1. Make the pancake batter

• In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
• In another bowl, whisk eggs, milk, melted butter, and vanilla extract.
• Pour wet ingredients into dry and whisk until just combined — do not overmix.
• Let the batter rest for 5 minutes.

2. Cook the pancakes

• Heat a non-stick pan or griddle over medium heat.
• Lightly grease the surface with butter or oil.
• Pour about ¼ cup of batter per pancake and cook until bubbles form on the surface, 1–2 minutes.
• Flip and cook for another 1–2 minutes until golden and cooked through.
• Transfer to a plate and let cool slightly so they’re easier to fold.

3. Shape the taco shells

• While pancakes are still warm and flexible, fold them gently into a taco shape and let cool slightly in that form.
• If needed, place them in a taco rack or fold them between mugs to help them hold shape.

4. Assemble the pancake tacos

• Fill each pancake taco with your choice of sweet or savory fillings.
• Start with a base like yogurt or eggs, then add fruits, veggies, or protein.
• Finish with toppings like seeds, sauces, or drizzle.

5. Serve and enjoy

• Arrange on a platter for brunch gatherings or serve individually.
• Serve immediately while pancakes are soft and warm.