These Pancake Tacos will knock your socks off! Cornmeal pancakes are loaded with crispy bacon, a fried egg, then topped with a creamy, mushroom sausage gravy. Dunk these tacos in maple syrup for the perfect bite every time!
What happens if you’re craving a taco and pancakes? You make pancake tacos of course!
These hefty, savory pancake tacos are perfect for a hungry brunch crowd. If you’re tight on time, you can prep all of the ingredients ahead of time and reheat them when it’s time to eat.
These are not your average breakfast tacos! These delicious pancake tacos carry layers of bacon, eggs and a homemade mushroom sausage gravy. You won’t be able to stop eating this one of a kind tacos and neither will your guests!
Ingredients for Pancake Tacos
The pancake tacos are a brunch crowd pleaser if I ever did see. The cornmeal pancakes are reminiscent of corn tortillas and are a great carrier for the delicious toppings. Make sure to grab some maple syrup to dip these bad boys. Trust me, it is SO good!
Cornmeal Pancakes
- all-purpose flour
- cornmeal
- granulated sugar
- baking soda
- fine sea salt
- unsalted butter
- large eggs
- buttermilk
Mushroom Sausage Gravy
This is the type of gravy you add to biscuits for biscuits and gravy. The sauce is thick and savory with added crunch from the walnuts. The sage is subtle but gives this gravy a little extra something special.
- ground pork breakfast sausage – for vegetarians, substitute with plant-based sausage.
- unsalted butter
- shallot
- baby bella mushrooms
- garlic
- walnuts
- fresh sage
- chicken broth – for vegetarians, substitute with vegetable broth.
- all-purpose flour
- salt and pepper to taste
Bacon & Eggs
- thick cut bacon – for vegetarians, substitute with plant-based bacon.
- large eggs
Garnish
- fresh chives – optional garnish.
- maple syrup – optional dip.
Here’s what else you’ll need:
- large mixing bowl
- whisk
- griddle
- large skillet
- cutting board and knife
- 2 large rimmed baking sheets
- spatula
- stirring spoon
- measuring cups and spoons
How to Make Pancake Tacos
If you’re hosting brunch, I recommend making the cornmeal pancakes first. You can always throw them in the oven on a low temperature to warm them up as your guests arrive. Next, I would suggest making the mushroom sausage gravy because you can easily reheat on the stove just before eating. Finally, you’ll want to wait until your guests have arrived and are ready to eat before making the bacon and eggs. It only takes a few minutes to make and your guests will appreciate warm, crisp bacon and perfectly cooked eggs.
Cornmeal Pancakes
- Make the pancake batter
- Make the pancakes
Mushroom Sausage Gravy
- Cook the sausage
- Cook down the mushrooms
- Add the liquids
Bacon & Eggs
- Cook the bacon
- Cook the eggs
- Assemble the tacos
More Savory Breakfast Recipes
- Spaghetti Frittata with Gruyère Béchamel
- Bitchin’ Biscuits and Gravy
- Flatbread Breakfast Pizzas
- Creamed Spinach Egg Bake
View all savory breakfast recipes here
Please let me know how your Pancake Tacos turn out in the comments below! I can’t wait to hear from you!
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Pancake Tacos
- Total Time: 1 hour
- Yield: 6 servings 1x
Description
These Pancake Tacos will knock your socks off! Cornmeal pancakes are loaded with crispy bacon, a fried egg, then topped with a creamy, mushroom sausage gravy. Dunk these tacos in maple syrup for the perfect bite every time!
Ingredients
Cornmeal Pancakes
- 1 1/2 cups all-purpose flour
- 1 cup cornmeal (medium grind)
- 2 tbsp granulated sugar
- 2 tsp baking soda
- 1 tsp fine sea salt
- 4 tbsp unsalted butter (1/2 stick), melted and cooled to room temperature
- 2 large eggs
- 2 1/2 cups buttermilk
- 2 tbsp butter (for cooking the pancakes)
Mushroom Sausage Gravy
- 1/2 lb ground pork sausage
- 2 tbsp unsalted butter
- 1 shallot, finely chopped
- 8 oz baby bella mushrooms, quartered
- 2 garlic cloves, minced
- 2 tbsp walnuts, roughly chopped
- 5 fresh sage leaves, roughly chopped
- 2 tbsp all-purpose flour
- 1/4 cup chicken broth
- salt + black pepper to taste
Bacon & Eggs
- 1 lb thick cut bacon (around 12 strips)
- 12 large eggs
Garnish
- 1 bunch fresh chives, finely chopped
- maple syrup (for dipping the tacos)
Instructions
Cornmeal Pancakes
- Make the pancake batter: Preheat oven to 300°F. In a large mixing bowl whisk together the dry ingredients (flour, sugar, baking soda and salt). Create a well in the center of the dry ingredients, then add the wet ingredients to the center (butter, eggs and buttermilk). Whisk until batter is smooth and creamy. Let batter sit for at least 10 minutes before cooking.
- Make the pancakes: Melt butter on a griddle or large skillet over medium heat. Scoop 1/2 cup batter per pancake and cook for 2 minutes per side (flip when you see small bubbles forming). Transfer the cooked pancakes to a large baking sheet, cover and set aside.
Mushroom Sausage Gravy
- Cook the sausage: Preheat oven to 450°F. Heat a large skillet over medium-high heat. Add the sausage and cook until no longer pink, about 5 minutes.
- Cook down the mushrooms: Add the butter, shallot, mushrooms, garlic, walnuts and sage then give it a good stir. Season with salt and pepper. Allow the mixture to cook for about 5 minutes until the mushrooms have softened. Add the flour, then mix well until no white spots are visible.
- Add the liquids: Pour the chicken broth and milk into the skillet then bring the mixture to a boil, stirring well. Let the gravy simmer on low heat for 10 minutes until you’ve reached your desired gravy thickness. Keep the skillet on low heat until you are ready to serve.
Bacon & Eggs
- Cook the bacon: Arrange the bacon on a large rimmed baking sheet in a single layer. Cook the bacon in the oven for 8 minutes until some of the fat begins to render.
- Cook the eggs: Remove the baking sheet from the oven then flip the bacon. Move the bacon to one side of the baking sheet. Crack the eggs over the bacon grease on the other half of the baking sheet. Cook in the oven for about 5 minutes, until the whites are just set and the yolks are still runny.
- Assemble the tacos: Take a cornmeal pancake then top with 1 strip of bacon and 1 fried egg. Finish with a scoop of gravy and a garnish of fresh chives. Don’t forget to dip in some maple syrup for the ultimate pancake taco experience!
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Stovetop + oven
Nutrition
- Serving Size: 2 tacos
- Calories: 1017
- Sugar: 13g
- Sodium: 1581mg
- Fat: 66g
- Saturated Fat: 25g
- Trans Fat: 1g
- Carbohydrates: 64g
- Fiber: 3g
- Protein: 41g
- Cholesterol: 545mg
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