Discover this creative twist on a classic breakfast that pairs light, fluffy pancakes with a creamy fruit-filled center for a delightful start to your day. These Fruit Pancake Tacos provide a refreshing blend of textures and flavors, ideal for Fun Meals With Kids or an innovative brunch gathering experience that’s truly unforgettable.

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I recently tried out a new recipe that totally blew my mind – Pancake Tacos. I mixed 1 cup of all-purpose flour with 2 tablespoons of sugar, 2 teaspoons of baking powder and a pinch of salt, then whisked in a lightly beaten egg, 1 cup of milk, 2 tablespoons of melted butter and a teaspoon of vanilla extract.

I loved how these pancakes fold easily into a taco shape making it super fun to fill with a creamy mix. For the filling i blended 4 oz of softened cream cheese with 2 tablespoons of powdered sugar and a half teaspoon of vanilla extract, then tossed in a cup of mixed fruit like diced strawberries, blueberries and banana slices.

Besides tasting great, this recipe gives you a balanced start with protein and vitamins from the fresh fruit. Its an awesome idea for a quick meal breakfast or a fun meal with kids especially if you are looking for creative breakfast ideas.

Why I Like this Recipe

I really love how fast and easy this recipe is – it only takes about 15 minutes, so it’s perfect when I need a quick breakfast even on busy mornings. I also dig the unique twist of turning pancakes into tacos; it makes eating breakfast way more fun and creative. The creamy, sweet filling mixed with fresh fruit is another big win for me, since the flavors complement each other perfectly even though it might sound a bit odd at first. Lastly, I like that there’s plenty of room for customization – I can switch up the fruit or adjust the sweetness to match my mood on any particular day.

Ingredients

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Flour provides carbohydrates for energy and structure but offers little fiber.
Egg packs protein to bind the mix while adding richness and flavor.
Milk adds creaminess and moisture with a naturally sweet taste.
Butter boosts flavor and richness though it is high in saturated fats.
Cream cheese provides a tangy, smooth texture that complements the pancake taco perfectly.
Powdered sugar quickly sweetens and smooths the cream cheese filling without extra crunch.
Mixed fruit delivers refreshing vitamins and natural sweetness, boosting both taste and appeal.
Baking powder helps the pancakes puff up, creating a lighter taco shell texture.

Ingredient Quantities

1 cup all-purpose flour

2 tablespoons sugar

2 teaspoons baking powder

1/4 teaspoon salt

1 egg, lightly beaten

1 cup milk (whole or 2% works fine)

2 tablespoons unsalted butter, melted

1 teaspoon vanilla extract

4 oz cream cheese, softened

2 tablespoons powdered sugar

1/2 teaspoon vanilla extract (for the filling)

1 cup mixed fruit (like diced strawberries, blueberries and banana slices)

Optional: maple syrup or honey for drizzling

How to Make this

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1. In a large bowl, mix together 1 cup all-purpose flour, 2 tablespoons sugar, 2 teaspoons baking powder, and 1/4 teaspoon salt.

2. In another bowl, whisk 1 egg, 1 cup milk, 2 tablespoons melted unsalted butter, and 1 teaspoon vanilla extract until it’s well combined.

3. Pour the wet ingredients into the dry ingredients and stir until you see no big lumps, but be careful not to overmix.

4. Preheat a nonstick pan over medium heat and lightly grease it with a bit of butter or oil.

5. Pour a small ladle of batter into the pan to form a single pancake. Wait until bubbles appear on top and the edges look set before flipping it gently. Cook the other side for another minute or so.

6. Repeat with the rest of the batter and then let the pancakes cool just a little bit so they don’t melt the filling.

7. Meanwhile in a separate bowl, mix 4 oz softened cream cheese, 2 tablespoons powdered sugar, and 1/2 teaspoon vanilla extract until smooth and creamy.

8. Take a pancake and fold it into a taco shape to form a little pocket.

9. Spoon a generous amount of the cream cheese mixture into the pancake taco, then fill it up with 1 cup of mixed fruit like diced strawberries, blueberries, and banana slices.

