Fluffy Scrambled Pancakes (Printable Version)

Tender, fluffy pancakes cooked skillet-style for a quick and satisfying breakfast delight.

# What You'll Need:

→ Dry Ingredients

01 - 1 cup all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon baking powder
04 - ½ teaspoon baking soda
05 - ¼ teaspoon salt

→ Wet Ingredients

06 - 2 large eggs
07 - ¾ cup milk
08 - ¼ cup plain Greek yogurt or sour cream
09 - 2 tablespoons unsalted butter, melted (plus additional for cooking)
10 - 1 teaspoon vanilla extract

→ Optional Add-ins

11 - ½ cup blueberries, chocolate chips, or diced fruit

# Steps to Follow:

01 - In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly incorporated.
02 - Add the eggs, milk, Greek yogurt (or sour cream), melted butter, and vanilla extract to the dry mixture. Whisk gently until just combined, allowing some lumps for tenderness.
03 - Carefully fold in any optional blueberries, chocolate chips, or diced fruit if desired, ensuring even distribution without overmixing.
04 - Heat a large nonstick skillet over medium heat and lightly grease with butter to prevent sticking.
05 - Pour the batter into the skillet and allow it to cook undisturbed for 1 to 2 minutes until the edges start to set.
06 - Using a spatula, gently scramble and fold the batter as it cooks, breaking it into large, fluffy curds resembling scrambled eggs.
07 - Continue cooking and folding the batter for an additional 3 to 4 minutes until the pancakes are cooked through and lightly golden.
08 - Transfer the fluffy scrambled pancakes to plates and serve warm with maple syrup, fresh fruit, or preferred toppings.

# Additional Tips::

01 -
  • No flipping means no burnt edges or lopsided rounds, just soft, tender bites every time.
  • It cooks faster than traditional pancakes and uses only one bowl, so cleanup is a breeze.
  • The texture is somewhere between a pancake and a soufflé, light and comforting in a way that feels special without any extra effort.
02 -
  • Do not overmix the batter or you'll lose the fluffiness, stop whisking as soon as you don't see dry flour.
  • Medium heat is crucial, too high and the bottom burns before the inside cooks, too low and you'll end up with gummy curds.
  • Let the batter sit undisturbed for the first minute or two, scrambling too early means you'll just have runny batter sloshing around.
03 -
  • Use a nonstick skillet or a well-seasoned cast iron pan to prevent sticking, scrambled pancakes need to move freely.
  • If the batter feels too thick, add a splash more milk, it should pour slowly but not plop.
  • Don't rush the scrambling, gentle folds create tender curds while aggressive stirring makes them tough.
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