Pancake Tacos Recipe

Make batter

In a large bowl whisk together 1.5 cups flour, 2 tbsp sugar, 1 tsp baking powder, 1/2 tsp baking soda and 1/2 tsp salt until evenly combined. In a separate bowl whisk 1.25 cups milk, 1 large egg, 3 tbsp melted butter and 1/2 tsp vanilla. Make a well in the dry ingredients and pour the wet mixture in. Stir gently until just combined; small lumps are fine. Let batter rest 5–10 minutes.

Cook pancakes

Heat a nonstick skillet or griddle over medium heat and brush with a thin layer of vegetable oil or butter. For each pancake pour about 1/3 cup batter (adjust for desired size) into the pan. Cook until bubbles form on top and edges look set, about 2 minutes, then flip and cook 1–1.5 minutes more until golden and cooked through. Transfer cooked pancakes to a warm plate and keep loosely covered while you finish the rest. You will need two pancakes per serving.

Cook bacon

Cut 6 slices thick-cut bacon into 1/2-inch pieces. In a large skillet over medium heat cook bacon pieces, stirring occasionally, until crisp and browned, about 8–10 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate, leaving about 1–2 tbsp bacon fat in the pan (discard excess or reserve for another use).

Build jam

Reduce heat to medium-low. Add 1/2 cup pure maple syrup and 2 tbsp packed brown sugar to the bacon fat in the skillet; stir to dissolve. Add the cooked bacon back to the pan, then stir in 1 tbsp apple cider vinegar, 1 tsp Dijon mustard, 1/2 tsp hot sauce (optional) and 1/4 tsp black pepper. Simmer gently, stirring frequently, for 2–4 minutes until the sauce thickens and coats the bacon. Taste and adjust seasoning: add a pinch more vinegar for brightness or more maple for sweetness. Remove from heat and keep warm.

Whisk eggs

In a medium bowl whisk 4 large eggs with 3 tbsp milk, 1/2 tsp salt and 1/4 tsp black pepper until blended and slightly frothy.

Cook eggs

Heat a clean nonstick skillet over low–medium-low heat and add 1 tbsp butter. When butter is foamy but not browned, pour in the eggs. Let eggs sit undisturbed for a few seconds, then gently push the set edges toward the center with a silicone spatula, tilting the pan to let uncooked egg flow underneath. Continue folding slowly until eggs are mostly set but still soft and slightly creamy, about 2–3 minutes. Remove from heat (residual heat will finish cooking). Stir in 1 tbsp chopped chives if using. Keep warm.

For each serving, place two warm pancakes on a plate in a slight taco shape (fold gently or overlap slightly to create a pocket). Spoon half of the scrambled eggs across the center of the pancakes, then top with 2–3 tbsp of the bacon maple jam (divide jam evenly). Optionally dust with 1 tsp powdered sugar and garnish with 2 tbsp fresh berries or a few microgreens.

Serve immediately while pancakes, eggs and jam are warm. Leftover jam can be refrigerated in a sealed container for up to 5 days and gently reheated.