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Close up of three golden-brown Savory Pancake Tacos garnished with fresh chives and maple syrup.

Savory Pancake Tacos with Soft Scrambled Eggs and Crispy Bacon

These Savory Pancake Tacos feature fluffy, golden-brown pancakes folded into taco shells, filled with creamy soft-scrambled eggs and thick-cut crispy bacon, then finished with a drizzle of maple syrup and fresh chives for the perfect brunch bite.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 3 people
Course: Breakfast, Brunch
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1.5 cups (190g) All-purpose flour
  • 1 tablespoon (12g) Baking powder
  • 1.25 cups (300ml) Whole milk Room temperature
  • 3 tablespoons (42g) Unsalted butter Melted
  • 6 large Eggs Whisked for filling
  • 6 strips Thick-cut bacon Cooked until crispy
  • 2 tablespoons Fresh chives Finely chopped
  • 1/4 cup (60ml) Maple syrup Amber grade

Equipment

  • 1 Non-stick Griddle For the pancakes
  • 1 Cast-Iron Skillet For the bacon
  • 1 Silicone Spatula For soft eggs

Method
 

Preparation
  1. Place thick-cut bacon in a cold skillet and cook over medium heat until glistening and reddish-brown. Drain on paper towels.
  2. Whisk flour, baking powder, and sugar. Stir in milk, egg, and melted butter until just combined.
  3. Pour 1/4 cup batter onto a hot griddle. Cook until golden-brown and fluffy. Fold immediately to set shape.
  4. Whisk remaining eggs and cook over low heat with butter until creamy and bright yellow.
  5. Fill pancake shells with eggs, top with bacon, drizzle with syrup, and garnish with chives and cracked pepper.

Notes

Do not overmix the batter to keep the shells fluffy.
Fold the pancakes while hot to prevent cracking.