Maple Bacon Pancake Tacos (Print View)

Buttermilk pancakes folded with bacon and scrambled eggs, finished with maple syrup for a playful brunch.

# Components:

→ Pancakes

01 - 1 cup all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
06 - 1 cup buttermilk
07 - 1 large egg
08 - 2 tablespoons unsalted butter, melted
09 - 1 teaspoon vanilla extract

→ Bacon

10 - 8 slices thick-cut bacon

→ Scrambled Eggs

11 - 6 large eggs
12 - 2 tablespoons whole milk or heavy cream
13 - Salt, to taste
14 - Black pepper, to taste
15 - 1 tablespoon unsalted butter

→ Garnishes

16 - 1/4 cup pure maple syrup, warmed
17 - Chopped fresh chives or parsley (optional)

# Directions:

01 - Place bacon slices in a large skillet over medium heat. Cook until crispy, turning as needed, for 8 to 10 minutes. Transfer bacon to a paper towel-lined plate to drain excess fat.
02 - In a large bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly blended.
03 - In a separate bowl, whisk buttermilk, egg, melted butter, and vanilla extract until smooth.
04 - Pour the wet mixture into the dry ingredients. Stir gently until just combined; the batter should remain slightly lumpy. Avoid overmixing.
05 - Preheat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil. Pour about 1/4 cup of batter for each pancake, shaping into a 5 to 6 inch circle. Cook until bubbles appear on the surface and the edges begin to set, approximately 2 minutes. Flip and cook for 1 to 2 minutes longer. Transfer cooked pancakes to a warm plate and cover loosely with foil.
06 - In a bowl, whisk eggs with milk, salt, and black pepper. Heat 1 tablespoon butter in a nonstick skillet over medium-low heat. Pour in the egg mixture and gently stir with a spatula until eggs are softly set and creamy, about 3 to 5 minutes. Remove from heat immediately to prevent overcooking.
07 - Fold each pancake gently in half to create a taco shell. Fill each shell with a portion of scrambled eggs and one slice of crispy bacon.
08 - Drizzle with warm maple syrup and add chopped fresh chives or parsley if desired. Serve immediately while warm.

# Expert Advice:

01 -
  • Uses everyday breakfast staples you probably have in your kitchen
  • Kid-approved fun for picky eaters and adults alike
  • Ready in under an hour even with cooking everything from scratch
  • Perfect for brunch spreads or a make ahead quick weekday treat
02 -
  • High in protein and energizing fats perfect for a filling start
  • Easy to adapt for gluten free or dairy free diets with simple swaps
  • Freezes surprisingly well both pancakes and cooked bacon can be made ahead
03 -
  • Warm the maple syrup before drizzling
  • Use real buttermilk for fluffier pancakes
  • Chives or parsley bring color and a hint of freshness to each taco
  • Fold pancakes as soon as they are just cool enough to handle so they form taco shapes without cracking
  • Whisk eggs gently and cook low and slow for tender eggs
  • Always opt for real maple syrup for an elevated finish that makes everyone ask for seconds

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