Cinnamon Roll Pancake Tacos
Swirled cinnamon sugar pancakes are folded into taco shells and filled with sweetened cream cheese and fresh berries. This dessert inspired breakfast is a showstopper for weekend brunch.
Cinnamon swirl pancake shells stuffed with cream cheese filling and fresh berries.
Nutrition per serving
Ingredients
pancake batter
cinnamon swirl
filling
Instructions
Make the Cinnamon Swirl Paste
Mix softened butter, brown sugar, and cinnamon together in a small bowl until it forms a smooth paste. Transfer to a small zip lock bag and snip a tiny corner off the end to use as a piping bag.
Prepare the Pancake Batter
Whisk flour, baking powder, and a pinch of salt together. In another bowl beat eggs, milk, and melted butter. Combine the mixtures and stir until just smooth. Do not over stir or the pancakes will be tough.
Cook the Cinnamon Swirl Pancakes
Pour 4 inch rounds onto a greased skillet over medium heat. Immediately pipe a spiral of cinnamon paste on top of each raw pancake. When bubbles appear on the surface, flip carefully and cook for one more minute.
Make the Cream Cheese Filling
Beat softened cream cheese with two tablespoons of powdered sugar and one teaspoon of vanilla extract until smooth and fluffy. Add a splash of milk if the mixture is too thick to spread easily.
Assemble the Tacos
Fold the warm cinnamon swirl pancakes into taco shells with the swirl on the outside. Spoon a generous dollop of cream cheese filling inside each one and pile in the fresh mixed berries. Dust with powdered sugar and serve.
Substitutions
Common mistakes
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