5.0 from 15 votes
Pancake Breakfast Burritos
Elevate your breakfast game with these high-protein pancake breakfast burritos packed with eggs, bacon, avocado, and cheese. Instead of tortillas, we use ultra-fluffy buttermilk pancakes!
Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 6 burritos
Calories: 409 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
Pancakes:
- 1 batch oat milk pancakes (you can use any type of milk)
Burrito Fillings:
- 6 - 8 large eggs
- 1 teaspoon salt
- ½ teaspoon black pepper
- 8 lices bacon (turkey or pork) or 4 - 6 links of sausage (chicken or pork)
- 1 - 1 ½ cups shredded sharp cheddar cheese
- 1 large avocado (sliced or diced) OR guacamole
- 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!
Cup of Yum
Notes
- Roll the burritos while the pancakes are warm. This ensures there are no breaks or cracks in the pancake tortillas.
- Meal Prep: You can store leftover pancake burritos for meal prep in the fridge or freezer. Tightly wrap each burrito in aluminum foil and place them into a freezer-safe bag or into the fridge. You can freeze these pancakes for up to 3 months.
- Reheating: For best results, reheat by adding your wrapped pancake burrito to a baking sheet and reheat in the oven or toaster at 300°F for 10 – 12 minutes until warm. If you want to microwave them, remove the aluminum foil, poke them with a toothpick so they hold together, and microwave for 60 – 90 seconds until warm.
- Dairy-Free: you can make this recipe dairy free by substituting the cheddar cheese with plant-based cheese. The pancakes are 100% dairy free if you use oat milk.
- Peanut Butter, Banana & Cinnamon: make these sweet pancake breakfast burritos by filling them with peanut butter, sliced banana, and a sprinkle of cinnamon
- Nutella & Banana: If you are a chocolate lover, try this Nutella banana combination!
- Apple, Almond Butter & Cinnamon: or try filling them with almond butter, diced apple, and a sprinkle of cinnamon – it tastes like apple pie!
Nutrition Information
Calories
409kcal
(20%)
Carbohydrates
38g
(13%)
Protein
17g
(34%)
Fat
21g
(32%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
0.02g
Cholesterol
246mg
(82%)
Sodium
923mg
(38%)
Potassium
321mg
(9%)
Fiber
3g
(12%)
Sugar
8g
(16%)
Vitamin A
780IU
(16%)
Vitamin C
3mg
(3%)
Calcium
351mg
(35%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6burritos
Amount Per Serving
Calories 409
% 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.