Best-Ever Pancake Tacos

Servings: 6

Prep Time: 5

Cook Time: 20

Total Time: 25

No matter when you make them, for breakfast or dinner, these pancake tacos are filled with the classic breakfast ingredients we all love!

5 from 27 votes

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Ingredients

For the pancakes:

1 ½ cups all-purpose flour
2 ½ teaspoons aluminum-free baking powder
½ teaspoon salt
1 tablespoon sugar
1 ¼ cups milk
3 tablespoons butter, melted
1 egg

For the filling:

Spray or oil, for cooking
8 eggs, whisked
8 ounces sausage, crumbled
½ cup maple syrup, for drizzing

Instructions

Make the pancakes:

In a large bowl, sift together the flour, baking powder, salt, and sugar.
Make a well in the middle and pour in the milk, egg, and butter. Mix with a whisk or fork until smooth.
Heat a non-stick griddle or large pan over medium-high heat. Once hot, grease with butter, oil, or spray.
Pour or scoop ¼ cup of batter for each pancake. With the back of a spook, spread the batter a little. Once the edges are defined and bubbles have formed, flip the pancake over and cook for another minute on the other side. Remove the pancakes from the pan onto a plate and keep them warm covered with a clean kitchen towel or plate. Repeat the process with the other pancakes.

Make the filling:

Meanwhile, cook the sausage over medium-high heat in a separate large skillet. Pour off the excess greaseand add the eggs; scramble until fluffy.
To the hot pan, add the whisked eggs. Cook, while stirring, until they're cooked through.

Assemble:

Scoop some of the scrambled egg mixture onto a pancake, pick it up and fold, place it in a taco holder and drizzle with syrup.

Notes

For pancakes, use the right baking powder: Since pancake batter naturally has a mild, neutral flavor, it's important to use aluminum-free baking powder. The metallic flavor will ruin the taste, especially in fluffy pancake recipes that call for 2 or more teaspoons. Trust me on this one.

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