Easy Scrambled Pancakes Recipe
Looking for a delightful breakfast option that blends simplicity with taste? The easy scrambled pancakes recipe is your answer. It’s as fun to make as it is delicious, offering a unique twist to traditional pancakes that will capture the hearts of your family and friends. These fluffy delights are perfect for a cozy morning meal or a joyful brunch gathering.
Every Sunday morning in my childhood home, the enticing aroma of pancakes filled the air. My grandmother would whimsically mix and scramble the batter, creating irregular yet charming pancake blobs that we all adored. This version allows those cherished memories to continue, bringing a smile with every scrumptious bite.
Why You’ll Love This Recipe
This recipe stands out for its ease and flexibility. Perfect for impromptu breakfasts or planned brunches, it requires minimal ingredients that are typically pantry staples. The scrambled format allows for a quick preparation and cook time, making it ideal for those rushed mornings. Plus, it’s easily customizable, inviting creativity in your kitchen.
Ingredients Notes
Using basic ingredients ensures this recipe is both practical and economical. Consider sourcing organic eggs for a richer flavor. If all-purpose flour is out of stock, cake flour or whole wheat flour can be used in a pinch. Ensure you have fresh milk, or substitute with almond milk for a dairy-free option.
Recipe Steps
Step 1
In a large bowl, whisk together 2 cups of flour, 2 tablespoons of sugar, 1 tablespoon of baking powder, and a pinch of salt.
Step 2
In another bowl, beat 2 large eggs and mix in 1 and a half cups of milk and 2 tablespoons of melted butter or vegetable oil.
Step 3
Slowly pour the wet ingredients into the dry ingredients, stirring gently until just mixed. For best results, keep the batter slightly lumpy.
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Step 4
Heat a non-stick skillet over medium-low heat and add a knob of butter. Once melted, pour a ladle of batter to create several small-sized pancakes. Let them sit until bubbles begin to form on the surface.
Step 5
Use a spatula to scramble the pancakes into bite-sized pieces, ensuring they are fully cooked. Serve hot with syrup, fresh fruits, or a dusting of powdered sugar.
Storage Options
Leftovers can be stored in an airtight container in the fridge for up to 2 days. To reheat, gently warm them in a skillet to maintain texture. For freezing, lay pieces on a baking sheet to flash freeze, then transfer to a freezer bag. Reheat directly from frozen in the oven for convenience.
Variations & Substitutions
For a healthier twist, use whole wheat flour and add a handful of oats. Chocoholics can mix in some chocolate chips. To cater to a gluten-free diet, substitute flour with a gluten-free baking mix.
Serving Suggestions
These pancakes are perfect for a rustic breakfast served alongside crispy bacon and freshly brewed coffee. They’re also an excellent option for a family brunch, accompanied by a fresh fruit salad and an assortment of toppings like nuts, yogurt, or cream.
Frequently Asked Questions
Can I make the batter ahead of time?
Yes, you can prepare the batter a night before and store it in the fridge. Give it a quick stir before cooking to ensure even consistency.
What if I don’t have baking powder?
If you don’t have baking powder, you can substitute it with a mixture of baking soda and cream of tartar. Use 1/2 teaspoon of baking soda and 1 teaspoon of cream of tartar for each tablespoon of baking powder.
Can I add flavors to the pancakes?
Absolutely! Try adding a teaspoon of vanilla extract or a sprinkle of cinnamon to the batter for extra flavor. You can also experiment with lemon zest or almond extract for unique variations.
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Easy Scrambled Pancakes Recipe
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour sifted
- 3.5 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon white sugar
- 1.25 cups milk preferably whole milk
- 1 large egg beaten
- 3 tablespoons butter melted
- 0.5 teaspoon vanilla extract optional
Instructions
Preparation Steps
- In a large bowl, combine the flour, baking powder, salt, and sugar.
- Make a well in the center and pour in the milk, egg, and melted butter; mix until smooth.
- Heat a lightly oiled griddle or frying pan over medium-high heat.
- Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Scramble gently until pancakes start to form golden brown edges.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
