Fluffy Scrambled Pancakes One-Bowl (Printable)

Tender, fluffy scrambled pancakes made quickly in one bowl and cooked softly in a skillet for breakfast.

# 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 whole milk
08 - 1/4 cup plain Greek yogurt or sour cream
09 - 2 tablespoons unsalted butter, melted (plus extra for cooking)
10 - 1 teaspoon vanilla extract

→ Optional Add-ins

11 - 1/2 cup blueberries, chocolate chips, or diced fruit

# How To Make It:

01 - Whisk together flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.
02 - Add eggs, milk, Greek yogurt or sour cream, melted butter, and vanilla extract to the dry mixture; whisk until just blended, allowing some lumps to remain.
03 - Gently fold in any chosen add-ins such as blueberries, chocolate chips, or diced fruit, if desired.
04 - Preheat 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 firm.
06 - Using a spatula, gently scramble and fold the batter continuously, forming large fluffy curds resembling scrambled eggs.
07 - Cook and fold for another 3 to 4 minutes until cooked through and lightly golden.
08 - Serve warm with maple syrup, fresh fruit, or preferred toppings.

# Expert Advice:

01 -
  • No flipping required—just gentle folding while everything cooks, which somehow feels less stressful than watching a pan.
  • One bowl means cleanup is basically a dream compared to most breakfast projects.
  • The texture is entirely its own thing, soft and slightly custardy inside with little golden edges that get impossibly crispy.
02 -
  • Don't overmix the batter when combining wet and dry—I learned this the hard way when I tried to make the batter completely smooth and ended up with tough, rubbery pancakes that no amount of topping could save.
  • Medium heat is genuinely the right temperature; high heat will brown the outside before the inside cooks, and low heat gives you gummy results that feel undercooked even though they're not.
03 -
  • If your skillet seems to be browning too fast, drop the heat to medium-low—better to cook a little slower than to have the outside dark while the inside is gummy.
  • Nonstick really matters here; a regular pan will stick and you'll spend more time scraping than folding, which ruins the whole meditative quality of making these.
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