Fluffy Scrambled Pancakes Breakfast (Print Version)

A quick one-bowl batter cooked in a skillet for soft, fluffy, and tender scrambled pancakes.

# What You Need:

→ Dry Ingredients

01 - 1 cup all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt

→ Wet Ingredients

06 - 2 large eggs
07 - 3/4 cup milk
08 - 1/4 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 - 1/2 cup blueberries, chocolate chips, or diced fruit

# How To Make:

01 - Whisk the all-purpose flour, granulated sugar, baking powder, baking soda, and salt together in a large mixing bowl.
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 - Carefully fold in optional add-ins such as blueberries, chocolate chips, or diced fruit if desired.
04 - Heat a large nonstick skillet over medium heat and lightly grease it with butter.
05 - Pour the 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 similarly to scrambled eggs, breaking it into large, fluffy curds.
07 - Continue cooking and folding for 3 to 4 minutes more until the curds are cooked through and lightly golden.
08 - Serve the fluffy scrambled pancakes warm with maple syrup, fresh fruit, or preferred toppings.

# Expert Advice:

01 -
  • No flipping disasters or cold centers—the scrambling method guarantees fluffy results every single time.
  • It's genuinely faster than traditional pancakes, and there's something deeply satisfying about making breakfast without any real fuss.
02 -
  • Don't overcook the initial set—you only need 1 to 2 minutes before you start folding, otherwise the bottom gets crispy and tough instead of tender.
  • The yogurt or sour cream is absolutely essential; it's what creates that impossibly soft interior that makes this different from regular pancakes.
03 -
  • Using a nonstick skillet is genuinely worth it here since you're constantly moving things around with a spatula—regular pans make the whole process frustrating.
  • The best secret is to add an extra tablespoon of yogurt if your batter seems thin; it makes the scrambled curds even more tender and luxurious than usual.
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