Taco Tuesdays don’t just have to be about dinner, right? These Pancake Tacos are not just fun to eat they are fun to make! Whether you make them for breakfast, brunch or dinner, they are going to be a hit. The soft pillowy pancakes stuffed with sausage AND bacon and then layered up with fluffy eggs and cheese – are you drooling yet?
One key to success with this recipe is to have a taco holder ready when you are making the pancakes. By placing the hot pancakes right into the slots of the taco holder, they do a better job holding the shape of a taco – making them easier to eat. Not to mention very pretty to serve up! I prefer the stainless steel version, but you can also find lots of different colors and fun ones too!
I went with a more traditional breakfast plate as the inspiration for my Pancake Tacos – bacon, sausage, eggs and cheese. You could switch it up with different cheeses like pepper jack or sharp cheddar. Another great swap could be using ham in place of either the bacon or sausage – or maybe in addition too!
Be sure to have some hot sauce and maple syrup on hand – both are so good to drizzle over the top of these fun tacos. Or better yet – try it with some Hot Honey – get the best of both worlds with one drizzle. If you haven’t tried hot honey yet, you really need to check out the sweet heat.
Now Let’s Get Cookin’!
- 1 Griddle countertop or flattop
- Taco Holders
- 3 cups Complete Pancake Mix like Bisquik
- 2 cups Water
- 6 Large Eggs beaten
- 1 tsp Salt
- 1 tsp Pepper
- 12 Breakfast Sausage Links
- 6 strips Bacon cut in half
- 1 cup Cheddar Jack Cheese shredded
- Maple Syrup for garnish, if desired
- Hot Sauce for garnish, if desired
- Preheat griddle to High or 400 degF (depending on the setting options). If you do not have a griddle, you can use a wide flat saute pan.
- In a bowl, combine the complete pancake mix and water. You want the batter to be on the thinner side so that it spreads out enough to make 4-5 inch pancakes.
- Ladle mix onto hot griddle and let cook until most of the pancake has bubbles then flip. Let cook another 90 seconds and remove from griddle. It is best to place them directly into taco holder so that they take the shape of a taco shell.
- In a frying pan over medium-high heat, cook sausage (as directed on the package) and remove to a paper towel covered plate. In the same pan cook bacon until crispy and remove to the same plate.
- Reserve roughly 1 tablespoon of grease in the frying pan and reduce heat to medium. In a bowl, combine eggs, salt and pepper. Add to pan. Let cook, untouched for about 2 minutes. Then use a spatula to scramble the eggs together until they are hard scrambled. (Note – if you prefer a softer scramble on your eggs, that will work. It will just make the tacos a little messier to eat.)
- Place one slice of bacon and one sausage link to each pancake "shell". Spoon on a portion of egg (should be roughly half an egg per taco). Then sprinkle with cheese. If you work quickly enough the cheese will get the chance to melt slightly.
- If desired, you can drizzle with maple syrup or your preferred hot sauce. Serve 2 or 3 tacos per person.
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Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
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