Prepare the pancake batter according to your favorite pancake mix. Heat a non-stick skillet over medium heat and lightly grease it with butter or cooking spray. Pour about 1/4 cup of batter for each pancake, cooking for 2-3 minutes until bubbles form on the surface and the edges look set. Flip and cook for another 1-2 minutes until golden brown. Keep pancakes warm and covered.

In a bowl, whisk together the eggs, a splash of milk, salt, and pepper. Heat a non-stick skillet over medium-low heat and add a small amount of butter or cooking spray. Pour in the egg mixture and gently stir with a spatula for about 3-4 minutes, until the eggs are softly scrambled and just set.

While the pancakes and eggs are cooking, place bacon strips in a separate skillet over medium heat. Cook for about 6-8 minutes, flipping occasionally, until your bacon is crispy and golden.

Lay a warm pancake flat on a plate. Spoon a generous portion of scrambled eggs down the center of the pancake, followed by crispy bacon and shredded cheese. Gently fold the pancake in half.

Arrange your pancake tacos on a platter and add optional toppings like chives, salsa, or avocado. Serve immediately while warm.