Fluffy Scrambled Pancakes Delight (Printer-Friendly)

Soft, tender scrambled pancakes made in one bowl and cooked in a skillet, perfect for a quick breakfast treat.

# What You Need:

→ 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 whole milk
08 - ¼ 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 - ½ cup blueberries, chocolate chips, or diced fruit

# How to Cook:

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 ingredients. Whisk gently until just combined, leaving some lumps intact.
03 - Carefully fold in blueberries, chocolate chips, or diced fruit if desired, ensuring even distribution without overmixing.
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 let cook undisturbed for 1 to 2 minutes until the edges begin to set and firm up.
06 - Use a spatula to gently scramble and fold the batter as it cooks, breaking it into large fluffy curds similar to scrambled eggs.
07 - Continue to cook and fold for an additional 3 to 4 minutes until the pancakes are fully cooked and lightly golden.
08 - Serve warm with maple syrup, fresh fruit, or preferred toppings.

# Expert Advice:

01 -
  • No flipping required, just gentle folding while half-asleep and still in pajamas.
  • One bowl means fewer things to wash, which matters when you'd rather be eating than cleaning.
  • The texture is impossibly tender and fluffy, like eating a warm pillow that tastes like butter and vanilla.
02 -
  • The medium heat setting is crucial; too hot and the outside burns while the inside stays raw, too cool and they spread into a pancake omelet instead of fluffy curds.
  • Separating the eggs and whisking the whites to soft peaks before folding them in creates an airier result that feels almost cloud-like on your tongue, a technique I learned after making these dozens of times.
03 -
  • If you're cooking for a crowd, you can make a larger batch by doubling the recipe and cooking it in two skilletsrunning simultaneously, though you'll sacrifice nothing in quality.
  • Swap Greek yogurt for buttermilk to deepen the tanginess, or use sour cream for a richer, more indulgent mouthfeel that feels almost decadent for breakfast.
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