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Prep Time:15 mins
Cook Time:15 mins
  • 230 Calories
  • 9g Protein
  • 9g Total Fat
  • 28g Carbs

Picture this: pancakes breakfast tacos starring Kodiak mix and jalapeños. Is your mouth watering yet? Ours is, and we’ve got the recipe to turn that picture into a reality. The whole grain, protein-packed pancake taco filled with a savory blend of pico de gallo, fried egg, and bacon brings this breakfast dish over the top.

Recipe provided by Moments of Wild


Jalapeño Pancake Tacos

  • 1 cup Kodiak Buttermilk Power Cakes Flapjack & Waffle Mix
  • 1 cup milk or water
  • 1/4 cup fresh jalapeño, finely diced


Pico De Gallo

  • 1 cup baby tomatoes, sliced into halves / quarters
  • 1/2 jalapeño, seeded and minced
  • 1/2 small red onion, minced
  • 1 lime, juiced
  • 1/4 cup cilantro, finely chopped
  • Salt + pepper to taste



  • Fried egg
  • Bacon, cooked
  • 1-2 avocados, sliced
  • Feta cheese
  • Salt + pepper to taste


Pico De Gallo

  1. Mix together all ingredients except until combined. Set aside.

* This can be made 1-2 days ahead of time.


Jalapeño Pancake Tacos

  1. Mix together Kodiak Buttermilk Power Cakes Flapjack & Waffle Mix and milk until smooth.
  2. Add diced jalapeños and gently fold into batter until just combined.
  3. Add a bit of butter to your heated pan and cook your pancakes. Pour about 1/4 cup of batter onto your pan for each pancake and allow to cook. Once you see bubbles start to form top of the pancake batter, flip your pancake. Cook until golden brown on both sides.
  4. Meanwhile, heat a pan over medium heat and cook your fried eggs and bacon.



  1. Place a cooked pancake taco onto a plate. Top with fried egg, 1-2 slices of bacon, and 2-3 slices of avocado. Sprinkle with crumbled feta and a spoonful of pico de gallo as desired.
  2. Add salt and pepper to taste if desired. Enjoy!

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