These fun and easy pancake tacos can be filled with cream cheese and berries or eggs and bacon—perfect for a customizable breakfast or brunch.

Pancakes

8–12 small pancakes (about 4″ wide, homemade or frozen)

Sweet Filling Option

8 oz cream cheese, softened

¼ cup granulated sugar

4 oz whipped topping

Mixed berries (e.g. strawberries, blueberries, raspberries, blackberries)

Optional: chocolate syrup or melted peanut butter

Savory Filling Option

Scrambled eggs

Cooked bacon or sausage

Shredded cheese

Optional: avocado, hot sauce, or salsa

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Prepare Pancakes: Cook pancakes from scratch or warm frozen ones until hot and pliable.

Make Sweet Filling: In a bowl, beat softened cream cheese and sugar until smooth. Fold in whipped topping until light and fluffy.

Assemble Tacos:

Gently fold each pancake into a taco shape using a taco holder or by resting in a muffin tin.

For sweet tacos, pipe in cream filling, top with fresh berries, and drizzle with chocolate or peanut butter.

For savory tacos, fill with scrambled eggs, bacon or sausage, and cheese. Add toppings as desired.

Serve: Best enjoyed immediately while pancakes are warm and fillings are fresh.

For mini versions, use silver dollar pancakes.

Vegan? Use dairy-free cream cheese and whipped topping.

Add flavor by using banana, chocolate chip, or blueberry pancakes.