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Pancake Tacos

Pancake Tacos

Hollie Schultz
These pancake tacos are a new spin on ordinary pancakes.
5 from 2 votes
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Breakfast
Cuisine Breakfast
Servings 10 pancakes
Calories 132 kcal


  • 1 cup all-purpose flour
  • 1 cup rolled oats
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 eggs
  • 1.5-2 cups milk
  • 2 tbsp butter melted and cooled
  • splash vanilla
  • 1 tsp cinnamon


  • Heat a griddle or large skillet over medium heat.
  • Mix together the dry ingredients in a large bowl.  In a separate bowl, beat the eggs into 1.5 cups of milk.  Then stir in the cooled melted butter if you’re using it.
  • Gently stir the wet mixture into the dry mixture, just adding enough to moisten the flour.  You might not need all of the wet mixture.  You don’t want the batter to be thick and gloppy, but you don’t want it to be thin either.  If it is too thick, add more milk.  Oh, and getting it totally free of lumps is unlikely so don’t worry about trying.
  • Add a little butter to your skillet or put a very thin layer of neutral flavored oil like canola.  When it is hot, use a ladle to add the batter to the pan.  Don’t get crazy making giant pancakes!  They aren’t so easy to flip when they’re so big.  After about 2-4 minutes, they should be ready to flip.  They are ready when there are bubbles in the center of the pancake and they look dull, not shiny. (See the photo above.)  The second side will cook more quickly than the first.
  • For the tacos… add what your family likes!  Or make it even more fun with a toppings bar!
  • I smeared our pancakes with peanut butter, a little drizzle of syrup (just a LITTLE! They’ll use way less than they would on regular pancakes), and topped with strawberries.


Calories: 132kcalCarbohydrates: 17gProtein: 5gFat: 5gSaturated Fat: 3gTrans Fat: 1gCholesterol: 42mgSodium: 230mgPotassium: 105mgFiber: 1gSugar: 2gVitamin A: 177IUVitamin C: 1mgCalcium: 102mgIron: 1mg
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