Easy Pancake Tacos for a Fun Breakfast or Brunch
Easy Pancake Tacos are the perfect fun breakfast or brunch idea. After making these many times, I’ve discovered the trick to getting them crispy and golden every time. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Smoked Baby Potatoes and Chilled Roasted Tomato Basil Soup.
Why This Easy Pancake Tacos for a Fun Breakfast or Brunch Is Pure Comfort
- Crispy golden edges for perfect texture
- Easy to customize with your favorite toppings
- Better than takeout and ready in minutes
- Kids and adults love them!
What You'll Need for Easy Pancake Tacos for a Fun Breakfast or Brunch
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 2 cups all-purpose flour
- 2 large eggs
- 2 cups milk
- 2 ripe bananas, mashed
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Optional: Fresh fruit (berries, sliced bananas, etc.)
- Optional: Whipped cream
- Optional: Syrup
- Optional: Chocolate chips
- Optional: Nuts
📝 Ingredient Notes
- Flour: Use all-purpose flour for best results.
- Milk: Any kind of milk works, even non-dairy.
🛒 Tools & Equipment I Recommend
- Non-stick skillet — Prevents sticking and ensures even cooking → See on Amazon
- Mixing bowl set — Makes prep easier with various sizes → See on Amazon
How to Make Easy Pancake Tacos for a Fun Breakfast or Brunch
- Step 1: Whisk together flour, baking powder, salt, cinnamon, and nutmeg in a large bowl.
- Step 2: In another bowl, mix eggs, milk, mashed bananas, and vanilla extract.
- Step 3: Combine wet and dry ingredients until just combined. Let batter rest for 5 minutes.
- Step 4: Preheat a non-stick skillet over medium heat. Lightly grease with cooking spray.
- Step 5: Pour 1/4 cup batter onto skillet for each pancake taco. Cook until bubbles form on top, then flip and cook until golden.
- Step 6: Transfer cooked pancake tacos to a plate and top with your favorite toppings.
Cook's Tips for Perfect Easy Pancake Tacos for a Fun Breakfast or Brunch
- : For crispier edges, cook each side for an extra minute.
- Common mistake and fix: Avoid overmixing the batter to prevent tough pancake tacos. Mix until just combined.
- : To keep pancake tacos warm while cooking the rest, place them on a baking sheet in a 200°F oven.
- : For a gluten-free version, substitute the flour with a 1:1 gluten-free flour blend.
Storing & Reheating Easy Pancake Tacos for a Fun Breakfast or Brunch
Short-Term Storage
Store in an airtight container in the fridge. Store leftover pancake tacos in the fridge for up to 3 days. Make-ahead tip: Prepare the batter the night before and store in the fridge. Cook as directed the next morning.
Freezing Easy Pancake Tacos for a Fun Breakfast or Brunch
Freeze cooked pancake tacos for up to 2 months. Reheat in the toaster oven or oven at 350°F for 10-15 minutes.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F for 10-15 minutes. Microwave: Reheat in the microwave for 20-30 seconds, but be careful as they may become soggy.
Recipe Notes
- Chef tip: For a fun twist, try adding chocolate chips to the batter for chocolate chip pancake tacos.
- Best substitution: Substitute the bananas with 1/2 cup of mashed sweet potato for a healthier version.
- Make-ahead: Prepare the batter and cook the pancake tacos ahead of time. Reheat in the oven or toaster oven before serving.
- Scaling: This recipe can easily be doubled or tripled to serve a crowd.
- Troubleshooting: If your pancake tacos are burning, reduce the heat to medium-low and cook for a longer period.
Want to level up this recipe?
High-quality non-stick skillet — Ensures even cooking and prevents sticking for perfect pancake tacos → Check price on Amazon
Easy Pancake Tacos for a Fun Breakfast or Brunch
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 2 large eggs
- 2 cups milk
- 2 ripe bananas, mashed
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Seasonings
- 1 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Optional Toppings
- Fresh fruit (berries, sliced bananas, etc.)
- Whipped cream
- Syrup
- Chocolate chips
- Nuts
Instructions
- Step 1: Whisk together flour, baking powder, salt, cinnamon, and nutmeg in a large bowl.
- Step 2: In another bowl, mix eggs, milk, mashed bananas, and vanilla extract.
- Step 3: Combine wet and dry ingredients until just combined. Let batter rest for 5 minutes.
- Step 4: Preheat a non-stick skillet over medium heat. Lightly grease with cooking spray.
- Step 5: Pour 1/4 cup batter onto skillet for each pancake taco. Cook until bubbles form on top, then flip and cook until golden.
- Step 6: Transfer cooked pancake tacos to a plate and top with your favorite toppings.
Notes
- Chef tip: For a fun twist, try adding chocolate chips to the batter for chocolate chip pancake tacos.
- Best substitution: Substitute the bananas with 1/2 cup of mashed sweet potato for a healthier version.
- Make-ahead: Prepare the batter and cook the pancake tacos ahead of time. Reheat in the oven or toaster oven before serving.
- Scaling: This recipe can easily be doubled or tripled to serve a crowd.
- Troubleshooting: If your pancake tacos are burning, reduce the heat to medium-low and cook for a longer period.
Storage
- Fridge: Store leftover pancake tacos in the fridge for up to 3 days.
- Freezer: Freeze cooked pancake tacos for up to 2 months. Reheat in the toaster oven or oven at 350°F for 10-15 minutes.
- Oven reheat: Reheat in the oven at 350°F for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 20-30 seconds, but be careful as they may become soggy.
- Make ahead: Prepare the batter the night before and store in the fridge. Cook as directed the next morning.
Nutrition Per Serving
- Calories: 130
- Protein: 4g
- Fat: 2g
- Carbs: 24g
- Fiber: 1g
- Sugar: 4g
- Sodium: 180mg
- Cholesterol: 45mg
- Sat. Fat: 1g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Pancake Tacos for a Fun Breakfast or Brunch FAQs
Yes, prepare the batter ahead of time and store in the fridge. Cook as directed when ready to serve.
Reduce the heat to medium-low and cook for a longer period. Avoid overcrowding the skillet.
Yes, cook at 375°F for 4-5 minutes on each side or until golden and crispy.
Substitute with 1/2 cup of mashed sweet potato for a healthier version.
Cook each side for an extra minute to ensure crispy edges. Avoid overcrowding the skillet.
A Warm Final Note
I can’t wait for you to try Easy Pancake Tacos for a Fun Breakfast or Brunch and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
