Pancake Tacos with Caramelized Peaches & Pancetta

Three flatbread tacos filled with cream, grilled peaches, herbs, and bacon pieces, arranged on a wooden board with a bowl of white sauce and peach slices nearby.

Pancake Tacos with Caramelized Peaches & Pancetta

Breakfast meets dessert with these Pancake Tacos, where fluffy pancakes fold into soft shells filled with caramelized peaches, crispy pancetta, and whipped cream. Sweet, salty, and a little fancy, they bring big brunch energy with a fun twist.

Course Breakfast

Cuisine American

Keyword pancake tacos

Prep Time 20

Cook Time 25

Total Time 45

Servings

Calories 341kcal

Author Katie Cooksey

Ingredients

for the pancakes-

1 cup all purpose flour
1 tablespoon sugar
1 teaspoon baking powder
pinch salt
1 large egg
3/4 cup milk
1 tablespoon butter melted
1/2 teaspoon vanilla extract

for the filling-

2 peaches ripe, sliced
2 tablespoons butter
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
3.5 oz pancetta diced (or bacon)
1/2 cup heavy cream chilled
2 teaspoons powdered sugar optional
fresh mint for garnish (optional)

Instructions

make the pancakes-

In a bowl, whisk together flour, sugar, baking powder, and salt.
In another bowl, whisk egg, milk, and melted butter or oil. Combine wet and dry ingredients until smooth.
Heat a nonstick pan over medium heat and cook small pancakes (about 4–5 inches wide) for 1–2 minutes per side until golden and lightly puffy.
Allow them cool slightly so they remain soft and foldable.

caramelize the peaches-

In a skillet, melt butter over medium heat. Stir in brown sugar until bubbly.
Add peach slices and cook for 4–5 minutes, flipping occasionally, until tender and glossy. Sprinkle with cinnamon and set aside.

cook the pancetta-

In a separate pan, cook diced pancetta until crispy. Drain on paper towels.

whip the cream-

In a chilled bowl, beat cold heavy cream (and powdered sugar if using) until soft peaks form. Keep refrigerated until ready to use.

assemble the tacos-

Fold each pancake gently like a taco shell. Fill with caramelized peaches and crispy pancetta. Top with whipped cream and garnish with fresh mint if desired.

Notes

Storage Instructions

Pancakes can be made ahead and stored in the refrigerator for up to 3 days or frozen for up to 2 months. Store peaches, pancetta, and whipped cream separately in airtight containers. Reheat pancakes gently and assemble just before serving for the best texture.

Nutrition