Description

Turn your autumn mornings into a magical, maple-swirled celebration with these Pumpkin Pancake Tacos! Fluffy spice-kissed minis become edible taco shells, piped full of cloud-like maple whipped cream, then sprinkled with pecans and a cinnamon-syrup drizzle. Born from a happy kitchen accident, this recipe is sweet, whimsical, and guaranteed to make even weekday breakfasts feel like a fall festival.

Ingredients

Scale

For the pancakes:

1 cup all-purpose flour
1 tbsp brown sugar
1 tsp baking powder
½ tsp baking soda
1 tsp pumpkin pie spice
¾ cup buttermilk (or milk + 1 tbsp lemon juice)
½ cup pumpkin purée
1 egg
1 tbsp melted butter

For the whipped maple cream:

½ cup cold heavy cream
1 tbsp maple syrup
½ tsp vanilla extract

Toppings:

¼ cup chopped toasted pecans
Maple syrup or cinnamon syrup, for drizzling
Extra pumpkin spice for dusting (optional)

Instructions

Mix It Up: Whisk dry ingredients in one bowl, wet ingredients in another. Combine just until mixed—lumps are welcome!
Cook the Pancakes: Heat a nonstick skillet over medium-low. Spoon 1 tbsp batter for each pancake. Cook ~2 mins (until bubbly), flip, cook 1 more min. Let cool slightly.
Whip the Cream: In a chilled bowl, beat cream, maple syrup, and vanilla to soft peaks.
Assemble Tacos: Gently fold pancakes into taco shapes. Fill with whipped cream using a spoon or piping bag.
Top & Serve: Sprinkle with pecans, drizzle syrup, and dust with spice. Serve immediately!

Notes

Keep pancakes small so they fold easily.
Whipped cream too runny? Add 1 tbsp powdered sugar to stabilize.
Set up a topping bar with fruits, chocolate chips, or nut butter for fun brunch spreads!

Prep Time: 10 mins
Cook Time: 15 mins

Nutrition

Calories: 160 cal Per Taco
Sugar: 6g
Fat: 8g
Carbohydrates: 18g
Protein: 3g