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Pancake breakfast burritos Recipe

American · Main course · 30 min total

A fun twist on breakfast burritos, using fluffy pancakes as the wrap instead of tortillas. Filled with scrambled eggs, bacon, and cheese, then drizzled with maple syrup.

Ingredients

• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk
• 1 large egg
• 2 tablespoons melted butter
• 8 slices bacon
• 6 large eggs
• 1/4 cup milk
• 1/2 cup shredded cheddar cheese
• Maple syrup for serving

Instructions

1. Cook bacon in a skillet until crispy; drain on paper towels and crumble.
2. In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk buttermilk, 1 egg, and melted butter. Combine wet and dry ingredients until just mixed.
3. Heat a non-stick pan over medium heat. Pour 1/4 cup batter per pancake; cook until bubbles form, then flip. Repeat to make 4 large pancakes (about 8 inches diameter). Keep warm.
4. In a bowl, beat 6 eggs with milk. Scramble in a non-stick pan over medium-low heat until just set. Remove from heat.
5. Lay a pancake on a plate. Spoon 1/4 of the scrambled eggs down the center, top with crumbled bacon and 2 tablespoons cheese. Fold the sides over the filling, then roll up like a burrito.
6. Serve immediately with maple syrup for drizzling.

Tips

• For extra flavor, add cooked sausage or diced ham instead of bacon.
• To keep burritos warm, place them seam-side down in a 200°F oven while you finish the rest.
• You can substitute whole wheat flour for a healthier version.

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