If you are on the hunt for a breakfast that feels like a warm hug wrapped in a little bit of fun, the Pancake Tacos with Turkey Bacon, Scrambled Eggs, and Cheddar Recipe is your new best friend. This delightful twist on morning favorites transforms fluffy pancakes into handheld tacos filled with savory scrambled eggs, crispy turkey bacon, and melty cheddar cheese, finished with a touch of maple syrup for that perfect balance of sweet and savory. It’s a meal that’s as satisfying as it is playful, making breakfast more exciting without any complicated steps.
Ingredients You’ll Need
These ingredients are beautifully simple, yet each plays a crucial role in making these pancake tacos irresistibly delicious. The oat flour lends a hearty texture, the Greek yogurt keeps pancakes tender, and the turkey bacon adds that crave-worthy crispy protein that complements the cheesy eggs perfectly.
- Oat flour (1 1/4 cup): Gives the pancakes a wholesome, slightly nutty flavor and a great texture.
- Non-fat plain Greek yogurt (1 cup): Keeps the pancakes moist and tender while adding protein.
- Liquid egg whites (1 cup + 1 cup): Lightens the pancakes and creates fluffy scrambled eggs that are perfect for filling.
- Honey (2 Tbsp.): A subtle sweetness that makes the pancakes pleasantly sweet but not overpowering.
- Vanilla extract (2 tsp.): Enhances the pancake flavor with a warm, aromatic depth.
- Cinnamon (2 tsp.): Adds cozy warmth and a bit of spice to the pancake batter.
- Eggs (2): Give the scrambled eggs richness and a lovely golden color.
- Water (2 Tbsp.): Helps scramble the eggs light and fluffy.
- Salt and black pepper: Simple seasoning for the eggs that makes all flavors pop.
- Turkey bacon (6 pieces, cooked and halved): Provides crispiness and smoky flavor without the extra fat of pork bacon.
- Shredded cheddar cheese (3/4 cup): Melts perfectly to bind the flavors together with its creamy, sharp bite.
- Maple syrup (for serving): The perfect finishing touch to contrast the savory with a gentle sweetness.
How to Make Pancake Tacos with Turkey Bacon, Scrambled Eggs, and Cheddar Recipe
Step 1: Whip up the Pancake Batter
Start by combining the oat flour, Greek yogurt, 1 cup liquid egg whites, honey, vanilla extract, and cinnamon in a large bowl. Mixing these ingredients gently creates a smooth batter packed with flavor and perfect for little pancake taco shells that are light yet substantial enough to hold the fillings.
Step 2: Cook the Pancakes
Heat a nonstick skillet or griddle over low to medium heat and spray it lightly with nonstick cooking spray. Using a 1/4 cup measuring scoop, pour the batter onto the hot pan. Cook each side until you see small bubbles forming and the edges start to dry, about 3-4 minutes on the first side, then flip and cook for 1-2 minutes until the pancakes turn a beautiful golden brown. Repeat until you have 12 perfectly cooked pancakes.
Step 3: Prepare the Scrambled Eggs
In a large bowl, whisk together the remaining 1 cup liquid egg whites, the two whole eggs, water, and a pinch of salt and pepper. Pour the mixture into a heated pan on medium-low and gently scramble the eggs until they are cooked through but still soft and creamy — this texture is key for the filling to be luscious and tender.
Step 4: Assemble Your Pancake Tacos
Now comes the fun part! Lay out each pancake and top with half a piece of the crispy turkey bacon, approximately 28 grams of the fluffy scrambled eggs, and a sprinkle of 7 grams of shredded cheddar cheese. For a lovely finishing touch, drizzle a tablespoon of maple syrup over the top to balance the savory elements beautifully.
How to Serve Pancake Tacos with Turkey Bacon, Scrambled Eggs, and Cheddar Recipe
Garnishes
A handful of fresh chopped chives or a sprinkle of finely diced scallions adds a fresh, mild onion flavor and vibrant green color that brightens up your pancake tacos visually and in taste. A dash of hot sauce can also add a little kick if you like your mornings with some spice.
Side Dishes
Serve these pancake tacos alongside some fresh fruit salad or a bowl of mixed berries to add natural sweetness and refreshing juiciness that perfectly complement the richness of the eggs and bacon. A glass of freshly squeezed orange juice or your favorite morning coffee rounds out a truly satisfying breakfast spread.
Creative Ways to Present
For a brunch party, stack the pancake tacos vertically on a fun tiered serving platter, so guests can grab one easily. You can also use mini cast-iron skillets or small plates lined with parchment paper for a rustic yet charming presentation. Another idea is to add an avocado slice inside each taco for extra creaminess and a pop of green.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra pancake tacos, wrap them individually in plastic wrap or place them in an airtight container and store them in the refrigerator. They will stay fresh for up to 2 days, making a quick grab-and-go breakfast a breeze.
