Pancake tacos are a fun twist for the morning breakfast menu.
Light and fluffy pancakes are folded around a sweet yogurt filling with fresh berries. No sticky syrup or forks required!
These Pancake Tacos are the Best Because:
- It begins with sweet, soft, and fluffy pancakes, perfect for holding the taco shape and so quick to prepare.
- The pancakes are stuffed with a creamy, slightly tangy filling and sweet juicy fruit. These are just loaded with flavor.
- This is a creative and fun addition to the breakfast menu. For a fun brunch idea, make a DIY pancake taco bar with different fillings and toppings.
Ingredients
Bisquick: Bisquick whips up perfect pancakes in minutes. Or make a homemade pancake mix.
Filling: Adding whipped cream to the yogurt keeps the filling fluffy so the pancakes don’t get soggy. Greek yogurt gives it a slightly tangy edge.
Fresh Fruit: Fresh berries, sliced apples, pears, or bananas are perfect breakfast taco fillings. Use any seasonal fruit cut into small pieces for easy bites.
Variations: Crunchy granola, chopped nuts, chia, and flax seeds add crunch and an extra nutrient boost to breakfast tacos!
How to Make Pancake Tacos
- Prepare pancakes (recipe below).
- Mix whipped topping and yogurt in a small bowl.
- Spoon sweetened yogurt down the center of a pancake and top with fresh berries.
- Fold pancakes in half like a taco and serve.
Tips for Success
- Keep pancakes pliable by laying them flat on a baking sheet in a warm oven (about 200°F).
- Keep leftover pancakes in a covered container in the refrigerator for up to 5 days or freeze them in zippered bags with layers of parchment paper between them for up to 2 months.
- Reheat pancakes in the microwave at 20-30 second intervals or until they are soft enough to fold.
- Keep yogurt filling in a covered container for up to 3 days. Whisk before using.
More Sweet Breakfast Ideas
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Pancake Tacos
Equipment
Ingredients
- 1 ⅓ cup Bisquick mix
- ¾ cup milk
- 1 egg
- 1 tablespoon butter melted
- 1 teaspoon vanilla
For Serving
- 1 cup whipped topping thawed (or whip cream)
- 1 cup strawberry greek yogurt or your favorite flavor
- fresh fruit such as strawberries, blueberries, sliced banana or diced peaches
Instructions
- In a large bowl, whisk together the Bisquick mix, milk, egg, melted butter, and vanilla until smooth.
- Heat a griddle or skillet to medium heat (375℉). Lightly grease the surface. Pour ⅓ cupfuls of batter onto the hot griddle. Cook until bubbles form on the surface, about 3 minutes.
- Flip the pancakes and cook for an additional 2-3 minutes or until golden brown. Repeat with the remaining batter. Store cooked pancakes in a sealed container to keep them soft enough to bend into tacos.
- Meanwhile, in a small bowl, combine the Cool Whip and yogurt, stirring until well blended.
- To serve, spoon the yogurt mixture down the center of each pancake. Top with fresh fruit. Fold the pancakes in half to create a taco shape. Serve immediately.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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