Can I use frozen pancakes for this recipe?

Yes, frozen pancakes work great! Simply heat them in the microwave or on a skillet until warm and pliable before filling.

Can I make the filling ahead of time?

Absolutely! The cream cheese filling can be prepared up to a day in advance. Store it in an airtight container in the refrigerator and give it a quick stir before using.

What if I don’t have a piping bag for the filling?

No problem! You can use a zip-top plastic bag with a small corner cut off to pipe the filling onto the pancakes. A spoon also works, but piping gives a neater presentation.

How can I make these pancake tacos healthier?

Use whole wheat pancakes, swap the whipped topping for Greek yogurt, and sweeten with honey or maple syrup instead of sugar for a healthier version.

Easy Pancake Tacos

Name: Easy Pancake Tacos
Prep time: 10 min
Cook time: 2 min
Total time: 12 min
Cuisine: American
Ingredients: 12 pancakes (store-bought or homemade, about 4 inches in diameter); 8 ounces cream cheese, softened; ¼ cup sugar; 4 ounces whipped topping, defrosted; 1 cup mixed berries (blueberries, blackberries, raspberries); ½ cup chopped strawberries; 2 tablespoons chocolate syrup; 3 tablespoons peanut butter, melted

Description

Pancake Tacos are a fun and delicious breakfast twist, featuring soft pancakes folded into a taco shape and filled with a creamy, sweet filling and fresh fruit. Quick to make and endlessly customizable, this recipe is perfect for busy mornings, brunch gatherings, or even an after-school snack.

Ingredients

Scale

12 pancakes (store-bought or homemade, about 4 inches in diameter)
8 ounces cream cheese, softened
¼ cup sugar
4 ounces whipped topping, defrosted
1 cup mixed berries (blueberries, blackberries, raspberries)
½ cup chopped strawberries
2 tablespoons chocolate syrup
3 tablespoons peanut butter, melted

Cook Mode Prevent your screen from going dark

Instructions

Prepare the fruit: Wash all berries thoroughly and allow them to dry. Chop strawberries into small pieces for easy layering.
Make the filling: In a mixing bowl, stir the softened cream cheese until smooth. Add the sugar and mix well until fully combined.
Incorporate the whipped topping: Gently fold in the whipped topping with a spatula until the mixture becomes light and fluffy. This will make it easier to pipe onto the pancakes.
Prepare the piping bag: Transfer the filling into a zip-top bag or a piping bag. If using a zip-top bag, cut a small hole in one corner to easily squeeze out the filling.
Warm the pancakes: Heat the pancakes in the microwave or on a skillet for a few seconds until they are soft and flexible. If needed, place them in a taco holder or drape them over an upside-down muffin tin to help hold their shape.
Assemble the pancake tacos: Pipe a generous amount of the cream cheese filling onto the center of each warm pancake.
Add the fruit: Arrange the chopped strawberries and mixed berries over the cream filling, ensuring an even distribution for the best flavor in every bite.
Drizzle for extra flavor: Finish by drizzling chocolate syrup or melted peanut butter over the top of each pancake taco.
Serve immediately: Enjoy while warm for the best texture and taste.

Notes

For extra sweetness, sprinkle a little powdered sugar over the top before serving.
If making in advance, store unassembled components separately and fill the pancakes just before serving.
To make the pancakes more pliable, warm them slightly before folding to prevent breaking.

Prep Time: 10 minutes
Cook Time: 2 minutes
Category: Breakfast
Method: No-Bak
Cuisine: American

Nutrition

Serving Size: 2 pancake tacos
Calories: 140
Sugar: 10g
Sodium: 91mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 1g
Protein: 3g
Cholesterol: 21mg