Pancake Tacos with Caramelized Peaches, Crispy Pancetta, and Whipped Cream Recipe

Introduction

Pancake tacos are a fun and flavorful twist on traditional pancakes. Filled with caramelized peaches, crispy pancetta, and whipped cream, this dish combines sweet and savory in a delightful way. Perfect for brunch or a special breakfast treat.

Ingredients

• 210 g (1 3/4 cups) plain (all-purpose) flour
• 1 tbsp baking powder
• 3 tbsp light brown muscovado sugar
• 1 egg
• 1 tsp vanilla extract
• Pinch of salt
• 300 ml (1 1/4 cups) milk (half fat or full fat)
• 1 tbsp unsalted butter
• 4 ripe peaches
• 1/2 tsp vanilla extract mixed with 2 tsp water
• 4 tbsp soft brown sugar
• 1 tbsp olive oil
• 12 slices (approx 100g) pancetta
• Sprigs of fresh thyme
• 3 tbsp syrup or honey
• 300 ml (1 1/4 cups) double/heavy cream
• 80 g (2/3 cup + 1 tsp) confectioners’ sugar (icing sugar, sifted)

Instructions

1. Step 1: In a large bowl, combine the flour, baking powder, muscovado sugar, egg, vanilla extract, salt, and milk. Whisk with a balloon whisk until the batter is smooth and well mixed.
2. Step 2: Heat a large skillet over medium heat. Pour ¼ tbsp of oil in the pan and wipe it around with a kitchen towel to evenly coat. Pour in about ¼ cup of batter per pancake to make three pancakes at a time. Cook until bubbles form on top and burst, edges look firm, about 1–2 minutes. Flip and cook the other side for another 1–2 minutes. Repeat, oiling the pan each time, until all pancakes are cooked. Keep them warm in a low oven.
3. Step 3: While pancakes cook, whip the cream. Place cream in a large bowl and whisk until slightly thickened. Add confectioners’ sugar and whisk until soft peaks form. Transfer to a piping bag with a large fluted nozzle and chill in the fridge.
4. Step 4: Heat another frying pan or griddle on high heat.
5. Step 5: Slice each peach into 12 wedges. Brush wedges with the vanilla-water mixture and sprinkle with soft brown sugar.
6. Step 6: Place peach wedges on the hot griddle and cook for about 1 minute on each side, until the sugar caramelizes. Remove from heat.
7. Step 7: In the frying pan, cook the pancetta slices for 30–60 seconds per side until crisp. Remove from heat.
8. Step 8: Assemble the tacos by folding each pancake in half and setting it on a serving board or plate. Use glasses or cups to prop up each pancake taco to hold its shape, arranging them side by side.
9. Step 9: Pipe whipped cream into each pancake taco. Top with caramelized peach wedges, crispy pancetta, and a few thyme leaves.
10. Step 10: Drizzle with syrup or honey before serving. Enjoy immediately.

Tips & Variations

• Use a non-stick pan for easy pancake flipping and minimal oil use.
• Swap peaches for other stone fruits like nectarines or plums, depending on season.
• For a vegetarian version, replace pancetta with crispy fried mushrooms or smoked tofu.
• Add a sprinkle of cinnamon or nutmeg to the pancake batter for extra warmth.

Storage

Store any leftover pancakes, peaches, and pancetta separately in airtight containers in the refrigerator for up to 2 days. Whipped cream is best used fresh but can be refrigerated for a few hours. Reheat pancakes gently in a pan or toaster oven before assembling. Avoid storing assembled tacos to keep pancakes from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pancake batter ahead of time?

Yes, you can prepare the batter a few hours ahead and keep it covered in the fridge. Give it a gentle stir before cooking.

What can I use instead of pancetta?

If pancetta isn’t available, bacon is a good substitute. For a vegetarian option, try crispy fried mushrooms or smoked tempeh.

