

Prep

10 min

🍳

Cook

20 min

⏳

Total

30 min

🍽

Serves

8 pancake tacos

🥗

Diet

Vegetarian

Ingredients

Main Ingredients

• 2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups buttermilk
• 2 large eggs
• 4 tablespoons unsalted butter, melted

Seasonings

• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon (optional)

Optional Toppings

• Maple syrup
• Fresh fruit
• Powdered sugar
• Chocolate chips
• Nutella
• Peanut butter

Instructions

1. Step 1: In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon (if using), and vanilla extract.
2. Step 2: In another bowl, combine buttermilk, eggs, and melted butter. Pour the wet ingredients into the dry ingredients and mix until just combined.
3. Step 3: Heat a non-stick skillet over medium heat. Lightly grease with cooking spray or butter. Pour 1/4 cup of batter onto the skillet for each pancake taco. Cook until bubbles form on the surface, then flip and cook until golden brown.
4. Step 4: Transfer cooked pancake tacos to a plate and repeat with remaining batter. Serve with your favorite toppings.

Notes

• Chef tip: For a healthier version, substitute whole wheat flour and reduce the sugar.
• Best substitution: You can substitute the buttermilk with milk and lemon juice or vinegar.
• Make-ahead: The batter can be made ahead of time and stored in the fridge for up to 24 hours.
• Scaling: This recipe can be easily doubled or tripled for a larger crowd.
• Troubleshooting: If your pancake tacos are burning, reduce the heat and make sure your skillet is well-greased.

Storage

• Fridge: Store leftover pancake tacos in an airtight container in the fridge for up to 3 days.
• Freezer: Freeze cooked pancake tacos for up to 2 months. Reheat in the toaster oven or oven at 350°F until warmed through.
• Oven reheat: Reheat in the oven at 350°F for 5-7 minutes.
• Microwave reheat: Reheat in the microwave for 20-30 seconds, but be careful as this can make them soggy.
• Make ahead: The batter can be made ahead of time and stored in the fridge for up to 24 hours.

Nutrition Per Serving

• Calories: 130
• Protein: 4g
• Fat: 4g
• Carbs: 20g
• Fiber: 1g
• Sugar: 3g
• Sodium: 250mg
• Cholesterol: 50mg
• Sat. Fat: 2g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Easy Pancake Tacos for a Fun Breakfast or Brunch FAQs

A Warm Final Note

I can’t wait for you to try Easy Pancake Tacos for a Fun Breakfast or Brunch and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!