Fluffy Scrambled Pancakes (Printable)

Light and fluffy pancakes with a scrambled technique, cooked in a skillet for a tender finish.

# Components:

→ 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

# Directions:

01 - In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt until evenly mixed.
02 - Add eggs, milk, Greek yogurt or sour cream, melted butter, and vanilla extract to the dry mixture and whisk gently until just combined, leaving some lumps intact.
03 - Fold in any selected add-ins such as blueberries or chocolate chips with a gentle motion to avoid overmixing.
04 - Heat a large nonstick skillet over medium heat and grease lightly with butter to prevent sticking.
05 - Pour the batter into the skillet; allow it to cook undisturbed for 1 to 2 minutes until the edges begin to set.
06 - Using a spatula, gently scramble and fold the batter similar to scrambled eggs, breaking it into large, fluffy curds.
07 - Continue cooking and folding for 3 to 4 more minutes until the curds are cooked through and lightly golden.
08 - Transfer to plates and serve immediately with maple syrup, fresh fruit, or preferred toppings.

# Expert Advice:

01 -
  • It cooks faster than flipping a dozen pancakes and tastes just as good, maybe better.
  • You get all the soft, buttery flavor without worrying about burning the edges or getting the shape perfect.
  • It feels like breakfast and dessert had a baby, especially when you toss in chocolate chips.
02 -
  • Don't crank the heat too high or the bottom will burn before the center cooks through.
  • Let the batter sit for a full minute before you start scrambling, or it'll turn into a sticky mess instead of fluffy curds.
  • Use a nonstick skillet or a well-seasoned cast iron, because this will stick to anything else and you'll be scraping for days.
03 -
  • Use melted butter in the batter and more butter in the pan. This is not the time to be modest.
  • If the batter feels too thick, add a splash of milk. If it's too runny, whisk in a tablespoon of flour.
  • Taste the batter before cooking and adjust the sugar or vanilla if you want it sweeter.
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