Pancake Tacos
Delightful pancake tacos filled with cream cheese, fresh berries, and drizzled with chocolate and peanut butter, perfect for a thrilling breakfast.
Ingredients
For the pancakes
- 12 12 pancakes Use your favorite pancake mix or homemade pancake batter.
For the filling
- 8 ounces cream cheese, softened Gives the filling a rich and creamy texture.
- 1/4 cup sugar Adds sweetness to balance the richness of the cream cheese.
- 4 ounces whipped topping, defrosted Lightens up the filling for an airy consistency.
For the toppings
- 1 cup berries (a mix of your choice) Choose strawberries, blueberries, or raspberries.
- 1/2 cup strawberries, chopped Enhances the fruitiness and freshness.
- 2 tablespoons chocolate syrup Adds richness and decadence.
- 3 tablespoons peanut butter, melted Provides a nutty contrast to the sweet elements.
Instructions
Preparation of Filling
- Remove the cream cheese from the fridge 30 minutes before starting to soften it.
- In a large bowl, use a hand mixer or a whisk to beat the cream cheese until smooth and free of lumps.
- Add the sugar to the cream cheese and mix well until fully incorporated.
- Fold in the whipped topping gently until the filling is light and fluffy. Set aside.
Cooking Pancakes
- Heat a griddle or skillet over medium heat and lightly grease it with butter or cooking spray.
- Pour pancake batter onto the hot griddle to form 12 small pancakes.
- Cook pancakes for about 1-2 minutes per side or until golden brown and fluffy.
- Fold each pancake in half to form a taco shape.
Assembly
- Spoon a generous amount of the cream cheese filling into each folded pancake.
- Add fresh berries and sprinkle with chopped strawberries on top.
- Drizzle chocolate syrup and melted peanut butter over the filled pancakes.
- Serve immediately while pancakes are warm and filling is fresh.
Notes
Can prep filling ahead of time and assemble right before serving. If using frozen berries, thaw and drain so they don’t bleed.