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Pancake Tacos

A delightful fusion of breakfast and tacos, Pancake Tacos offers a versatile, quick, and indulgent way to enjoy family meals, filled with your favorite sweet or savory toppings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Pancake Batter
  • 1 cup all-purpose flour Can substitute with whole wheat flour or a gluten-free blend.
  • 2 tablespoons sugar Consider using honey or maple syrup for a natural sweetener.
  • 1 teaspoon baking powder Helps your pancakes rise and become fluffy.
  • 1/2 teaspoon baking soda Balances the acidity and gives the pancakes a nice lift.
  • 1/2 teaspoon salt Enhances the overall flavor.
  • 1 cup buttermilk Use dairy-free milk plus a splash of vinegar as a substitute.
  • 1 large egg Aquafaba can be an egg replacement for a vegan option.
  • 2 tablespoons melted butter Try coconut oil for a dairy-free version.
For Toppings
  • Fresh fruits, nut butter, yogurt, scrambled eggs, cheese Options are endless for fillings.

Method
 

Preparation
  1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well-blended.
  2. In another bowl, whisk buttermilk, egg, and melted butter until smooth.
  3. Gently add the wet ingredients to the dry ingredients, stirring just until combined.
Cooking
  1. Heat a non-stick skillet over medium heat and lightly grease it.
  2. Pour about 1/4 cup of batter for each pancake onto the skillet.
  3. Cook until bubbles form on the surface, about 2-3 minutes.
  4. Flip and cook the other side until golden brown.
  5. Transfer the pancakes to a plate and fold them gently while they’re still warm.
Assembly
  1. Let everyone customize their Pancake Tacos with their favorite toppings.

Notes

Try adding a dash of cinnamon or vanilla extract for extra flavor. For a healthier option, swap the sugar for mashed bananas or applesauce.