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Pancake Breakfast Taco

Recipe - Pancake Breakfast Taco

From The Hamilton Beach Test Kitchen

Added by Pat


Buttermilk Pancakes (makes 24 pancakes)

  • 2 1/4 cups buttermilk
  • 3/4 cup milk
  • 3 large eggs
  • 1/3 cup butter, melted
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon salt

Egg Filling (for 2 tacos)

  • 2 large eggs, divided
  • 2 tablespoons shredded cheddar cheese, divided
  • 2 slices precooked bacon, cut in half or crumbled, divided
  • 1 tablespoon chopped green or red bell pepper, divided
  • Maple syrup for serving



Make Pancakes:

  1. Heat griddle to 350°F or a nonstick skillet or pan over medium-high heat on the stovetop.
  2. Add buttermilk, milk, eggs and butter first to a blender, and then add remaining ingredients.
  3. Blend approximately 30-40 seconds on HIGH or until smooth. Some air bubbles will begin to form in the batter.
  4. Pour batter onto heated griddle, skillet or pan using about ¼ cup batter per pancake.  When bubbles can be seen evenly across the pancakes, flip pancakes.
  5. Place egg filling on one half of pancake. Fold over and serve with syrup, if desired. 

Make Egg Filling in Breakfast Sandwich Maker:

  1. Preheat Breakfast Sandwich Maker until green PREHEAT light comes on. Lift cover, top ring and cooking plate.
  2. Lightly scramble one egg and place in bottom ring of Breakfast Sandwich Maker. Top with half of cheese, bacon and bell pepper.
  3. Lower cooking plate and top ring. Lightly scramble second egg and add to cooking plate. Top with remaining cheese, bacon and bell pepper.
  4. Close cover. Cook 3 to 4 minutes. 
  5. Lift up top ring and cooking plate. Carefully, remove bottom egg with plastic spatula and place in pancake for a taco.  
  6. To remove second egg filling, slide out cooking plate by rotating handle clockwise. Lift cover and rings; carefully remove omelet with plastic spatula and place in pancake for second taco. Repeat Egg Filling if more tacos are needed.

Serves: 1     

Test Kitchen Tips: 

  • To substitute for buttermilk, add 1 tablespoon lemon juice or white vinegar per 1 cup of milk.
  • Leftover pancakes can be frozen for future use. Place a piece of parchment paper between pancakes and freeze in a vacuum sealed bag or freezer zipper bag.

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