Try this Unique Twist on Breakfast with Pancake Tacos

Gather around, my friends, as I reveal to you one of my greatest culinary discoveries – Pancake Breakfast Tacos Recipe. Picture this – fluffy pancakes, scrambled eggs, crispy bacon or chorizo sausage, sharp Monterey Jack cheese, all wrapped cozily in a warm taco shell. Does your mouth not water at the thought of it?

I promise you that this recipe is unlike any other breakfast ideas you’ve encountered. It’s the perfect combination of sweet and savory – a melody of flavors that will burst in your mouth with every single bite. But don’t just take my word for it. Try it out for yourself and let your taste buds be the judge.

What’s even more amazing about this dish – it’s versatile! You can mix and match ingredients to create your version of breakfast paradise. Top it off with some cayenne pepper or maple syrup for an added kick or sprinkle scallions on top for a fresh note. The possibilities are endless with Pancake Breakfast Tacos Recipe!

So whether you’re in the mood for classic bacon and egg Pancake Tacos or want to switch it up with some fruit pancake tacos, this recipe will be sure to give you a hearty, healthy breakfast to start your day right. Get ready to enter a whole new world of breakfast taco goodness!

Why You’ll Love This Recipe

Pancake Breakfast Tacos
Pancake Breakfast Tacos

This pancake breakfast taco recipe is the ultimate breakfast experience that you just cannot miss. Why do you want to settle for bland pancakes or boring breakfast tacos when you can have both in one delicious meal? It’s a fantastic way of satisfying your hunger and your cravings at the same time.

Imagine biting into warm, fluffy pancakes wrapped in a crispy taco shell with juicy chorizo and savory scrambled eggs. The combination of flavors and textures is simply scrumptious. You’ll be delighted by the salty, smoky taste of the chorizo sausage complemented by the mild Monterey Jack Pepper cheese. The cayenne pepper adds a little kick to the dish while the maple syrup lends a subtle sweetness to keep things interesting.

This recipe is also versatile enough to suit any taste buds. You can easily swap out the chorizo for bacon, refried beans, or even fruit for a healthier take on your breakfast tacos. You’re not limited to just one option- feel free to mix it up and create your perfect variation.

Whether you’re on-the-go or enjoying a leisurely morning at home, these pancake breakfast tacos will make sure you start your day off right. Trust me, once you’ve tried these pancakes tacos, they will become your new obsession!

Ingredient List

Here are the ingredients you’ll need for this Pancake Breakfast Tacos Recipe, divided into two parts: pancake batter and filling.
For the Pancake Batter:

  • 1 cup Bisquick pancake mix
  • 1/2 cup milk
  • 1 large egg
  • 1 tablespoon maple syrup
  • 1/4 teaspoon cayenne pepper
  • 2 scallions, thinly sliced
  • 1/2 cup shredded Monterey Jack pepper cheese
  • 1 tablespoon melted butter

For the Filling:

  • 4 ounces chorizo sausage, thinly sliced
  • 6 large eggs, whisked with salt and pepper
  • 1 tablespoon unsalted butter
  • Salt and black pepper, to taste

Note: You can substitute Bisquick with your favorite pancake mix. If you want to make your pancakes from scratch, mix together in a large bowl:

  • 1 cup all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 3 tablespoons unsalted butter, melted and cooled slightly
  • 1 large egg
  • 1 cup water

This recipe is highly flexible, so feel free to experiment with other fillings such as refried beans or scrambled eggs. If you prefer a healthier option, you can use bacon instead of chorizo sausage or make fruit tacos using pancake taco shells filled with scrambled eggs and fresh fruit.

The Recipe How-To

Once you have all the ingredients ready, it’s time to start making our Pancake Breakfast Tacos.

Step 1: Make the Pancake Batter

First, we need to make the pancake batter. In a large bowl, whisk together 1 cup of Bisquick pancake mix, 1/2 cup of milk, and 2 large eggs until smooth. Set aside.

Step 2: Cook the Sausage and Scallions

Next, cook the chorizo sausage in a skillet over medium heat until nicely browned, this should take about 5 minutes. Remove it from the pan and set it aside. In the same skillet, sauté thinly sliced scallions for a minute or two until they are fragrant and softened.

Step 3: Combine the Batter with Cooked Ingredients

Add both the cooked sausage and softened scallions to your pancake batter mix that we made earlier; alongside adding 1/2 cup of shredded Monterey Jack pepper cheese to this mixture. Stir these ingredients together gently.

Step 4: Cook Pancakes

Heat a skillet over medium heat and melt 1 tablespoon of butter in it. Gradually pour out small portions of pancake batter onto that heated skillet using a scoop or a spoon. Cook until bubbles form on top and then flip them gently with spatula. Cook them for another minute or until both sides are golden brown.

Step 5: Make Taco Filling

Now you’re ready to add your taco fillings! I typically use 1/2 cup of scrambled eggs (or you can substitute with refried beans) and additional crispy cooked bacon pieces inside each taco. You can also add some extra cheese, sliced tomatoes or any toppings you like.

