Dessert

Pancake Breakfast Tacos Recipe

ByLily Cross November 19, 2025November 19, 2025

Introduction

These Pancake Breakfast Tacos combine fluffy homemade pancakes with savory sausage, crispy hash browns, and cheesy scrambled eggs for a delightful morning meal. Topped with a drizzle of maple syrup, they offer a perfect balance of sweet and savory flavors to kickstart your day.

A white plate with black streak designs around the edge holds a single tortilla base. On top of the tortilla is a layer of scrambled eggs mixed with small pieces of browned meat and golden, crispy hash browns. A woman's hand is pouring a thin stream of dark syrup over the top. The scene is set on a white marbled surface with a glass of light-colored drink nearby and a fork partially visible behind the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

200 grams soft white wheat berries (1 1/2 cups whole wheat flour)
1 1/2 cups milk
5 tbsp avocado oil
2 eggs (for pancake batter)
1 tsp baking powder
1/2 tsp salt
1 package sausage
4 eggs (for scrambling)
4 cups shredded hash brown potatoes
Salt & pepper, to taste
Shredded cheese
Maple syrup

Instructions

Step 1: In a mixing bowl, combine the whole wheat flour, baking powder, salt, milk, avocado oil, and 2 eggs. Mix well until you have a smooth pancake batter.
Step 2: Heat a griddle over medium heat and add a drizzle of avocado oil. Fry the sausage and shredded hash brown potatoes, chopping and flipping as needed. Season the potatoes with salt and pepper while frying.
Step 3: When the sausage and potatoes are nearly cooked through, push them to the side of the griddle and reduce the heat to low. Add more oil if necessary.
Step 4: Scoop the pancake batter onto the griddle and fry until bubbles start to form on the surface, about 2-3 minutes. Flip and cook the other side until golden brown.
Step 5: In a separate bowl, beat the 4 eggs with a splash of milk. Scramble them in a pan with shredded cheese, salt, and pepper until set.
Step 6: To assemble, use the pancakes as soft tortilla shells. Add a portion of fried potatoes, sausage, scrambled eggs, and a drizzle of maple syrup on top. Fold and serve warm.

Tips & Variations

For extra flavor, add diced onions or bell peppers to the hash browns while frying.
Use turkey sausage or plant-based sausage for a lighter or vegetarian option.
Swap shredded cheese for a sharp cheddar or pepper jack for a spicy kick.
If you prefer sweeter tacos, add fresh fruit like sliced strawberries or bananas inside.

Storage

Store any leftover components separately in airtight containers in the refrigerator for up to 2 days. Reheat the pancakes and fillings in a skillet or microwave until warm before assembling the tacos. Avoid assembling and storing the tacos fully made to keep the pancakes from becoming soggy.

How to Serve

A white plate with a black lined rim holds a single round pancake as the base layer, light brown and soft in texture. On top of the pancake there is a thick layer of golden scrambled eggs mixed with crispy brown hash browns and bits of browned sausage. A woman's hand is pouring a thin stream of syrup over the egg mixture. The plate sits on a white marbled surface with a glass of light yellow drink and a fork visible on the side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pancakes ahead of time?

Yes, pancakes can be made in advance and stored in the refrigerator for up to 2 days. Reheat them gently on a griddle or in the microwave before assembling the tacos.