Easy Breakfast Pancake Tacos with Bacon & Eggs

These easy breakfast pancake tacos are a fun way to change up your favorite weekend breakfast and they’re absolutely incredible. Plus, you’d never know these white whole wheat pancakes are a little bit more nutritious and higher fiber. You and your family are going to love these!

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Breakfast pancake tacos with whole wheat pancakes, bacon and fried eggs.

Why you’ll love these

Pancakes stuffed with your favorite breakfast foods and warm maple syrup? Yes please!

After you try this easy pancake tacos recipe, you’re going to wonder why you’ve never done this before.

They’re sweet, savory and full of your favorite breakfast flavors. They’re seriously so, so good.

They also come together really quickly making them great for any day but especially the next time you need a fun breakfast or brunch idea. Maybe you can even use these for a fun spin on taco Tuesday!

Plus, the best part is that they’re made with my favorite white whole wheat fluffy homemade pancakes for a more nutritious pancake that will be your new favorite.

Let’s get into exactly what you need, next!

Ingredients for breakfast pancake tacos on a countertop.

Ingredients

  1. White whole wheat flour: White whole wheat flour is one of my favorite baking ingredients because it’s a great whole grain option that tastes super similar to white flour and still yields a nice fluffy product. If you can’t find it in store, you can grab some here on Amazon.
  2. Buttermilk: Buttermilk is must when you’re making pancakes in my opinion, but if you don’t have any on hand you can also make a substitute by adding 1 tbsp of vinegar or lemon juice to 1 cup of milk and letting sit for 5 minutes.
  3. Butter: Yes, we’re using real butter here!
  4. Eggs: You’ll need a few eggs both for the pancake recipe as well as making eggs for the taco filling.
  5. Baking powder & salt: You’ll need baking powder and salt to make some yummy fluffy pancakes!
  6. Maple syrup: You’ll use a small amount of maple syrup in the pancakes and also for drizzling. I love maple syrup but it tends to more expensive at the grocery store so I always grab a big container from Amazon.
  7. Bacon: Bacon adds just the right amount of salty bacon-flavored goodness to these pancake tacos. While bacon isn’t a “health food”, you only need a slice per pancake taco! Personally, I love using the Applegate Naturals Sunday Bacon.

PS if you’re not in the mood to mix up your own pancakes from scratch, I love the Buttermilk Kodiak Pancakes.

Step-by-step instructions

  1. Preheat your oven to 400 degrees and line a baking sheet with parchment paper.
  2. Arrange bacon in an even layer on the parchment paper and bake at 400 degrees for 10-20 minutes. Be sure to check on the bacon frequently to prevent burning.
A sheet pan of raw bacon on parchment paper.
A sheet pan of cooked crispy bacon on parchment paper.
  1. Next, make your pancake batter in a large bowl by combining white whole wheat flour, maple syrup, baking powder, salt, buttermilk, 1 egg, and melted butter.
White whole wheat flour, egg, buttermilk, baking soda, salt, maple syrup in a bowl unmixed.
  1. Whisk pancake batter well until thoroughly combined. Do not overmix.
Pancake batter in a cream bowl with a whisk in it.
  1. In a non-stick large skillet on low-medium heat, add either butter or oil to lightly coat the pan (you can also use a hot griddle). For larger pancakes and 4 pancake tacos, pour about 1/4 of the batter to form a pancake shape. For smaller pancakes and 6 pancake tacos, pour about 1/6 of the batter. Cook until bubbles form in the batter and edges appear to be cooked and dry, about 1-3 minutes. Flip and cook until each side is golden brown, being careful not to overcook. Repeat with the remaining batter.
A pancake being cooked in a pan.
A golden brown pancake in a pan.
  1. Next, make your eggs to your preference.
    • For over medium eggs, use a medium-sized non-stick pan and heat 2-3 tsp of oil in the pan on medium heat. Crack your eggs into the pan and cook for about 3 minutes or until the white is cooked through. Flip and cook for one minute, until the yolk is just beginning to set. Season with salt and pepper to taste and remove from the pan. Add salt and pepper to taste.
    • For over easy eggs (runny yolk), cook for 3 minutes on one side, then flip and cook for 15-30 seconds. Add salt and pepper to taste.
    • For scrambled eggs, whisk eggs in a bowl. Cook on a medium-sized non-stick pan lightly coated with oil or butter on medium heat until fully cooked through.
Maple syrup being poured onto "breakfast tacos" with whole wheat pancakes, bacon and fried eggs.
  1. Fold each pancake gently into a taco shape (use a taco holder if you have one) and add eggs and bacon slice to the center of each pancake. Drizzle with maple syrup and enjoy!

