Fluffy Scrambled Pancakes Delight (Print Version)

Soft, tender pancakes cooked in a skillet with a fluffy scrambled technique for a quick breakfast twist.

# 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
10 - 1 teaspoon vanilla extract

→ Optional Add-ins

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

# How-To Steps:

01 - Whisk flour, sugar, baking powder, baking soda, and salt in a large mixing bowl until evenly combined.
02 - Add 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 - Gently fold in blueberries, chocolate chips, or diced fruit if using.
04 - Heat a large nonstick skillet over medium heat and grease lightly with butter.
05 - Pour batter into the skillet and allow it to cook undisturbed for 1 to 2 minutes until edges start to set.
06 - Using a spatula, gently fold and scramble the batter as it cooks, creating large, fluffy curds similar to scrambled eggs.
07 - Continue scrambling and folding for 3 to 4 more minutes until the pancakes are cooked through and lightly golden.
08 - Serve immediately with maple syrup, fresh fruit, or preferred toppings.

# Expert Hints:

01 -
  • They're ready in 20 minutes total, making weekend breakfast actually feel relaxed instead of rushed.
  • One bowl means minimal cleanup, which honestly matters when you're hungry and still in your pajamas.
  • The texture is impossibly soft and tender because you're folding the batter as it cooks, creating fluffy pockets throughout.
02 -
  • Resist the urge to constantly stir—let the batter rest between folds so it can set slightly and create those beautiful fluffy pieces instead of turning into a uniform scramble.
  • The batter will seem looser than traditional pancake batter, and that's intentional; it's what gives you that tender, almost custardy texture when cooked this way.
03 -
  • Keep your skillet at medium heat, not medium-high—too hot and the outside browns before the inside cooks through; too cool and they become dense and heavy.
  • Use a nonstick skillet or a well-seasoned cast iron, because this gentle folding method doesn't work as well if the batter is sticking constantly.
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