10. If you want, drizzle a bit of maple syrup or honey over the top, then dig in and enjoy your fun, easy breakfast!

Equipment Needed

1. Large bowl for mixing the dry ingredients
2. Another bowl for beating and mixing the wet ingredients
3. Whisk (or fork) to blend the wet ingredients
4. Measuring cups and spoons to get your ingredients right
5. Nonstick pan for cooking the pancakes
6. Ladle or small measuring cup for pouring the batter
7. Spatula to flip the pancakes and mix the cream cheese filling
8. Small bowl for combining the cream cheese, powdered sugar, and vanilla extract
9. Knife and cutting board if you need to chop up the mixed fruit

FAQ

Q: Can I use non-dairy milk? A: Yeah, you can swap whole milk with almond or oat milk, but it might change the flavor a bit so just keep that in mind.

Q: How do I get the pancakes to hold well as tacos? A: Make sure your pan is properly heated and use just a thin layer of butter so the pancakes cook fast without getting too thick.

Q: Do I need to mix the batter super smooth? A: Not really, a few lumps are fine and they tend to disappear as the pancakes cook, so dont worry about it too much.

Q: Can these pancakes be made ahead of time? A: Sure, you can prepare the pancakes in advance and then fill 'em later, but its best to serve them fresh so they dont turn soggy.

Q: How do I make the cream cheese filling? A: Just beat the softened cream cheese with powdered sugar and vanilla extract until its smooth, then fold in your mixed fruit. Enjoy!

Pancake Tacos Recipe Substitutions and Variations

All-purpose flour: You can use whole wheat flour for a nuttier taste or a gluten-free flour blend if you’re avoiding gluten
Milk: If you dont have whole or 2% milk, try almond milk or soy milk for a dairy-free option
Unsalted butter: Melted coconut oil works pretty well in place of butter and gives a slight coconut flavor
Cream cheese: Greek yogurt or mascarpone can be swapped for a tangy twist, though it won’t be as rich
Sugar: If you’re cutting back, you can substitute with honey or a stevia blend but just adjust accordingly for sweetness

Pro Tips

1. Try not to overmix the batter – it’s totally okay if there are a few lumps in it because that helps keep your pancakes light and fluffy.
2. Let your pancakes cool down a bit after cooking before you add the cream cheese filling, otherwise the warm pancake might melt the cream and make a mess.
3. When you’re flipping the pancake, wait until you see lots of little bubbles on the top; if you flip it too early, you might end up with a pancake that falls apart.
4. Make sure your fruit is nice and fresh, and if it’s been sitting in the fridge for too long, let it come to room temperature first so that it mixes better with the cream cheese filling.

Pancake Tacos Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

350

kcal

Equipment: 1. Large bowl for mixing the dry ingredients
2. Another bowl for beating and mixing the wet ingredients
3. Whisk (or fork) to blend the wet ingredients
4. Measuring cups and spoons to get your ingredients right
5. Nonstick pan for cooking the pancakes
6. Ladle or small measuring cup for pouring the batter
7. Spatula to flip the pancakes and mix the cream cheese filling
8. Small bowl for combining the cream cheese, powdered sugar, and vanilla extract
9. Knife and cutting board if you need to chop up the mixed fruit

Ingredients

1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg, lightly beaten
1 cup milk (whole or 2% works fine)
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
4 oz cream cheese, softened
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract (for the filling)
1 cup mixed fruit (like diced strawberries, blueberries and banana slices)
Optional: maple syrup or honey for drizzling

Directions

In a large bowl, mix together 1 cup all-purpose flour, 2 tablespoons sugar, 2 teaspoons baking powder, and 1/4 teaspoon salt.
In another bowl, whisk 1 egg, 1 cup milk, 2 tablespoons melted unsalted butter, and 1 teaspoon vanilla extract until it's well combined.
Pour the wet ingredients into the dry ingredients and stir until you see no big lumps, but be careful not to overmix.
Preheat a nonstick pan over medium heat and lightly grease it with a bit of butter or oil.
Pour a small ladle of batter into the pan to form a single pancake. Wait until bubbles appear on top and the edges look set before flipping it gently. Cook the other side for another minute or so.
Repeat with the rest of the batter and then let the pancakes cool just a little bit so they don't melt the filling.
Meanwhile in a separate bowl, mix 4 oz softened cream cheese, 2 tablespoons powdered sugar, and 1/2 teaspoon vanilla extract until smooth and creamy.
Take a pancake and fold it into a taco shape to form a little pocket.
Spoon a generous amount of the cream cheese mixture into the pancake taco, then fill it up with 1 cup of mixed fruit like diced strawberries, blueberries, and banana slices.
If you want, drizzle a bit of maple syrup or honey over the top, then dig in and enjoy your fun, easy breakfast!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.