Ingredients
Scale
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup milk (or plant-based milk)
- 1 large egg
- 2 tablespoons melted butter or oil
- 6–8 turkey sausages, cooked and sliced
- 4–6 small flour or corn tortillas
- Maple syrup or honey, for drizzling
- Optional toppings: shredded cheese, chopped fresh herbs, sautéed peppers, or Greek yogurt
Instructions
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, combine milk, egg, and melted butter or oil. Gradually mix the wet ingredients into the dry ingredients until smooth. Do not overmix.
- Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour about ¼ cup of batter per pancake onto the skillet. Cook until bubbles appear on the surface and edges are set, about 2–3 minutes. Flip and cook 1–2 minutes more until golden brown. Keep warm.
- In another skillet, cook the turkey sausages over medium heat until browned and cooked through. Slice into bite-sized pieces.
- Warm the tortillas briefly in a dry skillet or microwave until pliable.
- Assemble each taco by placing a pancake in the center of a tortilla, topping with sliced turkey sausage, optional toppings, and a drizzle of maple syrup or honey.
- Fold the tortillas around the filling and serve immediately.
Notes
Pancake batter can be made ahead and refrigerated for up to 1 hour.
For extra flavor, add cinnamon or nutmeg to the batter, or sauté vegetables with the sausage.
Use gluten-free flour and tortillas if desired.
- Prep Time: 15
- Cook Time: 15