Our Breakfast Pancake Tacos are a delightful way to enjoy two things we love- breakfast food and tacos!

Check out the recipe card below for the full recipe.

Loaded Breakfast Pancake Tacos

Our Loaded Pancake Taco is your family’s new favorite taco.

Take your soft taco game to a whole ‘notha level!

These soft tacos start with fluffy golden brown pancakes. Next, we had skillet potatoes and fried or scrambled eggs.

How about some thick-cut bacon or chopped breakfast sausage? Then we add fresh toppings like red onion, cilantro, diced peppers, and cherry tomatoes.

We top our Loaded Pancake with feta cheese crumbles, and it’s a wrap!

Mix up your family’s breakfast routine with our Loaded Pancake Taco featuring Krusteaz Light & Fluffy Buttermilk Complete Pancake Mix.

This was a fun breakfast idea, and our boys ate it up. Like, literally!

But it’s no surprise because many of our favorite breakfast and brunch meals start with Krusteaz’s complete pancake mix.

From pancakes to waffles and even quiche, the possibilities are endless.

We begin this foodie fusion by whipping up our favorite pancakes; then, we make all the toppings, like thick-cut bacon, skillet potatoes, and fried eggs.

Next, we prepped all of the add-ons. We diced the red onions and tri-colored peppers, then cut the cherry tomatoes in half.

We also tossed in some fresh baby spinach, cilantro, and feta cheese.

What You Will Need:

Pancakes. Grab your Krusteaz Buttermilk pancake mix and make several pancakes. You can also make the pancakes ahead, place them in a zip-lock, and refrigerate them a day or two earlier.

Potatoes & Onions. Add a bit of EVOO to a skillet over med-high heat and saute a large yellow onion sliced thin; when the onions begin to brown.

Next, add more oil, then Russet or Yukon gold potatoes that have been scrubbed, peeled, and diced. Sprinkle with a generous amount of sea of kosher salt and freshly cracked black peppercorns. When the potatoes begin to brown, place the skillet in a preheated 350-degree oven for 15-20 minutes until soft in the center.

Thick-Cut Bacon. Prepare the thick-cut bacon, and once the bacon is done, place the bacon on a plate lined with a paper towel to absorb any residue grease.

Eggs. Whisk three to four (3-4) eggs into a bowl, adding a pinch of salt and freshly cracked black peppercorns. Into a skillet over medium-high heat, add a tablespoon of extra virgin olive oil; when the oil is hot, stir in the eggs and continue to stir until the eggs are thoroughly set and scrambled; you can also add a 1/4 cup of shredded mild or sharp cheddar cheese to take the eggs up a notch or two. Transfer the scrambled eggs to a warm bowl and set aside.

Tri-Colored Peppers & Cherry Tomatoes. I used several tri-colored peppers but feel free to use any combination of green, yellow, orange, or sweet red bell peppers. The peppers do not require any cooking; dice and use them raw. For the cherry tomatoes, cut them in half, and you are good to go! Psst, you can also use any variety of ripe grape tomatoes.

Feta Cheese. I used Feta cheese crumbles, but use whatever cheese you like. Shredded mild or sharp cheddar works well; I also love a good pepper jack cheese; you can also use a Mexican-style cheese like:

queso fresco
queso asadero
Cotija
queso de Oaxaca
or queso menonita

How to make Breakfast Pancake Tacos

Ingredients:

Krusteaz Buttermilk Pancake Mix, follow the instruction and make several pancakes; these can also be made one to two days ahead.
2 large russet or Yukon gold potatoes scrubbed, washed, and peeled. Dice potatoes and rinse off the excess starch, pat them dry, and sprinkle with salt.
3 eggs
1 large yellow onion, diced
1 medium red onion, diced
tri-colored peppers chopped
thick-cut bacon
chopped cilantro or parsley
feta cheese or your favorite cheese for making tacos.
homemade or salsa from a jar

Directions:

Preheat oven to 350 degrees.
Add a bit of EVOO to a skillet over med-high heat and saute a large yellow onion sliced thin; when the onions begin to brown.
Next, add more oil, then Russet or Yukon gold potatoes that have been scrubbed, peeled, and diced. Sprinkle with a generous amount of sea of kosher salt and freshly cracked black peppercorns. When the potatoes begin to brown, place the skillet in a preheated 350-degree oven for 15-20 minutes until soft in the center.
Fry the bacon and set aside.
Prepare the red onion, tomatoes, and peppers, then set aside.
Grate or crumble your preferred cheese and set aside.
Into a bowl, whisk three to four (3-4) eggs, adding a pinch of salt and freshly cracked black peppercorns. Into a skillet over medium-high heat, add a tablespoon of extra virgin olive oil; when the oil is hot, stir in the eggs and continue to stir until the eggs are thoroughly set and scrambled; you can also add a 1/4 cup of shredded mild or sharp cheddar cheese to take the eggs up a notch or two. Transfer the scrambled eggs to a warm bowl and set aside. You can also make the eggs over easy or sunny side up!
Place a pancake on a plate or cutting board and add a little potato, chopped thick-cut bacon, peppers, red onions, and tomatoes. Next, top with cheese and salsa.
Serve.

What other toppings can I add to breakfast pancake tacos?

avocado, guacamole, or avocado cream sauce
black beans, pinto beans, or refried beans
tortilla strips
fresh or grilled onions
fresh or sauteed mushrooms
cilantro lime rice or Mexican rice
pico de Gallo, tomatillo salsa verde
mango salsa, corn salsa, or pineapple salsa
pickled red onions, fresh or pickled jalapenos peppers

Can I make the pancakes ahead?

Yes. You can also make the pancakes ahead, place them in a zip-lock, and refrigerate them a day or two ahead.

You to the recipe, not let’s get in the kitchen and make something delicious!