These bacon, egg, and cheese pancake tacos are a fun mash-up of a diner breakfast and handheld tacos. Fluffy buttermilk pancakes stand in for tortillas, wrapped around soft cheesy scrambled eggs and crispy chopped bacon. They’re perfect for a special weekend brunch, breakfast-for-dinner, or when you want to impress without anything too fussy. Serve them with warm maple syrup for drizzling so you get a sweet-and-savory bite every time.
Ingredients
- 6 strips thick-cut bacon
- 4 large eggs (for scrambling)
- 1/2 cup shredded cheddar cheese
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup buttermilk
- 1/4 cup milk
- 1 egg (for the pancake batter)
- 2 tablespoons unsalted butter, melted, plus extra for the pan
- Maple syrup, for serving
Directions
- Lay the bacon strips in a cold skillet, then place the skillet over medium heat and cook the bacon until crispy, about 7–8 minutes, turning occasionally.
- Transfer the cooked bacon to a paper towel-lined plate to drain and cool, then chop it into small pieces and set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt to make the pancake base.
- In another bowl, beat the 1 egg, then add the buttermilk, milk, and melted butter; pour the wet ingredients into the dry ingredients and stir just until combined.
- Heat a non-stick skillet over medium heat, lightly grease if needed, and pour about 1/4 cup batter per pancake; cook until bubbles form on the surface, flip, and cook until golden brown. Repeat with remaining batter, keeping pancakes warm in a low oven if desired.
- For the scrambled eggs, whisk the 4 large eggs in a bowl; melt a knob of butter in a pan over medium heat, pour in the eggs, let them set briefly, then gently stir with a spatula, allowing uncooked egg to flow underneath.
- Sprinkle the shredded cheddar cheese over the eggs and continue cooking, stirring gently, until the eggs are set but still moist and creamy.
- To assemble, place a generous amount of scrambled eggs in the center of each warm pancake, sprinkle with chopped bacon, and fold the pancake in half to form a taco shape.
- Serve the pancake tacos right away with maple syrup on the side for drizzling.
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes
Kcal: 600 kcal | Servings: 4
Tips
For extra fluffy pancakes, avoid overmixing the batter—stir just until the flour streaks disappear, even if a few small lumps remain.
If you’re feeding a crowd, keep finished tacos on a baking sheet in a 200°F oven for up to 20 minutes so everything stays warm; any leftover components can be stored separately in the fridge and reheated gently before assembling fresh tacos.
