Sweet and Savory Protein Pancake Tacos
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Wondering what breakfast pancake tacos are? Besides delicious, they’re a sweet and savory breakfast that uses fluffy pancakes as the taco shell and scrambled eggs, crispy bacon and melty cheese as the taco filling.
I like to keep the pancake the only sweet thing on the plate so I just add green onion and drizzle some avocado crema on top. The savory flavors with the slightly sweet pancake is perfection. If you prefer a more sweet flavor, add a drizzle of honey or maple syrup to the eggs.
Serve with fresh fruit and a side of hash browns to compete the meal.
Why you’ll love this recipe:
- 12 grams of protein per taco.
- A unique and fun breakfast idea.
Ingredients and Substitutions:
These are the main ingredients and substitutions for taco pancakes. See the recipe card below for the full ingredients list and instructions.
- Oat Flour: you can use all-purpose or make your own flour by blending oats.
- Non-Fat Plain Greek Yogurt: use vanilla yogurt or regular yogurt. I like Greek because it adds protein.
- Turkey Bacon: use hickory-smoked bacon for added flavor or homemade maple chicken sausage.
- Liquid Egg Whites: you can do a 50/50 egg and egg white for the pancakes and use all whole eggs for the scramble.
- Honey: or maple syrup. Use 1 additional Tbsp. if you want a sweeter pancake!
- Shredded Cheddar Cheese: Mexican cheddar cheese blend is great with these.
Variations
- Use store-bought frozen pancakes to save on time.
- Go full-blown dessert and add a scoop of ice cream instead and top with chocolate chips, peanut butter or make Homemade Choco Tacos.
- For thinner pancakes, add a splash of coconut milk, almond milk or regular milk.
- Instead of bacon, try air fryer chicken sausages.
Dietary Modifications
- These are gluten-free but always confirm your oat flour doesn’t have cross-contamination with gluten.
- Omit the cheddar cheese and swap Greek yogurt with plant-based yogurt to make this dairy-free.
How to make these pancake breakfast tacos (a step-by-step visual guide):
Step 1: mix the pancakes
Add the pancake ingredients to a large bowl (image 1). Mix to fully combine (image 2). Heat a pan over medium-high heat and spray with nonstick cooking spray. Use 1/4 cup batter per pancake, and add the pancake batter to the hot griddle in a nice large taco shape (image 3).
Cook for 3-4 minutes until small bubbles start to form on the outside. Flip and cook for another 1-2 minutes until golden brown (image 4). Repeat with all 12 pancakes.
Step 2: cook eggs for filling
In a medium bowl, add the egg whites, eggs, water, salt and pepper (image 5). Whisk until fully combined (image 6). Spray a large skillet with nonstick spray and add the eggs to the pan (image 7). Scramble in until cooked through (image 8).
Step 3: assemble tacos
Top the center of each pancake with ½ a piece of cooked turkey bacon, 28 grams scrambled eggs, 7 grams cheddar cheese and 1 Tbsp. maple syrup for sweet or 1 Tbsp. salsa and hot sauce for savory.
Serve hot with green onion and salsa. Use a taco holder if serving a lot of people to keep the tacos in tact.
Expert Tip!
Make a double batch of this pancake recipe, one batch for enjoying right away and a second for freezing to make this recipe super easy when you’re craving a pancake taco.
Recipe FAQs
Store pancakes in one airtight container and filling in another. This prevents the pancake from getting soggy. Reheat the pancakes in the toaster or oven and reheat the filling in the microwave. Assemble and enjoy.
I like to lay all the freshly made pancakes on a baking sheet and place them directly in the freezer for a couple of hours to harden. Then transfer to a freezer-safe bag or container. Freezing prior to layering helps them to not stick together in the freezer.
I serve these with a side of hash browns or air fryer breakfast potatoes and fresh fruit for a complete breakfast.
You bet! Grind oats in a food processor to make your own oat flour.
For sure, just add an extra tablespoon or two of honey for a extra sweet flavor.
Check out our other delicious breakfast foods!
If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @ohsnapmacros, I love hearing from you!
Pancake Tacos
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Ingredients
Pancake Ingredients
- 1 1/4 cup oat flour 150g
- 1 cup non-fat plain Greek yogurt 224g
- 1 cup liquid egg whites 250g
- 2 Tbsp. honey
- 2 tsp. vanilla extract
- 2 tsp. cinnamon
Filling
- 1 cup liquid egg whites 250g
- 2 eggs
- 2 Tbsp. water
- salt and black pepper
- 6 pieces turkey bacon cooked and cut in half
- 3/4 cup shredded cheddar cheese 84g
Instructions
- Mix all the pancake ingredients in a large bowl.Â
- Heat a pan over medium heat and spray with nonstick cooking spray.Â
- Heat up a large nonstick skillet or griddle over low to medium heat. Once hot, spray with nonstick cooking spray. Using a 1/4 cup as a scoop per pancake, add the batter to the hot pan. Cook for 3-4 minutes until small bubbles start to form on the outside. Flip and cook for another 1-2 minutes until golden brown. Repeat with all 12 pancakes.
- In a large mixing bowl whisk together, egg whites, eggs, water, salt and pepper. Scramble in a hot pan until cooked through.Â
- Top each pancake with ½ a piece of cooked turkey bacon, 28 grams scrambled eggs, 7 grams cheddar cheese and 1 Tbsp. maple syrup.Â
Notes
- Nutritional information is an estimate and will vary with substitutions.Â
- Use more liquid for thinner pancakes and less for thicker pancakes, depending on how you prefer your shell.
Worked just as written!