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!

Bacon, egg, and cheese pancake burrito

If you love breakfast burritos, you need to try these pancake burritos! Each burrito is packed with scrambled eggs, bacon, fresh avocado, and cheese, and they are wrapped in a homemade, fluffy buttermilk pancake. They are a breakfast game-changer.

From start to finish, you will be in and out of the kitchen in under 20 minutes. Pancake burritos are so easy to make, and they are freezer-friendly, which makes them perfect for meal prep.

Pancake burritos are super customizable. You can make them vegetarian by removing the bacon and adding beans or chickpeas or dairy-free by omitting the cheese. You can even make them higher in protein by adding chicken sausage or pork sausage. Or you can make a sweet version with peanut butter, Nutella, almond butter, berries, banana slices, or apple. The options are endless!

I cannot wait to hear what you think of these delicious bacon, egg, and cheese pancake burritos. If you are bored of breakfast sandwiches or regular burritos, this recipe is for you! You can make them gluten-free, dairy-free, and vegetarian if desired.

Why you’ll love this recipe:

• Pancake burritos are the perfect breakfast.
• They are loaded with eggs, avocado, bacon, and cheese.
• 17 grams of protein per pancake burrito.
• Over 10 variations.
• Under 450 calories per burrito.
• They can be made gluten-free and dairy-free.
• The burritos are wrapped in fluffy oat milk pancakes.
• Easily freeze extras for meal prep.
• Try these cheesy breakfast sandwiches next or these air fryer egg bites.

Ingredients needed & substitutions

There are two parts to this easy breakfast recipe: (1) fluffy pancakes and (2) burrito fillings. You’ll need flour, oat milk, an egg, vanilla, and a few other ingredients for the tortilla pancakes and eggs, cheese, bacon, and avocado for the burrito filling. Here is a list of all the ingredients so you are prepared:

Buttermilk tortilla pancake:

• Flour: You can use regular all-purpose flour or gluten-free 1:1 baking flour.
• Baking Powder: Make sure to use baking powder, not baking soda! This helps the buttermilk pancakes get extra fluffy.
• Sugar: A dash of sugar for some sweetness. You can use white sugar or coconut sugar.
• Salt: Plus a little salt for that sweet and salty combo.
• Egg: This helps bind the batter together and also adds some protein.
• Milk: You can use any type you want. I love 2% cow’s milk or full-fat oat milk for the softest pancakes. You can also use almond milk, cashew, or skim milk.
• Vanilla Extract: And a dash of vanilla for the best flavor.
• Butter or Coconut Oil: Finally, to make these pancakes moist and light, add in 2 Tablespoons of melted butter (vegan or regular) or coconut oil.

Breakfast burrito fillings:

• Eggs: For protein! I love a good egg and cheese breakfast burrito.
• Bacon: You can use turkey, pork, or black bean bacon.
• Cheese: I love extra sharp cheddar cheese, but you can use any type you want.
• Avocado: You need 1 large avocado. You can also use guacamole.
• Optional Add-Ins: Feel free to customize this pancake burrito and add hot sauce, spinach, home fries, diced tomato, hashbrowns, cooked potatoes, cooked sweet potatoes, or cilantro.

Kitchen tools required

You only need a few kitchen utensils to make these homemade pancake burritos. Here is a list:

• Two Mixing Bowls
• Whisk
• Large Saute Pan or Pancake Griddle
• Spatula
• Measuring Tools: 1/4 teaspoon, 1/2 teaspoon, 1 teaspoon, 1 tablespoon, 1/3 cup, and 1 cup.

How to make pancake burritos

Pancake breakfast burritos are so easy to make! You will be in and out of the kitchen in less than 20 minutes, plus clean up will be easy. Here are detailed step-by-step instructions with pictures for visual reference so any level cook can make them. The full recipe and ingredient measurements are in the recipe card’s bottom of this page.

Step 1:

First, prepare pancake mix. Whisk together the flour, baking powder, sugar, and salt in a large mixing bowl. In another bowl, whisk the egg, then mix in the oat milk, vanilla, and melted butter.

Then, add the wet ingredients to the flour mixture and whisk gently until a batter is formed; some lumps are OK! TIP: don’t over-mix – it will make the pancakes tough.

