Buttermilk Pancake Breakfast Tacos

To make the Basic Diner-Style Buttermilk Pancakes

Place a rimmed sheet pan with a wire cooling rack set inside into the oven and preheat to 200°F. This will keep the pancakes warm while the rest of the ingredients for the tacos are prepared.

Whisk the flour, sugar, baking powder, baking soda and kosher salt together in a large mixing bowl. In a separate bowl, beat the buttermilk and 2 eggs together with a whisk. Slowly whisk in the melted butter then add the liquids to the dry ingredients and whisk together. Stop whisking once the batter has just come together, it will be lumpy. Refrigerate the batter for 15 minutes.

Heat a large nonstick griddle or cast iron skillet, over low heat for 5 minutes. Add 1 tablespoon oil to the griddle and spread around the pan. Raise the heat to medium-low and using a measuring scoop, ladle 1/2 cup-fulls of the batter onto the prepared pan quickly using the back of the measuring cup or a spoon to spread as thin as possible making tortilla sized pancakes.

Once bubbles rise to the surface of the pancakes and the edges begin to dry out, about 2-4 minutes, flip and cook the other side until golden brown. Remove the pancakes to the oven and continue with the remaining batter making 8 tortilla-sized pancakes total.

To assemble the Epic Breakfast Tacos

Heat a large skillet over medium-low heat. Add the olive oil, when warm pour the beaten eggs into the pan. Working quickly, season to taste with salt and pepper then sprinkle the shredded cheese across the top.

Use a spatula to push and move the eggs from the edges of the pan to the center until the egg is cooked to your preference.

Assemble these breakfast tacos as you would traditional tacos by laying a Basic Diner-Style Buttermilk Pancake “tortilla” on a flat surface then layer it with maple bacon, scrambled cheddar eggs and parsley. Serve immediately with warmed maple syrup on the side.

Recipe credit: CA Grown

Photo credit: Meg van der Kruik for CA Grown