Pancake Breakfast Tacos Recipe

Introduction

Start your day with a delicious twist on breakfast—Pancake Breakfast Tacos combine fluffy pancakes, savory sausage, crispy hash browns, and cheesy scrambled eggs all wrapped into one tasty bite. This easy recipe brings together classic breakfast flavors in a fun and satisfying way.

Ingredients

• 200 grams soft white wheat berries (about 1 1/2 cups whole wheat flour)
• 1 1/2 cups milk
• 5 tbsp avocado oil
• 2 eggs (for pancake batter)
• 1 tsp baking powder
• 1/2 tsp salt (for pancake batter)
• 1 package sausage
• 4 eggs (for scrambling)
• 4 cups shredded hash brown potatoes
• Salt & pepper (to taste)
• Shredded cheese
• Maple syrup

Instructions

1. Step 1: In a mixing bowl, combine the whole wheat flour, baking powder, salt, milk, avocado oil, and 2 eggs. Mix well to create your pancake batter.
2. Step 2: Heat a griddle or large skillet over medium heat. Add a drizzle of oil, then cook the sausage and shredded hash brown potatoes. Chop and flip the sausage as it cooks and season the potatoes lightly with salt and pepper.
3. Step 3: When the sausage and potatoes are almost done, push them to the side of the griddle and reduce the heat to low. Add more oil if needed, then spoon the pancake batter onto the griddle to cook pancakes.
4. Step 4: Cook the pancakes until bubbles form on the surface, then flip and cook for a few more minutes until golden and cooked through.
5. Step 5: In a separate pan, whisk the 4 eggs with a splash of milk. Scramble the eggs with shredded cheese, salt, and pepper to your liking.
6. Step 6: Use the cooked pancakes as soft taco shells. Fill each with the cooked sausage, hash browns, scrambled eggs, and drizzle with maple syrup. Fold and serve immediately. Enjoy!

Tips & Variations

• Substitute sausage with bacon or chorizo for a different flavor profile.
• Add diced peppers or onions to the hash browns for extra crunch and taste.
• Use your favorite cheese, such as cheddar or pepper jack, for added melt and flavor.
• For a dairy-free option, replace milk with almond or oat milk and omit the cheese.
• Serve with salsa or hot sauce for a spicy kick.

Storage

Store any leftover cooked components separately in airtight containers in the refrigerator for up to 3 days. Reheat pancakes and fillings gently in a skillet or microwave before assembling tacos. It’s best to assemble tacos fresh to keep pancakes soft.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pancake batter ahead of time?

Yes, you can prepare the pancake batter the night before and keep it covered in the refrigerator. Give it a gentle stir before using.

What’s the best way to keep pancakes soft for tacos?

Cook pancakes on low to medium heat and keep them covered with a clean kitchen towel while preparing the fillings to retain moisture and softness.

Pancake Breakfast Tacos Recipe

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4.9 from 126 reviews

Enjoy a hearty and delicious Pancake Breakfast Tacos recipe that combines fluffy homemade pancakes with savory sausage, crispy hash brown potatoes, scrambled eggs, and a drizzle of maple syrup. Perfect for a comforting breakfast or brunch, this creative twist on tacos utilizes pancakes as soft tortilla shells, offering a satisfying blend of sweet and savory flavors in every bite.

• Author: Anna
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Breakfast
• Method: Frying
• Cuisine: American
• Diet: Low Salt

Ingredients

Scale 1x2x3x

Pancake Batter

• 200 grams soft white wheat berries (equivalent to 1 1/2 cups whole wheat flour)
• 1 1/2 cups milk
• 5 tbsp avocado oil
• 2 eggs
• 1 tsp baking powder
• 1/2 tsp salt

Breakfast Filling

• 1 package sausage (approximately 12 oz)
• 4 cups shredded hash brown potatoes
• 4 eggs
• Salt & pepper to taste
• Shredded cheese (about 1 cup, optional)
• Maple syrup for drizzling

Instructions

1. Prepare Pancake Batter: In a mixing bowl, combine the whole wheat flour, milk, avocado oil, eggs, baking powder, and salt. Stir well until the batter is smooth and free of lumps.
2. Cook Sausage and Hash Browns: Heat a griddle or skillet over medium heat and add a drizzle of oil. Fry the sausage, breaking it apart, alongside the shredded hash brown potatoes. Season the potatoes with salt and pepper as they cook. Stir and flip until the sausage is browned and the potatoes are crispy and cooked through.
3. Cook Pancakes: Push the cooked sausage and potatoes to one side of the griddle and reduce the heat to low. Add more oil if needed. Spoon the pancake batter onto the griddle, forming small to medium-sized pancakes. Cook for a few minutes until bubbles form on the surface, then flip and cook the other side until golden brown.
4. Scramble Eggs: Beat the eggs with a splash of milk. In a separate pan or on the griddle if space allows, scramble the eggs with shredded cheese, salt, and pepper to your preference until fully cooked but still soft.
5. Assemble Breakfast Tacos: Use the freshly cooked pancakes as soft taco shells. Layer inside each pancake a portion of the crispy hash brown potatoes, sausage, and scrambled eggs. Drizzle with maple syrup for a sweet-savory finish. Fold and serve immediately while warm.

Notes

• You can substitute sausage with bacon or a vegetarian sausage alternative.
• Feel free to add toppings such as avocado slices, salsa, or hot sauce for extra flavor.
• Using whole wheat flour adds fiber and nutrients to the pancakes for a healthier option.
• Pancakes work best when cooked on low heat to prevent burning and ensure even cooking.
• Maple syrup adds a sweet contrast that balances the savory ingredients but can be adjusted to taste or omitted.

Keywords: breakfast tacos, pancake tacos, breakfast recipe, sausage and eggs, hash browns, savory pancakes, brunch ideas