Scrambled Pancakes
Transform your breakfast routine with Scrambled Pancakes, a delightfully fun twist on a morning classic. This creative recipe takes the light, fluffy goodness of traditional pancake batter and turns it into bite-sized golden morsels, perfect for scooping and sharing. With simple pantry staples like all-purpose flour, milk, and a touch of vanilla extract, these scrambled pancakes come together in just 25 minutes from start to finish. Cooked directly in the pan and “scrambled” into small chunks, they boast a beautifully crisp exterior while remaining tender inside. Serve them warm with a drizzle of maple syrup and a handful of fresh fruit for a playful, family-friendly breakfast or brunch option. Whether you're looking to surprise your loved ones or simply enjoy a hassle-free recipe, Scrambled Pancakes are bound to become a household favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup All-purpose flour
- 2 tablespoons Granulated sugar
- 2 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.75 cup Milk
- 2 tablespoons Unsalted butter (melted)
- 1 teaspoon Vanilla extract
- 1 large Egg
- 1 tablespoon Cooking oil or butter (for greasing the pan)
- Maple syrup (optional, for serving)
- Fresh fruit (optional, for serving)
Instructions
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
In a separate bowl, combine the milk, melted butter, vanilla extract, and egg. Whisk until smooth.
Gradually pour the wet ingredients into the dry ingredients, whisking gently until a smooth batter forms. Avoid overmixing; a few small lumps are okay.
Heat a large nonstick skillet or griddle over medium heat. Lightly grease with oil or butter.
Pour roughly 1/3 cup of batter onto the skillet. Allow the pancake to cook for about 1 minute, or until bubbles begin to form on the surface and the edges look set.
Using a spatula, gently break the pancake into small pieces (about 1–2 inches in size) while still in the pan.
Continue scrambling the pancake pieces, flipping them occasionally, until golden brown and cooked through, about 2-3 more minutes.
Repeat the process with the remaining batter, greasing the skillet between batches if needed.
Serve the scrambled pancakes warm, drizzling with maple syrup and pairing with fresh fruit or your favorite toppings.
Nutrition Facts
Calories |
1076 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.3 g | 54% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 1567 mg | 68% | |
| Total Carbohydrate | 157.6 g | 57% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 56.8 g | ||
| Protein | 19.2 g | 38% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 271 mg | 21% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 578 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
