Description
These Fruity Pancake Tacos combine the best of both worlds — soft, fluffy mini pancakes filled with whipped yogurt cream and fresh, juicy berries. They’re bright, fun, and endlessly customizable — perfect for weekend brunches, family breakfasts, or summer parties.
Ingredients
For the Pancakes
1 cup Bisquick™ mix (or favorite pancake mix)
2 tbsp granulated sugar
¼ tsp baking soda
1 cup vanilla Greek yogurt
½ cup milk
1 large egg
Butter or oil for greasing the pan
For the Filling
1 cup heavy whipping cream
1 cup vanilla Greek yogurt
1 tsp vanilla extract (optional)
1 tbsp honey or maple syrup (optional)
For the Toppings
1 cup strawberries, sliced
½ cup blueberries
½ cup raspberries
Extra honey or powdered sugar (optional)
Instructions
Whisk together Bisquick mix, sugar, and baking soda.
In another bowl, mix Greek yogurt, milk, and egg until smooth.
Combine wet and dry ingredients gently until just mixed; batter should be slightly lumpy.
Heat a greased skillet over medium heat and pour ⅓ cup batter per pancake. Cook 2–3 minutes per side until golden.
Beat heavy cream to soft peaks, then add yogurt, vanilla, and honey; beat to stiff peaks.
Spoon or pipe the filling into cooled pancakes, add fruit, and fold like tacos.
Drizzle with honey or dust with powdered sugar before serving.
Notes
For dairy-free versions, use whipped coconut cream and non-dairy yogurt.
Pancakes can be made ahead and stored up to 2 days in the fridge or frozen for 1 month.
Filling and toppings are best added just before serving.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 2 pancake tacos
- Calories: 270
- Sugar: 15g
- Sodium: 290mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 60mg
Keywords: Fruity pancake tacos, brunch ideas, pancake taco recipe, creative breakfast, yogurt pancakes
