Ingredients
Scale
- 1 cup all-purpose flour (you can substitute with whole wheat flour for a nuttier flavor)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder (optional, but highly recommended)
- 1 large egg
- 1 cup milk (dairy or unsweetened plant-based milk works)
- 2 tablespoons melted butter or neutral oil (plus extra for cooking)
- 1/4 cup finely chopped green onions or chives
- 1/4 cup shredded cheese (cheddar or mozzarella, optional but adds great flavor)
Instructions
- In a large bowl, whisk together the flour, baking powder, salt, black pepper, and garlic powder. This dry mix is your flavor base, so don’t skip the garlic powder—it adds a nice little kick.
- In a separate bowl, beat the egg with the milk and melted butter until fully combined. I like to use melted butter because it gives the pancakes a richer taste, but oil works just as well if you want to keep it dairy-free.
- Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be slightly lumpy—that’s perfect. Overmixing makes pancakes tough, and trust me, I learned that the hard way when trying to impress my kids with fluffy pancakes that turned rock hard.
- Fold in the chopped green onions and shredded cheese gently. This little addition is what makes the pancakes savory and adds bursts of flavor in every bite.
- Heat a non-stick skillet or griddle over medium heat and brush lightly with butter or oil. When it’s hot, pour about 1/4 cup of batter for each pancake, spreading it gently into a round shape about 5 inches in diameter.
- Cook the pancakes for 2-3 minutes on the first side. You’ll know they’re ready to flip when bubbles appear on the surface and the edges look set and slightly browned. Flip carefully and cook for another 2 minutes on the other side until golden and cooked through.
- Transfer the cooked pancakes to a plate and cover loosely with foil to keep warm. Repeat with the remaining batter, adding more butter or oil to the pan as needed.
- Once all pancakes are ready, fill each one with your favorite taco fillings—seasoned ground beef, shredded chicken, sautéed veggies, or even beans—and fold like a taco. If you want, add a dollop of sour cream, salsa, or avocado on top.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Savory Pancake Taco Recipe, recipe, cooking, food
