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Want a family friendly breakfast recipe? Then take a look at these sweet and savory pancake and sausage breakfast tacos. They’re easy to make and delicious!
2 Cups Pancake Mix, (we used Bisquick)
2 Large Eggs
1 1/3 Cups Milk, (we used whole)
14 Links Sausage
4 Large Eggs, (scrambled)
1/2 Cup Maple Syrup, (we used pure)
Cook the sausage links over medium-low heat until they cooked all the way Cook the sausage links over low-medium heat until they are cooked all the way through. Leave them in link form with the casings intact.
Mix the pancake batter and cook the pancakes. It’s best to make the batter a little thinner than normal pancake batter. These pancakes don’t need to be thick and fluffy. Instead, they should be thin enough to fold.
Scramble the eggs. Four eggs was plenty for our breakfast tacos, but you may need more or less depending on how many eggs are added to each taco.
Assemble the tacos by placing a sausage link in the center of a pancake. Top the sausage with a couple tablespoons of scrambled eggs. Then add a ½ tablespoon – 1 tablespoon of maple syrup. Fold the pancake in half to form a taco and enjoy!
The calories listed are an approximation based on the ingredients and a serving size of 2 tacos per serving with 1/2-tsp. of maple syrup per taco. Actual calories will vary. Due to the eggs drying out, I would not recommend storing any leftovers.