Fluffy Scrambled Pancakes (Print Version)

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

# What You'll 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 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 It:

01 - In a large mixing 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 - Fold in optional add-ins like blueberries, chocolate chips, or diced fruit if desired.
04 - Heat 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 as it cooks, breaking it into large fluffy curds resembling scrambled eggs.
07 - Continue cooking and folding for 3 to 4 minutes until pancakes are cooked through and lightly golden.
08 - Serve warm with maple syrup, fresh fruit, or preferred toppings.

# Additional Tips::

01 -
  • They're ready in 20 minutes from start to finish, which means you can serve hot breakfast without the usual time commitment.
  • One bowl means minimal cleanup, and the yogurt keeps them impossibly tender even if you're distracted mid-meal.
  • The scrambling method gives you control—stop when you like them custardy or cook longer for fully set curds, whatever your mood demands.
02 -
  • Don't let the flour sit open in humid air; moisture will throw off your ratio, making the batter heavier than intended and the pancakes dense.
  • The moment you stop folding, they'll keep cooking slightly from residual heat, so pull them off the pan when they still look just barely set.
  • If you're adding whipped egg whites for extra fluffiness, fold them in last and do it gently so you don't deflate all that air.
03 -
  • Separate your eggs and whip the whites to soft peaks if you want extra fluffiness; fold them in as the last step just before cooking.
  • A nonstick skillet is worth the investment for this recipe; it's the difference between effortless cooking and frustration.
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