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Pancake tacos filled with fresh berries and whipped cream in black taco holders on wooden serving board.

Pancake Tacos

This pancake tacos recipe creates fun breakfast treats with thin, flexible pancakes filled with fresh berries and whipped cream for interactive eating.
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Prep Time 15 minutes
Cook Time 20 minutes
N/A 0 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Pancake Batter
  • 1½ cups All-purpose flour For pancake base
  • 2 large Eggs Room temperature
  • 1¼ cups Whole milk For thin consistency
  • 2 tablespoons Granulated sugar Sweetens batter
  • 2 teaspoons Baking powder For fluffiness
  • 1 teaspoon Vanilla extract Flavor enhancement
  • ½ teaspoon Salt Balances sweetness
  • 2 tablespoons Butter For cooking
Filling
  • 1 cup Heavy whipping cream For fresh whipped cream
  • 2 tablespoons Powdered sugar Sweetens cream
  • 1 cup Fresh strawberries Sliced
  • ½ cup Fresh blueberries Whole berries
  • ½ cup Fresh raspberries Whole berries
  • ½ cup Fresh blackberries Whole berries

Equipment

  • 1 Non-stick skillet For cooking thin pancakes
  • 1 Large mixing bowl For pancake batter
  • 1 Whisk For smooth mixing
  • 1 Electric mixer For whipping cream
  • 1 Taco holders Optional for serving

Method
 

  1. Whisk dry ingredients in large bowl until combined
  2. Add wet ingredients to dry and stir until just mixed
  3. Let batter sit 5-10 minutes while heating pan
  4. Warm non-stick skillet over medium-low heat with butter
  5. Use ¼ cup batter per pancake, swirl to make thin
  6. Cook 2-3 minutes until edges set and bubbles form
  7. Turn carefully and cook 1-2 minutes until golden
  8. Keep warm under towel while cooking remaining pancakes
  9. Beat cream with powdered sugar until soft peaks form
  10. Fill pancakes with cream and berries, fold into tacos

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.