Name: Pancake Breakfast Tacos on the Blackstone Griddle
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 cups pancake mix; 1 1/2 cups milk; 2 large eggs (for pancake batter); 4 large eggs (for filling); 6 slices bacon; 1/2 cup shredded cheddar cheese; 2 tablespoons butter; 1/4 cup diced green onions; Salt and pepper to taste; Optional: salsa, sour cream, fresh cilantro

Hey y’all! If you’re searching for a breakfast that’s fun, flavorful, and a total crowd-pleaser, these Pancake Breakfast Tacos on the Blackstone Griddle are your new go-to! Imagine fluffy, golden pancakes acting as taco shells, stuffed with crispy bacon, soft scrambled eggs, creamy cheese, and fresh toppings—perfect for weekend brunches, family breakfasts, or whenever you’re craving something special. Grab your spatula and your appetite—let’s get cooking!

Why You’ll Love This Pancake Breakfast Tacos on the Blackstone Griddle Recipe

Fluffy pancakes serve as the ultimate handheld taco shell, making breakfast a fun, interactive experience.
Easy to customize with your favorite fillings so everyone at the table gets their dream breakfast.
Quick to prepare—all done in under 40 minutes thanks to the spacious Blackstone griddle.
Perfect for weekends, meal prep, and feeding a crowd with minimal fuss or cleanup.
Packed with sweet and savory flavors and textures in every bite!

Ingredients for Pancake Breakfast Tacos on the Blackstone Griddle

1 ½ cups all-purpose flour
3 tablespoon granulated sugar
2 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ¼ cups buttermilk (or milk)
2 large eggs
3 tablespoon melted butter (plus extra for greasing)
6 strips bacon
6 large eggs (for scrambling)
¼ cup milk (for eggs)
1 cup shredded cheddar cheese
½ cup chopped scallions
½ cup diced tomatoes
Salt and black pepper to taste
Optional: salsa, sour cream, hot sauce

Directions: Making Pancake Breakfast Tacos on the Blackstone Griddle

Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes

Step 1: Heat the Blackstone Griddle

Preheat your Blackstone griddle to medium (about 350°F). Lightly oil the surface with butter or non-stick spray.

Step 2: Make the Pancake Batter

In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk buttermilk, eggs, and melted butter. Pour the wet ingredients into the dry and gently combine until just mixed (don’t over-mix for fluffy pancakes!).

Step 3: Cook Bacon

Lay bacon strips on one side of the griddle. Cook for 6-8 minutes, flipping until crispy. Remove, drain on paper towels, and chop into bite-sized pieces.

Step 4: Make Pancake “Taco Shells”

Pour ¼ cup portions of batter onto the griddle (aim for circles about 4-5 inches across). Cook 2-3 minutes until bubbles form, then flip and cook another 1-2 minutes until golden. Repeat with remaining batter.

Step 5: Scramble the Eggs

Whisk together 6 eggs and ¼ cup milk, season with salt and pepper. Pour onto the greased griddle, and gently let set, stirring occasionally until just-cooked and creamy (about 5-6 minutes).

Step 6: Assemble and Serve Pancake Breakfast Tacos on the Blackstone Griddle

Place each pancake flat, add a scoop of scrambled eggs, chopped bacon, cheese, scallions, and tomatoes. Fold like a taco and serve hot with optional salsa, sour cream, or hot sauce.

Notes for Pancake Breakfast Tacos on the Blackstone Griddle

Let the pancake batter sit for 5 minutes before cooking for extra fluffiness.
For even cooking, keep pancake sizes uniform; use a measuring cup for consistency (Serious Eats pancake guide).
Try turkey bacon or sausage as a tasty swap for pork bacon.

Variations for Pancake Breakfast Tacos on the Blackstone Griddle

Sweet Swap: Drizzle the tacos with maple syrup and add fresh berries.
Vegetarian: Skip the bacon and use sautéed bell peppers, mushrooms, and spinach.
Tex-Mex: Add black beans, avocado, salsa, and a sprinkle of cotija cheese for a spicy take.

Required Equipment for Pancake Breakfast Tacos on the Blackstone Griddle

Blackstone griddle (or any large flat-top griddle)
Mixing bowls
Whisk and spatula
Measuring cups and spoons
Paper towels (for draining bacon)
Ladle or measuring cup (for pancake batter)

Storage and Shelf Life

Store leftover pancake taco components separately in airtight containers: pancakes and fillings last up to 3 days in the refrigerator. Reheat pancakes on the griddle or in a toaster; warm fillings in the microwave or skillet. Assembled tacos are best enjoyed fresh but can be wrapped and kept for up to 1 day. Learn more about proper storage.

Pairings and Serving Suggestions for Pancake Breakfast Tacos on the Blackstone Griddle

Serve with a side of hashbrowns, fresh fruit salad, or crispy breakfast potatoes. Try pairing with orange juice, a frothy cappuccino, or a brunchy mimosa for elevated flavor.

Pro Tips for Pancake Breakfast Tacos on the Blackstone Griddle

Don’t overcrowd the griddle to ensure even cooking and easy flipping. See more Blackstone recipes
Keep pancakes warm by placing cooked ones on a baking sheet in a 200°F oven while you finish the batch.
Layer cheese on the eggs while they’re still hot so it melts perfectly into your taco filling.

FAQ: Pancake Breakfast Tacos on the Blackstone Griddle

Can I make these breakfast tacos ahead of time?: Yes! Make all fillings and pancakes in advance, then assemble and reheat just before serving.
What’s the best way to keep assembled tacos from getting soggy?: Let fillings cool slightly before assembling and serve immediately; avoid over-filling with wet toppings.
Can I freeze the pancakes?: Absolutely—stack with parchment in between, store in a freezer bag up to 2 months, and toast or griddle to reheat.

Pancake Breakfast Tacos on the Blackstone Griddle