Funfetti Sprinkle Pancake Tacos

• 1 1/4 cups all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1 cup milk
• 1 large egg
• 2 tablespoons unsalted butter, melted
• 1/2 teaspoon vanilla extract
• 1/4 cup rainbow sprinkles, divided
• 8 small taco shells
• 1/4 cup maple syrup
• Butter for cooking

Steps

1. 1 In a large bowl, whisk together flour, sugar, baking powder, and salt.
2. 2 In another bowl, mix milk, egg, melted butter, and vanilla extract. Pour into dry ingredients and stir until just combined.
3. 3 Gently fold in 2 tablespoons of sprinkles.
4. 4 Heat a lightly buttered skillet over medium heat. Pour 1/4 cup batter per pancake, cooking until bubbles form and edges look set. Flip and cook until golden brown.
5. 5 Warm taco shells according to package instructions.
6. 6 Place a pancake into each taco shell, folding gently to fit.
7. 7 Drizzle with maple syrup and sprinkle remaining sprinkles on top.
8. 8 Serve immediately and enjoy!

Equipment

• skillet
• spatula
• mixing bowls

Variations

• Use buttermilk for extra fluffy pancakes.
• Add a dash of cinnamon to the batter for a warm spice note.

Substitutions

• Use almond milk for a dairy-free option.
• Substitute oil for butter to keep it pareve.

Pairings

• Fresh berries
• Bacon strips

Nutrition

Tips

• For extra fun, use mini chocolate chips along with sprinkles in the batter.
• Keep taco shells warm in a 200°F oven while you assemble the tacos.

Storage

Store assembled tacos in an airtight container in the fridge for up to 1 day. Reheat in a skillet over low heat.

Freezing: Freeze unassembled pancakes and taco shells separately for up to 1 month. Thaw overnight in the fridge before assembling.

Serving Suggestions

• Serve with fresh fruit and whipped cream for a delightful brunch treat.
• Pair with crispy bacon for a hearty breakfast.

FAQ