Step 2:

Then, make the pancakes. Heat a large pan or pancake griddle to medium heat and add a little butter. Once melted, pour about ⅔ to 1 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 the pancake for about 2 minutes until little bubbles form on the top of the pancake and the bottom is golden brown. Then, gently flip and cook the other side for about 1 minute.

Step 3:

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. Then, transfer the eggs to a plate.

Step 4:

After that, cook the pork 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.

Step 5:

Finally, 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.

Then, roll up your burrito and enjoy it warm!

Expert recipe tips:

1. Spoon and level your flour. Measuring the right amount of flour by spooning and leveling it in a measuring cup is super important. You will add too much flour if you scoop the flour directly out of the bag since the flour gets compacted into the measuring cup – too much flour will make the pancakes dry.
2. Don’t overmix the batter. Make sure to whisk your pancake batter until just combined. Some lumps in the batter are totally OK! The pancakes will be tough, dense, and flat if you overmix them.
3. Don’t overcook the pancakes. If you overcook the pancakes, your pancake tortillas will crack as you roll them up. They need to be soft and fluffy. I recommend rolling the pancake burritos while the pancakes are still warm.
4. Roll the burritos while the pancakes are warm. This ensures there are no breaks or cracks in the pancake tortillas.
5. Make them sweet. Instead of savory burrito fillings, try peanut butter, banana, apple, Nutella, or almond butter combinations.
6. Make them vegetarian. Forget about the sausage and make this pancake burrito 100% vegetarian. You can also add black beans or chickpeas for protein.

Breakfast burrito variations:

Here are over 10 pancake breakfast burrito flavor variations! Have fun with this recipe.

• Sausage, Egg & Cheese: swap the bacon out for chicken or pork sausage
• Black Bean: omit the sausage and add 1/4 cup of black beans to each pancake burrito
• Avocado, Egg & Cheese: omit the sausage and make this recipe vegetarian
• Egg & Cheese: load the pancake burrito with just eggs and cheese
• Ground Beef: omit the sausage and add 1/4 cup of cooked ground beef to each pancake burrito
• Tofu & Avocado: omit the sausage and add 1/4 cup of crispy tofu to each pancake burrito
• Sweet Potato, Egg & Cheese: add 1/4 cup of cooked sweet potato cubes to each burrito.
• Hashbrowns, Egg & Cheese: add hashbrowns to each burrito for crunch and flavor.
• Home Fries: add 1/3 cup of home fries to each burrito for crunch and flavor.
• Chickpea, Egg & Cheese: omit the sausage and add 1/4 cup of chickpeas to each pancake burrito
• 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!

How to make these pancake breakfast burritos vegetarian:

Easily make these pancake breakfast burritos vegetarian by omitting the sausage. Enjoy an avocado, egg, and cheese pancake burrito, or add black beans, sweet potato cubes, or hashbrowns. If you are craving something sweet, try my peanut butter banana, almond butter apple, or Nutella banana variations.

Frequently Asked Questions

What’s the best type of milk to use for pancakes?

You can use any type of milk for these pancakes. If you are dairy-free, I love oat milk because it tastes similar to cow’s milk but is much creamier. Oat milk is naturally sweeter than other dairy-free alternatives and tastes slightly nutty. It is so delicious!

Is this recipe dairy free?

You can easily 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.

Can I make these pancakes gluten-free?

You can easily make the tortilla pancakes gluten-free by using gluten-free 1:1 all-purpose flour. I recommend this brand.

Can I make this a sweet pancake burrito?

Yes! Instead of the egg, avocado, cheese, and bacon, add peanut butter, almond butter, or Nutella and pair it with apple, banana, or fresh berries.

Do pancake burritos keep well for meal prep?

Yes, pancake breakfast burritos keep well 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. When you are ready to enjoy them, add 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.

Can you freeze pancake burritos?

Pancake burritos are freeze-friendly. Simply 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. When you are ready to enjoy them, add 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.

If you loved this recipe, try these next!

• Gluten-Free Breakfast Sandwich
• Healthy Shakshuka
• Blueberry Pancakes
• Fluffy Oat Milk Pancakes
• Air Fryer Home Fries

Did you make this recipe?

If you make this recipe, be sure to comment and rate it down below. Also, don’t forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!

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