Easy 15-Minute Pancake Tacos: a Fun Idea for The Whole Family!

Total time: 15 min.
Difficulty: Low
Serves: 6 people
By Cookist

Pancake tacos are a delicious, simple and super tasty sweet dessert for breakfast or as a snack, a variant on the classic American pancakes or classic sweet or savory tacos, which you can enjoy filled with either spreadable hazelnut cream, or perhaps with yogurt, fruit and enjoyed with a cup of milk. Making them is really quick: all you have to do is blend together bananas, eggs, sugar, oil and milk, then add the flour and the vinegar and mix with a hand whisk before cooking on an oiled pan for 3 minutes or until you see bubbles forming on the batter. And then, they'll be ready to fill as you like and pile together in a plate, resembling tacos.

Pancake Tacos' Origins: Who Invented Them?

Pancake tacos, a playful and innovative twist on traditional breakfast fare, don't have a singular inventor credited with their creation. Instead, they seem to be a product of culinary experimentation and the fusion cuisine trend, where elements from different food traditions are blended. Essentially, pancake tacos consist of pancakes used as the taco shells, enveloping a variety of fillings that often include breakfast staples. Typical fillings might range from scrambled eggs, bacon, and cheese to more sweet options like fresh fruits, yogurt, or a drizzle of maple syrup, catering to both savory and sweet taste preferences. This versatile dish represents the ever-evolving nature of contemporary cuisine, offering a customizable and fun approach to breakfast.

What are The Different Types of Pancakes Around the World?

Pancakes, in their myriad forms, are a staple in cuisines around the globe, each culture offering its own unique take on this beloved dish. From the fluffy stacks drizzled with syrup in the United States to the savory, fermented flavors of Ethiopia's injera, pancakes are a versatile and universal comfort food.

In France, the crêpe stands out as a quintessential pancake type, known for its thin, delicate texture and versatility. Crêpes can swing from savory to sweet: a savory crêpe might be filled with ham and cheese, while a sweet version could be sprinkled with sugar and lemon juice or smeared with Nutella. Meanwhile, in Eastern Europe, blinis are a traditional pancake made from buckwheat flour and leavened with yeast, often served with sour cream, smoked salmon, or caviar, especially as part of festive celebrations.

Crossing continents, dosas from South India are a testament to the pancake's adaptability. Made from a fermented batter of rice and black lentils, dosas are crispy, thin, and filled with a variety of stuffings like spiced potatoes, onions, and chutneys. Their light texture and rich flavors make them a beloved breakfast and street food item. On the other hand, Japan's okonomiyaki presents a heartier, savory pancake option, loaded with ingredients such as cabbage, seafood, or pork, and topped with a distinct okonomiyaki sauce, mayonnaise, dried seaweed, and bonito flakes. This dish's name translates to "as you like it," pointing to its highly customizable nature.

Tips and Variations

For a smooth batter, blend the bananas thoroughly with the liquid ingredients before adding the dry ones. Any chunks of banana should be small to maintain an even texture in the pancakes.

– Cook the pancakes on medium-low heat to ensure they are cooked through without burning. This is especially important as the sugar content from bananas and added sugar can cause quicker browning.

– Let the batter rest for about 5-10 minutes after mixing. This allows the flour to hydrate and the baking powder to start working, resulting in fluffier pancakes.

– Use a good non-stick pan or griddle to prevent the pancakes from sticking, reducing the need for excess oil and ensuring they flip easily.

Wait until the edges look set and bubbles that form on the surface pop and leave holes before flipping. This ensures the pancakes are ready to be flipped and will hold together.

– Substitute the regular flour with a gluten-free all-purpose flour blend to make these pancakes accessible to those with gluten sensitivities.

– Replace the warm milk with almond milk, coconut milk, or another plant-based milk of your choice to cater to dairy-free diets.

– Mix in a pinch of cinnamon or nutmeg into the batter for an extra layer of flavor, or add a handful of blueberries or chocolate chips for added texture and taste.

– For a savory version, omit the sugar and vanilla sugar from the batter. Fill the pancakes with a savory mixture of sautéed vegetables, cheese, and cooked bacon or ham.

More Pancakes Recipes You Might Like

Queen Elizabeth's Pancakes

Silver Dollar Pancakes

Apple Pancakes

Vanilla Fluffy Pancakes

How to Store Pancake Tacos

Pancake tacos can be kept in the refrigerator for 2 days; in you haven't filled them yet, they will last for up to 3-4 days.

Find out how to make pancake tacos following our step by step recipe and advice.


vanilla sugar
1 tsp
30 grams
warm milk
160 ml
Vegetable Oil
60 ml
Baking powder
8 grams
150 grams
White vinegar
15 ml
Hazelnut cream
as much as you need

How to Make Pancake Tacos

In a bowl, collect the bananas cut into slices and the eggs.

Then, add the vegetable oil and the warm milk to them.

Pour them inside of the blender, then add the vanilla sugar, the sugar and a pinch of salt. Blend until the mixture is smooth and there's no chunks of banana left.

Pour the blended mixture into a bowl and add the flour and the baking powder. Then, with a hand whisk, start mixing to incorporate the dry ingredients with the liquid ones.

Finally, pour in the vinegar and whisk for a final time.

Heat a non-stick pan with a little bit of vegetable oil. Pour a spoonful of the batter onto the pan and wait until bubbles form on the top and the surface has almost set. Flip and cook for a minute more. The total cooking time is around 3-4 minutes total.

Once the pancakes are ready, spread the hazelnut cream on one half of each of them and fold it in half.

Serve while still warm and enjoy!

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