Pancake Tacos

Pancake Tacos

Serves: 4 people
Prep Time: 10 minutes
Cooking Time: 10 minutes
Pancake Tacos


  • Spiced Pancakes
  • 2 cups spelt flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon cinnamon
  • 1/4 teaspoon fresh, grated nutmeg
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 1 cup milk
  • 1 egg
  • 1 teaspoon vanilla extract
  • Butter for pan


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Pancake taco? That sounds just too good to be true. The main thing here is @sweetpotatochronicles’s spiced pancake batter. After that, the sky’s the limit. You can make the pancakes ahead of time, and toast the leftover flapjacks as and when you need them. Need being the operative word. After a week of experimenting (photos, please!) you will be past the “Oh, that sounds fine, whatever” stage and on to “Put the pancake taco down, and no one gets hurt.”

This recipe was born out of good luck, but mainly hard work at an attempt to make leftover pancakes work before it was too late. Just kidding, it is not hard work at all! This is the batter to beat all batters. Flour, baking powder, baking soda, cinnamon, nutmeg, and salt get whisked up in one bowl; milk, buttermilk, egg, and vanilla extract in another. Combine the two now, but don’t get carried away with mixing. Once the ingredients are integrated, stop mixing and let the batter rest in the fridge for five minutes.

While the batter is in the fridge, heat a skillet over medium heat and add some butter, letting it melt completely before ladling batter into the pan. When bubbles appear on the top side, the bottom side is done. Flip that flapjack, and let it cook for another couple of minutes before you move it to a low-temperature oven to keep warm while you finish the batter. After the cakes are done and your fillings chosen, remember that a paper napkin helps hold the whole taco project together. Tacos all day, everyday.

  1. In a large bowl, whisk flour, bak­ing pow­der, soda, cin­na­mon, nut­meg and salt. In a medium size bowl, whisk milk, but­ter­milk, egg, and vanilla extract.
  2. Com­bine wet ingre­di­ents into flour mix­ture and stir until just com­bined. Let the bat­ter rest in the refrig­er­a­tor for a few minutes.
  3. Mean­while, place a large skillet over medium heat and allow it to get nice and warm. Remove bat­ter from the refrig­er­a­tor. Add a tablespoon of butter to skillet and allow it to melt and then, work­ing in batches.
  4. Ladle bat­ter into skil­let and cook pan­cakes until bub­bles appear on sur­face. Flip and cook another minute or two.
  5. Remove from skil­let and keep warm in the oven. Repeat until you've used the batter.