Pancake Breakfast Wraps are a fun and tasty way to enjoy breakfast on the go. They combine fluffy pancakes, eggs, and other favorites wrapped up for a simple, portable meal perfect for busy mornings.
I like to make them ahead and freeze for quick mornings. Nothing beats grabbing a warm wrap when I’m in a rush!
For extra flavor, add some fruit or cheese inside. They’re easy to customize and always a hit with kids and grown-ups alike.
Ingredients & Substitutions
Flour: The base of your pancakes, I recommend all-purpose flour for a fluffy texture. If you want a healthier option, try whole wheat flour, but expect slightly denser pancakes. Measure carefully for the best rise.
Eggs: They help bind everything and give structure. If you run out, mashed banana or applesauce can replace eggs, though the texture changes slightly. Use large eggs for consistency.
Milk: Adds moisture and softness. Any milk works—dairy or plant-based like almond or soy milk. For richer pancakes, use whole milk or add a splash of heavy cream.
Butter: Gives flavor and helps with browning. You can swap in vegetable oil or coconut oil if needed. Just keep the amount consistent to keep the batter from becoming too greasy or dry.
Sweetener (like sugar or honey): Balances the batter. Honey adds moisture, while sugar enhances browning. Use maple syrup or agave as substitutes if you prefer liquid sweeteners.
How do I make perfect pancakes without overmixing?
Mix wet and dry ingredients until just combined — a few lumps are okay. Overmixing develops gluten, making the pancakes tough. Stir gently and stop as soon as everything is combined to keep them light and fluffy.
- Step 1: Mix all wet ingredients in one bowl.
- Step 2: Combine all dry ingredients in another bowl.
- Step 3: Pour wet into dry and gently fold until mixed; don’t overstir.
- Step 4: Let batter rest 5 minutes before cooking to improve texture.
How to Make Pancake Breakfast Wraps?
Ingredients You’ll Need:
For the Pancakes:
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter
For the Fillings:
- 4 scrambled eggs
- 1/2 cup cooked bacon or sausage
- 1/2 cup shredded cheese
- 1/4 cup chopped green onions (optional)
How Much Time Will You Need?
Prep time: 15 minutes, Cook time: 15 minutes, Total: 30 minutes
Step-by-Step Instructions:
1. Prepare the pancake batter
Mix flour, sugar, baking powder, baking soda, and salt in a bowl. In a separate bowl, whisk buttermilk, egg, and melted butter. Combine wet and dry ingredients until smooth.
2. Cook the pancakes
Heat a non-stick skillet over medium heat. Pour 1/4 cup batter for each pancake. Cook until bubbles form, then flip and cook until golden. Keep warm.
3. Cook the fillings
Scramble eggs in a skillet until set. Cook bacon or sausage until done. Chop bacon if needed. Set aside.
4. Assemble the wraps
Lay a pancake flat. Spread eggs, meat, cheese, and onions on it. Roll tightly into a wrap. Repeat with remaining pancakes and fillings.
5. Serve and enjoy
Cut wraps in half if desired. Serve warm with your favorite sides or toppings. Enjoy your tasty breakfast wraps!
