Pancake 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
Scale
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
