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!

5 from 5 votes

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Prep Time 5

Cook Time 10

Total Time 15

Serving burritos

Ingredients

Pancakes:

1 batch oat milk pancakes, (you can use any type of milk)

Burrito Fillings:

6 - 8 large eggs
1 tsp salt
½ tsp black pepper
8 slices 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!

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

Course Breakfast

Cuisine American

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