Pancake Breakfast Tacos on the Blackstone Griddle

Pancake Breakfast Tacos on the Blackstone bring a mix of sweet and savory that’s fun and way tastier than your average morning routine. Fluffy pancakes make a surprisingly excellent taco shell, and once you start playing with add-ons, you’ll see how easy it is to make breakfast feel a little bit special. Whether it’s a lazy weekend morning or a brunch with friends, this recipe is delicious! So grab your griddle, whip up some batter, and get ready to enjoy breakfast tacos like you never imagined.

Sausage Pancake Tacos: The Ultimate Blackstone Breakfast Recipe

Rise and shine, taco lovers! Pancake Breakfast Tacos on the Blackstone griddle mix fluffy, sweet comfort with savory goodness, and a little sizzle from that trusty Blackstone griddle. It’s one of those recipes that turns a normal breakfast into a weekend event you actually look forward to. Let’s chat about why these tacos might just become your new morning favorite.

Fluffy, sweet, and savory all in one bite. The pancakes are like a soft wrapper for the salty eggs, sausage and potatoes and can’t forget that drizzle of sweet maple syrup! Each taco bite is a fun play on flavors that keeps you coming back for more.

Great use of the Blackstone griddle. Cooking everything on the Blackstone means you get that lovely crispy edge on everything. Plus, you can make a large batch while still keeping stuff warm and ready to eat.

Super easy to customize. You can add whatever toppings you like—avocado, salsa, hot sauce, or extra cheese—and swap or skip ingredients depending on what’s in the fridge! Like bacon instead of sausage, for instance.

Ingredients 

• Pancakes – we’ve included our recipe for whole wheat pancake taco shells, but you can totally just use your favorite pancake recipe, too. Our recipe makes a thinner pancake, perfect for using as a tortilla.
  
• Eggs – add a splash of milk to the eggs while whisking so they stay a little softer once they’re scrambled!
  
• Shredded potatoes – we like to use the shredded hashbrown potatoes you can buy from the store, though you can actually make your own by cooking potatoes and shredding them yourself.
  
• Sausage – a package of your favorite kind of sausage. If you’re not a sausage fan, bacon or breakfast ham work just as well.
  
• Shredded cheese – A good meltable cheese like cheddar or Monterey Jack makes these tacos ooey-gooey with every bite. Use pepper jack for a bit of kick or a mild mozzarella if you want to keep it mellow.
  
• Maple syrup – the real stuff. (Preferably not pancake syrup.) Real maple syrup adds a little bit of sweetness to the tacos.

Supplies we used:

• Mixing bowl and whisk – to mix up the pancake batter
  
• A spatula or two
  
• Measuring cups and spoons
  
• Sheetpans – like these NordicWare pans work great to transfer stuff to and from the grill
  
• Blackstone griddle tools – we have this set of tools which makes flipping, chopping and transferring food super easy
  
• Oil – olive oil, avocado oil, bacon grease or your favorite oil to grease the griddle

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How to make Pancake Breakfast Tacos on the Blackstone

First of all, mix up the pancake batter in a mixing bowl. 

Turn the griddle on medium heat, add a drizzle of your favorite oil and fry the sausage and the shredded hashbrown potatoes, chopping and flipping as needed. Dust the potatoes with a little bit of salt and pepper as they fry.

Once the sausage and potatoes are getting that golden brown crispiness and are nearly done, push them to the side and turn the heat to low. Add more oil if necessary, then scoop the pancake batter onto the griddle. 

Fry the pancakes for a few minutes until they start to turn bubbly, then flip them and fry a few more minutes.

Lastly, mix the eggs with a splash of milk and scramble them with cheese, salt and pepper if you wish.

Use the pancakes for soft tortilla shells, then add fried potatoes, sausage, scrambled eggs and a drizzle of maple syrup on top. Fold and enjoy!🧡

Storage

Keep any leftovers each in an airtight container in the refrigerator for up to 3 days. Reheat on the griddle or in a microwave. 

Tips, Tricks & Notes

#1 Preheat your Blackstone properly. Make sure your Blackstone griddle is hot and ready before cooking anything. This helps get that golden crispiness without sticking or burning.

#2 Keep pancakes small and manageable. Smaller pancakes are easier to flip and fold and hold taco fillings without falling apart. Plus, they cook faster.

#3 Cook sausage first and use the drippings. Fry the sausage right on the griddle first, then cook pancakes in the leftover grease for added flavor and that little crispy edge we all love. Just wipe off excess grease with paper towel if it looks too oily before pouring your batter. This works great with bacon, too!

#4 Scramble eggs gently. Cook your eggs on low heat, stirring slowly for creamy, tender eggs instead of rubbery scrambled eggs. 

#5 Assemble while warm. It’s easier to fold and eat the taco when everything is still warm and melty. Plus, cheese is best when it’s slightly melted, so don’t wait too long to dig in.

Recipe Variations

• Vegetarian Style: skip the sausage and use sautéed mushrooms, spinach, or black beans. 
  
• Spicy kick: add diced jalapeños to your scrambled eggs or sprinkle some hot sauce in your tacos while assembling.
  
• Breakfast taco bowl: skip the pancakes and serve all the ingredients in a bowl for a low-carb or gluten-free option.

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’til next time,

We love you and we’ll be praying for you,

Julie