Pancake Breakfast Tacos Recipe
Introduction
Start your day with a fun twist on breakfast by making Pancake Breakfast Tacos. Soft, fluffy pancakes serve as the perfect wrap for savory sausage, crispy hash browns, scrambled eggs, and a touch of maple syrup for sweetness. This satisfying dish brings together classic flavors in a new and delicious way.
Ingredients
- 200 grams soft white wheat berries (or 1 1/2 cups whole wheat flour)
- 1 1/2 cups milk
- 5 tbsp. avocado oil
- 2 eggs (for pancake batter)
- 1 tsp. baking powder
- 1/2 tsp. salt (for batter)
- 1 package sausage
- 4 eggs (for scrambling)
- 4 cups shredded hash brown potatoes
- Salt & pepper (to taste)
- Shredded cheese (for eggs)
- Maple syrup (for drizzling)
Instructions
- Step 1: In a mixing bowl, combine the whole wheat flour, baking powder, salt, milk, avocado oil, and 2 eggs to make the pancake batter. Stir until smooth and set aside.
- Step 2: Heat a griddle or large skillet over medium heat and add a drizzle of oil. Cook the sausage until browned, breaking it up as it cooks. Add the shredded hash brown potatoes and season with salt and pepper. Cook, stirring occasionally, until potatoes are crispy and sausage is fully cooked.
- Step 3: Push the sausage and potatoes to one side of the griddle and lower the heat to low. Add a bit more oil if needed, then pour small rounds of pancake batter on the empty side. Cook until bubbles form on the surface, about 2–3 minutes, then flip and cook another 2 minutes until golden.
- Step 4: In a bowl, whisk the remaining 4 eggs with a splash of milk, salt, pepper, and shredded cheese. Scramble the eggs gently in a nonstick skillet over medium-low heat until just set.
- Step 5: Assemble the breakfast tacos by placing fried potatoes, sausage, and scrambled eggs onto each pancake. Drizzle with maple syrup, fold carefully, and serve warm.
Tips & Variations
- Substitute turkey or chicken sausage for a leaner option without losing flavor.
- Swap shredded hash browns for diced bell peppers or sautéed spinach to add a fresh veggie twist.
- Add a dash of hot sauce or salsa inside the taco for a little heat.
- Use buttermilk instead of regular milk to make the pancakes extra tender and flavorful.
Storage
Store leftover sausage, potatoes, and scrambled eggs separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave before assembling new breakfast tacos. Pancakes are best enjoyed fresh but can be stored wrapped in foil for 1–2 days and warmed before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the pancake batter ahead of time?
Yes, you can prepare the batter the night before and refrigerate it. Stir gently before cooking as some settling may occur.
What can I use if I don’t have whole wheat flour?
All-purpose flour works well as a substitute, though the texture will be slightly lighter. You can also experiment with gluten-free blends if needed.
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Pancake Breakfast Tacos Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
These Pancake Breakfast Tacos combine fluffy homemade pancakes with savory sausage, crispy hash brown potatoes, and cheesy scrambled eggs, all drizzled with maple syrup for a delightful breakfast twist. Perfect for a hearty morning meal that feels like a comforting, handheld brunch.
Ingredients
Pancakes
- 200 grams soft white wheat berries (or 1 1/2 cups whole wheat flour)
- 1 1/2 cups milk
- 5 tbsp avocado oil
- 2 eggs
- 1 tsp baking powder
- 1/2 tsp salt
Breakfast Filling
- 1 package sausage (about 12 oz)
- 4 cups shredded hash brown potatoes
- 4 eggs
- Shredded cheese, to taste (about 1 cup)
- Salt & pepper, to taste
- Maple syrup, for drizzling
- Additional oil, for frying (such as avocado or vegetable oil)
Instructions
- Prepare Pancake Batter: In a mixing bowl, combine the whole wheat flour, baking powder, salt, eggs, milk, and avocado oil. Stir until the batter is smooth and well mixed.
- Cook Sausage and Hash Browns: Heat a griddle or large skillet over medium heat and add a drizzle of oil. Add the package of sausage and shredded hash brown potatoes. Chop and flip as needed, seasoning the potatoes with salt and pepper. Cook until sausage is browned and potatoes are crispy and tender.
- Start Cooking Pancakes: Push the cooked sausage and potatoes to the side of the griddle and reduce heat to low. Add more oil if necessary. Pour scoops of pancake batter onto the griddle and cook until bubbles form on the surface and edges look set.
- Flip Pancakes: Flip the pancakes carefully and cook for a few more minutes until golden and fully cooked through. Remove pancakes and keep warm.
- Scramble Eggs: In a bowl, whisk eggs with a splash of milk, salt, and pepper if desired. Pour into the griddle or skillet and scramble along with shredded cheese until cooked and fluffy.
- Assemble Tacos: Use the cooked pancakes as soft taco shells. Fill each with the sausage, crispy hash browns, scrambled eggs, and a drizzle of maple syrup. Fold and serve immediately for a delicious breakfast taco experience.
Notes
- You can substitute the soft white wheat berries with all-purpose or oat flour if preferred.
- For a vegetarian option, replace sausage with plant-based sausage alternative.
- Adjust the amount of shredded cheese and maple syrup according to your taste preference.
- Cooking pancakes on low heat ensures they cook through without burning.
- Optionally, add hot sauce or avocado slices for extra flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Keywords: Pancake Breakfast Tacos, breakfast tacos, pancake tacos, sausage breakfast, crispy potatoes, scrambled eggs, maple syrup, breakfast recipe
