Pancake Breakfast Tacos Recipe
Introduction
Start your day with a delicious twist on breakfast by making Pancake Breakfast Tacos. These soft, fluffy pancakes serve as the perfect wrap for savory sausage, crispy hash browns, and cheesy scrambled eggs with a touch of sweet maple syrup.
Ingredients
- 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 the pancake batter)
- 1 teaspoon baking powder
- 1/2 teaspoon salt (for the pancake batter)
- 1 package sausage
- 4 eggs (for scrambling)
- 4 cups shredded hash brown potatoes
- Salt and pepper, to taste
- Shredded cheese
- Maple syrup, for drizzling
Instructions
- Step 1: In a mixing bowl, combine the whole wheat flour, milk, 2 eggs, baking powder, and 1/2 teaspoon salt. Whisk together until you have a smooth pancake batter.
- Step 2: Heat a griddle or large skillet over medium heat and add a drizzle of avocado oil. Fry the sausage, breaking it into pieces as it cooks. Add the shredded hash brown potatoes and cook, stirring and flipping occasionally, until the potatoes are crispy and the sausage is cooked through. Season with salt and pepper.
- Step 3: Push the sausage and potatoes to the side of the griddle. Reduce the heat to low and add more oil if needed. Pour scoops of the pancake batter onto the griddle and cook until bubbles form on the surface, then flip and cook until golden brown on both sides.
- Step 4: In a bowl, whisk the remaining 4 eggs with a splash of milk, salt, and pepper. Scramble the eggs in a skillet over medium heat, adding shredded cheese as they cook until melted and fluffy.
- Step 5: To assemble, use the pancakes as soft tortillas. Layer the fried potatoes, sausage, and scrambled eggs inside each pancake. Drizzle with maple syrup, fold, and enjoy your breakfast tacos.
Tips & Variations
- For a vegetarian option, substitute sausage with sautéed mushrooms or plant-based sausage alternatives.
- Add diced bell peppers or onions to the potatoes while frying for extra flavor.
- Use your favorite type of cheese or add a sprinkle of fresh herbs like chives or cilantro to the scrambled eggs.
- If you prefer sweeter pancakes, add a teaspoon of vanilla extract or a bit of cinnamon to the batter.
Storage
Store any leftover cooked sausage, potatoes, scrambled eggs, and pancakes separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave before assembling. Pancakes can become soggy if stored wrapped in syrup, so keep syrup separate until 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 pancake batter up to a day in advance and keep it covered in the refrigerator. Stir gently before using.
What other toppings work well in these breakfast tacos?
Fresh avocado slices, salsa, sour cream, or hot sauce are great additions to customize your breakfast tacos to your taste.
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Pancake Breakfast Tacos Recipe
- Total Time: 40 minutes
- Yield: 4 servings (about 8 tacos) 1x
Description
Enjoy a delicious and hearty breakfast with these Pancake Breakfast Tacos featuring fluffy homemade pancakes used as soft tortilla shells, filled with savory sausage, crispy hash brown potatoes, cheesy scrambled eggs, and a drizzle of maple syrup for a perfect sweet and savory combo.
Ingredients
Pancakes
- 200 grams soft white wheat berries (equivalent to 1 1/2 cups whole wheat flour)
- 1 1/2 cups milk
- 5 tablespoons avocado oil
- 2 eggs
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Taco Filling
- 1 package sausage (approximately 12 oz or 340 grams)
- 4 cups shredded hash brown potatoes
- 4 eggs
- Salt and pepper to taste
- Shredded cheese (about 1 cup, your choice of type)
- Maple syrup (for drizzling)
- Additional oil for frying (such as avocado or preferred oil)
Instructions
- Prepare Pancake Batter: In a mixing bowl, combine the whole wheat flour made from soft white wheat berries (or use whole wheat flour), baking powder, and salt. Add milk, eggs, and avocado oil. Whisk together until smooth and set aside.
- Cook Sausage and Hash Browns: Heat a griddle or large skillet over medium heat and add a drizzle of oil. Fry the sausage, breaking it up as it cooks. Add the shredded hash brown potatoes to the pan as well, stirring and flipping to cook evenly. Season potatoes with salt and pepper. Continue frying until the sausage is cooked through and the hash browns are crispy and golden.
- Cook Pancakes: Once the sausage and potatoes are almost done, push them to the side of the griddle and reduce the heat to low. Add a little more oil if needed. Pour scoops of pancake batter onto the griddle and cook until bubbles form on the surface, then carefully flip and cook until golden brown on both sides.
- Scramble Eggs with Cheese: In a bowl, whisk the eggs with a splash of milk, salt, and pepper to taste. Pour into a skillet over medium-low heat and scramble gently. When eggs are nearly cooked, add shredded cheese and stir until melted and creamy.
- Assemble Breakfast Tacos: Use the cooked pancakes as soft shells. Layer with fried hash browns, sausage, scrambled eggs with cheese, and finish with a drizzle of maple syrup on top. Fold and serve warm.
Notes
- For extra crispiness, cook the hash browns separately before adding to the sausage.
- You can use any type of shredded cheese you prefer, such as cheddar, Monterey Jack, or pepper jack.
- Adjust maple syrup quantity to taste — it adds a delightful sweet balance with the savory filling.
- Soft white wheat berries can be replaced with regular whole wheat flour if not available.
- Use avocado oil or your preferred cooking oil for frying and pancake batter for a neutral taste and healthy fats.
- These tacos are best served immediately to enjoy the fresh warmth and textures.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Keywords: Pancake Breakfast Tacos, breakfast tacos, pancake tacos, sausage breakfast, scrambled eggs, hash brown potatoes, maple syrup, savory breakfast, easy breakfast recipe
