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.

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Prep Time 5

Cook Time 10

Total Time 15

Course Breakfast

Cuisine American

Servings servings

Calories 445 kcal

Equipment

12-inch skillet

Ingredients

1½ cup all purpose flour
¼ cup white sugar
1½ tablespoons baking powder
3 tablespoons butter unsalted preferred, melted and cooled
1 cup whole milk
1 tablespoon white vinegar
fresh berries
maple syrup
powdered sugar

Instructions

Stir the vinegar into the milk and let sit for 5 minutes while you assemble the rest of the ingredients.
Whisk together the flour, sugar, and baking powder in a large bowl. Add in the melted butter and milk and vinegar mixture. Stir until there are no more dry spots.
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.
Let the batter cook on the bottom until you start to see light bubbles all over the top. Then flip half of the large pancake back onto the other half. Let cook for a few more minutes, then start breaking the pancake up like you would with scrambled eggs, turning the smaller pieces over to ensure all sides of all pieces are completely cooked and starting to turn golden. The whole cooking process should take around 5-8 minutes. Continue to stir and break up the pieces throughout cooking.
Divide between three plates and enjoy with berries, powdered sugar, and maple syrup.

Notes

Store in an airtight container in the fridge for 3-5 days or in the freezer for up to 3-4 weeks. Reheat in the microwave until warm. There is no need to thaw before reheating.

Nutrition

Keyword pancakes

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