Fluffy Scrambled Pancakes Breakfast (Print)

Soft and tender scrambled pancakes cooked in one bowl for a quick breakfast.

# Ingredients:

→ 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 whole 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

# Directions:

01 - Whisk together the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.
02 - Add the eggs, milk, Greek yogurt or sour cream, melted butter, and vanilla extract to the dry mixture and whisk until just combined, allowing a few lumps.
03 - Gently fold in any optional fruit or mix-ins if desired.
04 - Heat a large nonstick skillet over medium heat and lightly grease with butter.
05 - Pour the batter into the skillet and let it cook undisturbed for 1 to 2 minutes until edges begin to set.
06 - Using a spatula, gently scramble and fold the batter as it cooks, breaking it into large, fluffy curds similar to scrambled eggs.
07 - Continue to cook and fold for 3 to 4 more minutes until the pancakes are cooked through and lightly golden.
08 - Serve warm with maple syrup, fresh fruit, or preferred toppings.

# Expert Tips:

01 -
  • Everything happens in one bowl and one pan, so cleanup is almost nonexistent.
  • The texture is softer and fluffier than regular pancakes, with tender curds that soak up syrup perfectly.
  • You can fold in whatever you have on hand, blueberries, chocolate chips, or nothing at all.
02 -
  • Do not turn the heat up too high or the bottom will brown before the inside cooks. Medium heat is your friend here.
  • Let the batter rest in the pan for a full minute before you start folding, or it will stay liquid and messy.
  • If the batter feels too thick, add a tablespoon of milk at a time until it pours smoothly.
03 -
  • If you want extra height, separate the eggs and whisk the whites to soft peaks before folding them into the batter at the very end.
  • Use a nonstick or well-seasoned cast iron skillet to prevent sticking and make the folding easier.
  • Serve these straight from the pan because they deflate slightly as they cool, and the first bite warm is always the best.
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