Pancake Breakfast Tacos on the Griddle

By James Kimble June 30, 2025 7 mins read 5 Views

Sometimes, you just want a big, satisfying breakfast without dirtying every pan in the kitchen. These pancake breakfast tacos are a simple way to combine all the good stuff: bacon, eggs, hash browns, and pancakes, right on the griddle.

They’re quick to make, easy to customize, and perfect for feeding a hungry crew without much fuss. Plus, that mix of sweet and savory hits the spot every time.

Why these pancake breakfast tacos on the griddle are always a hit

While most of what we cook around here leans toward low and slow protein-rich dinners, the truth is you have to eat breakfast, too. And if you’re already cooking outside, it’s worth rolling that energy right into the morning.

Break the routine – A fun way to switch up the usual eggs-and-toast breakfast
Kid-friendly – A hit with kids and great for using up whatever breakfast ingredients you’ve got on hand
Weekend-ready – Perfect when the griddle’s already hot or when you want to avoid turning on the oven

In this recipe, I share how I tweak store-bought pancake mix so it folds like a taco shell, how to cook everything hot and fast on the griddle, and how to stack bacon, sausage, hashbrowns, and eggs into one sweet and savory bite. All the flavor, no extra pans.

a hand pouring maple syrup over pancake breakfast tacos

Ingredients you’ll need

Bacon and sausage – I used thick-cut applewood smoked bacon and maple breakfast sausage links, but any style works. Just aim for something that crisps up well on the griddle and brings a little sweet or smoky flavor.
Hash browns – Hash brown “crowns” (mini tater-tot style) are ideal here. They cook up extra crispy and hold their shape well in the taco. Shredded hash browns will work too, but they’re a little messier to handle.
Scrambled egg mix – You’ll need eggs, cream cheese, and SPG (salt, pepper, garlic). For extra gooey eggs, I mix in a slice or two of American cheese — highly kid-approved.
Pancake mix (plus a few upgrades) – Store-bought pancake mix is totally fine. I like to doctor it with milk instead of water, melted butter instead of oil, and a splash of maple syrup for better flavor and texture. This method also works with gluten-free or protein pancake mixes.
Butter – We’ll use butter in the batter and on the griddle to get crispy edges and keep the pancakes soft enough to fold without tearing. Use a good quality stick butter if you can.

a tray sitting on the side of the griddle with all the food prepped and ready to be cooked

Equipment you’ll need

Griddle
Spatula
Bowls – Several different sizes for prep and mixing the pancakes in.
Heat-safe dish – Used for melting the butter
Measuring spoons
Knife
Cutting board
Whisk
Ladle
Pastry brush
Cooling rack
Dish – High-sided and large enough to hold four folded pancakes.

Tips for successful griddle cooking

Prep everything before you start – Griddle cooking moves fast. Have all your ingredients portioned, chopped, and ready to go. That way, you’re not running in and out of the house or fumbling with packaging while things are burning.
Use your heat zones – I like to keep one section of my griddle on low or even off entirely. That gives me a place to toast buns, keep food warm, or move things off the heat when they’re done without overcooking them.
Have a game plan – Griddles get hot fast, and it’s easy to burn food if you’re not paying attention. I only crank the heat when I’m searing steaks. For most recipes, including this one, I stick to low or medium. I always start with bacon to render the fat, use that fat to crisp the hashbrowns, and save the eggs for last since they cook quick and get messy.

How to make pancake breakfast tacos on the griddle

1. Fire up the griddle

Preheat your griddle to medium-low on one side and low on the other. If your griddle has three burners, keep two on low and leave one off or at the lowest setting.

I used a Traeger Flatrock, but any griddle or flat top will work.

Pro tip – If your griddle sits slightly slanted, use the lower end to cook bacon so the rendered fat doesn’t run across the surface. To keep things clean and under control, cook oily or juicy foods near the grease trap.

2. Pimp up the packet pancake mixture

To improve the flavor and texture of store-bought pancake mix, these are my hacks:

Use milk instead of water.
Swap the oil for melted butter.
Add in two to three tablespoons of maple syrup.
Add a small splash of extra milk to thin the batter slightly so the pancakes stay soft enough to fold into taco shells.

an orange bowl with a ladle and pancake mix in it

3. Prep the rest of the pancake taco ingredients

Portion out your sausages, bacon, and hash browns.

You may want to cut the strips in half if your bacon slices are long.

Pop the number of eggs you are using in a bowl. Measure out the two tablespoons of cream cheese and, if using, your cheese slices.

Variations to try:

Swap the bacon for breakfast ham or chorizo
Use turkey sausage
Try drizzling with hot honey
The pancake hacks work with gluten-free and protein pancake mix as well.

4. Cook bacon, sausage, and hash browns on the griddle

Place the bacon slices and breakfast sausage links on the griddle over medium-low heat. Cook for about four minutes per side until the bacon is crisp and the sausages are browned and firm.

Once the bacon fat starts to render, slide the bacon aside and use that fat to cook the hash brown crowns. Let the hash browns cook undisturbed for three to four minutes before flipping. This helps them get extra crispy.

cooked crispy bacon, sausage and hash browns on the griddle

Transfer the bacon and sausage to a cooling rack or tray to rest. Let the bacon sit for a few minutes after cooking so it crisps up even more off the heat.

5. Cook the pancakes

While the hash browns finish cooking, melt a stick of butter in a heat-safe dish and prepare your pancake batter. You can follow the box instructions or use my go-to upgrades.

Set your griddle to its lowest heat zone and ladle the batter using a ¼ cup scoop for taco-sized pancakes. Lightly butter the surface before each pour to prevent sticking and help the edges crisp.

a ladle pouring pancake batter onto a hot griddle

As each pancake finishes cooking, brush a little melted butter on top. This keeps the pancakes pliable and prevents them from tearing when folded.

a pancake on the griddle being brushed with butter

Once cooked, remove the pancakes from the griddle and fold them while still warm. Then, line them up in a dish to help them hold their taco shape.

pancakes folded like tacos in a high sided red dish with butcher paper lining it

6. Scramble the eggs

Crack the eggs straight onto the griddle’s lowest heat zone. This method saves time and cuts down on cleanup since there’s no bowl to wash.

Add the cream cheese and slices of American cheese, if using, then gently mix the eggs as they begin to set.

Rather than stirring aggressively, use a flat spatula to fold the eggs. Slowly lift and turn the curds from the outside in. This builds fluffier eggs and helps avoid overcooking.

The eggs will cook in just a couple of minutes once they’re nearly set, but still slightly glossy, season with SPG.

7. Build your pancake tacos and serve

Fold each pancake while still warm and line them up in a dish to help hold their taco shape. Fill them with bacon, sausage, scrambled eggs, and crispy hash browns.

a jar of honey being drizzled over pancake breakfast tacos

Finish with a drizzle of maple syrup and, if you want a little kick, a few dashes of your favorite hot sauce.

More creative griddle recipes to try