These Pancake Tacos will knock your socks off! Cornmeal pancakes are loaded with crispy bacon, a fried egg, then topped with a creamy, mushroom sausage gravy. Dunk these tacos in maple syrup for the perfect bite every time!
What happens if you’re craving a taco and pancakes? You make pancake tacos of course!
These hefty, savory pancake tacos are perfect for a hungry brunch crowd. If you’re tight on time, you can prep all of the ingredients ahead of time and reheat them when it’s time to eat.
These are not your average breakfast tacos! These delicious pancake tacos carry layers of bacon, eggs and a homemade mushroom sausage gravy. You won’t be able to stop eating this one of a kind tacos and neither will your guests!
Ingredients for Pancake Tacos
The pancake tacos are a brunch crowd pleaser if I ever did see. The cornmeal pancakes are reminiscent of corn tortillas and are a great carrier for the delicious toppings. Make sure to grab some maple syrup to dip these bad boys. Trust me, it is SO good!
Cornmeal Pancakes
- all-purpose flour
- cornmeal
- granulated sugar
- baking soda
- fine sea salt
- unsalted butter
- large eggs
- buttermilk
Mushroom Sausage Gravy
This is the type of gravy you add to biscuits for biscuits and gravy. The sauce is thick and savory with added crunch from the walnuts. The sage is subtle but gives this gravy a little extra something special.
- ground pork breakfast sausage – for vegetarians, substitute with plant-based sausage.
- unsalted butter
- shallot
- baby bella mushrooms
- garlic
- walnuts
- fresh sage
- chicken broth – for vegetarians, substitute with vegetable broth.
- all-purpose flour
- salt and pepper to taste
Bacon & Eggs
- thick cut bacon – for vegetarians, substitute with plant-based bacon.
- large eggs
- fresh chives – optional garnish.
- maple syrup – optional dip.
Here’s what else you’ll need:
- large mixing bowl
- whisk
- griddle
- large skillet
- cutting board and knife
- 2 large rimmed baking sheets
- spatula
- stirring spoon
- measuring cups and spoons
How to Make Pancake Tacos
If you’re hosting brunch, I recommend making the cornmeal pancakes first. You can always throw them in the oven on a low temperature to warm them up as your guests arrive. Next, I would suggest making the mushroom sausage gravy because you can easily reheat on the stove just before eating. Finally, you’ll want to wait until your guests have arrived and are ready to eat before making the bacon and eggs. It only takes a few minutes to make and your guests will appreciate warm, crisp bacon and perfectly cooked eggs.
Cornmeal Pancakes
- Whisk the dry ingredients together, then add the wet ingredients and mix well. Let batter sit prior to making pancakes.
- Cook the pancakes until golden on both sides.
Mushroom Sausage Gravy
- Cook sausage until no longer pink.
- Add butter, shallot, mushrooms, garlic, walnuts and sage then stir and cook until mushrooms are softened.
- Pour chicken broth into skillet and cook until evaporated. Sprinkle flour over the mixture then stir well. Next, add the milk then bring to a boil. Let simmer until thickened.
Bacon & Eggs
- Cook bacon in the oven, flipping halfway.
- Remove bacon and transfer to a paper towel lined plate. Crack eggs onto the baking sheet filled with bacon grease and cook until eggs are done to your liking.
- Taco assembly: Grab a cornmeal pancake then top with a few strips of bacon and a fried egg. Finish with a scoop of mushroom sausage gravy and a garnish of fresh chives.
More Savory Breakfast Recipes
- Spaghetti Frittata with Gruyère Béchamel
- Bitchin’ Biscuits and Gravy
- Flatbread Breakfast Pizzas
- Creamed Spinach Egg Bake
View all savory breakfast recipes here
Please let me know how your Pancake Tacos turn out in the comments below! I can’t wait to hear from you!
Pancake Tacos
These Pancake Tacos will knock your socks off! Cornmeal pancakes are loaded with crispy bacon, a fried egg, then topped with a creamy, mushroom sausage gravy. Dunk these tacos in maple syrup for the perfect bite every time!
In a large mixing bowl, whisk together the dry ingredients (flour, cornmeal, sugar, baking soda and salt). Create a well in the center of the dry ingredients, then add the wet ingredients to the center (butter, eggs and buttermilk). Whisk until batter is smooth and creamy. Let batter sit for at least 10 minutes before cooking.
Heat a griddle or large skillet over medium heat. Add butter or oil to the griddle. Scoop 1/2 cup of batter per pancake and cook, working in batches, for 2 minutes per side or when golden brown. Set pancakes on a large rimmed baking sheet while preparing the toppings. A few minutes prior to eating, transfer the sheet of pancakes to the oven at 300°F for 5 minutes or when warm to the touch.
Preheat oven to 450°F. Heat a large skillet over medium-high heat. Add the sausage and cook, crumbling the meat, until no longer pink.
Add the butter, shallot, mushrooms, garlic, walnuts and sage and stir everything together. Allow to cook for about 5 minutes or until mushrooms have softened.
Pour the chicken broth into the skillet and let cook until almost evaporated. Sprinkle the flour evenly over the mushroom mixture then mix well until no white spots are visible. Pour the milk into the skillet then bring to a boil. Reduce heat to medium-low and let simmer for 10 minutes, stirring occasionally until thickened. Keep skillet over low heat until remaining toppings are finished cooking.
Arrange bacon on a large rimmed baking sheet, spread in a single layer. Cook the bacon in the oven for about 8 minutes until some of the fat begins to render. Flip the bacon then cook for about 5 minutes when the bacon is nicely browned and crisp.