Pancake Tacos with Caramelized Peaches, Crispy Pancetta, and Whipped Cream Recipe

Print Recipe

★★★★★

4.5 from 107 reviews

Delight in these elegant Pancake Tacos featuring fluffy homemade pancakes folded taco-style and filled with caramelized peaches, crispy pancetta, and luscious whipped cream, finished with fresh thyme and a drizzle of syrup or honey for a perfect sweet and savory brunch treat.

• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 8 pancake tacos 1x
• Category: Breakfast, Brunch
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Pancakes

• 210 g (1 3/4 cups) plain (all-purpose) flour
• 1 tbsp baking powder
• 3 tbsp light brown muscovado sugar
• 1 egg
• 1 tsp vanilla extract
• Pinch of salt
• 300 ml (1 1/4 cups) milk (half fat or full fat)
• 1 tbsp unsalted butter
• 1/4 tbsp olive oil (for cooking)

Peach Filling

• 4 ripe peaches
• 1/2 tsp vanilla extract mixed with 2 tsp water
• 4 tbsp soft brown sugar
• 1 tbsp olive oil (for griddle)

Additional Ingredients

• 12 slices (approx. 100 g) pancetta
• Sprigs of fresh thyme
• 3 tbsp syrup or honey (for serving)

Whipped Cream

• 300 ml (1 1/4 cups) double/heavy cream
• 80 g (2/3 cup + 1 tsp) confectioners’ sugar (icing sugar, sifted)

Instructions

1. Make the Pancake Batter: In a large bowl, combine the plain flour, baking powder, light brown muscovado sugar, egg, vanilla extract, pinch of salt, and milk. Using a balloon whisk, mix the ingredients until you have a smooth, lump-free batter.
2. Cook the Pancakes: Heat a large skillet over medium heat and lightly oil using 1/4 tbsp olive oil wiped around the pan with a kitchen towel. Pour approximately 1/4 cup of batter per pancake into the skillet to make three pancakes at a time. Cook until bubbles form on top and then burst, edges look firm (about 1-2 minutes), then flip and cook the other side for 1-2 minutes until golden. Repeat until all pancakes are cooked, keeping them warm in a low oven.
3. Whip the Cream: In a large bowl, whisk the double cream until it begins to thicken. Add sifted confectioners’ sugar and continue whisking until soft peaks form. Transfer the cream to a piping bag fitted with a large fluted nozzle and refrigerate until ready to use.
4. Prepare for Grilling Peaches and Pancetta: Heat a frying pan or griddle on high heat.
5. Prepare Peach Wedges: Slice each peach into 12 wedges. Brush the wedges with the vanilla extract and water mixture, then sprinkle evenly with soft brown sugar.
6. Caramelize the Peaches: Place peach wedges on the hot griddle and cook for about 1 minute per side until sugar caramelizes lightly. Remove from heat and set aside.
7. Cook the Pancetta: In the frying pan, cook pancetta slices for 30-60 seconds per side until crisp. Remove and drain on paper towels.
8. Assemble the Pancake Tacos: Fold each pancake gently into a taco shape and stand them upright on a large serving board or tray, using glasses or cups on either side to hold their shape. Line up all the pancakes this way.
9. Fill the Pancake Tacos: Pipe the whipped cream inside each pancake taco. Top with caramelized peach wedges and crispy pancetta slices, then sprinkle fresh thyme leaves over the top.
10. Serve: Drizzle with syrup or honey just before serving. Enjoy your sweet and savory pancake tacos immediately.

Notes

• Use half-fat or full-fat milk for richer pancakes.
• Keeping cooked pancakes warm in a low oven prevents them from drying out before assembling.
• Soft peaks in whipped cream mean the cream holds shape but is still smooth and tender.
• Adjust cooking times slightly depending on stove heat and pan thickness.
• Fresh thyme adds aromatic freshness but can be omitted if unavailable.

Keywords: Pancake tacos, caramelized peaches, crispy pancetta, whipped cream, brunch recipe, sweet and savory pancakes