Description
Say hello to the breakfast mashup you didn’t know you needed: pumpkin pancake tacos. These soft, spiced mini pancakes are folded taco-style and filled with maple-kissed whipped cream, crunchy pecans, and a drizzle of warm cinnamon syrup. Whether it’s for brunch, a festive breakfast board, or just because—these little treats stack up to big fall flavor.
Ingredients
For the Pancakes:
1 cup all-purpose flour
1 tbsp brown sugar
1 tsp baking powder
1/2 tsp baking soda
1 tsp pumpkin pie spice
1/4 tsp salt
3/4 cup buttermilk
1/2 cup pumpkin purée
1 egg
1 tbsp melted butter
For the Maple Cream:
1/2 cup heavy cream
1 tbsp maple syrup
1/4 tsp vanilla extract
For Assembly:
1/4 cup chopped pecans
Cinnamon syrup or maple syrup for drizzling
Instructions
Whisk together dry pancake ingredients in one bowl, and wet ingredients in another.
Combine wet and dry gently—do not overmix.
Cook silver dollar-sized pancakes on a nonstick skillet over medium heat until bubbles form, then flip. Let cool slightly.
Whip heavy cream with maple syrup and vanilla until soft peaks form.
Fold each pancake like a taco, pipe or spoon in whipped maple cream.
Sprinkle with chopped pecans and drizzle with cinnamon syrup.
Arrange in a tidy row for a wow-worthy breakfast display.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: breakfast
Nutrition
- Calories: ~160
- Sugar: 6g
- Fat: 8g
- Carbohydrates: 18g
- Protein: 3g