Description
A fun twist on breakfast that combines fluffy buttermilk pancakes with taco fillings for a sweet-savory fusion. Perfect for brunch or a playful family meal.
Ingredients
Scale
For the Crust:
- For Pancakes:
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon white sugar
- 1 1/4 cups buttermilk
- 1 egg
- 3 tablespoons melted butter
- 1 teaspoon vanilla extract
- For Taco Filling:
- 6 scrambled eggs
- 1 cup shredded cheddar cheese
- 1/2 cup cooked bacon crumbles
- 1/2 cup diced avocado
- 1/4 cup chopped green onions
- 1/4 cup maple syrup (for drizzling)
- For Garnish:
- 1/4 cup sour cream
- 1/4 cup salsa
- Fresh cilantro leaves
Instructions
1. Prepare the Crust:
- 1. Whisk flour, baking powder, salt, and sugar in a large bowl.
- 2. In another bowl, beat buttermilk, egg, melted butter, and vanilla until smooth.
- 3. Pour wet ingredients into dry ingredients and stir until just combined (small lumps are okay).
- 4. Heat a griddle or skillet over medium heat and lightly grease with butter.
- 5. Pour 1/4 cup batter per pancake, cooking until bubbles form (2-3 minutes), then flip and cook another 1-2 minutes.
- 6. Immediately fold warm pancakes into taco shapes using a taco holder or propped against utensils.
- 7. Fill each pancake taco with scrambled eggs, cheese, bacon, avocado, and green onions.
- 8. Drizzle with maple syrup and garnish with sour cream, salsa, and cilantro.
Notes
For crispier taco shells, briefly place folded pancakes in a 200°F oven for 5 minutes before filling. Substitute turkey bacon or vegetarian sausage for dietary preferences.