Easy Scrambled Pancakes

A fun and quick twist on traditional pancakes, scrambled pancakes are cooked like normal but broken into fluffy pieces, perfect for topping and snacking.

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Prep Time 5

Cook Time 5

Total Time 10

Servings: 2 servings

Course: Breakfast

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

Main Ingredients

1 cup pancake mix (or your usual homemade dry mix)
3/4 cup milk (dairy or non-dairy)
1 large egg
1 tablespoon melted butter or neutral oil (optional but tasty)
1 pinch salt (if your mix is not already seasoned)

Optional Add-Ins

to taste vanilla extract
to taste cinnamon
to taste mini chocolate chips
to taste blueberries

Method

Preparation

Whisk the pancake batter in a bowl until mostly smooth; small lumps are okay.
Heat a nonstick pan over medium heat and add a tiny bit of butter.
Pour in the batter to cover the pan in a thin layer.

Cooking

Wait about 20 to 40 seconds until bubbles appear and edges look set.
Use a spatula to gently push and scramble the batter into soft pieces, cooking for another 1 to 2 minutes.
Slide onto a plate and serve hot with desired toppings.

Notes

These pancakes are better topped right after cooking when hot. For added flavor, experiment with different toppings like syrup, powdered sugar, or savory items like bacon or cheese.