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+ servings
a female hand holding a pancake like a taco. The pancake is filled with fresh berries and vanilla yogurt.

Fruit and Yogurt Pancake Tacos

Yield: 12 pancakes
Prep Time: 10 mins
Cook Time: 4 mins
Fluffy homemade pancakes stuffed with fresh fruit and yogurt and folded into a taco for the ultimate fun and filling breakfast. Kids of all ages will enjoy these!


For the Pancakes:

  • 2 Cups flour
  • 2 Tablespoons sugar
  • 1 Tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 3/4 Cup milk
  • 2 eggs
  • 1 Tablespoon butter melted
  • 1 teaspoon vanilla extract

For the Tacos:

  • 1 Cup yogurt
  • 1 Cup diced fruit
  • mini chocolate chips
  • granola


  • WHISK together dry ingredients (flour, sugar, baking powder, baking soda, and salt). Set aside.
  • In a separate bowl, COMBINE wet ingredients and stir/whisk until smooth (milk, eggs, melted butter, and vanilla extract).
  • ADD wet mixture into dry mixture and whisk until just combined. The batter may be lumpy. If the batter is too thick add 1 Tablespoon milk at a time until desired consistency is achieved.
  • PREHEAT a griddle over medium heat (350F). Lightly grease with butter or oil if not using a non-stick pan.
  • DROP 1/4 - 1/2 cup batter for each pancake and let cook until bubbles form evenly over the pancake. FLIP and cook for another 1-2 minutes. 
  • When pancakes are slightly cooled and not hot to the touch, FILL with yogurt, fresh berries, and toppings such as chocolate chips or granola. Drizzle with syrup or honey if desired.


  • Pancakes may be made ahead and can be served cold as Fruit and Yogurt Tacos, or slightly warmed in the microwave before adding the filling and toppings. They are equally delicious served warm or cold!
  • Get creative with toppings. Spread pancakes with nut butter, or sprinkle with cinnamon sugar. Dust with powdered sugar, or top with a dollop of fresh whipped cream. 
  • Using lactose-free milk and yogurt is a simple swap to accommodate those who enjoy a lactose-free diet. 


Calories: 138kcalCarbohydrates: 21gProtein: 5gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 37mgSodium: 290mgPotassium: 118mgFiber: 1gSugar: 5gVitamin A: 147IUVitamin C: 1mgCalcium: 135mgIron: 1mg
Course: Breakfast
Cuisine: American
Author: Katrina Bahl
Keyword: breakfast, brunch, pancakes