Fluffy Scrambled Pancakes (Printable Version)

Soft, tender fluffy scrambled pancakes cooked in one skillet for a delightful morning treat.

# Ingredient List:

→ 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

# How to Make:

01 - In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly mixed.
02 - Add the eggs, milk, Greek yogurt or sour cream, melted butter, and vanilla extract to the dry mixture. Whisk gently until just combined, leaving some lumps for texture.
03 - Carefully fold in any desired optional add-ins such as blueberries, chocolate chips, or diced fruit.
04 - Heat a large nonstick skillet over medium heat and lightly grease with butter.
05 - Pour the batter into the skillet and let cook undisturbed for 1 to 2 minutes until the edges begin to set.
06 - Using a spatula, gently scramble and fold the batter similarly to scrambled eggs, breaking it into large, fluffy curds.
07 - Continue cooking and folding for an additional 3 to 4 minutes until the pancakes are cooked through and lightly golden.
08 - Serve immediately with maple syrup, fresh fruit, or preferred toppings.

# Expert Suggestions:

01 -
  • It cooks faster than flipping individual pancakes and you can walk away without worrying about burning a single round.
  • The texture is soft and custardy, almost like a cross between French toast and a cloud.
  • You can fold in whatever you have on hand, berries, chocolate, even leftover jam, and it still works.
02 -
  • If your skillet is too hot, the batter will set too fast and you won't be able to scramble it properly, medium heat is your friend.
  • Don't scramble too early or you'll end up with a goopy mess, wait until the edges are set before you start folding.
  • Leftover batter gets thick in the fridge, so if you're making this ahead, add a splash of milk to loosen it before cooking.
03 -
  • If you want extra fluffiness, separate the eggs and whisk the whites to soft peaks, then fold them in at the very end like you're making a soufflé.
  • Use a nonstick skillet or a well-seasoned cast iron pan, anything else and the batter will stick and tear when you try to scramble it.
  • Don't walk away once you start scrambling, the texture changes fast and you want to catch it right when it's just set but still soft.
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