Easy Pancake Tacos
Ingredients:
12 pancakes (store-bought or homemade, about 4 inches in diameter)
8 ounces cream cheese, softened
¼ cup sugar
4 ounces whipped topping, defrosted
1 cup mixed berries (blueberries, blackberries, raspberries)
½ cup chopped strawberries
2 tablespoons chocolate syrup
3 tablespoons peanut butter, melted
Instructions:
Prep the fruit: Wash berries and let them dry. Chop strawberries into small pieces for easy layering.
Make the filling: In a mixing bowl, stir softened cream cheese until smooth. Add sugar and mix until combined.
Fold in whipped topping: Gently fold the whipped topping into the cream cheese mixture until light and fluffy.
Prep the piping bag: Transfer the filling to a zip-top bag or piping bag. Snip off a small corner if using a plastic bag.
Warm the pancakes: Heat pancakes slightly in the microwave or on a skillet until soft and flexible.
Shape the pancakes: Use a taco holder or an upside-down muffin tin to hold the warm pancakes in a taco shape.
Assemble the tacos: Pipe a generous amount of filling onto each pancake.
Add the fruit: Top with a mix of chopped strawberries and berries for a fresh, colorful touch.
Drizzle and serve: Finish with a drizzle of chocolate syrup or melted peanut butter. Serve warm and enjoy!
Notes:
For extra sweetness, sprinkle with powdered sugar just before serving.
Prep the filling in advance and store in the fridge to save time.
If making ahead, keep the pancakes and toppings separate until ready to serve to maintain texture.
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