The Best Scrambled Pancakes
A fun twist on traditional pancakes, these scrambled pancake pieces are golden, fluffy, and perfect for topping with syrup, fruit, or whipped cream.
Ingredients
- 1 cup all-purpose flour
- 2 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup buttermilk or regular milk with 1 tablespoon of vinegar added
- 1 large egg
- 2 tbsp melted butter
- 1 tsp vanilla extract
- butter or oil for cooking
- optional toppings syrup, powdered sugar, fresh fruit, or whipped cream
Instructions
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, combine the buttermilk, egg, melted butter, and vanilla extract. Mix until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing; a few lumps are fine.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour about 1/4 cup of batter onto the skillet for each pancake and immediately scramble it using a spatula to break the pancake into smaller, irregular pieces.
- Continue cooking and scrambling the pancake pieces until they are golden brown and cooked through, about 2-3 minutes.
- Repeat the process with the remaining batter, adding more butter or oil to the skillet as needed.
- Serve the scrambled pancake pieces warm with your choice of toppings, such as syrup, powdered sugar, fresh fruit, or whipped cream.
Notes
For fluffier pancakes, let the batter rest for 5 minutes before cooking. You can also experiment with adding chocolate chips or cinnamon to the batter.