Freezing
For longer storage, freeze the pancakes separately in a single layer on a baking sheet, then transfer to a sealed freezer bag. Cook the bacon and scramble the eggs fresh when you’re ready to assemble, or freeze the fully assembled tacos wrapped tightly, although fresh fillings taste best.
Reheating
Reheat refrigerated pancakes and scrambled eggs in a microwave with a damp paper towel to keep them moist, while turkey bacon reheats nicely in a toaster oven to retain crispiness. If frozen, thaw overnight in the fridge before reheating for the best texture and flavor experience.
FAQs
Can I substitute turkey bacon with regular bacon?
Absolutely! Regular bacon will add a richer, smokier flavor, though it will increase the fat content. Just cook it until crisp and use it in the same way as turkey bacon in this recipe.
Is oat flour necessary for these pancake tacos?
Oat flour adds a lovely hearty texture and nuttiness, but you can substitute with whole wheat or all-purpose flour if needed. Just keep in mind it might slightly change the flavor and density.
Can I make these pancake tacos gluten-free?
Yes, using certified gluten-free oat flour ensures the recipe is gluten-free. Always check your other ingredients for gluten content if you have sensitivities or allergies.
How do I store leftover pancake tacos without soggy pancakes?
Wrap them tightly and store the components separately if possible. Store pancakes in a single layer with parchment paper between to avoid sticking, and reheat pancakes separately for best texture.
Can I add vegetables to the scrambled eggs?
Definitely! Diced bell peppers, spinach, or tomatoes can be sautéed and mixed into the scrambled eggs to add extra flavor and nutrients, taking your pancake tacos to the next level.
Final Thoughts
This Pancake Tacos with Turkey Bacon, Scrambled Eggs, and Cheddar Recipe offers such a fun way to enjoy breakfast favorites with a fresh twist. It brings comfort, flavor, and a little bit of whimsy to your morning routine, and I encourage you to give it a try. Once you do, these portable, tasty pancake tacos might just become a new staple in your kitchen rotation that everyone will ask for again and again.
Print
Pancake Tacos with Turkey Bacon, Scrambled Eggs, and Cheddar Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 12 tacos
- Category: Breakfast
- Method: Frying
- Cuisine: American
- Diet: Low Fat
Description
Delicious and protein-packed pancake tacos featuring fluffy oat flour pancakes, savory turkey bacon, scrambled eggs, melted cheddar cheese, and a touch of maple syrup. Perfect for a hearty breakfast or brunch that’s simple to prepare and full of flavor.
Ingredients
Pancakes
- 1 1/4 cup oat flour (150g)
- 1 cup non-fat plain Greek yogurt (224g)
- 1 cup liquid egg whites (250g)
- 2 Tbsp honey
- 2 tsp vanilla extract
- 2 tsp cinnamon
Egg Mixture
- 1 cup liquid egg whites (250g)
- 2 eggs
- 2 Tbsp water
- Salt and black pepper, to taste
Toppings
- 6 pieces turkey bacon, cooked and cut in half
- 3/4 cup shredded cheddar cheese (84g)
- 12 Tbsp maple syrup (for serving)
Instructions
- Prepare the pancake batter: In a large bowl, combine the oat flour, Greek yogurt, 1 cup liquid egg whites, honey, vanilla extract, and cinnamon. Mix thoroughly until the batter is smooth and well blended.
- Preheat the cooking surface: Heat a large nonstick skillet or griddle over low to medium heat and spray it lightly with nonstick cooking spray to prevent sticking.
- Cook the pancakes: Using a 1/4 cup measure, pour the batter onto the hot skillet. Cook each pancake for 3-4 minutes until small bubbles appear on the surface. Flip and cook for an additional 1-2 minutes until golden brown. Repeat until all 12 pancakes are cooked.
- Scramble the eggs: In a separate large bowl, whisk together 1 cup liquid egg whites, 2 whole eggs, 2 tablespoons water, salt, and black pepper. Heat a pan over medium heat and scramble the egg mixture until fully cooked and fluffy, about 3-5 minutes.
- Assemble the pancake tacos: On each pancake, place ½ a piece of turkey bacon, approximately 28 grams of scrambled eggs, 7 grams shredded cheddar cheese, and drizzle with 1 tablespoon maple syrup. Fold gently to create a taco shape and serve immediately.
Notes
- Oat flour can be substituted with whole wheat or almond flour if preferred.
- Use turkey bacon for a leaner option; regular bacon may be used but will increase fat content.
- Cooking pancakes over low to medium heat ensures even cooking and prevents burning.
- For a dairy-free option, substitute Greek yogurt with a plant-based yogurt.
- Adjust maple syrup amount to taste or substitute with sugar-free syrup for lower sugar intake.
