Fluffy Scrambled Pancakes (Printable View)

Tender, fluffy pancakes cooked in a skillet with a light, rustic texture and easy preparation.

# What You’ll Need:

→ Dry Ingredients

01 - 1 cup all-purpose flour
02 - 2 tbsp granulated sugar
03 - 1 tsp baking powder
04 - ½ tsp baking soda
05 - ¼ tsp salt

→ Wet Ingredients

06 - 2 large eggs
07 - ¾ cup whole milk
08 - ¼ cup plain Greek yogurt or sour cream
09 - 2 tbsp unsalted butter, melted, plus more for cooking
10 - 1 tsp vanilla extract

→ Optional Add-ins

11 - ½ cup blueberries, chocolate chips, or diced fruit

# How To Make It:

01 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until evenly blended.
02 - Add eggs, milk, Greek yogurt or sour cream, melted butter, and vanilla extract to the dry mixture. Whisk gently until just combined, leaving some lumps intact.
03 - Carefully fold in any desired optional add-ins such as blueberries or chocolate chips for added flavor and texture.
04 - Heat a large nonstick skillet over medium heat and lightly grease with butter to prevent sticking.
05 - Pour the batter into the skillet and cook without stirring for 1 to 2 minutes until edges begin to set.
06 - Using a spatula, gently scramble and fold the batter like scrambled eggs, forming large fluffy curds as it cooks.
07 - Continue folding and cooking for an additional 3 to 4 minutes until the pancakes are cooked through and lightly golden.
08 - Serve warm topped with maple syrup, fresh fruit, or your preferred accompaniments.

# Best Practices:

01 -
  • No flipping required, just fold and scramble until golden and tender
  • Comes together in one bowl with ingredients you probably already have
  • Tastes like the fluffiest part of a pancake in every bite
  • Perfect for mornings when you want something cozy but quick
02 -
  • Don't overmix the batter or you'll end up with rubbery curds instead of fluffy ones
  • Medium heat is key, too high and the outside cooks before the inside sets
  • Let the batter rest for a minute before scrambling so the edges can firm up
03 -
  • Use a nonstick skillet or well-seasoned cast iron to prevent sticking and tearing
  • If the batter feels too thick, add a splash more milk until it pours easily
  • Don't walk away once you start folding, it goes from perfect to overdone quickly
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