Pancake Breakfast Tacos on the Griddle
Soft, buttery pancakes folded around crispy bacon, golden hash browns, and cheesy scrambled eggs, all drizzled with maple syrup for a sweet and savory griddle breakfast
Servings 4
Ingredients
- ¾ lb bacon 12-15 slices
- ¾ lb breakfast sausage links
- 1 tbsp SPG
- 1 stick butter
- 1 pack hashbrown crowns
- 1 pack pancake mix
- 1 cup milk
- 1 cup maple syrup
- 6 eggs
- 2 tbsp cream cheese + 2 slices of American cheese for cheesy eggs
- hot sauce optional
Instructions
- Preheat your griddle to medium-low on one side and low on the other.
- Remove packaging and prep all ingredients. Slice the bacon in half. Mix the pancake batter using the tips in the Notes section, then set aside
- Cook bacon and sausage links for about 4 minutes per side, or until the bacon is crisp and the sausages are browned.
- Move the bacon aside and cook the hash brown crowns in the rendered fat for 3 to 4 minutes per side, until golden and crispy. Transfer bacon and sausage to a cooling rack or tray.
- Melt a stick of butter in a heat-safe dish. Cook the pancakes on the low-heat side of the griddle using a ¼ cup scoop. Lightly butter the surface before each pour. Brush each pancake with melted butter as it finishes cooking. Fold the warm pancakes and line them up in a dish to hold their shape.
- Crack the eggs directly onto the griddle’s low-heat zone. Add the cream cheese and slowly fold until just set. Season with SPG.
- Fill the pancakes with bacon, sausage, eggs, and hash browns. Top with maple syrup and hot sauce, if desired.
Notes
1. To improve the flavor and texture of the pancakes:
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- Use milk instead of water.
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- Swap the oil for melted butter.
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- Add in two to three tablespoons of maple syrup.
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- Add a small splash of extra milk to thin the batter slightly so the pancakes stay soft enough to fold into taco shells.
