Save Maple Bacon Pancake Tacos are the kind of playful brunch treat that disappears in minutes whether I am making them for sleepy Sunday mornings or an impromptu family gathering. Soft fluffy buttermilk pancakes become edible taco shells wrapped around creamy scrambled eggs and crispy bacon with warm maple syrup tying it all together. These breakfast tacos might sound over the top but every ingredient earns its keep—there is something irresistible about the combo of salty sweet and buttery in every bite.
I first whipped these up as a quirky twist for my usual pancake and bacon breakfast when friends stayed over. The idea was an instant hit now everyone requests taco pancakes instead of a stack.
Ingredients
- All-purpose flour: brings the essential fluffiness look for unbleached for better texture and flavor
- Granulated sugar: adds just a touch of sweetness balancing pancakes and bacon
- Baking powder and baking soda: both work together for extra fluffy pancakes check your leaveners are fresh so pancakes rise nicely
- Salt: lifts all the breakfast flavors and keeps things from tasting flat
- Buttermilk: gives tang and tender texture whole milk can work in a pinch but the slight tang makes a difference
- Eggs: bind the batter and enrich both pancakes and the scramble fresh large eggs will give the best results
- Unsalted butter: melts into both the batter and the pan for rich taste always use good quality
- Vanilla extract: warms and rounds out the pancake aroma try to use pure rather than imitation
- Thick-cut bacon: stays crisp and substantial in your breakfast taco choose slabs with plenty of meat and minimal fat
- Whole milk or cream: makes scrambled eggs extra silky whole milk is ideal cream creates a richer texture
- Salt and black pepper: bring the best out of creamy eggs always crack fresh pepper
- Pure maple syrup: transforms every bite choose grade A or B for depth not pancake syrup
- Fresh chives or parsley: optional but add color and freshness
Instructions
- Prepare the bacon:
- Arrange the bacon slices in a large skillet and cook over medium heat. Turn the bacon occasionally until the strips are deeply crisp and browned on the edges. This usually takes about 8 to 10 minutes. Once done place the bacon on a plate lined with paper towels so it stays crisp and drains off excess fat.
- Make the pancake batter:
- In a large bowl whisk together the flour sugar baking powder baking soda and salt until well combined. In a separate small bowl whisk together the buttermilk egg melted butter and vanilla extract. Pour the wet ingredients into the dry and gently stir with a spatula until just combined. Overmixing will make the pancakes dense so stop as soon as you no longer see dry flour.
- Cook the pancakes:
- Heat a nonstick skillet or a griddle on medium heat. Lightly grease it with butter or oil for a golden exterior. Pour about a quarter cup of the batter onto the pan for each pancake aiming for circles about five to six inches wide. Let the batter cook until bubbles start to appear on the surface and the edges look set which takes about two minutes. Carefully flip with a spatula and cook for one to two minutes more until the underside is golden brown. Stack finished pancakes on a plate and keep them warm loosely covered with foil.
- Scramble the eggs:
- Crack the eggs into a bowl and whisk with whole milk or cream a pinch of salt and a few grinds of black pepper. Heat a tablespoon of butter in a nonstick skillet over medium low. Pour the egg mixture in and use a rubber spatula to slowly and gently push eggs from the edges to the center forming soft curds. Move the pan on and off the heat as needed so the eggs stay creamy and cook gently. Stop when the eggs are just set and glossy this usually takes three to five minutes.
- Assemble the tacos:
- Take a warm pancake and gently fold it in half to mimic a taco shell. Add a generous spoonful of creamy scrambled eggs then nestle a crispy bacon strip on top. Drizzle all with warm maple syrup letting it pool inside the pancake. For a bright finish add a sprinkle of fresh chives or parsley if using.
- Serve while warm:
- Enjoy the tacos immediately so everything is hot syrupy and crisp.
Save The buttermilk pancakes are my personal favorite part. There is something about their light tang paired with savory bacon that blows regular breakfast out of the water. I remember my youngest trying to sneak an extra taco while everyone was still pouring coffee and who could blame her
Storage Tips
Leftover pancakes and bacon can be stored separately in airtight containers in the refrigerator for two to three days. Reheat pancakes in a toaster or skillet to refresh the edges. Scrambled eggs are best eaten fresh but will keep in the fridge for a day.
Ingredient Substitutions
Swap thick-cut pork bacon for turkey bacon or vegetarian bacon if needed. For a gluten free version use a reliable all purpose gluten free flour blend. Almond milk and vegan butter can replace dairy if needed though the flavor will change a bit.
Serving Suggestions
Serve these with a fresh fruit salad to balance the richness. Try adding a side of hash browns or roasted potatoes for a classic diner brunch vibe. For something lighter a pile of mixed greens with a zingy vinaigrette helps cut through the syrupy sweetness.
Cultural and Historical Context
Breakfast tacos themselves are a playful nod to Tex Mex traditions but this recipe brings the American love of pancakes and bacon into the mix. Maple syrup ties everything together in a celebration of classic North American breakfast flavors.
Seasonal Adaptations
In fall try adding a pinch of cinnamon or pumpkin spice to the pancake batter. In the summer top your tacos with fresh berries before the final drizzle of syrup. For winter brunches warm the maple syrup with a little orange zest for brightness.
Save The first time I made these for a group brunch everyone assumed it was just regular pancakes and bacon until the reveal. The taco presentation had kids excited to help assemble their own and the adults raved about the sweet salty combination that kept them reaching for seconds.
Recipe Questions
- → How do I keep pancakes soft for folding?
Cook pancakes until just set and keep them covered with foil so they remain warm and pliable for easy folding.
- → What kind of bacon works best?
Thick-cut bacon offers the best texture and crispness for holding up inside the pancakes.
- → Can I make this dish ahead of time?
You can make pancakes ahead and gently rewarm before assembling. Assemble tacos just before serving for best results.
- → Are vegetarian or other meat options possible?
Swap pork bacon for turkey or vegetarian bacon to accommodate different dietary needs.
- → Any serving suggestions for a complete brunch?
Pair these pancake tacos with fresh fruit, salad, or a light beverage to create a balanced brunch spread.
- → How can I make this gluten-free or dairy-free?
Use a gluten-free flour blend and plant-based milk and butter to suit gluten-free or dairy-free diets.