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Chocolate-Dipped Strawberry Pancake Tacos

chocolate-dipped strawberry pancake tacos - featured image
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Fluffy pancake ‘tacos’ dipped in chocolate and filled with fresh strawberries and whipped cream—an easy, playful brunch treat that’s as fun to make as it is to eat.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 2 tbsp granulated sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup buttermilk (or milk + 1 tbsp lemon juice)
  • 1/2 cup whole milk
  • 2 large eggs, room temperature
  • 3 tbsp unsalted butter, melted and slightly cooled
  • 1 tsp vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 2 tsp coconut oil or vegetable oil
  • 2 cups fresh strawberries, hulled and diced
  • 2 tsp sugar (optional, for strawberries)
  • 1 cup heavy whipping cream, cold
  • 2 tbsp powdered sugar
  • 1/2 tsp vanilla extract
  • Mini chocolate chips or sprinkles (optional, for garnish)
  • Chopped nuts (optional, for garnish)

Instructions

  1. In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  2. In another bowl, whisk buttermilk, milk, eggs, melted butter, and vanilla extract.
  3. Pour wet ingredients into dry ingredients and gently mix just until combined; let batter rest for 5 minutes.
  4. Preheat a nonstick skillet or griddle over medium heat and lightly grease.
  5. Scoop 1/4 cup batter for each pancake, spreading into a 4-inch oval. Cook 2-3 minutes until bubbles form and edges set, flip, and cook 1-2 minutes more. Transfer to a cooling rack. Repeat with remaining batter (makes 8-10 tacos).
  6. While pancakes cool, hull and dice strawberries. Toss with sugar if needed.
  7. In a chilled bowl, beat heavy cream, powdered sugar, and vanilla until soft peaks form.
  8. Melt chocolate chips and coconut oil in a microwave-safe bowl in 30-second bursts, stirring between each.
  9. Dip one edge of each pancake into melted chocolate, let excess drip off, and place on parchment-lined baking sheet. Let set at room temp or chill for 10 minutes.
  10. Spoon whipped cream onto each pancake taco, top with strawberries, and fold gently in half.
  11. Garnish with mini chocolate chips, nuts, or powdered sugar if desired. Serve immediately.

Notes

For best results, use room temperature eggs and let the batter rest before cooking. Only fill tacos just before serving to keep pancakes fluffy. Pancakes can be made gluten-free or dairy-free with simple substitutions. Pancakes are forgiving—if they crack, try making them smaller and thicker.

Nutrition

Keywords: pancake tacos, chocolate-dipped pancakes, strawberry pancakes, brunch, easy breakfast, kid-friendly, whipped cream, spring recipes, Mother's Day, summer brunch

Find it online: https://zorbmeal.com/chocolate-dipped-strawberry-pancake-tacos-easy-fluffy-brunch-recipe/