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Fruity Pancake Tacos

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  • Prep 5 min
  • Total 20 min
  • Servings 4
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Skip the utensils. Taco-shaped pancakes are a sweet and delicious hands-on way to enjoy yogurt, fresh berries and whipped cream.
By Annalise Sandberg
Created Dec 17, 2013


For the pancakes

  • 1 cup Original Bisquick™ mix
  • 2 tablespoons sugar
  • 1/4 teaspoon baking soda
  • 1 cup vanilla Greek yogurt
  • 1/2 cup milk
  • 1 egg

For serving

  • 1 cup whipping cream
  • 1 cup vanilla Greek yogurt
  • Fresh fruit such as strawberries, raspberries and blueberries


  • 1
    In medium bowl, mix Bisquick mix, sugar and baking soda. In small bowl, beat 1 cup yogurt, the milk and egg with whisk. Add to dry ingredients, and beat until combined. Batter will be lumpy.
  • 2
    Pour by 1/3 cupfuls onto greased hot skillet. Cook until edges are dry and bubbles appear on surface, about 3 minutes. Turn; cook on other side an additional 2 minutes. Repeat with remaining batter.
  • 3
    Meanwhile, beat whipping cream until soft peaks form. Add 1 cup yogurt, and beat to stiff peaks.
  • 4
    To serve, spoon whipped cream mixture on center of each pancake. Top with fresh fruit. Fold pancakes in half, and serve like tacos.

Tips from the Betty Crocker Kitchens

  • tip 1
    Try different flavors of yogurt for fun variations.
  • tip 2
    For pancakes that will fold like a tortilla, make sure they are at least 4 inches around.


Nutrition Facts are not available for this recipe
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