Pancake Breakfast Burritos
User Reviews
5
Pancake Breakfast Burritos
Description
The recipe prepares large pancakes cooked to a size similar to tortillas, using oat milk in the batter. These pancakes serve as pliable wrappers. Soft scrambled eggs seasoned with salt and pepper create a fluffy, creamy filling. Crisp cooked bacon or sausage adds savory, smoky contrast, along with shredded sharp cheddar cheese for richness. Fresh sliced avocado or guacamole contributes freshness and creaminess.
Additional optional fillings such as spinach, home fries, diced tomato, hashbrowns, sweet potatoes, or cilantro can be included for added texture or flavor variety. After assembling while the pancakes are warm to prevent cracking, the burritos can be rolled tightly and served fresh or stored.
Practical tips include wrapping leftover burritos tightly in foil for refrigeration or freezing up to three months. Reheating in the oven or microwave is described, with advice for microwave use to retain shape. Variations such as dairy-free cheese options or sweet fillings like peanut butter, banana, or Nutella provide flexibility. The pancakes themselves are dairy-free when using oat milk.
Ingredients
Pancakes:
- 1 batch pancakes you can use any type of milk, made with oat milk
Burrito Fillings:
- 6 - 8 large egg
- 1 teaspoon salt
- ½ teaspoon black pepper
- 8 lices Bacon or 4 - 6 links of sausage (chicken or pork, turkey or pork
- 1 - 1 ½ cups cheddar cheese shredded sharp
- 1 large avocado OR guacamole, sliced or diced
- hot sauce optional garnish
- optional add-ins spinach, home fries, diced tomato, hashbrowns, cooked potatoes, cooked sweet potatoes, cilantro
Instructions
- Prepare pancake mix. Make 1 batch of this oat milk pancakes batter.
- Make the Pancakes. Heat a large pan or pancake griddle to medium heat and add a little butter. Once melted, pour about ⅔ cup of batter onto the hot pan for each pancake. You want it to be the size of a 10-inch tortilla - like a burrito wrap! Cook for about 2 minutes until little bubbles form on the top of the pancake and the bottom is golden brown. Gently flip and cook the other side for about 1 minute.
- Make the eggs. Meanwhile, prepare your soft scrambled eggs by heating a second pan to medium-low heat - grease it with olive oil spray or a little butter. Whisk the eggs, salt, and pepper in a small bowl. Then, add them to the heated pan. Let them cook for a few seconds, then stir and scramble until the desired doneness. Transfer the eggs to a plate.
- Prepare Bacon. Cook the regular or turkey bacon in a pan according to the package instructions. I like my crispy! You can keep them in full pieces or let them cool slightly and chop them up.
- Assemble the burritos. On a clean plate, lay out the burrito-sized pancake. Add a spoonful of scrambled eggs, 1 - 2 pieces of cooked bacon, about ⅓ cup of cheese, sliced avocado or guacamole, and any other optional topping you want (I love hashbrowns). I also add hot sauce.
- Roll up your burrito and enjoy warm!
Notes
- Roll burritos while the pancakes are warm to avoid cracks or breaks in the wraps.
- Store leftover burritos wrapped tightly in foil in the refrigerator or freezer for up to 3 months.
- Reheat frozen or refrigerated burritos in an oven or toaster oven at 300°F for 10-12 minutes for even warming.
- For microwave reheating, remove foil, poke burritos with a toothpick to help hold shape, and microwave 60-90 seconds until warm.
- Make the recipe dairy-free by substituting cheddar cheese with plant-based alternatives; oat milk pancakes are naturally dairy-free.
- Try sweet variations like peanut butter with banana and cinnamon, Nutella with banana, or almond butter with diced apple and cinnamon for different flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6burritos
Amount Per Serving
Calories 409 kcal
% Daily Value*
| Calories | 409kcal | 20% |
| Carbohydrates | 38g | 13% |
| Protein | 17g | 34% |
| Fat | 21g | 32% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 246mg | 82% |
| Sodium | 923mg | 38% |
| Potassium | 321mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 780IU | 16% |
| Vitamin C | 3mg | 3% |
| Calcium | 351mg | 35% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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