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Calling all chocolate lovers! You will want to jump out of bed for these chocolatey strawberries and cream-filled pancake tacos.
Why We Love this Recipe
What’s not to love about a thin chocolate pancake filled with sour cream and strawberries, folded like a small taco, and sprinkled with powdered sugar? Make them for breakfast, brunch, snack time, or dessert; everyone will love them!
Ingredients
Let’s Make Chocolate Strawberry Pancake Tacos
- Dice the strawberries and set them aside.
- Whisk the five dry ingredients – flour, cocoa powder, sugar, salt, and baking powder in a bowl.
- In a separate bowl, mix egg, milk, vanilla extract, and melted butter.
- Pour the dry ingredient mixture into the wet ingredients and whisk for 2-3 minutes.
- Set the mixture aside to rest for 15 minutes.
- Heat a large skillet on medium-low heat.
- Use a 1/4 cup measuring cup to scoop the batter into the skillet. I get three pancakes in my skillet.
- Drop several mini chocolate chips on top of each pancake.
- As the pancakes cook, small bubbles will begin to form on top. The bubbles will then begin to pop and create small holes. When the bubbles start popping it’s time to flip the pancakes.
- Once you flip them, cook for another 2 minutes.
Assembling The Tacos
These pancake tacos can be served warm or at room temperature.
- Place the pancakes in two rows on a cookie sheet or cutting board.
- Spread a tablespoon of sour cream on each pancake.
- Place 1-2 tablespoons of the diced strawberries on the top half of the pancake.
- Fold the bottom half of the pancake over the strawberries and press lightly.
- Serve on a large platter with the remaining strawberries.
- Dust with powdered sugar for garnish.
Krazy Kitchen Mom Tips
- The key to making the best pancakes is to let the batter sit so don’t miss this important step.
- The trick to flipping any type of pancake is to use your wrist. It takes a little practice but once you get it you’ll become a pro.
- I recommend placing the cooked pancakes on a cookie sheet in a 200° oven while you cook the entire batch.
- These pancake tacos are also good with pineapple, cherries, or raspberries. You can also mix it up by substituting Greek yogurt or cream cheese for the sour cream.
More Breakfast and Dessert Recipes
- Quiche Egg Boats
- Breakfast Banana Split
- Mixed Berry Muffins
- Chocolate Cherry Cheesecake Brownies (from a box mix)
Chocolate Strawberry Pancake Tacos
Calling all my chocolate lovers! You will want to jump out of bed for these chocolatey strawberries and cream-filled pancake tacos.
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Servings: 18 pancakes
Ingredients
- 1-1/4 cups flour
- 1/3 cup unsweetened cocoa powder
- 1/4 cup granulated sugar
- 1 teaspoon baking powder
- pinch of salt
- 1 egg
- 1 cup milk
- 1/2 teaspoon vanilla extract
- 2 tbsp melted butter
- 1/4 cup mini chocolate chips
- 1 pint strawberries diced small
- 1 cup sour cream
- confectioners sugar for garnish
Instructions
- Dice the strawberries and set them aside.
- Whisk the five dry ingredients – flour, cocoa powder, sugar, salt, and baking powder in a bowl.
- In a separate bowl, mix egg, milk, vanilla extract, and melted butter.
- Pour the dry ingredient mixture into the wet ingredients and whisk for 2-3 minutes. minutes.
- Set the mixture aside to rest for 15 minutes.
- Heat a large no-stick skillet on medium-low heat. If needed spray the skillet with non-stick cooking spray.
- Use a 1/4 cup measuring cup to scoop the batter into the skillet. I get three pancakes in my skillet.
- Drop several mini chocolate chips on top of each pancake.
- As the pancakes cook, small bubbles will begin to form on top.
- The bubbles will then begin to pop and create small holes. When the bubbles start popping it's time to flip the pancakes.
- Once you flip them, cook for another 2 minutes.
Assembly
- Place the pancakes in two rows on a cookie sheet or cutting board.
- Spread a tablespoon of sour cream on each pancake.
- Place 1-2 tablespoons of the diced strawberries on the top half of the pancake.
- Fold the bottom half of the pancake over the strawberries and press lightly.
- Serve on a large platter with the remaining strawberries.
- Dust with powdered sugar for garnish.
Notes
- The key to making the best pancakes is to let the batter sit so don’t miss this important step.
- The trick to flipping any type of pancake is to use your wrist. It takes a little practice but once you get it you’ll become a pro.
- I recommend placing the cooked pancakes on a cookie sheet in a 200° oven while you cook the entire batch.
- These pancake tacos are also good with pineapple, cherries, or raspberries. You can also mix it up by substituting Greek yogurt or cream cheese for the sour cream.
If you make this recipe, show me a pic! You can upload your photo to your Instagram account and tag me @krazykitchenmom
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