Variations

  • Instead of eggs and bacon pancake tacos, use ground breakfast sauce, sausage links, plant-based sausage, or even ham.
  • Add diced breakfast potatoes or hash browns for even more savory flavors!
  • Sprinkle some sharp cheddar on top if you want a sharp salty bite.
  • Top with chives or sliced green onion to keep it a super savory pancake.
  • Add your favorite hot sauce for a sweet and spicy combination!
  • Turn them into pancake fruit tacos! Instead of eggs and bacon, stuff with fresh fruit like sliced strawberries or blueberries, Greek yogurt or cottage cheese and then drizzle with maple syrup or top with powdered sugar.
  • Make caramel banana pancake tacos by filling your “taco shell” with sliced banana and drizzle with caramel sauce.
  • For another sweet flavor idea, make your breakfast tacos with sliced banana, drizzled peanut butter and chocolate chips.
  • ​No time to make fresh pancakes? Make these pancake breakfast tacos with frozen pancakes instead. No judgement here!

More easy breakfast recipe ideas

Cottage Cheese Bagel (2-Ingredient, High Protein!)

Easy Crustless Egg White Quiche with Spinach & Feta

Cinnamon Roll Oatmeal Bake (Easy Healthy Breakfast)

Salmon Breakfast Bowls with Eggs, Potatoes & Yogurt Dill Sauce

Breakfast pancake tacos with whole wheat pancakes, bacon and fried eggs.

Easy Breakfast Pancake Tacos

Sweet and savory pancake tacos made with wholesome ingredients and your favorite breakfast flavors!
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Course: Breakfast
Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 4
Calories: 412kcal

Ingredients

Pancake taco ingredients

  • 4 eggs for frying or scrambling
  • 1 tbsp oil
  • 4 slices bacon
  • salt & pepper to taste
  • maple syrup drizzled

White whole wheat pancakes

  • 1 cup white whole wheat flour
  • 1 tbsp maple syrup
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 1/4 cups buttermilk
  • 1 egg
  • 2 tbsp butter melted

Instructions

Bacon instructions

  • Preheat your oven to 400 degrees and line a sheet pan with parchment paper.
  • Arrange bacon in an even layer on the parchment paper and bake at 400 degrees for 10-20 minutes. Be sure to check on the bacon frequently to prevent burning.

Pancake instructions

  • Next, make your pancake batter by combining white whole wheat flour, maple syrup, baking powder, salt, buttermilk, 1 egg, and melted butter.
  • Whisk pancake batter well until thoroughly combined. Do not overmix.
  • In a non-stick skillet on low-medium heat, add either butter or oil to lightly coat the pan. For larger pancakes and 4 pancake tacos, pour about 1/4 of the batter to form a pancake shape. For smaller pancakes and 6 pancake tacos, pour about 1/6 of the batter. Cook until bubbles form in the batter and edges appear to be cooked and dry, about 1-3 minutes. Flip and cook until browned on the other side, being careful not to overcook. Repeat with the rest of the pancake batter.

Egg instructions

  • Next, make your eggs to your preference.
  • For over medium eggs, use a medium-sized non-stick pan and heat 2-3 tsp of oil in the pan on medium heat. Crack your eggs into the pan and cook for about 3 minutes or until the white is cooked through. Flip and cook for one minute, until the yolk is just beginning to set. Season with salt and pepper to taste and remove from the pan. Add salt and pepper to taste.
  • For over easy eggs (runny yolk), cook for 3 minutes on one side, then flip and cook for 15-30 seconds. Add salt and pepper to taste.For scrambled eggs, whisk eggs in a bowl. Cook on a medium-sized non-stick pan lightly coated with oil or butter on medium heat until fully cooked through.
  • For scrambled eggs, whisk eggs in a bowl. Cook on a medium-sized non-stick pan lightly coated with oil or butter on medium heat until fully cooked through.

Assembly

  • Fold each pancake gently into a taco shape (use a taco holder if you have one) and add eggs and bacon slice. Drizzle with maple syrup and enjoy!

Nutrition

Calories: 412kcal | Carbohydrates: 29g | Protein: 16g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 242mg | Sodium: 705mg | Potassium: 267mg | Fiber: 3g | Sugar: 7g | Vitamin A: 604IU | Calcium: 263mg | Iron: 2mg

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It's me, Jamie!

I’m a Registered Dietitian dedicated to helping you break free of the all-or-nothing dieting with balanced and realistic healthy eating.

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Meet Jamie

I’m a Registered Dietitian and I’ve been exactly where you are, right now. The all or nothing dieting, the constant food guilt, the scale obsession, absolutely no balance with food…. Sound familiar?