Savory Pancake Tacos Recipe
Introduction
Savory Pancake Tacos offer a fun and delicious twist on traditional breakfast pancakes. Filled with cheese, eggs, and vegetables, they make a satisfying meal any time of day.
Ingredients
- Pancake batter
- Cheese
- Eggs
- Vegetables
Instructions
- Step 1: Prepare and cook the pancakes with your preferred batter, making them slightly smaller to resemble taco shells.
- Step 2: Cook the eggs and vegetables to your liking, then fill each pancake with the savory fillings and sprinkle cheese on top before serving.
Tips & Variations
- Use sautéed mushrooms, bell peppers, or spinach for varied vegetable fillings.
- Try adding herbs like chives or cilantro to the eggs for extra flavor.
- Substitute cheese with a dairy-free alternative for a vegan-friendly option.
Storage
Store any leftover pancakes and fillings separately in airtight containers in the refrigerator for up to 2 days. Reheat pancakes gently in a skillet or microwave and warm the fillings before assembling to maintain texture and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the pancakes ahead of time?
Yes, you can make pancakes in advance and store them in the refrigerator for up to two days. Reheat gently before assembling your savory tacos.
What vegetables work best in these savory tacos?
Vegetables like bell peppers, spinach, mushrooms, onions, and tomatoes work well. You can sauté them lightly for the best texture and flavor.
PrintSavory Pancake Tacos Recipe
Delicious savory pancake tacos that combine fluffy pancakes with savory fillings like melted cheese, eggs, and fresh vegetables for a flavorful twist on traditional tacos. Perfect for a quick and satisfying meal any time of day.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings (2 pancake tacos each) 1x
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Pancake Batter
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter
Filling
- 1 cup shredded cheddar cheese
- 4 large eggs
- 1/4 cup diced bell peppers
- 1/4 cup diced onions
- 1/4 cup chopped tomatoes
- 2 tablespoons olive oil or butter
- Salt and pepper to taste
Instructions
- Prepare Pancake Batter: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In another bowl, mix buttermilk, egg, and melted butter. Combine the wet and dry ingredients until just mixed to form the pancake batter.
- Cook Pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease it. Pour 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and edges look set, about 2-3 minutes, then flip and cook the other side for another 1-2 minutes until golden brown. Repeat to make about 8 pancakes.
- Prepare the Filling: In a separate pan, heat olive oil or butter over medium heat. Add diced onions and bell peppers and sauté until softened, about 3-4 minutes. Whisk eggs with salt and pepper, pour into the pan with vegetables, and scramble until cooked through. Remove from heat and stir in chopped tomatoes and half the cheese to melt slightly.
- Assemble Tacos: Place a warm pancake on a plate, spoon the scrambled egg and vegetable mixture onto the center, and sprinkle remaining shredded cheese on top. Fold the pancake gently to resemble a taco and serve immediately.
Notes
- Use buttermilk in the batter for a tangy flavor and fluffy texture.
- Customize the filling by adding cooked bacon, sausage, or avocado slices.
- Serve with salsa or hot sauce for an extra kick.
- For a gluten-free option, substitute all-purpose flour with a gluten-free baking mix.
Keywords: savory pancakes, pancake tacos, breakfast tacos, savory breakfast, brunch recipe, cheesy pancake tacos
