Description
Pancake Tacos are a playful and delicious breakfast twist that takes fluffy pancakes and folds them into taco shapes to cradle a creamy, sweet filling topped with fresh fruit.
Ingredients
12 pancakes
8 ounces cream cheese, softened
1/4 cup sugar
4 ounces whipped topping, defrosted
1 cup berries
1/2 cup strawberries
2 tablespoons chocolate syrup
3 tablespoons peanut butter, melted
Instructions
- Stir the softened cream cheese in a mixing bowl until smooth, then add sugar and mix well.
- Fold in the whipped topping until the mixture is creamy and well combined.
- Wash and chop the fruit and prepare any other toppings you plan to use.
- Cook the pancakes (or use pre-made), and immediately fold each one into a taco shape while warm.
- Spoon the creamy filling into each folded pancake.
- Add berries, strawberries, and any other desired fruit or toppings.
- Drizzle with chocolate syrup or melted peanut butter.
- Serve and enjoy immediately.
Notes
- Pancake Tacos are best enjoyed fresh, but you can store leftover pancakes and filling separately in airtight containers in the refrigerator for up to 2 days.
- Reheat pancakes gently in the microwave before assembling. Avoid storing assembled tacos, as the pancakes can become soggy.
- Try using flavored cream cheese or Greek yogurt for the filling.
- Substitute berries with sliced bananas, kiwi, or mango.
- Swap chocolate syrup for caramel, honey, or maple syrup.
- Add a sprinkle of granola or nuts for extra crunch.
- Use flavored pancakes like chocolate chip or blueberry for even more variety.
- Pancake Tacos are kid-friendly and fun to assemble.
- Prep Time: 10 minutes
- Cook Time: 2 minutes
- Category: Breakfast
- Method: Assembly
- Cuisine: American
Nutrition
- Serving Size: 1 pancake taco
- Calories: Approx. 200-250 calories
- Sugar: 10g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg
