Pancake Tacos with Fruit and Whipped Cream Recipe
Introduction
Pancake Tacos offer a fun and delicious twist on traditional pancakes. Soft, fluffy pancakes serve as the perfect wrap for fresh fruit and a dollop of whipped cream, making for a delightful breakfast or snack.
Ingredients
- Pancake batter
- Fruit (such as berries, sliced bananas, or peaches)
- Whipped cream
Instructions
- Step 1: Cook the pancakes on a preheated griddle or non-stick pan according to your batter recipe or package instructions until golden brown on both sides.
- Step 2: While warm, fold each pancake gently in half or into a taco shape. Fill with your choice of fresh fruit and top generously with whipped cream before serving.
Tips & Variations
- For extra flavor, mix cinnamon or vanilla into your pancake batter.
- Try adding a drizzle of honey or maple syrup inside the taco for added sweetness.
- Use Greek yogurt instead of whipped cream for a lighter option.
- Experiment with different fruits to keep the tacos fresh and seasonal.
Storage
These pancake tacos are best enjoyed fresh. If you have leftovers, store pancakes and toppings separately in airtight containers in the refrigerator for up to 2 days. Reheat pancakes gently in a microwave or on a skillet before assembling.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the pancake tacos ahead of time?
It’s best to prepare pancakes in advance but assemble the tacos just before serving to keep the pancakes from getting soggy.
What types of fruit work best in pancake tacos?
Fresh fruits like berries, sliced bananas, peaches, and apples all pair wonderfully, adding natural sweetness and texture.
PrintPancake Tacos with Fruit and Whipped Cream Recipe
Pancake Tacos are a fun and delicious twist on traditional pancakes, perfect for a playful breakfast or brunch. Soft, fluffy pancakes act as the taco shells, filled with your favorite fresh fruits and topped with a dollop of sweet whipped cream for a delightful balance of textures and flavors.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 pancake tacos 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Pancake Batter
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter
Fruit Filling
- 1 cup mixed fresh fruit (such as strawberries, blueberries, and banana slices)
Toppings
- 1/2 cup whipped cream
Instructions
- Prepare Pancake Batter: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, combine the buttermilk, egg, and melted butter. Gradually add the wet ingredients to the dry ingredients and stir until just combined; avoid overmixing for tender pancakes.
- Cook Pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil. Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and edges look set, about 2-3 minutes, then flip and cook for another 1-2 minutes until golden brown. Repeat until all batter is used.
- Assemble Tacos: Allow the pancakes to cool slightly so they are pliable but warm. Gently fold each pancake in half to form a taco shell shape.
- Fill and Top: Spoon mixed fresh fruit inside each folded pancake. Top with a generous dollop of whipped cream for a creamy finish. Serve immediately for best taste and texture.
Notes
- Use warm pancakes to make folding easier without cracking.
- Feel free to customize the fruit filling with seasonal fruits or berries of your choice.
- For a dairy-free version, substitute buttermilk with a plant-based milk and use coconut whipped cream.
- Make batter ahead and refrigerate for up to 24 hours to save time in the morning.
Keywords: pancake tacos, breakfast tacos, fruit pancakes, whipped cream pancakes, easy brunch recipe