Step 6: Assemble Your Pancake Tacos

To assemble the tacos, scoop filling onto each pancake taco shell (these will be your tortillas), then fold in half lengthways (like a proper taco!). If desired drizzle maple syrup over each taco for an added sweetness with a little bit spicy kick by adding cayenne pepper on top of it.

And just like that, you’ve got yourself some healthy breakfast treats that are sure to impress everyone at your table!

Substitutions and Variations

As a culinary explorer, I’ve discovered that sometimes the best recipes come from taking risks and trying new things. That’s why I am excited to share with you a few substitutions and variations that can make the pancake breakfast tacos recipe even more mouth-watering!

First, let’s talk about the chorizo sausage. If you’re looking for a healthy twist on this classic breakfast taco ingredient, try swapping it out for turkey or chicken chorizo. The flavor is just as delicious, but with less fat and calories.

For those who prefer vegetarian options, consider substituting refried beans for the chorizo sausage. It will add a rich and savory flavor that pairs well with the fluffy pancakes.

If you’re feeling adventurous and looking for a sweet take on this recipe, try substituting fruits like fresh berries or bananas for the meat in your breakfast taco. The combination of fluffy pancakes with juicy fruit will bring your taste buds on a journey they won’t forget.

Another variation that I’ve tried is trading out the traditional taco shell for corn pancakes or paco shells. The crispy texture of the corn pancake adds an extra layer of flavor and complements the moistness of the pancake breakfast-tacos.

Lastly, if you are short on time but still crave this tasty treat, try making frozen pancakes instead of preparing pancake batter from scratch using Bisquick or baking powder. Toast up those ready-made cakes to use as your taco “shell,” stuff them with scrambled eggs and bacon, and top it off with melted cheese. Voilà! Pancake breakfast tacos made easy in no time at all.

Don’t be afraid to change up any ingredients or experiment – there are endless possibilities to customize this pancake breakfast tacos recipe to fit your taste preferences.

Serving and Pairing

Once you’ve prepared these scrumptious pancake breakfast tacos, you may wonder what to serve them with. Don’t worry, I’ve got you covered! These tacos have a perfect balance of sweet and savory flavors, which makes them versatile for any meal of the day.

If you’re serving these pancakes as a hearty breakfast, I highly recommend sticking to classic breakfast dishes like bacon or sausage. Alternatively, you can add some refried beans or scrambled eggs into your pancakes to make them even more filling.

For those who prefer something fruitier, try pairing these tacos with some blueberries, strawberries or bananas. If you are following a healthy breakfast plan, add some veggies such as sliced scallions or chopped bell peppers.

Another option is to serve these tacos for brunch, lunch, or even dinner. To do this, bake some chorizo sausage or shredded chicken and use them as a taco filler to balance out the sweetness of the pancake batter.

When it comes to toppings, feel free to get creative. Add a dollop of sour cream, drizzle some hot sauce on top or sprinkle cayenne pepper if you prefer a spicier kick. And don’t forget to pour on some maple syrup before eating for an unmatched sweet and savory flavor!

In conclusion, whether you’re serving these pancake breakfast tacos for a weekend brunch with friends or simply craving breakfast for dinner kind of meal – they go well with just about anything!

Make-Ahead, Storing and Reheating

You can make these Pancake Breakfast Tacos ahead of time and store them in the refrigerator or freezer for later use. To make-ahead, you can prepare the pancake batter and cook the bacon and eggs in advance. Then, assemble the tacos by filling them with refried beans, scrambled eggs, bacon, chorizo sausage, scallions, and Monterey Jack Pepper Cheese. Wrap each taco tightly with aluminum foil, label it, and then store it in the refrigerator or freezer.

If stored in the refrigerator, they will remain fresh for up to 2 days. When ready to eat, simply reheat the pancakes in the microwave or oven until warm. To reheat in the oven, place the wrapped tacos on a baking sheet and bake at 350 degrees Fahrenheit for about 10-15 minutes.

For those who prefer to make these Pancake Breakfast Tacos ahead of time to enjoy throughout the week or for meal prep: store them in an airtight container in the freezer for up to three months. To reheat from frozen simply let thaw overnight in the refrigerator then reheat in the microwave until warmed all through.

What makes these Pancake Breakfast Tacos so great is that they are delicious right out of the oven but you can store and reheat them at your own leisure without having to worry about quality. No fussing over breakfast several times a week if you plan appropriately!

Tips for Perfect Results

To achieve a perfect pancake breakfast taco, there are several tips that I discovered during my culinary exploration that I would love to share with you.

Firstly, when whisking together the pancake batter, ensure that it is well mixed but not over-whisked. This will give you fluffy pancakes that can hold the taco filling without breaking apart.

Another important tip is to use a non-stick pan or griddle, especially when cooking the chorizo sausage or bacon. This way, you can avoid burning them while ensuring that they cook evenly.

When cooking the scrambled eggs, it’s essential to use low heat and stir them occasionally to prevent over-cooking or burning. Also, adding a dash of cayenne pepper will give your eggs an extra touch of spice.

