Try this quick easy savory pancake taco recipe A delicious twist for breakfast or any meal Perfect for tasty satisfying bites Enjoy
Ingredients
Scale
1 cup all-purpose flour (or whole wheat for a healthier twist)
1 cup milk (dairy or plant-based such as almond or oat milk)
1 large egg
2 tablespoons melted butter (substitutable with olive oil or coconut oil)
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup shredded cheese (cheddar or your favorite type)
1/2 cup cooked and crumbled bacon (or substitute with turkey bacon or mushrooms for a vegetarian option)
Chopped fresh herbs (such as chives or parsley)
Your choice of toppings (sour cream, avocado, salsa, or Greek yogurt)
Instructions
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, salt, and pepper. In another bowl, beat the egg and mix in the milk and melted butter. Gradually add the wet ingredients to the dry ingredients, stirring until you have a smooth batter. Incorporate the shredded cheese and crumbled bacon, ensuring they’re evenly distributed.
Heat a non-stick skillet or griddle over medium heat. Once hot, pour about 1/4 cup of batter for each pancake onto the skillet. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for an additional 1-2 minutes until golden brown. Repeat until all the batter is used up.
Once your pancakes are cooked, it’s time to assemble your tacos! Place a pancake on a plate, add your favorite toppings like sour cream, diced avocado, or fresh salsa, fold the pancake over, and voila! Your savory pancake taco is ready to be devoured.
