Scrambled Pancakes
Scrambled pancakes are a simple and fun breakfast twist that combines the flavors of traditional pancakes without the need for flipping. They are fluffy, jumbled bites that can be customized with various add-ins and toppings.
Ingredients
Main Ingredients
- 1 cup all-purpose flour Can swap for your favorite blend
- 2 tablespoons sugar Adjust based on taste
- 2 teaspoons baking powder
- 1 pinch salt
- 1 large egg
- 1 cup milk Add a splash more if needed
- 2 tablespoons melted butter Plus more for the pan
Optional Add-ins
- vanilla For flavor enhancement
- chocolate chips Can be mixed into the batter
- berries Strawberries, blueberries, or others
- nuts Optional for added crunch
Instructions
Preparation
- Whip up pancake batter using your favorite mix or homemade recipe.
- Heat a nonstick skillet over medium heat and melt a pat of butter.
Cooking
- Pour in the batter into the skillet without waiting.
- When little bubbles form at the edges, grab a spatula and start scrambling the batter.
- Scramble until you achieve raggedy pieces, some golden and some paler, in about 5 minutes.
- Dish up while warm.
Notes
Don't overmix the batter. Allow the pan to get hot before adding the batter. For crispy edges, let some pieces brown a little longer. Leftovers can be reheated in a toaster.