Looking for a fun twist on pancakes for Shrove Tuesday? Try Pancake Tacos with caramelized peaches and crispy pancetta, finished with plenty of whipped cream — a guaranteed crowd-pleaser.
“These ‘tacos’ are fantastic — the flavours work so well together. The batter wasn’t too thick; in fact, a sturdy pancake is perfect if you plan to pick them up and eat them like a taco. I ran out of whipping cream so I used whipped cream cheese instead — an excellent substitute. They look beautiful and would impress guests, though I wouldn’t make them for a large crowd as everything needs to be done at once. I cooked the peaches and pancetta in a skillet so I could cook the pancakes at the same time and serve them warm. My husband declared these ‘a keeper!’”
– Cheryl Page
Nicky’s Notes
Who can resist a stack of pancakes? Light, fluffy pancakes are comfort food, and they take toppings beautifully — sweet or savoury.
On Sundays we often go big with Nutella and lots of berries; it’s a treat the kids really look forward to after a week of sensible breakfasts.
Table of Contents
- Nicky’s Notes
- Why Taco Style
- The pancake taco filling
- Pro Tip
- Pancake Tacos Recipe
- More perfect pancake recipes
Why Taco Style
I wanted something a little different for Pancake Day, so I turned pancakes into tacos. The format has a few advantages:
- Two tacos per person are plenty — it keeps portions sensible while still looking impressive.
- Every pancake gets filled, so you get more room for delicious toppings instead of just decorating the top of a stack.
- No cutlery required — perfect for kids (and grown-ups) who want to pick up pancakes and dive right in.
The pancake taco filling
These pancake tacos are filled with caramelized peaches — brushed with a vanilla-water mixture, sprinkled with soft brown sugar, and cooked on a hot griddle until the sugar turns sticky and golden.
I pipe a lightly sweetened whipped cream into each pancake, then add crisp pancetta for the ultimate sweet-and-savoury contrast. A few thyme leaves add fragrance and a pretty finish.
Pro Tip
If you want to stabilise whipped cream so it stays soft and pipeable, stir 1 tsp powdered gelatin into 4 tsp cold water. Let it sit for 2–3 minutes, then heat briefly to melt. Cool slightly, then whisk into the cream as you beat it until soft peaks form.
By the time the photos were done, my kids and husband were lined up, ready to demolish them the moment the camera was switched off.
Pancake Tacos Recipe
Ingredients
- 210 g (1 3/4 cups) plain (all-purpose) flour
- 1 tbsp baking powder
- 3 tbsp light brown muscovado sugar
- 1 egg
- 1 tsp vanilla extract
- Pinch of salt
- 300 ml (1 1/4 cups) milk (half-fat or full-fat)
- 1 tbsp unsalted butter
Toppings:
- 4 ripe peaches
- 1/2 tsp vanilla extract mixed with 2 tsp water
- 4 tbsp soft brown sugar
- 1 tbsp olive oil
- 12 slices (approx. 100 g) pancetta
- Sprigs of fresh thyme
- 3 tbsp syrup or honey
- 300 ml (1 1/4 cups) double/heavy cream
- 80 g (2/3 cup + 1 tsp) confectioners’ sugar, sifted
Instructions
- In a large bowl combine the flour, baking powder, sugar, egg, vanilla extract, salt and milk. Whisk until smooth.
- Heat a large skillet over medium heat. Lightly oil and wipe the pan so the oil is evenly distributed. Pour enough batter to make three small pancakes (about 1/4 cup per pancake). When bubbles form and burst on the surface and the edges look set (1–2 minutes), flip and cook the other side for 1–2 minutes. Repeat, oiling the pan between batches. Keep cooked pancakes warm in a very low oven if needed.
- While pancakes cook, whip the cream. Beat the double/heavy cream until slightly thickened, add the sifted confectioners’ sugar and whisk until soft peaks form. Spoon into a piping bag and chill until ready to use. (See Pro Tip to stabilise the cream.)
- Heat another frying pan or griddle over high heat with the butter and olive oil. Slice each peach into 12 wedges, brush with the vanilla-water mixture and sprinkle with soft brown sugar.
- Place the peach wedges on the hot griddle and cook about 1 minute per side until the sugar caramelizes. Remove and keep warm.
- Add the pancetta to the pan and cook for 30–60 seconds per side until crisp. Remove and drain on a paper towel.
- To assemble, fold a pancake into a taco shape and arrange on a serving board, using cups or glasses to prop them open while you add fillings. Repeat with the remaining pancakes.
- Pipe whipped cream into each pancake, top with caramelized peach wedges, add slices of pancetta and scatter a few thyme leaves over each. Drizzle with syrup or honey to serve.
Notes
Nutritional information is estimated per pancake taco.
Nutrition
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Carbohydrates: 38g
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Protein: 5g
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Fat: 16g
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Saturated Fat: 8g
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Cholesterol: 58mg
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Sodium: 84mg
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Fiber: 1g
|
Sugar: 23g
Nutrition information is automatically calculated and should be used as an approximation.
This pancake taco recipe was first posted in Feb 2018 and has been updated with improvements and housekeeping edits.
🥞 More perfect pancake recipes
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Fluffy Pancakes Recipe
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Savoury Dinner Pancakes with Chilli Butter
Cakes & Desserts
Oven Cooked Dutch Pancake with Easy Blueberry Sauce
Breakfast & Brunch
Blueberry Lemon Cheesecake Pancakes
Vegetarian
Mincemeat Pancakes with Orange Butter Sauce
Some links in this post may be affiliate links. Purchases through those links may earn a small commission at no extra cost to you, which helps keep the site running. Nutritional information is approximate.