Scrambled Pancakes

Scrambled Pancakes

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Scrambled pancakes offer a creative and fun take on traditional pancakes, combining the rich flavor and fluffy texture of pancakes with a scrambled presentation that makes them incredibly versatile. Whether you’re feeding kids, meal prepping, or craving something different, this dish is a fantastic addition to your breakfast or brunch menu.

Scrambled Pancakes

Why You Will Love This Recipe

  1. Fun and Kid-Friendly Kids love the playful look and easy-to-eat texture of scrambled pancakes.

  2. Great for Meal Prep You can store and reheat scrambled pancakes easily, making them perfect for busy mornings.

  3. Customizable Flavors Add fruits, spices, chocolate chips, or nuts to create different flavor profiles.

  4. Quick and Simple With minimal prep and cook time, this recipe is perfect for any skill level.

Ingredients List

  • 1 cup all-purpose flour

  • 2 tablespoons sugar

  • 1 teaspoon baking powder

  • ½ teaspoon baking soda

  • ¼ teaspoon salt

  • 1 cup buttermilk (or milk with 1 tsp vinegar)

  • 1 large egg

  • 2 tablespoons melted butter or oil

  • Butter or oil for greasing the pan

  • Optional add-ins: chocolate chips, blueberries, cinnamon, chopped nuts

Timing & Servings

  • Prep Time: 10 minutes

  • Cook Time: 10 minutes

  • Total Time: 20 minutes

  • Servings: 2 to 3 servings

Step-by-Step Instructions for Scrambled Pancakes

Step 1: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

Step 2: Combine Wet Ingredients

In another bowl, beat the egg, then mix in the buttermilk and melted butter.

Step 3: Create the Batter

Pour the wet ingredients into the dry ingredients. Stir just until combined—do not overmix. The batter should be slightly lumpy.

Step 4: Preheat the Pan

Heat a nonstick skillet or griddle over medium heat. Add a small amount of butter or oil to lightly grease the pan.

Step 5: Pour and Scramble

Pour the pancake batter into the pan as if you were making one large pancake. Let it cook for about 1 to 2 minutes, then start scrambling it gently with a spatula. Continue to cook and scramble until all the batter is set and golden brown bits form.

Step 6: Serve

Transfer the scrambled pancakes to a plate and serve hot with your favorite toppings.

Scrambled Pancakes

Topping Ideas

Sweet Toppings

  • Maple syrup

  • Powdered sugar

  • Fresh berries

  • Sliced bananas

  • Whipped cream

  • Fruit compote

Savory Toppings

  • Shredded cheese

  • Sautéed vegetables

  • Crumbled bacon

  • Greek yogurt with herbs

Flavor Variations

Chocolate Chip Scrambled Pancakes

Add ¼ cup mini chocolate chips to the batter before cooking for a sweet surprise.

Blueberry Lemon Scrambled Pancakes

Fold ⅓ cup fresh or frozen blueberries and 1 teaspoon lemon zest into the batter.

Cinnamon Apple Scrambled Pancakes

Mix ½ teaspoon ground cinnamon and ¼ cup finely diced apples into the batter for a cozy twist.

Savory Herb Scrambled Pancakes

Omit the sugar and add chopped chives, parsley, and grated cheese to the batter.

How to Store Leftovers

Let your scrambled pancakes cool completely, then transfer them to an airtight container. You can store them in the:

  • Refrigerator: Up to 3 days

  • Freezer: Up to 1 month (store in zip-lock bags or freezer-safe containers)

To reheat, use a nonstick skillet over medium heat or microwave in short bursts.

Make-Ahead Tips

You can prepare the batter in advance and store it in the fridge for up to 24 hours. When you’re ready, give it a quick stir and scramble fresh.

You can also cook a large batch and freeze individual portions for easy breakfasts all week long.

What to Serve With Scrambled Pancakes

Here are some great sides and drinks to pair with scrambled pancakes:

Sides

  • Scrambled eggs or omelets

  • Fresh fruit salad

  • Breakfast sausages or bacon

  • Hash browns or roasted potatoes

Beverages

  • Coffee or cold brew

  • Fresh orange juice

  • Green smoothie

  • Iced tea or lemonade

Perfect for Brunch Buffets

Scrambled pancakes are ideal for brunch gatherings. They’re easier to serve than whole pancakes and can stay warm in a chafing dish or warming tray. Set up a toppings bar so guests can customize their plates.

How to Make It More Nutritious

  • Use whole wheat flour or oat flour instead of all-purpose flour

  • Reduce sugar or replace it with honey or mashed banana

  • Add flaxseed or chia seeds to the batter

  • Fold in grated carrots or zucchini for extra veggies

FAQs

Can I use pancake mix for scrambled pancakes?

Yes, you can. Just follow the instructions on the package, then cook and scramble it instead of making individual pancakes.

Can I make them dairy-free?

Absolutely. Use a plant-based milk like almond or oat, and substitute oil for butter.

Can I double the recipe?

Yes, just double all the ingredients and cook in batches.

Can I bake scrambled pancakes in the oven?

Not really. The whole charm of scrambled pancakes is the skillet-cooked, slightly caramelized texture, which you won’t get from baking.

Conclusion

Scrambled pancakes are a fun, delicious, and flexible way to enjoy a breakfast favorite with a twist. Whether you’re preparing a quick weekday breakfast or planning a creative brunch menu, this dish will bring a delightful surprise to the table. With endless variations, simple ingredients, and a fast cooking process, scrambled pancakes can easily become a regular in your breakfast rotation. So grab a skillet, whip up some batter, and start scrambling your way to pancake perfection.