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! For more delicious breakfast options, check out these Fluffy Pumpkin Pancakes.

Ingredient List

For the Tacos:

1 ½ cups complete pancake mix
1 cup + 2 tablespoons water
6 tablespoons hazelnut spread
2 cups fresh sliced strawberries
2 cups fresh blueberries
1 ½ cups 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.
If you are wanting to go all out for a Sunday brunch, click here for other breakfast and brunch recipes!

Instructions

Step 1 of

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.
If you are wanting to go all out for a Sunday brunch, click here for other breakfast and brunch recipes!