The best breakfast, Sausage Pancake Tacos, is loaded with sausage and scrambled eggs then stuffed in a homemade pancake. Drizzle with maple syrup, gravy, or hot sauce for the perfect bite.
Preheat your oven to 335°F | 170°C and prepare a baking tray with parchment paper.
In a large mixing bowl, add flour, salt, pepper, dried thyme, onion, baking powder, and baking soda.
Whisk all together. Add eggs and pour milk. Whisk all together to get a pancake batter.
Heat a large non-stick skillet on medium heat. Grease with a bit of oil. You will need ¼ cup of the batter to make 1 pancake. Cook pancake until bubbles form then flip to cook the other side until beautifully browned.
Transfer on the baking tray. Place the tray in the oven and repeat the same process until no more pancake batter is left. Keep pancakes warm in the oven.
In the meantime, in another skillet, heat oil on medium heat. Cook sausages and mushrooms. Remove and reserve on a plate.
Bring the skillet back on the stove and add a bit of oil. Bring the skillet back on the stove and add a bit of oil. Crack eggs in a bowl and beat. Cook scrambled eggs in the skillet. (Or, if you prefer, you can fry the eggs.)
Remove pancakes from the oven and place sausage, eggs, mushrooms, and cilantro on each pancake. Serve immediately.