PBJ Pancake Tacos [Breakfast Pancake Taco Idea]
![PBJ Pancake Tacos [Recipe]](https://juliescafebakery.com/wp-content/uploads/PBJ-Pancake-Tacos-Recipe.jpg)
I think every household has its signature pancake recipe. And, even though the basic pancake recipe probably doesn’t differ much from others, it’s still special because it’s my family’s recipe. And this PBJ Pancake Tacos recipe is one such recipe. Still, this won’t stop me from sharing it with you, especially if you’re seeking some unique serving ideas for this classic. So, here is the recipe for my personal best breakfast idea: PBJ Pancake Tacos.
For me, the only thing better than a classic pancake bathed in maple syrup is the one topped with a peanut butter and jelly combo. I got tired of slicing through pancake mountains, so I started exclusively serving them as tacos – abundant in filling. They are so easy to eat, especially for kids. My nieces are over for the summer, and this recipe is inspired by them, as this is a blend of their fav trio!
How to Make PBJ Pancake Tacos?
You will definitely have all the ingredients you need in your pantry. The recipe is a piece of cake and quick to make, yet delish and filling – perfect for a breakfast feast! Here’s what you need!
- Flour – I used regular all-purpose flour, but you can go with gluten-free, as well.
- Milk – Again, choose any you have/like; I went with cow milk. Plant-based will work, too.
- Eggs – Eggs are crucial to connect all the ingredients and to achieve perfect consistency.
- Sugar – White sugar is great, but try it with Muscovado – the taste is a game-changer.
- Baking powder – A dash of baking powder will give fluffiness to the batter.
- Oil – Oil will keep the pancake soft and moist. I always use regular, neutral-flavored oil.
- Peanuts – You can choose store-bought peanut butter, but I like mine freshly made with peanuts only. It takes a few minutes, and the flavor is way better!
- Jelly – This time I used two flavors – blackberry and strawberry. I used homemade jams with gelatine this time, but I tried it with regular and store-bought ones. Either is superb!
Only a few steps later, you’ll have warm, mouth-watering pancake tacos ready for breakfast!
Step 1: Making the Batter
With the help of a mixer, mix eggs till frothy. I find this step important to achieve that lightweight, soft pancake batter. Keep mixing on low setting and pour in milk and oil.
Next, add sugar, flour, and finish with baking powder. Combine all the ingredients well, switching to a higher setting, until the batter is perfectly smooth, with no clumps of flour. The ideal consistency is the key to *chef’s kiss* pancakes, so let me describe what you’re aiming for exactly.
You need a batter that glides smoothly off the wire whip in a steady flow and leaves a trace in it for a second or two. You can see it in the photo! Set the bowl aside, and let’s move further!
Step 2: Baking
Heat a non-stick pan (the one you would use for crepes) over the highest temperature. Burning-hot pan without any oil is my trick to achieve perfectly baked pancakes, so the crust can form immediately. I used to pour the batter into a medium-heated pan, so I was always left with a gummy texture, I didn’t know that this was the reason why.
Before you make the first pancake, lower the temperature to medium heat – that’s 4 on my stove. My ratio for perfectly round hotcakes is 3 tablespoons – poured one by one in the middle. I just shaped it a bit, and that’s it!
Your sign to flap the pancake is when the bubbles appear on top – that will take a minute maximally. The exact time is needed for the other side, as well. So, 2 minutes per pancake is optimal for baking them perfectly but still keeping the moisture in.
Step 3: Making the Peanut Butter
I appreciate good quality nut butter, so I started to make my own long ago. That way, I know I’m getting first-class butter because I don’t add anything else, plus it saves money! And it can’t be simpler to make!
Blend peanuts for several minutes at top speed until you are satisfied with the consistency. Sometimes, I add a few drops of milk if I want it extra creamy. This time, I kept the butter slightly grainy to add some texture, so blending took me about 5 minutes.
Step 4: Serving
Take a pancake, spread a generous layer of peanut butter, top it with the jelly of your choice, and flap it like a taco. It’s my new favorite way to serve pancakes. Go and try it yourself!
How to Store these Pancake Tacos?
Store these pancakes like any other. I have stuck to the same way for years – baking paper between each and storing them in an airtight container. You can also wrap each in aluminum or plastic foil, but I don’t like this because they can become a bit soaked.
They will last for 3 days in the fridge, and about 4 months in the freezer. Just make sure to wrap each one separately to keep the moisture in.
Do you have any other storage hacks? I would love to read about your hacks in the comments below! ☺
PBJ Pancake Tacos
Equipment
- 1 nonstick pan
- 1 Mixer
- 1 blender
Ingredients
Pancake Mix
- 3 eggs
- 1 ¼ cups milk
- ¼ cup oil
- 2 ½ cups all-purpose flour
- ½ cup sugar
- 1 tbsp baking powder
Peanut Butter and Jelly
- 1 cup peanuts
- 3 tbsp milk
- 1 cup jelly
Instructions
Making the Batter
- With the help of a mixer, mix eggs till frothy.
- Keep mixing on low setting and pour in milk and oil. Next, add sugar, flour, and finish with baking powder. Combine all the ingredients well, switching to a higher setting for a few minutes, until the batter is perfectly smooth, with no clumps of flour.
Baking
- Heat a non-stick pan (the one you would use for crepes) over the highest temperature. Before you make the first pancake, lower the temperature to medium heat. Pour 3 tablespoons of batter one by one in the middle.
- Your sign to flap the pancake is when the bubbles appear on top – that will take a minute maximally. The exact time is needed for the other side, as well. So, 2 minutes per pancake is optimal for baking them perfectly, but still keeping the moisture in.
Making the Peanut Butter
- Blend peanuts for several minutes at top speed until you are satisfied with the consistency. Add a few drops of milk if you want it extra creamy. This time, I kept the butter slightly grainy to add some texture, so blending took me about 5 minutes.
Serving
- Take a pancake, spread a generous layer of peanut butter, top it with the jelly of your choice, and flap it like a taco. Enjoy!
Nutrition
Before diving into the nutritional details, please review our Nutritional Disclaimer page for important context and clarifications.
