Fluffy Scrambled Pancakes Delight (Printable)

Soft, tender scrambled pancakes made in one bowl and cooked to golden perfection with optional add-ins.

# What You Need:

→ 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

# How To Make It:

01 - In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
02 - Add the eggs, milk, Greek yogurt or sour cream, melted butter, and vanilla extract to the dry ingredients and whisk until just combined, leaving some lumps intact.
03 - Gently fold in optional add-ins such as blueberries, chocolate chips, or diced fruit if desired.
04 - Heat a large nonstick skillet over medium heat and lightly coat 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 akin to scrambled eggs.
07 - Continue cooking and folding for another 3 to 4 minutes until the pancakes are cooked through and lightly golden.
08 - Serve warm with maple syrup, fresh fruit, or preferred toppings.

# Expert Tips:

01 -
  • No flipping disasters means you can actually relax while cooking instead of white-knuckling a spatula.
  • The texture is somewhere between a traditional pancake and a warm cloud, which sounds strange until you taste it.
  • One bowl means one less thing to wash, which matters more than you'd think on a busy morning.
02 -
  • The skillet temperature makes all the difference between tender pancake curds and a dense, cooked-through bottom with an undercooked middle.
  • If you whip your egg whites to soft peaks and fold them in separately, you'll get pancakes so fluffy they're almost ridiculous.
03 -
  • If you're cooking for a crowd, make the batter in batches rather than one enormous skillet pancake, which gives you better control over doneness.
  • Separating your eggs and whisking the whites to soft peaks before folding them in is the secret move that transforms good scrambled pancakes into show-stopping ones.
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