If you’re using refried beans as one of your fillings, ensure they are warmed before adding them to the taco. Cold beans will mess with the temperature of your other ingredients and may make the entire taco cold and unappetizing.

Lastly, when serving your pancake breakfast tacos, it’s crucial to have all your toppings ready and properly chopped beforehand. This will ensure that the toppings are evenly distributed and add flavor to each bite.

With these tips, you’ll be sure to whip up a batch of delicious pancake breakfast tacos that will be the talk of any brunch party!


As an experienced culinary explorer, I understand that sometimes doubts and questions might arise during the cooking process. That’s why I’ve compiled a list of frequently asked questions (FAQs) to help you avoid confusion or mistakes and achieve your desired result with these pancake breakfast tacos. Keep reading to find solutions to any potential issues and gain more insights into this delicious recipe.

What is the crispy fried pancakes of a taco made from?

When it comes to Mexican cuisine, one dish that always stands out is a taco – a crunchy pancake made from corn and eggs, loaded with savory meat, flavorful vegetables, and a spicy sauce. Although some may associate tacos with a certain fast-food chain, the traditional version is far more savory and satisfying.

What do I need for a pancake breakfast?

For this recipe, you’ll need a pancake mix or ingredients to make real pancakes. Make sure you have enough to serve two pancakes per person. Don’t forget to grab some syrup, butter for cooking, and spreading, powdered sugar, and whipped cream. And try to include some fresh fruit like blueberries, strawberries, and bananas to give them some extra flavor!

What are breakfast tacos made of?

When it comes to whipping up a delicious breakfast, tacos are a go-to meal that never disappoints. Typically comprising eggs and a variety of savory additions, such as bacon, sausage, and cheese, breakfast tacos offer endless possibilities in terms of flavor combinations. For a healthy twist, our preferred breakfast taco recipe includes scrambled eggs, refried beans, and two other toppings that pack a flavorful punch.

How do you roll a breakfast taco?

To begin with, the first step involves placing a tortilla on top of a sheet of foil. Next, generously load the tortilla with your preferred toppings. My go-to toppings include a layer of refried beans, scrambled eggs, crispy bacon, and a generous sprinkle of cheese. Then, roll up the tortilla tightly and wrap the foil around it just like burrito – fold the bottom part first, then the sides, and finally roll over to seal it up.

Bottom Line

In conclusion, these Pancake Breakfast Tacos are the perfect recipe to switch up your boring breakfast routine. The combination of fluffy pancakes and tasty breakfast toppings creates an explosion of flavor in your mouth. I am sure once you taste them, you’ll be hooked!

Not only are these tacos delicious, but they are also versatile. You can mix and match ingredients to suit your tastes, and you can even make them healthier by using turkey bacon or a vegetarian alternative. Plus, with the option to make-ahead and reheat, this recipe is perfect for busy mornings or feeding a large family.

So, what are you waiting for? Whip up a batch of these Pancake Breakfast Tacos and impress your friends and family at your next brunch gathering. Trust me; they will love it!

Pancake Breakfast Tacos

Pancake Breakfast Tacos Recipe

Swap tortillas with pancakes for an unforgettable breakfast taco.
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Prep Time 5 mins
Cook Time 20 mins
Course Breakfast
Cuisine Mexican-American
Servings 6 tacos
Calories 582.3 kcal


  • 2 cups Bisquick
  • 1 cup milk
  • 2 large eggs
  • butter, for cooking pancakes and eggs
  • 6 slices monterey jack pepper cheese
  • 6 large eggs
  • 1 cup cooked chorizo sausage
  • 2 scallions, thinly sliced
  • maple syrup, for serving
  • cayenne pepper, for serving


  • Preheat oven to 200 degrees.
  • In a medium bowl, whisk to combine Bisquick, milk, and eggs.
  • Preheat a large nonstick pan or griddle over medium heat. Grease surface with one teaspoon butter.
  • Add ⅓ cup pancake batter to pan or griddle, and let cook until bubbles form and the underside is golden brown, about 3 minutes.
  • Flip, and let cook an additional 1-2 minutes.
  • Remove pancake to a baking sheet, top with a slice of cheese, and transfer to oven to keep warm.
  • Repeat with remaining batter, replenishing butter as necessary between batches. You should have 6 pancakes.
  • Wipe out skillet or griddle. Increase heat to medium-high and grease with 1 teaspoon butter. Crack eggs, 1-2 at a time, into skillet, and let cook until whites are set and edges are golden brown, about 3 minutes.
  • Season with salt and pepper.
  • Remove to a platter or baking sheet.
  • Repeat with remaining eggs, replenishing butter as necessary.
  • Construct breakfast tacos: Divide eggs, chorizo, and sliced scallions among pancakes. Gently fold in half, sprinkle eggs with cayenne pepper, drizzle with maple syrup, and serve immediately.

Your Own Notes


Serving: 1327gCalories: 582.3kcalCarbohydrates: 30.6gProtein: 29.2gFat: 37.4gSaturated Fat: 15.5gCholesterol: 312.8mgSodium: 1164.9mgFiber: 1gSugar: 5.5g
Keyword < 30 Mins, Breakfast, Mexican
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