Dinner

Pancake Breakfast Tacos Recipe

ByVictor Layne November 20, 2025November 20, 2025

Introduction

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

A white plate with a black striped border holds a single soft tortilla at the bottom layer. On top of the tortilla, there is a layer of scrambled eggs mixed with browned ground meat and golden, crispy hash browns scattered unevenly. A woman's hand is pouring a light brown syrup over the eggs and hash browns. The plate rests on a white marbled surface with a glass of light green liquid and a silver knife nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 package sausage
4 eggs
4 cups shredded hash brown potatoes
Salt & pepper
Shredded cheese
Maple syrup
200 grams soft white wheat berries (about 1 1/2 cups whole wheat flour)
1 1/2 cups milk
5 tablespoons avocado oil
2 eggs (for pancake batter)
1 teaspoon baking powder
1/2 teaspoon salt

Instructions

Step 1: In a mixing bowl, combine the whole wheat flour, baking powder, salt, 2 eggs, milk, and 5 tablespoons of avocado oil. Stir until you have a smooth pancake batter.
Step 2: Heat a griddle over medium heat and add a drizzle of oil. Cook the sausage, chopping it up as it cooks, alongside the shredded hash brown potatoes. Season the potatoes with a little salt and pepper while frying.
Step 3: When the sausage and potatoes are nearly done, push them to the side of the griddle and reduce the heat to low. Add more oil if needed, then pour the pancake batter onto the griddle to form pancakes.
Step 4: Cook the pancakes for a few minutes until bubbles form on the surface, then flip and cook the other side until golden brown.
Step 5: In a separate bowl, whisk the 4 eggs with a splash of milk. Scramble the eggs in a pan with shredded cheese, salt, and pepper to taste.
Step 6: Use the pancakes as soft taco shells. Fill each pancake with the cooked sausage, hash browns, scrambled eggs, and drizzle with maple syrup. Fold and enjoy your breakfast tacos!

Tips & Variations

Substitute turkey or chicken sausage for a leaner option.
Add diced peppers or onions to the hash browns for extra flavor and color.
Use your favorite type of cheese, such as cheddar or pepper jack, to customize the taste.
For a sweeter touch, sprinkle a little cinnamon in the pancake batter.

Storage

Store any leftover cooked components separately in airtight containers in the refrigerator for up to 3 days. Reheat the pancakes and fillings gently in a skillet or microwave before assembling to keep them fresh. Avoid assembling the tacos too far in advance to prevent sogginess.

How to Serve

A white plate with black lines around the edge holds a single soft taco. The taco is made with one light brown tortilla as the base layer. On top sits a layer of soft scrambled eggs mixed with small pieces of browned ground meat, slightly greasy and yellowish with spots of brown. Scattered thin, golden-brown hash brown strips cover the eggs. A woman's hand is seen pouring a thin, dark brown sauce over the taco. The plate sits on a white marbled textured surface, and to the left, there is a glass with a light greenish drink. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pancake batter ahead of time?

Yes, you can prepare the batter and store it covered in the refrigerator for up to 24 hours. Give it a quick stir before using.

What can I use if I don’t have soft white wheat berries?

You can substitute all-purpose flour or any whole wheat flour you have on hand. The texture and flavor might vary slightly but will still work well for the pancakes.