Fluffy Scrambled Pancakes (Print Version)

Soft, tender scrambled pancakes made in a single bowl with a fluffy texture, perfect for breakfast.

# 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 more for cooking
10 - 1 teaspoon vanilla extract

→ Optional Add-ins

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

# How-To Steps:

01 - In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
02 - Add eggs, milk, Greek yogurt or sour cream, melted butter, and vanilla extract. Whisk until just combined, leaving some lumps.
03 - Gently fold in any desired optional add-ins such as blueberries or chocolate chips.
04 - Heat a large nonstick skillet over medium heat and lightly grease with butter.
05 - Pour batter into 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 as it cooks.
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.

# Expert Tips:

01 -
  • It's genuinely foolproof because imperfect is actually the whole point.
  • One bowl means one thing to wash, which feels like winning at breakfast.
  • The texture is pure comfort—pillowy soft in a way traditional pancakes can't quite achieve.
  • Ready in twenty minutes from craving to table without any fussy technique.
02 -
  • The batter looks too thin at first—this is correct and necessary for the tender, moist texture; fighting the urge to add more flour is crucial.
  • Medium heat is essential because too high and the outside burns before the inside cooks, too low and you end up with a rubbery pancake instead of fluffy curds.
  • Resist the urge to press down with your spatula while scrambling; you're folding and moving, not compacting.
03 -
  • Separate your eggs and whip the whites to soft peaks if you want extra height and fluffiness—fold them in last for maximum airiness.
  • Brown the butter in a small pan, let it cool, then use it instead of melted butter for a subtle nutty depth that elevates the whole thing.
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