Remove the baking sheet from the oven then transfer the bacon to a paper towel lined plate. Set aside. Crack the eggs onto the baking sheet over the bacon grease then transfer to the oven to cook for about 5 minutes when the whites are just set and the yolks are still runny.
Taco assembly: Take a cornmeal pancake then top with 1 to 2 strips of bacon and a fried egg. Finish with a scoop of mushroom sausage gravy and a garnish of fresh chives. Don't forget to dip in some maple syrup for the ultimate pancake taco experience!
Ingredients
Directions
In a large mixing bowl, whisk together the dry ingredients (flour, cornmeal, sugar, baking soda and salt). Create a well in the center of the dry ingredients, then add the wet ingredients to the center (butter, eggs and buttermilk). Whisk until batter is smooth and creamy. Let batter sit for at least 10 minutes before cooking.
Heat a griddle or large skillet over medium heat. Add butter or oil to the griddle. Scoop 1/2 cup of batter per pancake and cook, working in batches, for 2 minutes per side or when golden brown. Set pancakes on a large rimmed baking sheet while preparing the toppings. A few minutes prior to eating, transfer the sheet of pancakes to the oven at 300°F for 5 minutes or when warm to the touch.
Preheat oven to 450°F. Heat a large skillet over medium-high heat. Add the sausage and cook, crumbling the meat, until no longer pink.
Add the butter, shallot, mushrooms, garlic, walnuts and sage and stir everything together. Allow to cook for about 5 minutes or until mushrooms have softened.
Pour the chicken broth into the skillet and let cook until almost evaporated. Sprinkle the flour evenly over the mushroom mixture then mix well until no white spots are visible. Pour the milk into the skillet then bring to a boil. Reduce heat to medium-low and let simmer for 10 minutes, stirring occasionally until thickened. Keep skillet over low heat until remaining toppings are finished cooking.
Arrange bacon on a large rimmed baking sheet, spread in a single layer. Cook the bacon in the oven for about 8 minutes until some of the fat begins to render. Flip the bacon then cook for about 5 minutes when the bacon is nicely browned and crisp.
Remove the baking sheet from the oven then transfer the bacon to a paper towel lined plate. Set aside. Crack the eggs onto the baking sheet over the bacon grease then transfer to the oven to cook for about 5 minutes when the whites are just set and the yolks are still runny.
Taco assembly: Take a cornmeal pancake then top with 1 to 2 strips of bacon and a fried egg. Finish with a scoop of mushroom sausage gravy and a garnish of fresh chives. Don't forget to dip in some maple syrup for the ultimate pancake taco experience!
Notes
MAKE IT VEGAN: Make this recipe completely vegan by making the following substitutions:
- substitute pork sausage with plant-based sausage.
- substitute chicken broth with vegetable broth.
- substitute bacon with plant-based bacon. Cook according to package instructions.
BRUNCH HOSTING TIPS: If you’re hosting brunch, I recommend making the cornmeal pancakes first. You can always throw them in the oven on a low temperature to warm them up as your guests arrive. Next, I would suggest making the mushroom sausage gravy because you can easily reheat on the stove just before eating. Finally, you’ll want to wait until your guests have arrived and are ready to eat before making the bacon and eggs. It only takes a few minutes to make and your guests will appreciate warm, crisp bacon and perfectly cooked eggs.
Did you make this recipe? Tag @bitchininthekitchen__ on Instagram
Pancake Tacos
Description
These Pancake Tacos will knock your socks off! Cornmeal pancakes are loaded with crispy bacon, a fried egg, then topped with a creamy, mushroom sausage gravy. Dunk these tacos in maple syrup for the perfect bite every time!
Ingredients
Cornmeal Pancakes
- 1 1/2 cups all-purpose flour
- 1 cup cornmeal (medium grind)
- 2 tbsp granulated sugar
- 2 tsp baking soda
- 1 tsp fine sea salt
- 4 tbsp unsalted butter (1/2 stick), melted and cooled to room temperature
- 2 large eggs
- 2 1/2 cups buttermilk
- 2 tbsp butter (for cooking the pancakes)
Mushroom Gravy
- 1/2 lb ground pork sausage
- 2 tbsp unsalted butter
- 1 shallot, finely chopped
- 8 oz baby bella mushrooms, quartered
- 2 garlic cloves, minced
- 2 tbsp walnuts, roughly chopped
- 5 fresh sage leaves, roughly chopped
- 1/4 cup chicken broth
- 2 tbsp all-purpose flour
- salt + black pepper to taste
Bacon & Eggs
- 1 lb thick cut bacon
- 12 large eggs
- 1 bunch fresh chives, finely chopped
Instructions
Cornmeal Pancakes
- Make the pancake batter: Preheat oven to 300°F. In a large mixing bowl whisk together the dry ingredients (flour, sugar, baking soda and salt). Create a well in the center of the dry ingredients, then add the wet ingredients to the center (butter, eggs and buttermilk). Whisk until batter is smooth and creamy. Let batter sit for at least 10 minutes before cooking.
- Make the pancakes: Melt butter on a griddle or large skillet over medium heat. Scoop 1/2 cup batter per pancake and cook for 2 minutes per side (flip when you see small bubbles forming). Transfer the cooked pancakes to a large baking sheet. Keep the pancakes warm in the oven while making the toppings (do not leave in the oven longer than 1 hour or else they will dry out).
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