Breakfast Pancake Tacos – Easy Pancake Breakfast Recipe

Instructions

Pancakes

1. In a large bowl, whisk together the flour, baking powder, salt, sugar, and cinnamon.
2. In a separate bowl, whisk the milk, egg, vanilla extract, and melted butter until combined.
3. Pour the wet ingredients into the dry ingredients and whisk until smooth. The batter should be slightly thick but still pourable. Set aside to rest for 5 minutes.
4. Place a non-stick frying pan over medium heat and add a small knob of butter or drizzle of oil.
5. Pour small rounds of batter into the pan, about 4 inches in diameter. Cook for 1–2 minutes, until bubbles appear on the surface and the edges look set. Flip and cook for another 1 minute until golden.
6. Remove the pancake from the pan and immediately and gently bend it into a taco shape. Place it between two glasses or mugs to hold the shape while it cools. Repeat with the remaining batter.

Honey bacon

1. Place the bacon slices in a frying pan over medium heat and cook on both sides until crispy and golden.
2. Once almost cooked, drizzle a little honey over the bacon and allow it to caramelise slightly. Remove from the pan and set aside.

Scrambled eggs

1. In a bowl, whisk together the eggs, milk, salt, and pepper for about 1 minute until fully combined.
2. Pour into a non-stick frying pan over low-medium heat. Allow the eggs to cook gently, pushing the edges towards the centre with a spatula. Avoid stirring constantly.
3. Once the eggs are mostly set but still soft and creamy, remove from the heat.

Assemble the tacos

1. Add a slice of honey-glazed bacon, then a spoonful of scrambled eggs into each pancake shell.
2. Finish with a sprinkle of fresh chives and a drizzle of maple syrup.
3. Serve immediately while warm.