Pancake Breakfast Tacos
Enjoy a delightful twist on breakfast with Pancake Breakfast Tacos that combines fluffy pancakes with savory fillings for a customizable and fun meal.
Ingredients
Pancake Batter Ingredients
- 1 cup all-purpose flour Can substitute for gluten-free flour.
- 2 tablespoons sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup milk Substitute with almond or oat milk for dairy-free option.
- 1 large egg Use flax egg for vegan option.
- 2 tablespoons melted butter Coconut oil can be used as a substitute.
Filling Ingredients
- 1 cup cooked breakfast sausage, crumbled Can replace with plant-based alternative.
- ½ cup shredded cheese
- ½ cup diced tomatoes
- ¼ cup sliced green onions
- ¼ cup sour cream
Instructions
Preparation
- Gather all the ingredients, ensuring the cooked breakfast sausage is crumbled and ready for use. Dice the tomatoes and slice the green onions.
Mixing
- In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Whisk together until well mixed.
- In another bowl, whisk together the milk, egg, and melted butter until smooth.
- Pour wet ingredients into dry ingredients and stir gently until just combined, avoiding overmixing.
Cooking
- Place a non-stick skillet over medium heat and let it warm up.
- Pour 1/4 cup of batter into the skillet and cook until bubbles form, about 2-3 minutes. Flip and cook until golden brown, about 1-2 more minutes.
Assembly
- Transfer cooked pancakes to a plate. Fill each pancake with crumbled sausage, cheese, tomatoes, and green onions.
- Top with sour cream and any additional desired toppings.
Notes
For extra flavor, consider adding vanilla extract to the batter. You can also add nuts for texture. Serve with maple syrup or powdered sugar for a presentation touch.