Peaches and Cream Pancake Tacos
Tacos for breakfast, yes please! These pancake tacos are stuffed with a lightly sweetened cream cheese and Greek yogurt filling, and fresh, diced peaches. Perfect for breakfast, lunch, or dinner.
I have my almost life-long, dearest friend Sue to thank for today’s recipe. A few months ago, she called me all excited about a commercial she saw for pancake tacos featured at a popular “house of pancakes” restaurant. She thought it would be a fun idea for this recipe blog and I totally agreed. The concept swirled around in my head for quite some time and after a few test runs, I came up with these Peaches and Cream Pancake Tacos.
Before we get to the recipe, let me tell you a little more about my friend Sue. We met when I was 4 and she was 6. Our houses were almost right next door to each other. We walked to elementary school together. We had sleepovers as often as our parents would allow. Her mom was my school “sick mom” and vice versa. Many of us who grew up in the non-cell phone era had “sick moms.” That was the mom that got the call to come and get you from school when you weren’t feeling well, and your real mom couldn’t be reached. She’s the friend you can call at 4am and she’ll be right over. She’s also the friend that sits in the hospital parking lot for hours because Covid restrictions kept her from sitting with you in the waiting room while your husband has triple bypass surgery. And she’s the friend that’s always on the lookout for more recipe ideas.
Today’s filling for my pancake tacos features in season, sweet, and juicy peaches. This end-of-summer fruit is typically classified as clingstone or freestone. As the names imply, clingstone peach flesh clings to the pit, and the flesh of freestone peaches is easily removed from the pit.
Freestone peaches are perfect for this recipe because they’re easier to slice and dice. I like to make a cut, starting at the stem end, all the way around the middle of the peach, slicing it in half. Gently hold each half of the peach and twist your hands away from each other. If you’re lucky, one half of the peach comes completely off the pit and the other half can be easily removed from the pit.
With about 80 calories per large peach, this fruit provides a handful of nutrients including vitamin C, beta carotene, and potassium. Known for supporting a healthy immune system, vitamin C is also important for healing wounds. Beta carotene is essential for eye health. Potassium-rich foods are important in managing high blood pressure. According to the American Heart Association, potassium lessens the effect sodium has on blood pressure. It also helps ease tension in blood vessel walls, which can further help to lower blood pressure.
For the best flavor, buy peaches that are ripe or nearly ripe. They should give a little when gently pressed and have a sweet, peachy scent. Avoid those with bruises, soft spots, or green undertones (indicates the peach was picked too soon). Store unripe peaches at room temperature until they are soft to the touch. Ripe peaches should be refrigerated and eaten within a week.
To your health,
Darlene
PEACHES AND CREAM PANCAKE TACOS
Yield: 5 servings
Serving Size: 2 pancake tacos
Prep: 20 minutes
Ready: 1 hour
INGREDIENTS
3/4 cup white whole-wheat flour
3/4 cup all-purpose flour
3 tablespoons granulated sugar
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 large egg
1 cup cultured low-fat buttermilk
2/3 cup 1% milk
2 tablespoons, plus 2 teaspoons neutral oil (such as canola), divided
2 1/4 teaspoons vanilla extract, divided
6 tablespoons (3 ounces) reduced-fat cream cheese
1/3 cup powdered sugar
1 teaspoon orange zest
3/4 cup plain 2% Greek yogurt (such as Fage Total 2% Greek yogurt)
2 1/2 cups diced fresh peaches (3 medium peaches)
DIRECTIONS
In a large bowl, stir together whole-wheat flour, all-purpose flour, granulated sugar, cinnamon, baking powder, baking soda, and salt. In a separate bowl, lightly whisk egg. Add buttermilk, 1% milk, 2 tablespoons oil, and 2 teaspoons vanilla extract. Whisk until well combined.
Add buttermilk mixture to flour mixture and stir just until batter comes together, allowing some lumps to remain. Let batter rest for 20 minutes at room temperature before cooking pancakes.
While the pancake batter is resting, prepare cream cheese filling by adding cream cheese, powdered sugar, orange zest, and 1/4 teaspoon vanilla extract to a bowl. With an electric mixer, cream together until smooth. Add yogurt and continue to blend until smooth. Refrigerate cream cheese filling until ready to use.
To cook pancakes, evenly coat a non-stick skillet or griddle pan with 1 teaspoon oil and set over medium heat. When hot, pour a 1/4-cup of batter onto skillet. With the back of a spoon, gently nudge batter to form a 4 1/2-inch round pancake. Cook, turning pancakes over when edges appear slightly dry and surface of batter begins to bubble. Cook second side of pancakes about half as long as first side. Use additional teaspoon of oil if needed to cook remaining batches of pancakes. Batter yields 10 pancakes.
Pancakes are ready to flip when the edges appear slightly dry, and the surface of the batter begins to bubble. To assemble 1 pancake taco, spread 1 pancake with 1 tablespoon cream cheese filing, top with a 1/4 cup diced peaches, fold in half to form a taco, and serve. One serving consists of 2 pancake tacos.
Nutrition Information per Serving
403 Calories, 14 g Total fat, 4 g Saturated fat, 0 g Trans fat, 56 mg Cholesterol, 491 mg Sodium, 57 g Total carbohydrate, 4 g Dietary fiber, 27 g Total sugars, 15 g Added sugars, 13 g Protein, 1 mcg (6%) Vitamin D, 183 mg (15%) Calcium, 2 mg (10%) Iron, 252 mg (6%) Potassium
© 2022 RECIPES MADE HEALTHY BY DARLENE ZIMMERMAN, MS, RD LLC
Thanks Chris! I think you’ll like them. And yes, my friend Sue is the gem of all gems. So blessed!!!!
Pictures from the 70s are just the best! 🤣 What I love most about this recipe is that the flavor combinations are endless. I think replacing the orange zest with lemon zest and using blueberries instead of peaches would be really good. Or, maybe diced mango or pineapple with toasted coconut. Now I’m hungry for breakfast 🥞 😋.