Scrambled Pancakes

Scrambled pancakes are a fun twist on regular pancakes, and they're just as easy to make on busy mornings. Instead of flipping perfect circles, you cook the batter in a skillet and scramble it into soft, fluffy, golden pieces. They have all the sweet, cozy flavor of pancakes without the stress of making each one look just right. Add syrup, fruit, powdered sugar, or your favorite toppings, and you have a simple breakfast the whole family will love.

Pin

Why this is the best scrambled pancakes recipe

It's a simple recipe. These easy scrambled pancakes use basic ingredients like flour, sugar, baking powder, eggs, milk, butter, and vanilla, so everything is easy to find at your local grocery store.

It's very easy. All you have to do is mix the pancake batter, pour it into a hot skillet, and scramble it as it cooks until the pieces are golden brown on the outside and soft and fluffy inside.

Scrambled pancakes taste amazing! The scrambled pancake pieces are tender in the middle with lightly crisp edges, giving you all the cozy feeling of homemade pancakes in a fun, bite-sized form.

Scrambled pancakes are great for busy mornings, weekend breakfasts, brunch, and feeding hungry kids. These scrambled pancakes are easy to serve with maple syrup, powdered sugar, fresh fruit, jam, whipped cream, or your favorite pancake toppings. Make them a full breakfast with a side of ham, sausage, or bacon, and a simple fruit salad.

Scrambled pancakes are easy to customize. You can add cinnamon, mini chocolate chips, blueberries, sliced bananas, sprinkles, or a little extra vanilla to change the flavor and make them feel extra special.

What you'll need to make the best scrambled pancakes recipe

Equipment

• 12-inch skillet with high sides

Ingredients

Pin

See the printable recipe card at the bottom of the page for all measurements and nutritional information.

Flour: only all purpose flour has been tested, but I think a cup-for-cup gluten-free baking mix would also work.

Sugar: only granulated sugar has been tested, but I think granulated monk fruit would also be fine.

Baking powder: this is what allows the pancakes to rise. Do not omit or reduce.

Butter: I used unsalted butter to test this recipe but salted butter will also be fine. Make sure the melted butter is cooled to room temperature before adding to batter.

Milk: whole milk and almond milk were both tested and work great. You can probably also use lowfat milk but I don't recommend skim milk.

Vinegar: the vinegar is used with the milk to create a faux buttermilk. Do not reduce or omit.

How to make easy scrambled pancakes

1. Stir the vinegar into the milk and let sit for 5 minutes while you assemble the rest of the ingredients.
2. Whisk together the flour, sugar, and baking powder in a large bowl.
   Pin
   Add in the melted butter and milk and vinegar mixture. Stir until there are no more dry spots.
   Pin
3. Heat the skillet over medium heat, with butter or cooking spray, if desired. If your skillet has high edges, you may pour all of the batter into the frying pan. If using a smaller pan or a pan without high edges, only pour in enough to cover the bottom of the pan and cook in batches.
4. Let the batter cook on the bottom until you start to see light bubbles all over the top.
   Pin
   Then flip half of the large pancake back onto the other half. Let cook for a few more minutes,
   PinPin
   then start breaking the pancake up with a silicone spatula or wooden spoon, like you would with scrambled eggs.
   Pin
   While the pancake scramble cooks, continue turning the smaller pieces over to ensure all sides of all pieces are completely done and starting to turn golden.
   Pin
   The whole cooking process should take around 5-8 minutes. Continue to stir and break up the pieces throughout cooking.
5. Divide between three plates and enjoy with berries, powdered sugar, and maple syrup.
   Pin

Cook's tips

Make sure the wet ingredients are well mixed before adding the dry ingredients. I suggest you use a whisk to mix the wet ingredients. You can use a dry fork to blend the dry ingredients and then whisk them into the wet.

You may not be able to make all the batter at once. If you have too much batter in the skillet, the centers of the crumbles will stay raw. It's best to just coat the bottom of the skillet and then make a second batch for the rest of the batter.

Be sure to wait until there are some bubbles at the top of the pancake batter before flipping and breaking apart the pancake.

Keep the heat on medium the whole time to ensure the pancakes achieve a golden color. If the skillet is too hot, they will burn before they finish cooking, and if it's too low, they'll stay a cream color even when cooked all the way through.

Cut the scrambled pancake into bite-sized pieces for best texture.

Variations and substitutions

You can change the flavor. Add cinnamon, pumpkin pie spice, almond extract, lemon zest, or a little extra vanilla to give the scrambled pancakes a different taste.

You can add mix-ins. Try mini chocolate chips, blueberries, sliced bananas, chopped strawberries, sprinkles, or chopped nuts to make them more fun for breakfast or brunch.

You can change the toppings. Serve scrambled pancakes with maple syrup, powdered sugar, fresh berries, apple sauce or apple butter, whipped cream, jam, honey, chocolate sauce, or a drizzle of melted peanut butter. Go for raspberry sauce, strawberry sauce, or lemon syrup for more of a dessert feel.

How to store leftover scrambled pancakes

Store leftover scrambled pancakes in an airtight container in the refrigerator for up to 4 days. Let them cool completely before storing so they do not get soggy. Reheat them in the microwave, air fryer, or a warm skillet until heated through.

More delicious pancake recipes

• Banana Protein Pancakes
• Lemon Ricotta Pancakes
• Bananas Foster Pancakes
• Fruity Pebbles Pancakes
• Carrot Cake Pancakes
• Apple Ring Pancakes
• Pineapple Upside Down Pancakes
• Lucky Charms Pancakes

Recipe