Pancake Breakfast Tacos Recipe

Introduction

Pancake Breakfast Tacos are a fun and delicious twist on traditional breakfast tacos, using fluffy pancakes as soft shells. Filled with sausage, crispy hash browns, scrambled eggs, and a touch of maple syrup, they make for a hearty and satisfying morning meal.

Ingredients

• 200 grams soft white wheat berries (about 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
• 1 package sausage
• 4 eggs (for scrambling)
• 4 cups shredded hash brown potatoes
• Salt & pepper to taste
• Shredded cheese (amount as desired)
• Maple syrup for drizzling

Instructions

1. Step 1: In a mixing bowl, combine whole wheat flour, milk, 2 eggs, baking powder, salt, and 1 tablespoon of avocado oil. Whisk until smooth to create the pancake batter.
2. Step 2: Heat a griddle or large skillet over medium heat and add a drizzle of oil. Cook the sausage, chopping it as it cooks, until browned and cooked through.
3. Step 3: Add the shredded hash brown potatoes to the skillet with the sausage. Season with salt and pepper, stirring and flipping occasionally until the potatoes are crispy and tender.
4. Step 4: Push the sausage and potatoes to one side of the skillet and reduce heat to low. Add more oil if needed, then pour small rounds of pancake batter onto the griddle.
5. Step 5: Cook pancakes until bubbles form on the surface, then flip and cook the other side until golden brown. Remove pancakes and keep warm.
6. Step 6: In a bowl, whisk the 4 eggs for scrambling with a splash of milk, salt, and pepper. Scramble the eggs in the same skillet, adding shredded cheese as they cook until melted and fluffy.
7. Step 7: To assemble, use the pancakes as soft shells. Layer in the fried potatoes, sausage, scrambled eggs, and drizzle with maple syrup. Fold gently and enjoy your breakfast tacos!

Tips & Variations

• For extra flavor, add diced onions or bell peppers to the hash browns while frying.
• Use turkey sausage or plant-based sausage for a lighter or vegetarian-friendly option.
• Swap maple syrup for hot sauce if you prefer a spicy kick.
• If you don’t have whole wheat flour, all-purpose flour works well too.

Storage

Store any leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave before assembling the tacos again. Pancakes can be kept warm wrapped in foil but are best eaten fresh.

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 pancake batter the night before and refrigerate it. Give it a good stir before using as some settling may occur.

What if I don’t have hash brown potatoes?

You can substitute with diced or shredded regular potatoes, cooked until crispy, or even use frozen hash browns if you prefer convenience.

Pancake Breakfast Tacos Recipe

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★★★★★

4.9 from 68 reviews

• Author: Ella
• Total Time: 35 minutes
• Yield: 4 servings 1x

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Description

Enjoy a delicious and hearty breakfast with these Pancake Breakfast Tacos, featuring fluffy pancakes used as soft tortilla shells filled with savory sausage, crispy hash brown potatoes, cheesy scrambled eggs, and a touch of sweet maple syrup for the perfect balance of flavors.

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Ingredients

Scale 1x2x3x

Pancake Batter

• 200 grams soft white wheat berries (equivalent to 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

Filling

• 1 package sausage (approximately 12–16 oz)
• 4 cups shredded hash brown potatoes
• 4 eggs
• Salt & pepper, to taste
• Shredded cheese (about 1 cup, as desired)
• Maple syrup (for drizzling)

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Instructions

1. Prepare pancake batter: In a mixing bowl, combine the whole wheat flour, baking powder, salt, milk, avocado oil, and eggs. Whisk everything together until you have a smooth and consistent batter ready for cooking.
2. Cook sausage and hash browns: Heat a griddle or large pan over medium heat and add a drizzle of your favorite cooking oil. Fry the sausage and shredded hash browns, chopping and flipping as needed. Season the hash browns with salt and pepper while cooking until both are fully cooked and nicely browned.
3. Cook pancakes: When the sausage and potatoes are nearly done, push them to one side of the griddle and lower the heat to low. Add more oil if needed, then spoon the pancake batter onto the griddle to form pancakes. Cook for a few minutes until bubbles form on the surface, then carefully flip and cook the other side until golden and cooked through.
4. Scramble eggs: In a bowl, whisk the eggs with a splash of milk, salt, and pepper. Pour into a heated pan and scramble with shredded cheese until the eggs are fully cooked and fluffy.
5. Assemble breakfast tacos: Use the cooked pancakes as soft tortilla shells. Add a portion of the fried potatoes, sausage, and cheesy scrambled eggs on top. Drizzle with maple syrup for a delightful sweet and savory contrast. Fold the pancakes to form tacos and serve immediately.

Notes

• Use a non-stick griddle or pan for best pancake results and easy flipping.
• Adjust the amount of cheese according to personal preference.
• For a spicier twist, add diced jalapeños to the scrambled eggs or potatoes.
• These tacos are best enjoyed fresh but can be warmed up gently in a skillet or microwave if needed.
• Substitute sausage with turkey or vegetarian sausage to suit dietary preferences.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Breakfast
• Method: Frying
• Cuisine: American

Keywords: pancake breakfast tacos, breakfast tacos, sausage breakfast, breakfast recipe, hash browns, scrambled eggs, maple syrup breakfast