Breakfast Pancake Tacos

These breakfast tacos are so fun to eat! They use a pancake as the “taco shell” and they are loaded with hazelnut spread, fresh fruit, whipped cream and a drizzle of chocolate syrup. You kids will be asking for seconds!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 servings

Equipment

  • 10-inch nonstick skillet
  • Medium bowl
  • Whisk

Ingredients

  • 1.5 cups complete pancake mix
  • 1 cup + 2 tablespoons water
  • 6 tablespoons hazelnut spread
  • 2 cups fresh sliced strawberries
  • 2 cups fresh blueberries
  • 1.5 cup whipped topping
  • Chocolate syrup for serving, if desired

Instructions

To make the tacos

  • Heat skillet over medium heat.
  • In a medium bowl, whisk together pancake mix and water.
  • Cook pancakes in hot skillet, using about ⅓ cup batter to make a 6-inch pancake. Do not flip pancake until air bubbles form over the entire surface of pancake. Continue process, making about 6 pancakes. Remove each from pan and allow to cool slightly.
  • To assemble tacos, spread 1 tablespoon hazelnut spread in a thin layer over each pancake. Gently fold pancake in half and fill with sliced strawberries and blueberries. Top with dollops of whipped topping. Drizzle with chocolate syrup, if desired.
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