Fluffy Scrambled Pancakes (Print Version)

Soft, tender pancakes prepared in one bowl and cooked with a fluffy scrambled technique in a skillet.

# What You'll 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 additional for cooking)
10 - 1 teaspoon vanilla extract

→ Optional Add-ins

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

# Directions:

01 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
02 - Incorporate eggs, milk, Greek yogurt or sour cream, melted butter, and vanilla extract into the dry mix, whisking until just combined with some lumps remaining.
03 - Gently fold in optional add-ins such as blueberries or chocolate chips if using.
04 - Preheat a large nonstick skillet over medium heat and lightly grease with butter.
05 - Pour batter into the skillet and cook undisturbed for 1 to 2 minutes until edges begin to set.
06 - Using a spatula, gently scramble and fold the batter, breaking it into large, fluffy curds resembling scrambled eggs.
07 - Continue cooking and folding for 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 -
  • One bowl means less cleanup and more time actually eating breakfast.
  • The scrambled texture is impossibly tender, like someone turned pancakes into edible clouds.
  • Ready in 20 minutes flat, which somehow feels like cheating on a lazy weekend.
02 -
  • The moment the edges start setting is crucial; if you scramble too early, the batter's too loose and won't cook through, but if you wait too long, you'll get dense pancake instead of fluffy curds.
  • The yogurt or sour cream isn't just a flavor addition—it actually creates a chemical reaction with the baking soda that gives these their specific tender texture.
03 -
  • Use a nonstick skillet and don't skimp on the butter; it's not about quantity but about making sure everything can move freely as you fold.
  • Room temperature eggs and milk incorporate more smoothly and create a better texture than cold ones straight from the fridge.
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