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Strawberry Pancake Tacos

A delightful twist on traditional breakfast, combining fluffy pancakes with sweet strawberries, perfect for the whole family.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 tacos
Course: Breakfast, Brunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Pancake
  • 1 large egg
  • ¾ cup milk Consider using almond milk for a dairy-free option.
  • 2 tbsp unsalted butter (melted)
  • 1 tsp vanilla extract
  • ½ cup all-purpose flour Can substitute with gluten-free flour.
  • 1 tsp granulated sugar
  • ½ tsp baking powder
  • ½ tsp kosher salt
  • cooking oil For frying the pancakes.
For the Filling
  • ½ cup heavy whipping cream
  • ¼ cup strawberry jam
  • 1 tsp lemon juice
  • 1 cup strawberries (quartered) Fresh strawberries are ideal.

Method
 

Pancake
  1. In a mixing bowl, whisk together the egg, milk, melted butter, and vanilla extract until well combined.
  2. In another bowl, mix the flour, sugar, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Don’t overmix; a few lumps are okay.
  3. In a skillet over medium heat, add a little cooking oil. Pour in about ¼ cup of the batter for each pancake and cook until bubbles form on the surface, about 2-3 minutes. Flip and cook until golden brown on the other side. Repeat with the remaining batter.
Filling
  1. In a bowl, combine the heavy whipping cream, strawberry jam, and lemon juice. Whip until soft peaks form.
  2. Fold in the quartered strawberries gently.
Assembly
  1. Take a pancake and hold it like a taco shell. Spoon in a generous amount of the filling.
  2. Repeat with the remaining pancakes and filling, then serve them up warm.

Notes

Serve topped with extra whipped cream, powdered sugar, or maple syrup. Pair with crispy bacon or breakfast sausage for a well-rounded meal. Fresh mint leaves make a lovely garnish.