Fluffy Scrambled Pancakes (Print Version)

Light, tender pancakes scrambled in a skillet for a soft, 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 extra 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 the flour, sugar, baking powder, baking soda, and salt until evenly incorporated.
02 - Add the eggs, milk, Greek yogurt or sour cream, melted butter, and vanilla extract to the dry mixture; whisk gently until just blended with some lumps remaining.
03 - Carefully fold in any desired optional add-ins such as blueberries or chocolate chips 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 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 resembling scrambled eggs.
07 - Continue to cook and fold the batter for an additional 3 to 4 minutes until the pancakes are cooked through and lightly golden.
08 - Serve warm with maple syrup, fresh fruit, or preferred toppings.

# Additional Tips::

01 -
  • No flipping required means breakfast that actually works on a busy morning.
  • The Greek yogurt trick delivers tanginess and moisture without making anything dense.
  • One bowl cleanup feels like a small miracle when everyone's hungry and the kitchen is chaos.
02 -
  • Don't whisk the batter like you're angry; those lumps will smooth out during cooking and lumpy batter is the difference between tender pancakes and rubbery ones.
  • Medium heat is everything—too hot and the edges brown before the inside cooks, too cool and you end up with a pale, dense pancake soup.
  • If you want maximum fluff, separate your eggs, whip the whites to soft peaks, and fold them in last; it's extra work but the result is genuinely cloudlike.
03 -
  • If your batter seems too thick after mixing, thin it with a splash of milk; you want it pourable but not watery.
  • Cooking on medium-low instead of medium gives you more control and less risk of burning, especially if your skillet runs hot.
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