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

Scale

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