Fluffy Scrambled Pancakes (Printable)

Soft, fluffy scrambled pancakes cooked in a skillet for a quick, tender breakfast twist.

# Components:

→ Dry Ingredients

01 - 1 cup all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt

→ Wet Ingredients

06 - 2 large eggs
07 - 3/4 cup milk
08 - 1/4 cup plain Greek yogurt or sour cream
09 - 2 tablespoons unsalted butter, melted (plus more for cooking)
10 - 1 teaspoon vanilla extract

→ Optional Add-ins

11 - 1/2 cup blueberries, chocolate chips, or diced fruit

# Method:

01 - In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt until evenly incorporated.
02 - Add eggs, milk, Greek yogurt or sour cream, melted butter, and vanilla extract to the dry mixture. Whisk gently until just combined, allowing a few lumps.
03 - Fold in any desired add-ins such as blueberries or chocolate chips with care to maintain batter texture.
04 - Warm a large nonstick skillet over medium heat and lightly grease it with butter.
05 - Pour the batter into the skillet and allow it to 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 resembling scrambled eggs.
07 - Continue folding and cooking for an additional 3 to 4 minutes until the curds are fully cooked and lightly golden.
08 - Present the scrambled pancakes warm, accompanied by maple syrup, fresh fruit, or preferred toppings.

# Expert Advice:

01 -
  • It cooks faster than traditional pancakes because you never stop to flip.
  • The texture is incredibly soft and custardy, almost like a cross between pancakes and French toast.
  • You can stir in whatever you have on hand without worrying about even distribution.
  • Cleanup is minimal since everything happens in one bowl and one skillet.
02 -
  • Do not overmix the batter or the pancakes will turn out dense and chewy instead of fluffy.
  • Medium heat is crucial, anything higher will brown the outside before the inside cooks through.
  • Wait the full minute or two before scrambling or the batter will just swirl around instead of forming curds.
  • Use a nonstick skillet or the batter will stick and tear as you fold it.
03 -
  • Separate the eggs and whip the whites to soft peaks before folding them in for an even fluffier texture.
  • Use a silicone spatula instead of metal so you can fold gently without scraping the pan.
  • If the batter feels too thick, add a tablespoon of milk at a time until it pours smoothly.
  • Always taste your first batch and adjust the sweetness or salt before making more.
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